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Cassava tapai is a traditional Indonesian food product produced through the fermentation of cassava (Manihot esculenta) with the help of microorganisms, particularly the yeast Saccharomyces cerevisiae. This product not only has cultural and economic value but also contains bioactive compounds with health benefits, such as probiotics and fermentation metabolites. However, the quality of cassava tapai is significantly influenced by process factors, particularly incubation time. This study aimed to analyze microbial growth and changes in the chemical properties of cassava tapai with varying fermentation times. The study was conducted using an experimental design with fermentation times of 24, 48, and 72 hours at room temperature. The main parameters observed included the number of microbial colonies (cfu/g), pH changes, and alcohol content produced during the fermentation process. The results showed that microbial growth increased significantly, peaking at 48 hours, with the highest colony count compared to other treatments. After 72 hours, the number of colonies decreased, likely due to ethanol accumulation and decreased substrate availability, which reduced microbial activity. The pH value tended to decrease with increasing fermentation time, reflecting the formation of organic acids during the process. Meanwhile, the alcohol content showed an increasing trend from the beginning to the end of fermentation, although the growth rate was relatively slower at 72 hours. These findings confirm that varying incubation length significantly influences microbial dynamics and chemical changes in cassava tapai. The optimal fermentation time is around 48 hours, as this is the phase where the balance between microbial growth, alcohol formation, and sensory characteristics is maintained. The results of this study can serve as a basis for developing standards for cassava tapai production at both household and industrial scales, while also strengthening efforts to preserve traditional foods with a modern scientific approach.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

This article discusses a literature review on the benefits of probiotic-containing foods for health. Fermented foods are food products processed with the help of microorganisms or enzymes, producing components beneficial to human health. In Indonesia, fermented foods such as tempeh, tapai, green tea, pickled vegetables, and bekasam are known for their high health value and potential to gain international recognition. This literature study aims to analyze the benefits of probiotics in fermented foods, particularly regarding digestive health, immunity, and disease prevention.  Probiotics such as Lactobacillus plantarum, Lactobacillus curvatus, and Lactobacillus GG, as well as indigenous yeasts like Saccharomyces cerevisiae and Candida tropicalis, play a crucial role in the fermentation of traditional Indonesian foods. These microorganisms help improve gut microbiota balance, inhibit the growth of pathogenic microbes, and produce beneficial bioactive compounds. Research indicates that probiotics can enhance immune responses, reduce inflammation, and improve glucose metabolism and lipid profiles.  The findings of this study underscore the importance of fermented foods as a public health strategy, considering their contributions to supporting digestive function, strengthening immunity, and preventing various diseases. Traditional Indonesian fermented foods not only hold cultural value but also have significant potential as functional foods to improve quality of life.

Festival dapat diartikan sebagai hari atau pekan gembira dalam rangka peringatan peristiwa penting atau bersejarah. tujuan dan maksud dari kegiatan ini yakni untuk mengembangkan tapai agar lebih dikenal oleh masyarakat luas dengan varian yang berbeda dan juga agar dapat dikembangkan kembali supaya masuk dalam UKM, dan juga membuka peluang bagi generasi millenial untuk mengenal usaha yang berpeluang besar.Dengan adanya festival sayembara atau perlombaan/kompetisi, maka para mahasiswa melakukan festival untuk melakukan perlombaan/kompetisi yang dilakukan antar SMA. Kegiatan ini dilakukan oleh mahasiswa/i dari Fakultas Ekonomi Prodi Pembangunan dan Dosen Fakultas Ekonomi Universitas Simalungun Pematang Siantar. Kegiatan ini dilakukan pada tanggal 1 Desember 2022 di Universitas Simalungun. Adapun tujuan dan maksud dari kegiatan ini yakni untuk mengembangkan tapai agar lebih dikenal oleh masyarakat luas dengan varian yang berbeda dan juga agar dapat dikembangkan kembali tapai supaya masuk dalam UKM selain . Kegiatan perlombaan ini diikuti oleh 10 tim, di mana  1 tim terdiri dari 3 orang  dari SMA/SMK yang ada di Kota Pematang Siantar. Perlombaan yang dilakukan yaitu membuat makanan dari berbahan dasar tapai, dengan ini siswa/i ditantang untuk membuat makanan dari bahan dasar tapi dengan sekreatif mungkin. Tim dari pelaksana kegiatan ini berjumlah 18 orang dari Fakultas Ekonomi Prodi Pembangunan Universitas Simalungun.

Tapai is Siantar ethnic food in the city of Pematang Siantar.  However, tapai is very difficult to find because it does not have a special place to sell it.  Tapai traders sell tapai while walking around the city of Pematang Siantar.  The purpose of this activity to build a creative economy through culinary is to make tapai a home industry product that is of great interest to the people of the city of Pematang Siantar and visitors to the city of Pematang Siantar.  This activity was carried out by students of the Stambuk 2020 Development Economics study program with the supporting lecturer Dian Purba SE, M.Sc in collaboration with the Pematang Siantar City Government, the Education and Teaching Office.  This activity was held on Thursday, December 1, 2022 at the Faculty of Economics, Simalungun University.  The method of carrying out this activity is by holding competitions for various variants of processed tapai which are participated in by SMA/SMK students from the city of Pematang Siantar.  The number of participants in the competition is 10 teams consisting of 3 people for each team.  The implementation of this activity is carried out with the aim of developing student creativity in terms of managing tapai.

Tapai is a snack produced from the fermentation process of carbohydrate food as a substrate by yeast. Tapai is a hitz snack with a variety of creations. Each region has potential that can be developed into superior products in that area. These superior products must be continuously developed so that they will become great. The development of this superior product will certainly support the development of the local economy of the area concerned. Local economic development will also support the community concerned to develop. Local economic development that is based on superior products cannot be carried out by entrepreneurs alone, there needs to be a relationship from the government and other stakeholders engaged in local economic development. Government support is certainly needed by making policies that support superior product development policies. Meanwhile, other stakeholders assist entrepreneurs in developing their products so that they can be developed and known outside the region.