A Scientific Approach to Tuak Making Using Rice

Umie Umairah, Mat Rashid (2022) A Scientific Approach to Tuak Making Using Rice. [Final Year Project Report] (Unpublished)

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Abstract

Tuak is a type of rice wine, traditionally produced through the fermentation of rice by using a dry starter culture which contains yeast and enzymes known as ragi. Tuak is an important aspect in the indigenous Dayaks culture in Sarawak. It is often made by artisanal producers. Due to the uncontrolled fermentation settings, tuak usually vary in sensory characteristics, resulting in quality inconsistencies. Hence, the establishment of a controlled starter culture mixture with known strains is necessary for high quality and consistency in the commercial production of tuak. This study proposed to document, investigate and assess the biochemical properties of tuak produced from common rice (Oryza sativa) using traditional ragi and starter culture with known fungal strains namely Rhizopus oligosporus, Clavispora lusitaniae, Saccharomyces cerevisiae, Saccharomycopsis fubiligera and Pichia kudriavzevii. From the study conducted, it was concluded that fermentation using ragi produce higher amount of ethanol yield compared to fermentation using starter culture with known fungal strains. Fermentation using ragi also shows higher glucose consumption rate, moderate amount of acetic and lactic acid, and also has better total phenolic content. Therefore, this study suggests that the specific strains used in the fungal cultures is inefficient to produce a high quality tuak.

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