A Scientific Approach to Tuak Making Using Common Rice and Glutinous Rice

Nurul Adha, Baidi (2022) A Scientific Approach to Tuak Making Using Common Rice and Glutinous Rice. [Final Year Project Report] (Unpublished)

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Abstract

Tuak rice wine is a traditional Dayak alcoholic beverage produced from the fermentation process of sticky rice (Oryza sativa var glutinosa) added with ragi as a starter culture. Although tuak has become popular and demanding nowadays, there is just a limited of known scientific ways of tuak manufacturing. This study seeks to provide the scientific approach for the production of tuak and determine the biochemical properties of tuak. The stock culture was prepared using five known fungal cultures namely Clavispora lusitaniae, Pichia kudriavzevii, Rhizopus oligosporus, Saccharomyces cerevisiae, and Saccharomycopsis fibuligera in the baby formula milk. Both fermentation was conducted using the fixed ratio (3:1) of common and glutinous rice. The sample was analysed for glucose, starch, ethanol, phenolic compound and organic acid. As a result, the ragi fermentation produces more ethanol concentration (25.611 g/L) compared to fungal culture (2.925 g/L). The potential role of specific fungal culture has demonstrated the inefficiency of a specific strain and the unfavourable medium for the fungal culture to grow. This might be due to the non-specific cell composition available during the fermentation. Thus, further study on the interaction effect between the mixed culture, the composition of the cell and the suitable skimmed milk for the fungal culture growth should be done.

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