Rizal, Samsul and Kustyawati, Maria Erna and Murhadi, Murhadi and Zulferiyenni, None (2024) Chemical properties, sensory characteristics, and antibacterial activity to Staphylococcus aureus of tempeh gembus fermented with Mosaccha inocula. Innovative Food Science and Emerging Technologies, 95 (2024).

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Abstract

The study examined the impact of varying concentrations of Mosaccha inocula (0, 0.1, 0.2, 0.3, 0.4, and 0.5% w/ w) on the chemical properties, sensory characteristics, and antibacterial activity of tempe gembus. Employing a Complete Randomized Block Design with four replications, the research used 0.2% Raprima inoculum (tempeh inoculum commonly used in making tempeh in Indonesia) as a control. The best treatment was determined using Least Significant Difference analysis and the de Garmo weighting effectiveness test. Results revealed that Mosaccha inocula concentration significantly influenced the chemical properties (excluding fat content), sensory attributes, and antimicrobial efficacy of tempe gembus. Optimal outcomes were achieved with 0.3% Mosaccha inoculum, yielding tempe gembus that was favorably received by sensory panelists. Specifically, this formulation produces tempeh with β-glucan content (0.62%), antibacterial activity against Staphylococcus aureus (inhibition diameter 9.42 mm), protein content (8.75%), and crude fiber content (4.36%) higher than controls (0.07%, 8.52 mm, 5.03%, and 3.33% respectively).

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	25 Nov 2024 09:19
Last Modified:	25 Nov 2024 09:19
URI:	http://repository.lppm.unila.ac.id/id/eprint/54302

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