<![CDATA[Tape singkong (fermented cassava) is a traditional Indonesian food produced by fermenting cassava with the aid of a fermentation starter (ragi tape). This fermentation process induces changes in the physical, chemical, and organoleptic properties of the cassava. This study aims to examine the production process of *tape singkong*, the changes that occur during fermentation, and the factors influencing the quality of the final product. The methodology employed involves a simple experimental approach consisting of several stages: ingredient selection, peeling, washing, cooking, cooling, inoculation with the fermentation starter, and fermentation. Observations were made regarding the color, aroma, taste, and texture of the cassava throughout the fermentation process. The results indicate that, upon fermentation, the cassava becomes softer in texture, develops a sweeter taste, and acquires the characteristic aroma of tape. These changes are driven by the activity of microorganisms within the fermentation starter, which break down starch into simple sugars and produce various compounds during the fermentation process. The duration of fermentation, the quantity of the starter used, temperature, the cleanliness of the equipment, and storage conditions are critical factors that determine the quality of the *tape singkong*. Based on these findings, a fermentation process conducted under optimal conditions can yield *tape singkong* with desirable taste, aroma, and texture.]]>
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