Tapai (often spelled as tape) is one of Indonesian traditional foods produced from the fermentation process (fermentation) of carbohydrate foods, such as cassava and rice. Tapai can be made from cassava (manioc) and the result is called fermented cassava. When made from sticky rice or glutinous black and white, the result is called "fermented sticky rice" or "fermented sticky rice". Fermented in the fermentation process, used several types of microorganisms such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, Pediococcus sp., And others. Tapai result of fermentation of S. cerevisiae are generally semi-liquid form, taste sweet acidity, alcohol, and has a sticky texture. Generally, fermented manufactured by small and medium industries as a snack or dessert.
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