Isolasi dan identifikasi kapang Rhizopus pada tempe gude (Cajanus cajan L.)

Sine, Yuni; Soetarto, Endang Sutariningsih

doi:10.32938/sc.v3i04.487

Cited by 5 publications

(8 citation statements)

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“…Sporangia globose is brownishblack. Chlamydospores have single and short, colorless chains containing granules formed on hyphae, sporangiophores, and sporangia [9]. The form of Chlamydospora globose, ellipse, or cylindrical.…”

Section: Resultsmentioning

confidence: 99%

“…Macroscopic observations were made of fungal colonies' color growth on the petri dish. Microscopic observations were analyzed using microscope Fluorosence Meiji Techno MT 6300 to know Rhizopus type in the tempeh inoculums [9]. Response testing LA production; The supernatant was measured with a Conductometer to determine its electrical conductivity, then plotted on the standard curve LA [17].…”

Section: Characterizationmentioning

confidence: 99%

“…However, fermentation is possibly carried out by using inoculum, such as tempeh-inoculum. The fungi usually cultivated in the inoculum such as R. oligosporus, R. oryzae, R. stolonifer, and R. arrhizus [9]. Some works reported that R.oryzae and R.oligosporus could utilize various agricultural residues such as L-LA, fumaric acid, and ethanol to produce LA [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Synthesis L-Lactic Acid From Fermentation of Cassava Pulp by Using Tempeh Inoculum

Nissa

Sumiarsa

Kosasih³

et al. 2021

jsmi

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SYNTHESIS L-LACTIC ACID FROM FERMENTATION OF CASSAVA PULP BY USING TEMPEH INOCULUM. This study used cassava waste pulp as a fermentation substrate to produce lactic acid using a tempeh inoculum. Tempeh inoculum is a mixed culture of Rhizopus with Rhizopus oligosporus as the primary fungus. Lactic acid is an organic acid most widely used in the food, pharmaceutical, cosmetic and chemical industries. One of the important uses of lactic acid is as a raw material for producing Polylactic Acid (PLA) biopolymers, namely polymers that can decompose naturally in a relatively fast time. The analysis was performed using the Response Surface Methodology (RSM) method and the Box Behnken Design (BBD) experimental design with substrate concentration parameters, inoculum concentration, and incubation time on lactic acid. The fermentation process is carried out using a flask shaker at a temperature of 30 ºC, pH 6.0, and a rotational speed of 150 rpm. The optimum yield for lactic acid is 6.65 g/L. It was acquired at substrate 20 g/L, inoculum concentration 0.30 % (w/v) at an incubation time of 72 hours.

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Section: Resultsmentioning

confidence: 99%

Section: Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synthesis L-Lactic Acid From Fermentation of Cassava Pulp by Using Tempeh Inoculum

Nissa

Sumiarsa

Kosasih³

et al. 2021

jsmi

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“…R. oligosporus dan R. oryzae adalah strain anggota spesies Rhizopus yang paling dominan dan merupakan komponen yang paling penting dalam fermentasi tempe ( Sine & Soetarto, 2018 ). Hal ini karena R.oligosporus dan R. oryzae mempunyai karakteristik yang sangat berperan dalam fermentasi tempe.…”

Section: Bahanunclassified

Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat

Ananta

Singamurni²,

Ridawati³

2023

jsb

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Abstract Red bean (Phaseolus vulgaris L.) is a cowpea of the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are processed tempeh with tapioca starch as a mixing ingredient during fermentation for 36 hours at a temperature of 25-30 ℃ then thinly sliced 1.5 cm thick and fried in palm oil at 180 ℃ using the deep frying method. This study aims to see how much consumer acceptance is in terms of color, bean density, shape, aroma, crispness and taste and the physical properties of red bean tempeh chips which include thickness, diameter and swelling power with three ratios of red beans and tapioca starch of (1 :1, 1:1/2 and 1:1/3). Red bean tempeh chips with a ratio of red beans and tapioca starch of 1:1/2 gave the best consumer acceptance rating compared to other comparisons with an average value of 4.6 and physical characteristics of red bean tempeh chips with a ratio of red beans and tapioca starch of 1 :1 is the best compared to other comparisons with an average swelling value of 41.766 and an average diameter swelling value of 0.0308. Keywords: Kidney beans, tempeh chips, consumer acceptability, physical properties.

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“…Dalam industri makanan Rhizopus sp. dapat menghasilkan berbagai macam enzim seperti amilase, protease, pektinase dan lipase (Sine & Soetarto, 2018). Adanya enzim pencernaan yang dihasilkan oleh kapang tempe, maka protein, lemak dan karbohidrat pada tempe menjadi lebih mudah dicerna oleh tubuh (Bastian et al, 2013).…”

Section: Hasil Dan Pembahasanunclassified

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

Aýun

Suryani

Kurnia

2022

Bioed

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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

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Isolasi dan identifikasi kapang Rhizopus pada tempe gude (Cajanus cajan L.)

Cited by 5 publications

References 0 publications

Synthesis L-Lactic Acid From Fermentation of Cassava Pulp by Using Tempeh Inoculum

Synthesis L-Lactic Acid From Fermentation of Cassava Pulp by Using Tempeh Inoculum

Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat

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

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