A SCIENTIFIC APPROACH IN TUAK MAKING USING GLUTINOUS RICE

Athma Ghinayatul Aisya, Ismail (2022) A SCIENTIFIC APPROACH IN TUAK MAKING USING GLUTINOUS RICE. [Final Year Project Report] (Unpublished)

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Abstract

Tuak is a traditional rice wine popular among several Malaysian indigenous tribes. It is an important form of alcoholic drink that is crucial in the culture of these people. In Malaysia, particularly in Sarawak, there are growing interests in the industrial production of tuak. However, to date, very few scientific approaches to tuak making is documented. Aside from that, there is limited evidence on the influence of different types of microbial starter utilised and the differences in tuak produced with each type of starter culture. The present study looks on tuak production using glutinous rice as the substrate, while ragi and fungal culture as the starter culture. The fungal culture consists of Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Rhizopus oligosporus, Clavispora lusitaniae and Pichia kudriavzevii. The samples were analyze for concentration of glucose, starch, ethanol, phenolic compound and organic acid. The quality of tuak produced were determined by ethanol concentration. Tuak fermentation using ragi shows higher yields of ethanol (80.315 g/L), while no ethanol detected in tuak produced using fungal culture. The inefficiency of the fungal culture to produced better tuak quality might be due to the non-specific cell compositions available during the fermentation. Thus, the interaction effect between the mixed culture, the composition of cell and suitability of skimmed milk need to be reviewed in futher study.

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