A Scientific Approah to Tuak Making Using Rice and Glutinous Rice

• Main Author: Nur Aliah, Riduan
• Format: Final Year Project Report
• Language: English
• Published: Universiti Malaysia Sarawak, (UNIMAS) 2022
• Subjects: QA Mathematics
• Online Access: http://ir.unimas.my/id/eprint/39648/1/NUR%20ALIAH%20BINTI%20RIDUAN%20ft.pdf; http://ir.unimas.my/id/eprint/39648/

Tuak is a traditional rice wine produced by alcoholic fermentation using rice and ragi starter. Limited information on tuak production has led to inconsistencies in tuak quality, aroma, and taste. The present study analysed the quality of tuak production by using a different starter, ragi Sarawak and fungal culture. The stock culture was prepared with five different strains of yeast and filamentous fungi in baby formula milk. The 3:1 ratio of glutinous rice (Oryza sativa var. glutinosa) and common rice (Oryza sativa) was used with the same amount of sugar for both fermentations. Fermentation using ragi has been found more efficient than using fungal culture. Glucose and starch consumption rate were observed in a similar trendline throughout fermentation. However, a negligible amount of ethanol was produced by fungal culture (0.43 g/mL) compared to ragi (16.84 g/mL). Organic acid and total phenolic compound produced by microbes give aroma production to tuak. Inefficient fermentation by fungal mixture could result from a composition of yeast and filamentous fungi, the inhibitory effect of the certain dominant strain, and the use of baby formula milk. Further research on the problems mentioned above should be conducted to provide more information on starters for a high-quality tuak production.