Temperature and humidity characteristic of cassava fermentation process: A preliminary study for air controlled treatment for cassava fermentation process

Fermentation food is known as one of traditional food processing method. This method is used in several countries. In Indonesia, fermented food that made by cassava is very famous in West Java area known as peuyeum or tape. Further aim of study is to control fermentation environment so that tape can be fermented at all area where cassava can be cultivated in Indonesia with better product and consistent quality. As preliminary research, temperature and humidity measurement is reported in this paper before control system is built to understand fermentation process.