The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia

Sjamsuridzal, Wellyzar; Khasanah, Mangunatun; Febriani, Rela; Vebliza, Yura; Oetari, Ariyanti; Santoso, Iman; Gandjar, Indrawati

doi:10.1038/s41598-021-03308-6

Cited by 15 publications

(8 citation statements)

References 32 publications

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“…Tempe dikenal sebagai makanan sehat dan dikonsumsi secara rutin sejak ratusan tahun yang lalu di Indonesia (Slamet & Tarwotjo 1980;Ahnan-Winarno 2021;Sjamsuridzal 2021). Makanan tradisional yang sehat ini dihasilkan dengan memfermentasikan kacang kedelai menggunakan cendawan Rhizopus spp.…”

Section: Pendahuluanunclassified

“…Isolat-isolat murni yang telah diidentifikasi selanjutnya dipilih berdasarkan pada karakter pertumbuhan miselia dan produksi spora (Sjamsuridzal et al 2021). Isolat potensial diseleksi dengan cara memilih isolat yang memiliki pertumbuhan miselia yang cepat dan produktivitas spora rendah.…”

Section: Pemilihan Isolat Potensialunclassified

“…Rhizopus ialah cendawan yang termasuk dalam ordo Mucorales (Kirk et al 2008). Di Indonesia, cendawan ini banyak ditemukan di alam karena hidupnya sebagai saprofit dan beberapa anggota spesiesnya digunakan dalam pembuatan tempe (Sjamsuridzal et al 2021). Penelitian ini menghasilkan 58 isolat Rhizopus yang diisolasi dari 12 sampel tempe yang berasal dari 12 daerah di Indonesia (Tabel 1).…”

Section: Hasil Dan Pembahasan Isolat Cendawan Rhizopus Dari Tempeunclassified

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Isolasi, Identifikasi, dan Produksi Miselia Rhizopus sp. Berkadar Asam Nukleat Rendah untuk Pengembangan Mikoprotein

Firmansyah,

Sukarno,

Suharsono

et al. 2024

J. Ilmu. Pertan. Indones.

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Fungi, including Rhizopus sp., are food sources that commonly contain high nucleic acid levels. Therefore, the nucleic acid content must be reduced to achieve health standard requirements. This study aimed to isolate, identify, and produce Rhizopus sp. mycelium containing low nucleic acid. The Rhizopus spp. were isolated from tempeh collected from 12 different areas in Indonesia. Fungal identification was conducted based on morphological characteristics. The fungal isolates were selected based on mycelial growth and spore production on PDA. Biomass production of mycelium was carried out in potato extract and soybean extract media obtained from 200 g/L and 333.3 g/L, respectively. In each medium, 6 sugar levels were added, namely 0, 2, 3, 4, 5, and 6 g/L. Mycelium nucleic acid content reduction was achieved by heat treatment at 50°C and 60°C for 15 minutes and measured by a spectrophotometer at 260 nm. Fifty-eight isolates that were identified into 3 species were obtained in this experiment: R. oryzae, R. stolonifera, and R. microsporus. R. Microsporus had higher mycelium biomass and lower spore number than the other species. R. Microsporus produced a higher mycelium biomass in the soybean extract medium with 5 g/L additional sugar. The nucleic acid content of the 50°C heat-treated mycelium was 1.82% and 1.73% at 65°C. These values fulfilled the standard of mycelial nucleic acid content permitted in food by the USDA. Keywords: morphology, Rhizopus microspores, spore, soybean extract, tempeh

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Section: Pendahuluanunclassified

Section: Pemilihan Isolat Potensialunclassified

Section: Hasil Dan Pembahasan Isolat Cendawan Rhizopus Dari Tempeunclassified

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Isolasi, Identifikasi, dan Produksi Miselia Rhizopus sp. Berkadar Asam Nukleat Rendah untuk Pengembangan Mikoprotein

Firmansyah,

Sukarno,

Suharsono

et al. 2024

J. Ilmu. Pertan. Indones.

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“…Dahulu tempe atau kapang secara tradisional ditanam dan dikeringkan pada daun kembang sepatu (daun Waru) sebagai inokulum tempe. Daun ini digunakan untuk membawa inokulum tempe sebagai starter alami yang dikenal sebagai usar di Indonesia (Sjamsuridzal et al, 2021). Setelah itu, kacang dibungkus menggunakan pisang atau daun besar lainnya dan akhirnya ditempatkan di tempat yang hangat untuk difermentasi selama 1 atau 2 hari.…”

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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“…Indonesian tempeh is a mold-facilitated fermented product produced from fermented soy beans mostly consumed as stable food in Indonesia (Dinesh Babu et al 2009), but is widely accepted globally (Ahnan-Winarno et al 2021). The fungi involved in soybean fermentation for tempeh production are Rhizopus species such as R. microporus (formerly R. oligosporus), and R. arrhizus (formerly R. oryzae) (Maheshwari et al 2021;Sjamsuridzal et al 2021). The mycelia of the Rhizopus species hold the soy beans together, thus forming a compact structure like a cake (Gandjar 1999;Handoyo and Morita 2006).…”

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confidence: 99%

The contribution of fungi to the global economy

et al. 2023

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Fungi provide ecological and environmental services to humans, as well as health and nutritional benefits, and are vital to numerous industries. Fermented food and beverage products from fungi are circulating in the market, generating billions of USD. However, the highest potential monetary value of fungi is their role in blue carbon trading because of their ability to sequester large amounts of carbon in the soil. There are no conclusive estimates available on the global monetary value of fungi, primarily because there are limited data for extrapolation. This study outlines the contribution of fungi to the global economy and provides a first attempt at quantifying the global monetary value of fungi. Our estimate of USD 54.57 trillion provides a starting point that can be analysed and improved, highlighting the significance of fungi and providing an appreciation of their value. This paper identifies the different economically valuable products and services provided by fungi. By giving a monetary value to all important fungal products, services, and industrial applications underscores their significance in biodiversity and conservation. Furthermore, if the value of fungi is well established, they will be considered in future policies for effective ecosystem management.

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The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia

Cited by 15 publications

References 32 publications

Isolasi, Identifikasi, dan Produksi Miselia Rhizopus sp. Berkadar Asam Nukleat Rendah untuk Pengembangan Mikoprotein

Isolasi, Identifikasi, dan Produksi Miselia Rhizopus sp. Berkadar Asam Nukleat Rendah untuk Pengembangan Mikoprotein

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

The contribution of fungi to the global economy

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