Fira Safitri
Traditional fermented foods made from glutinous rice play a significant role in Indonesia’s local food system, with fermented glutinous rice known as tape ketan being one of the most popular products. Tape ketan is produced through a fermentation process using traditional starter cultures that involve diverse microorganisms, resulting in distinctive sensory characteristics. This review article aims to examine and synthesize previous studies related to the fermentation process of tape ketan and the characterization of metabolites formed during fermentation. The study employed a qualitative approach with descriptive analysis based on a literature review of relevant national and international scientific journals. The findings indicate that tape ketan fermentation involves starch hydrolysis, sugar fermentation, and the formation of primary and secondary metabolites influenced by fermentation time and microbial composition. Primary metabolites such as simple sugars, organic acids, and alcohol contribute to the basic sensory attributes of the product, while secondary metabolites including phenolic compounds and bioactive components enhance its functional potential. The characterization of these metabolites demonstrates that tape ketan is not only a traditional fermented food but also has promising potential for development as a value-added functional food based on local wisdom.