UJI COBA UJI COBA PENGGUNAAN INOKULUM TEMPE DARI KAPANG Rhizopus oryzae DENGAN SUBSTRAT TEPUNG BERAS DAN UBIKAYU PADA UNIT PRODUKSI TEMPE SANAN KODYA MALANG
ABSTRACT: This research was
designed to obtain high quality dried tempeh inoculum (powder) and to know the
best level of inoculum for small medium industrial scale. Also it was designed
to know the preference of consumers.
Experimental design employed in this research was completely randomized
design comprosed of one factor i.e. the level of R. oryzae concentration
consisted of 0.9% w/w; 0.7% w/w; 0.5% w/w; 0.3% w/w; and 0.1% w/w. The initial R. oryzae spore of the starter
was 1,3x107 cfu/g. The best treatment
was determided by multiple atribute method.
The application test of the best inoculum was done at 3 tempeh small
industries and the produced tempeh was analyzed by sensory test.The best level
of R. oryzae pure culture addition was 0.5% based on substrate weight, and the
total microbial of dried inoculum was 8.02 x 107 cfu/g (7.90 log cfu/g) with
the percentage of viable mold after I month was 89,52%. The total number of mold after mixing with
rice flour was 3.04 x 107 cfu/g (6.893 log cfu/g), the percentage of viable
mold was 90.92%, and the percentage of contaminating bacterium was 41.75%. The end piece of cassava could be used as
substrate for tempeh inoculum production from pure culture of R. oryzae and it
had yield of 41.70% and moisture content of 6.57%. The best addition of R. oryzae inoculum in
producing tempeh was 0.15%, and the consumers preference of texture was 8,07
(like very much), the appearance was 7,67 (like), color was 7.47 (like), the aroma was 7.47 (like),
and taste was 8 (like very much).
Keywords: tempeh inoculum,
pure culture, dried inoculum, tempeh industries
Penulis: Sukardi, Wignyanto,
Isti Purwaningsih
Kode Jurnal: jppertaniandd080022
