PROCEDURE TEXT (TAPE)

 PROCEDURE TEXT TAPE

Tape is a food that results from the fermentation process of carbohydrate foodstuffs, such as cassava, by yeast. The traditional Indonesian food is popular in Java and is known throughout the world, from west Java to east Java. In west Java, cassava tape is known as peuyeum (sundanese). Cassava tape is one made from the cassava base. The making of a single tape includes the cassava (chlamydomucor, saccharomyces cerevisiae, etc) applied to the peeled cassava root. Cassava tape production usually takes between 2 and 3 days for the fermentation process.

1. Cut up the little cassava about 1cm then peel it and wash it clean. 

2. After washing, put cassava in the pan with water and then cook until it is done in half.

3. if the cassava is half done, then drain the water and pour the cassava into the prepared tray. Wait till the cassava is really cold. 

4. After cold, ferment cassava with leaven using a sieve. After it prepare a basin that has been covered with banana leaves

 5. Then stack the cassava into the basin. When everything is neatly arranged and neatly covered with a single banana leaf. 

After closing with the banana leaf the lid again using a waiting cloth 2-3 days the cassava tape ready to be enjoyed.







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