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Research on the Fermentation Process of Soy Bean Tempe III. Microbiological Analysis (Proses Pembuatan Tempe Kedelai III. Analisis Mikrobiologi)

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The dominant fungus involved in the preparation of soya bean tempe is the Rhizopus sp, bacterial involvement can not be prevated. Even when the whole procedure is done in the laboratory under strict hygienic conditions and with the use of a pure culture of the inocculate, contamination with bacterial spores present in the soya beans always occurs. Complete Randomized Design (CRD) was chosen for this study. Using three groups samples with different soaking times: 12 hours (P12), 18 hours (P18) and 24 hours (P 24) respectively. For each group six different fermentation times were examined: 24 hours 36 h, 48 h, 60 h, 84 h and 108 h, Rhizopus oligasporus L41 was used as the inocculum. Microbiologi cal analysis involved indirect mold and bacterial counting, follow in incubation on Petri discs with Potato Dextrose Agar (PDA) as the medium. The results showed that mold count was high in the early 24 h fermentation experiment and decreasing with longer fermentation time. Bacterial count increasing with the increase of the fermentation time (24h-60h), but decreased again on futher (60h-108h). It was concluded that mold and becterial count changes during the fermentation of soya beans in the process of preparing tempe.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Cermin Dunia Kedokteran,(109)1996:53-56

Penerbit

: ., 1996

Deskripsi Fisik

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Bahasa

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

soybeans

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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