MANUFACTURING PROCESS OF LOCAL WINE (TUAK)

Teresa Susila, James (2014) MANUFACTURING PROCESS OF LOCAL WINE (TUAK). [Final Year Project Report] (Unpublished)

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Abstract

Tuak is a welcoming drink that is usually served by the Dayak community in Sarawak during Gawai - a celebration which is for religious purpose and for social event which is celebrated on the I' of June; even, single year. Tuak also served during the other occasions such as wedding; as a sign of respect to the guest. There are numbers of Tuak in Sarawak; but the most famous Tuak is Tuak Beras. Traditionally, Tuak is made by using a traditional process, and the amount for every ingredient used is not fixed. The Manufacturing Process of local Wine (Tuak) is a process where the Tuak is simulate according to its ingredient. Three types of Tuak is simulated in the process namely Tuak Beras, Tuak Tampui, and Tuak Tebu, The type of Tuak produced then are divided into fiour types of Tuak namely Strong-Taste Tuak, Regular-Taste Tuak, Mild-Taste Tuak, and Not Tuak. One of the ingredients used for making Tuak Beras is also simulated since the ingredient needs II different ingredients to produce it. The ingredient mentioned is Yeast. For yeast, the ingredient of. veast is imulated accordingly and zf the amount entered is in the range, it will then results in good yeast. Meanwhile if the amount entered is beyond the range, the yeast will results in had yeast. The system also provides steps on Tuak-Making process as, well as questionnaires to determine on which type of Tuak that the user actually belongs to. Each type of Tuak is determined by the invariant, formula that simulates the amount of ingredient to class fi in accordingrlty. Besides that, the questionnaire results is also divided into four types of results namely Strong-Taste Tuak, Regular-Taste Tuak. Mild-Taste Tuak, and Bad Tuak. The questionnaire results are determined using the same method as to determine the result of Tuak produced. The system eventually had achieved all of the objectives that was mention on chapter 1.

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