26/01/2026
We'd like to address concerns and clarify regarding recent discussions about tapai (fermented rice) research conducted by our BS Biology students.
The study aimed to assess the alcohol content and halal status of tapai for consumer awareness and education. The students prepared the fermented rice samples, and a certified chemist tested them for alcohol content.
This exercise was purely academic, showcasing collaboration between students and experts, and applying classroom learning to real-world scenarios.
The study actually involved three fermentation durations, the 12, 24, and 48 hours, excluding the commonly practiced 7โ8 hours of fermentation. These time points were selected solely for comparative and analytical purposes
The findings of the study were showcased in the booth of the Biology Society Clubโs in Alegra, during the University Studentsโ Activity. The presentation aimed to promote transparency on food safety and quality and it did not intend any commercial or promotional purposes of any product.
The title displayed on the booth was intentionally modified from the studyโs original title to attract attention and encourage engagement from the other students, without misrepresenting the content of the study..
This study did not intend to discredit or cause negative perceptions toward traditional food and religious practices. Instead, it sought to contribute to scientific understanding while respecting the cultural significance of traditional foods.
We're committed to responsible sharing of information and appreciate your understanding.
For further inquiries, please reach out to us.
