Culinary Favorites

In addition to a variety of languages ​​to ethnic groups, Indonesia also has diverse culinary. One of the Indonesian culinary tempting but not known by many people that Peyeum sill from the village Sukatani, sill, Purwakarta.Desa Sukatani majority of the population are farmers cassava. Cassava-cassava is processed into tape by residents Sukatani. Tape Sukatani commonly called Tape sill. Because the first Sukatani named sill. Tape sill very famous delicacy. Each time the national holidays certainly stalls along the street full of parked cars who want to buy the culinary. because the density of the culinary hunter, jams ensued hinga to all the roads.  

colenak

peyeum (in Indonesian = tape) is very popular in this area, if we visit there, we will see a lot of tape and hanging on Line up at the top near lagit lagit shop.
in the sill area, many houses lined or toke by the typical sill is colenak Plered that taste can not be denied again, it is delicious and tastes evocative. especially if we know how the manufacturing process.
colenak Plered made ​​from raw material tape (peuyeum) were burned using a hot charcoal and rub it a little mentega.setelah tape that had been burned in the given sugar in the aroma of pandan stoic thawed and given pieces of peanuts and grated coconut.
as the name suggests "colenak = dipped in delicious", way of eating is a tape that had been burned in a dab into the sauce made ​​of sugar, and more comfortable in warm meal. but if we eat too much, then we will feel eneg / nausea. Just so we eat appropriately. sense that at present will stick in your tongue and will always be remembered and make you want to and want to taste it again.

   Tapai cassava in the form of intact aka peuyeum long famous as unique souvenirs and Bandung. Although from Bandung, you know, which is actually the beginning of popularizing peuyeum Village residents sill, Purwakarta, West Java.

Peuyeum when they introduce their fate in Kampung Citatah, Cipatat, West Bandung. This place became known as peuyeum centers in Bandung. From here, peuyeum then spread everywhere.

Now, there are around 50 stalls selling peuyeum in the bend of the highway before entering Padalarang- Cipatat Bandung, if from the direction of Puncak, Bogor. In the center, sweet and sticky snacks nan was sold at Rp 6,000 - Rp 7,000 per kilogram (kg).

Muhammad Basor, stall owners in the village Jakiah Citatah, recounts that peuyeum Citatah existing in the area since 1980 Originally introduced populations of making this peuyeum sill, Purwakarta. At that time, the people sill hire stalls on the roadside to sell peuyeum Cipatat.

Shortly thereafter, the village community Citatah mimic peuyeum and then how to manufacture and sell their own produce. "It used to peuyeum here often called peuyeum sill, but as it spread everywhere the name was changed to peuyeum hanging," said Basor.

Because selling well, many people are turning Citatah cassava farmers into the profession of makers and sellers peuyeum. Basor, one of them.

He sells the cassava tapai since the mid-1980s, when he was helping his parents. After graduating high school (SMA), her parents opened a kiosk to sell peuyeum.

Basor peuyeum not produce its own. He bought peuyeum at Rp 300,000 per quintal in the house building industry that are located in the village peuyeum Citatah.

Then he sold it for Rp 600,000 per 1 quintal. Basor also sell retail system for Rp 6,000 - Rp 7,000 per kg. He claimed to be able to get the average turnover of Rp 10 million per month with a 30% net profit.

The buyer tapai hers, most of the travelers from outside London, for example, from Central Java and East Java. "Peuyeum usually bought as souvenirs that travelers to London," he said.

Another trader, Jajang Jilani (36 years) The flavors Sunda Kiosk owner says, durability peuyeum only 4-5 days, after the foul. Just like Basor, Jajang also bought peuyeum of place-making tapai. "I can sell up to 100% more expensive. If the retail price of Rp 3,000 per kg plant, I sell Rp 6,000 per kg.'s To deal with loss when peuyeum rotten," he said.

Siti Mesaroh, another vendor said, because peuyeum fast decay, he put peuyeum imitation made ​​of wood as a display, so that from the way he sold peuyeum seem much.

This way it does because if all peuyeum displayed outside for too long will quickly rot. "I can sell 4 quintals peuyeum per week with a turnover of approximately USD 7.2 million per month with a net profit of 20%," he added.

I would like to introduce a way of making Peyeum sill, which is as follows:

introduction:
Cassava tape is a tape that is made ​​from fermented cassava. This food is popular in Java and is known all over the place, ranging from West Java to East Java. In West Java, known as cassava tapai peuyeum (Sundanese).
Making tapai involving cassava as substrate and tapai yeast (Saccharomyces cerevisiae) were smeared on tubers that have been peeled. There are two techniques that resulted in the manufacture of ordinary tapai, wet and soft, and dry tapai, which is legit and can be hung without damage.
purpose:

   1. To find out how the application of biotechnology by fermentation tape.
   2. Knowing the role of organisms in fermentation Saccaromyces cereviceae.

tool:

    1. Basin
    2. Wipe cloth
    3.  Stove
    4.  Steamed pot
    5.  Filters
    6.  Dishes
    7.  Knife
    8.  Spoon & Fork

ingredients:

    1. Sufficient water
    2. Banana leaves
    3. Yeast that has been smoothed
    4. Cassava 2 kg

How it works:

  1. Prepare all the ingredients.
  2. Cassava peel and shred the husk until coarse.
  3. Cut the peeled cassava as desired.
  4. Wash thoroughly cassava that has been cut.
  5. While waiting for cassava dry, put some water into the pan samapai about - about a quarter filled and    heat until boiling.
  6.  After the boiling water into the pot insert steamed cassava, cassava ¾ then steamed until cooked, about - about when the 'meat' cassava can be pierced with a fork.
  7.  Once cooked, remove the ¾ cooked cassava which have then put in a container, then cooled
  8.  While flutter , we set up a group of friends as a place to turn container into a tape cassava. The container consists of a bottom basin lined with banana leaves.
  9.  After cassava completely - completely cold, cassava enter into the container then sprinkle with yeast that has been smoothed by using a sieve
  10. Cassava who has given yeast is then closed again with banana leaves. Cassava is - should be closed in order to get maximum results.
   11. After the cassava is covered with banana leaves, let stand for 1-2 days until it feels soft and sweet. It was then that cassava has become tape.

reaction
The reaction in the fermentation of cassava into tape is glucose (C6H12O6) which is the simplest sugar, will produce ethanol by fermentation (2C2H5OH). The reaction was carried out by yeast fermentation, and is used in food production.
Chemical Reaction equation:
C6H12O6 + 2C2H5OH + 2CO2 + 2 ATP
Explanation:
Sugars (glucose, fructose, or sucrose) + Alcohol (ethanol) + Carbon Dioxide + Energy
conclusion:

  1.   Making tape is included in conventional biotechnology (traditional) because it still uses the limited ways.
  2.  In the process of making tape, yeast will eat the glucose that is in the cassava as a food for growth, so that cassava will become soft, the mushrooms will change glucose into alcohol.
  3.   In the manufacture of tape, yeast (Saccharomyces cereviceae) secrete an enzyme that can break down carbohydrates in cassava into simpler sugars. Therefore, the tape was sweet when ripe, although without any sugar before.
  4.  Failure in the making of the tape is usually due to the enzymes in the yeast Saccharomyces cereviceae not broken when there is air that interfere with the enzyme solution.