Analysis of Alcohol Content and Fermentation Kinetics of Tape Snacks Using GC-FID

This study aims to analyze alcohol content and model fermentation kinetics in traditional rice tape and cassava tape snacks using Gas Chromatography (GC) methods. Four cassava tape samples (TU1–TU4) and three rice tape samples (TB1–TB3) were obtained from various locations, then their ethanol content was measured daily during 7 days of fermentation. The results showed significant variations in fermentation patterns between samples. Rice tape TB2 showed the highest ethanol content, reaching 29.25 ppm on day 3, while cassava tape TU3 peaked at 23.26 ppm on day 4 before declining sharply to 1.03 ppm on day 7. Kinetic analysis showed a sigmoid pattern, with a lag phase (day 1), exponential phase (days 2–4), and decline phase (days 5–7). The first-order kinetic model can describe the decline in ethanol content after the peak, while the logistic model is suitable for initial growth. These findings provide insights into the dynamics of tape fermentation and its implications for food safety and the development of traditional fermented products