Rizal, Samsul and Kustyawati, Maria Erna and Sartika, Dewi and Hidayat, Rahmat (2024) Innovation of tempeh from jack bean (Canavalia ensiformis) fermented with Mosaccha inoculum. Food Bioscience, 62 (105564). pp. 1-8. ISSN 2212-4292

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Abstract

Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus. The devel- opment of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oli- gosporus and Saccharomyces cerevisiae (Mosaccha inoculum) represents a new innovation. This study aims to evaluate the influence of Mosaccha inoculum on the microbiological and sensory properties of jack bean tempeh. The experiment was designed using a Completely Randomized Block Design with a single factor at six levels, each repeated four times: 0.2% Mosaccha inoculum, 0.4%, 0.6%, 0.8%, 1%, and Raprima 0.5% as the control. The best jack bean tempeh was further analyzed for its nutritional content, HCN levels, and β-glucan content. The results showed that adding of 0.6% Mosaccha inoculum produced the highest quality jack bean tempeh. This tempeh had a characteristic tempeh aroma with a slight yeast scent, a white color, evenly distributed mycelium growth, and a firm texture that did not easily crumble. Based on sensory evaluation, this tempeh’s taste and overall accept- ability were well-liked. The best jack bean tempeh had a moisture content of 58.72%, total mold count of 7.58 log CFU/g, total yeast count of 8.99 log CFU/g, protein content of 15.83%, fat content of 10.92%, ash content of 1.14%, crude fiber content of 0.89%, HCN content of 2.47 ppm, and β-glucan content of 0.904%. This study demonstrates that jack bean tempeh produced with a 0.6% Mosaccha inoculum concentration offers a high- quality and nutritionally valuable alternative to traditional tempeh.

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	02 Dec 2024 09:04
Last Modified:	02 Dec 2024 09:04
URI:	http://repository.lppm.unila.ac.id/id/eprint/54320

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