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Roots and tubers from Indonesia
Gatot is peeled cassava that is part-dried in the sun, left in sacks until moulds turn it grey or black, then dried again into gatotan. The black pieces are soaked for four days while lactic bacteria sour the water, then steamed into a chewy, dark staple. Tiwul is made by grinding dried cassava (gaplek) to flour and steaming it.
| Cassava roots, peeled and washed | The study used the bitter local variety Gembluk, harvested at nine months[astriani2018] |
| Water, for soaking the dried black gatotan1 part to 4 parts water (v/v) | [astriani2018] |
| No starter | Moulds come from the air during sun-drying; lactic bacteria grow during the soak[astriani2018] |
| Starter | spontaneous |
Total time across the recorded steps: 13 days
What changes: Peeled cassava dries in the sun for four days and picks up mould spores from the air
Output: semi-dried cassava.
Microbes at work in this step
mould spores from the air settle on the drying roots
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gatot is peeled cassava that is part-dried in the sun, left in sacks until moulds turn it grey or black, then dried again into gatotan. The black pieces are soaked for four days while lactic bacteria sour the water, then steamed into a chewy, dark staple. Tiwul is made by grinding dried cassava (gaplek) to flour and steaming it. Made in 5 steps over 13 days. The longest step, ferment in sacks until the mould blackens it, takes 5 days (Astriani A 2018) and runs at 24–28 °C (Astriani A 2018). Moulds on the drying cassava (Botryodiplodia theobromae, Rhizopus oligosporus), named by the study as potential starter cultures and Lactic acid bacteria in the soak do most of the fermenting.
| Main step | 5 daysReported[astriani2018] | Ferment in sacks until the mould blackens it |
|---|---|---|
| Temperature | 24–28 °CReported[astriani2018] | Ferment in sacks until the mould blackens it |
| Acidity | pH 6 → 4Measured[astriani2018] | Soak the gatotan in water |
Most cassava ferments soak or grate the fresh root. Gatot is dried first and moulded in sacks until it turns black, and only then soaked so lactic bacteria can soften it, so mould and bacteria work in two separate stages.
Bitter cassava holds cyanide-forming glycosides. Drying, soaking and fermenting are the steps that reduce it, so none of them should be cut short (Astriani 2018). No source we read measured cyanide in finished gatot or tiwul, so these steps are not proven safe for every root. Sun-drying alone removes only 60 to 70 % and can leave 30 to 100 mg/kg in dry roots [fao1990], so tiwul from bitter gaplek, which has no soak, carries more risk. Cyanide dissolves into the soak water, so throw that water away [fao1990]. Unwanted moulds can also make the cassava toxic, more so when the sack stage runs past ten days (Astriani 2018). Those moulds can leave the cassava unable to blacken inside, and yeast contamination rots it, leaving it soft and smelling of acid and alcohol (Astriani 2018).
Hazards the sources name: Trichoderma sp. and Aspergillus niger, unwanted contaminant fungi that grew dominantly in some batches, left them without the black colour and might make the cassava toxic (Astriani 2018).
Every number is labelled with how it is known. How this atlas is made
Gatot and tiwul were famine foods of poor Javanese villagers, also served at rural ceremonies such as selametan and nyadran. They declined as Indonesia grew richer and have come back with nostalgia and tourism (Prastowo 2025).
