Identifikasi Kapang Pada Tempe Bungkus Daun Pisang Dan Plastik Asal Pengrajin Tempe Jatiasih, Bekasi

Abstract

Tempe is prepared from soybean seed base through fermentation with yeast containing Rhizopus sp. The types of microorganisms in the growth of tempeh microflora are very diverse and have a role during fermentation and are very interesting to look at. The use of tempeh packaging produces compounds that cause tempeh to have a distinctive taste and aroma. The use of different wrappers in tempeh, it is likely that it can also affect the type of microorganisms that play a role at the time of fermentation. This study aims to isolate the mold from tempeh craftsmen in Jatiasih, Pondok Gede. The sample used was fresh tempeh wrapped in banana leaves and plastic from Jatiasih tempeh craftsman, Pondok Gede.The method used is direct plating on PDA media. Macroscopic observations were carried out by observing the color of conidia and mycelium, while microscopic observations were carried out with slide culture techniques, namely observing the shape of spora, columela, sporangiospora and hyphae. The data are presented in the form of tables and figures and analyzed descriptively qualitatively. The results showed that in all samples of tempeh Jatiasih craftsmen predominantly contained molds suspected to be Rizhopus stolonifer Keywords: Isolation, Rizhopus stolonifer; Tempeh, Wrap

Halal Fermented Functional Food in Indonesia: A Review

“…1306 of 2021, sticky rice and cassava Tape are included in the halal positive list, meaning all critical contamination points of haram materials can be confirmed as halal. In addition, sticky rice Tape and cassava Tape microbes can come from wrapping leaves, such as banana leaves and teak leaves (Aýun et al, 2022). Tape, based on Indonesian MUI FATWA No.…”

“…Tempeh inoculum can be obtained commercially from the fungus Rhizopus sp and rice flour (Surya & Rahayu, 2012). However, it can also be obtained naturally from the leaves of Tempeh wrappers, both banana and teak leaves (Aýun et al, 2022). The ingredients used in making Tempeh can vary from soybeans and other grains, such as benguk beans, kara beans, red beans, komak beans, and green beans (Jayanti, 2019).…”