Analysis of Alcohol Content in Cassava (Tape) Fermentation Process

The fermentation process in making cassava tape (Manihot esulenta) worked on the alcohol content. content differed during process. objective of this research was analyzing produced esculenta). data interpretation method experimented research. Three samples were treated with ELF magnetic field exposure involving intensity 200µT 15-minute and 300µT exposure. tools used a thermometer to measure room temperature portable brix ATC meter refractometer results showed average first day 8-10%; it increased following by 25% third day, reached 36-38%. Thus, longer process, higher would be; can be concluded that at 300uT obtained highest