Biology

PISMP Semester 1

Biology-Cell Respiration and Food Technology

(Planning the experiment)
Yeast Fermented Rice (Tapai)

Name

: Nik Nurfarhanis Kamarudin

Unit

: PISMP Science 2 Semester 1

Lecturer

: Puan Rosnah binti Alias

Date

: 12th of January 2011

Topic

: Investigation on fermentation of glutinous rice.

Objective

: To investigate the effects of different types of container on

fermentation of glutinous rice.

Variables

: Controlled

: Temperature, time, weight of yeast and rice,

light intensity, humidity.

Manipulated : Types of container.
Responding : Condition of rice.
Apparatus(s)

: 1. Rice cooker
2. Weighing scale
3. Basin
4. Spatula
5. Spoon and fork

Biology
PISMP Semester 1

6. Tray
7. Strainer
8. Plastic lining
9. Lid on plastic container
Material(s)

: 1. 500g of glutinous rice

2. 1g of yeast
3. 450 ml of water to cook the rice

Procedure

: 1. First clean glutinous rice. Wash and soak in water for 15

minutes at room temperature.
2. Drain the soaked water, rinse through the rice and drain
well.
3. Put the rice and clean water (450 ml) in rice cooker and
cook the rice until cooked (5-10 minutes). Loosen/ fluff the
rice a bit with fork (once) and leave it to rest for 5 minutes.
4. Line the table with plastic. Pour the rice and spread evenly
until the thickness is 2 cm. Again, let it cool at 40C.
5. Sprinkle half portion of the yeast on top of the glutinous
rice.
6. Flip back the glutinous rice back to its actual position and
sprinkle the other half of yeast. Mix well.

Precaution(s) : 1. Practice good hygiene and high sanitation during the

process.

Biology
PISMP Semester 1

2. Do not soak the rice for too long.