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Indonesia terkenal dengan makanan tradisionalnya yang memiliki banyak manfaat, salah satunya adalah tape ketan hitam. Tape ketan hitam memiki bahan utama beras ketan hitam (Oryza sativa var. Glutinosa) yang di fermentasi oleh ragi tape dengan jenis khamir Saccharomyces cerevisiae. Glukosa yang dihasilkan saat proses fermentasi memiliki kadar yang berbeda tergantung pada durasi lamanya fermentasi. Penelitian dilakukan guna mengetahu kadar glukosa dalam tape ketan hitam yang di fermentasi di hari ke-1 sampai hari ke-5, perbedaan kadar glukosa fermentasi tape ketan hitam hari ke-1 sampai hari ke-5, dan penurunan kadar glukosa pada fermentasi tape ketan hitam. Metode untuk melakukan penetapan kadar glukosa pada tape ketan adalah metode Luff Schrool. Hasil penentuan kadar glukosa pada tape ketan hitam kering dengan rata-rata kadar hari ke-1 sampai hari ke-2 adalah 1,95%-2,50%. Sedangkan hari ke-3 sampai hari ke-5 2,29%-1,83%. Dapat pula dihitug hasil kadar glukosa basah, degan rata-rata hari ke-1 sampai hari ke-2 1,92%-2,41%. Sedangkan hari ke-3 sampai hari ke-5 2,21%-1,75%. Maka dapat disimpukan bahwa kadar glukosa kering dan glukosa basah tertinggi pada hari ke-2 dan kadar glukosa terendah pada hari ke-5. Maka dapat disimpulkan bahwa fermentasi yang terjadi pada hari ke-1 sampai hari ke-5 mengalami perubahan yang signifikan dalam kenaikan dan penurunan kadar glukosa.

Indonesia is famous for its traditional food which has many benefits, one of which is black sticky rice tape. Black sticky rice tape has the main ingredient of black sticky rice (Oryza sativa var. Glutinosa) which is fermented by tape yeast with the yeast Saccharomyces cerevisiae. The glucose produced during the fermentation process has different levels depending on the duration of fermentation. The research was conducted to determine the glucose levels in fermented black sticky rice tape from day 1 to day 5, the difference in glucose levels fermented black sticky rice tape from day 1 to day 5, and the decrease in glucose levels in fermented black sticky rice tape. . The method for determining glucose levels on sticky rice tape is the Luff Schrool method. The results of determining glucose levels in dry black sticky rice tape with an average level from day 1 to day 2 were 1.95% -2.50%. Meanwhile, from day 3 to day 5, it was 2.29%-1.83%. We can also calculate the results of wet glucose levels, with an average from day 1 to day 2 of 1.92% -2.41%. Meanwhile, from day 3 to day 5, it was 2.21%-1.75%. So it can be concluded that the highest dry glucose and wet glucose levels were on day 2 and the lowest glucose levels were on day 5. So it can be concluded that the fermentation that occurred on days 1 to 5 experienced significant changes in the increase and decrease in glucose levels.