Cassava tapai (or tape) is a food made from fermented cassava by involving yeast in
the manufacturing process. Conventionally, tapai making process takes 3 to 5 days and the tapai
craftsman has difficulty monitoring the fermentation process and determining the ripeness of the
tapai. This research was aimed at building an application to help those tapai craftsmen in
monitoring the fermentation process until it is riped. Fuzzy Tahani Resistant method is applied
as a parameter for determining the maturity of the tape accurately by considering the humidity,
temperature and weight of the tapai factors. The result of this study indicates that cassava tapai
that was riped at a temperature of 30oC – 35oC within 24 hours will be marked by changes in
texture, aroma, color, and taste. This method is expected to help the craftsmen to improve the
quality of tapai production with shorter production time.