Rizal, Samsul and Kustyawati, Maria Erna and Murhadi, Murhadi and Hasanudin, Udin The Effect of Inoculum Types On The Yeast Growth Pattern During Tempe Fermentation. In: Seafast-PATPI International Conference Sciencs based Ingredients: The Futire for Food in Asia, 4 October 2018, Jakarta International Expo. (Submitted)

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Abstract

Tempe is a food made of soybeans fermentation and inoculated with Rhizopus oligosporus in solid fermentation. Besides R. oligosporus, other microorganisms such as bacteria and yeasts were found during fermentation. This study aimed to know the effect of inoculum types on the pattern of yeast growth during tempe fermentation with addition of Saccharomyces cerevisiae. The research was done by Randomized Complete Block Design (RCBD) with two factors and three replications. The first factor was the types of tempe inoculum, consist of 4 levels, i.e. commercial inoculum, Saccharomyces cerevisiae, Rhizopus oligosporus, and mixture of Rhizopus oligosporus and Saccharomyces cerevisiae. The second factor was fermentation time, consist of 6 levels, i.e. 0, 8, 16, 24, 32, and 40 hours. The results showed that yeast grew during the soybean fermentation with commercial tempe inoculum, Saccharomyces cerevisiae, and mixture of Rhizopus oligosporus and Saccharomyces cerevisiae, but they didn’t grow during soybean fermentation with addition of R. oligosporus only. After lag phase until 8 hours of fermentation time, the yeast growth increased until the end of fermentation, although it decreased at 32 hours of fermentation with mixture of Rhizopus oligosporus and Saccharomyces cerevisiae

Item Type: Conference or Workshop Item (Paper)
Subjects: Q Science > QR Microbiology
Depositing User: SAMSUL RIZAL
Date Deposited: 09 Nov 2018 03:24
Last Modified: 09 Nov 2018 03:24
URI: http://repository.lppm.unila.ac.id/id/eprint/9590

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