Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI:10.3934/agrfood.2023024

S. Rizal, M. E. Kustyawati, Suharyono, Theresia Santika Kusuma Putri, T. Endaryanto

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引用次数: 0

Abstract

Premium tempeh starter is a tempeh starter containing a mixed inoculum of Rhizopus oligosporus and Saccharomyces cerevisiae. Previously, premium tempeh starter was made in the form of liquid culture. This study aims to produce premium tempeh starter in powder form with the best type of substrate and incubation time so that it can be used practically. In this study, the effect of substrate type and incubation time on microbial viability of instant premium tempeh starter was studied. The study was arranged in a Completely Randomized Block Design with two factors and three replications. The first factor was the type of substrate: tapioca flour and rice flour, while the second factor was the incubation time at room temperature: 0, 24, 48, 72, 96 and 120 hours. The instant premium tempeh starter was analyzed for pH value, water content, number of fungi, yeast and bacteria. The microbial viability of tempeh starter was indicated by the growth of fungi, yeast and bacteria during incubation. The data obtained were analyzed by analysis of variance and further tested with the Honest Significant Difference (HSD) test at a 5% significance level. The results showed that rice flour and incubation time of 96 hours produced the best premium tempeh instant starter with the number of fungi of 9.02 Log CFU/g, 9.17 Log CFU/g yeast, 7.81 Log CFU/g bacteria, pH 4.2 and 7.75% water content. Tempeh made using the best premium tempeh instant starter has a chemical composition in accordance with the tempeh product standard (SNI 3144:2015).

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基质类型和培养时间对优质豆豉即食发酵剂微生物活力的影响

优质豆豉发酵剂是一种含有少孢根霉和酿酒酵母混合接种的豆豉发酵剂。以前，优质的豆豉发酵剂是以液体培养的形式制作的。本研究的目的是在最佳的基质类型和培养时间下，生产出优质的豆豉发酵剂，使其具有实际应用价值。本研究研究了底物类型和培养时间对即食优质豆豉发酵剂微生物活力的影响。本研究采用完全随机区组设计，两因素3个重复。第一个影响因素是底物类型:木薯粉和米粉，第二个影响因素是室温孵育时间:0、24、48、72、96和120小时。对即食优质豆豉发酵剂的pH值、含水量、真菌、酵母和细菌数量进行了分析。通过真菌、酵母菌和细菌在发酵过程中的生长情况，考察了豆豉发酵剂的微生物活力。对所得数据进行方差分析，并在5%显著性水平下进行HSD检验。结果表明，以米粉为发酵原料，发酵96 h可获得最佳优质豆豉发酵剂，菌种数为9.02 Log CFU/g，酵母菌数为9.17 Log CFU/g，细菌数为7.81 Log CFU/g, pH为4.2，含水量为7.75%。使用最好的优质豆豉即时发菜制成的豆豉，其化学成分符合豆豉产品标准(SNI 3144:2015)。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.