ISOLASI DAN IDENTIFIKASI Rhizopus oligosporus DAN Rhizopus oryzae PADA TEMPE ASAL BEKASI

Nurholipah, Nisa; Aýun, Qurrota

doi:10.33005/jtp.v15i1.2742

Cited by 2 publications

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“…The protein in shrimp paste is simplified into amino acids, and the fat is simplified into fatty acids and glycerol. These simple compounds can be absorbed by mold as nutrients, so that the mold can grow and reproduce to form colonies in shrimp paste (Nurholipah & Ayun, 2021;Sakti et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Duration Effects of Shrimp Paste Storage on ALT of Mold Colonies: Variations by Brand and Pre-Standard Treatment

Syafitri,

Hastuti,

Prabaningtyas

2023

JPBN

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Shrimp paste is a commonly employed condiment or flavoring in culinary preparations. As a result of the nutrients present in shrimp paste, fungi and other microbial contaminants are able to proliferate and develop on the paste. This study aims as follows: 1) to determineÂ ALT measurements of mold colonies to assess the quality of two brands of pre-treated shrimp paste; and 2) to identifyÂ contaminating mold species present in steamed and unsteamed shrimp paste prior to storage. Descriptive quantitative and qualitative research methods wereÂ employed within the Biology Department of FMIPA UM's Microbiology Laboratory. A series of three samplings were conducted on treated shrimp paste brands A and B, one week apart between each sampling. A volume of 90 ml of 0.1% peptone water was used to dissolve 10 grams of shrimp paste, resulting in a dilution of 10-1; this process was repeated until the dilution reached 10-5. 0. The surface of PDA (Potato Dextrose Agar) medium was inoculated with 1 ml of suspension from each dilution. The medium was subsequently incubated at a temperature of 25oC for 7x24 hours. The findings of this study indicate the following: 1) At the 28th day of storage, both brands of shrimp paste that underwent treatment with steamed and unsteamed shrimp paste remained of acceptable quality for human consumption. 2) In steamed and unsteamed shrimp paste, thirteen species of mold contaminants were identified: Chrysosporium corda, Cladosporium sphaerospermum, Penicillium frequentans, Penicillium chrysogenum, Rhizoctonia sp1., Aspergillus candidus, Fusarium equeseti, Colletotrichum ti, Moniliella acetobutens, and Rhizoctonia sp3

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Section: Resultsmentioning

confidence: 99%

Duration Effects of Shrimp Paste Storage on ALT of Mold Colonies: Variations by Brand and Pre-Standard Treatment

Syafitri,

Hastuti,

Prabaningtyas

2023

JPBN

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“…Rhizopus merupakan kapang yang penting dalam industri makanan sebagai penghasil berbagai macam enzim. Dalam fermentasi tempe tidak memproduksi racun, bahkan kapang itu melindungi tempe terhadap kapang penghasil aflatoksin (Nurholipah & Ayun, 2021). Khamir dan bakteri kemungkinan juga dapat tumbuh selama fermentasi tempe.…”

Section: Pendahuluanunclassified

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 Rhizopus oligosporus DAN Rhizopus oryzae PADA TEMPE ASAL BEKASI

Cited by 2 publications

References 0 publications

Duration Effects of Shrimp Paste Storage on ALT of Mold Colonies: Variations by Brand and Pre-Standard Treatment

Duration Effects of Shrimp Paste Storage on ALT of Mold Colonies: Variations by Brand and Pre-Standard Treatment

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

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