Rizal, Samsul and Kustyawati, Maria Erna and Endaryanto, Teguh and Hidayat, Rahmat (2024) The influence of Mosaccha tempeh inoculum containing Saccharomyces cerevisiae on the characteristics of Grobogan tempeh. In: The 8th Food Ingredients Asia Conference 2024, 5-6 September 2024, Jakarta Conference Center. (Submitted)

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Abstract

Tempeh is a traditional Indonesian culinary product made from fermented soybeans. In the market, the primary raw material for making tempeh is still dominated by imported soybeans. As an authentic traditional Indonesian food, the development of tempeh from local raw materials should be of great importance. One alternative raw material for making tempeh is Grobogan soybeans, which are rich in protein (38.27%) and fat (19.65%). Rhizopus oligosporus is a mold commonly used in the production of tempeh. However, the addition of the yeast Saccharomyces cerevisiae in the tempeh-making process is believed to enhance the sensory characteristics of tempeh and increase its beta-glucan content. This study aims to evaluate the effect of tempeh inoculum concentrations containing Saccharomyces cerevisiae (Mosaccha) on the sensory and microbiological properties of Grobogan soybean tempeh. The research method used a Completely Randomized Block Design (CRBD) with a single treatment of Mosaccha tempeh inoculum concentrations, repeated three times. The data obtained were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that the concentration of Mosaccha inoculum east affected the sensory parameters (color, aroma, texture, taste, and overall acceptance), as well as the total mold, yeast, and moisture content of the tempeh. Based on the de Garmo effectiveness test, the P6 treatment (Mosaccha inoculum concentration of 1.2%) was the best treatment, producing tempeh with optimal microbiological characteristics (mold 8.5 log CFU/g, yeast 9.4 log CFU/g, moisture content 51.8%), as well as suitable chemical characteristics (protein 23.42%, fat 13.9%, crude fiber 5.75%, ash 1.5%, carbohydrates 9.38%, β-glucan 0.22%). In conclusion, the nutritional content of Mosaccha Grobogan soybean tempeh meets the nutritional standards for tempeh and has higher β-glucan content compared to regular soybean tempeh

Item Type:	Conference or Workshop Item (Poster)
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/54303

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