Prosiding Seminar PPM

KANDUNGAN DAN KERAGAMAN MIKROB BEBERAPA TEMPE DARI DAERAH BOGOR

(Microbial Content and Diversity inSeveral Tempe from Bogor Areas )

Suliantari, Sri Laksmi Suryaatmadja, H. Kusumaningrum

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ABSTRAK

Tempe adalah produk fermentasi dari Indonesia yang memiliki kandungan gizi yang tinggi. Perbedaan cara pembuatan tempe dari masing-masing pengrajin akan berpengaruh pada keragaman mikrob dan mutu tempe yang dihasilkan. Tujuan penelitian ini adalah untuk mengetahui kandungan dan keragaman jenis mikrob dari tempe yang ada di pasaran daerah Bogor. Hasil yang diperoleh dari penelitian ini, populasi kapang berkisar antara 4,23–6,15 log CFU/g; khamir berkisar 4,23–9,11 log CFU/g , bakteri asam laktat (BAL) 6,84–9,88 log CFU/g, dan nilai pH tempe antara 5,27–7,40. Selain kapang, keragaman mikrob pada tempe adalah khamir dan BAL. Dengan menggunakan API test kit C20AUX (khamir) dan 50 CH (BAL), isolat-isolat khamir dan BAL yang dapat ditemukan pada tempe adalah Candida famata, Candida pelliculosa, dan Candida lusitaniae. Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Lactococcus lactis ssp lactis, dan Leuconostoc mesenteroides ssp mesenteroides.

Kata kunci: cara pembuatan, kandungan mikrob, keragaman mikrob, tempe.


Tempeh is Indonesian fermented product which contains high nutritious compounds including ergosterol (provitamin D) that known has the capacity in reducing blood cholesterol content. Ergosterol was not found in soybean but found in tempeh as the fermented soybean product. Different tempeh processing conducted by the producer will influence the diversity of the microorganism and the quality of tempeh. The objectives of the research were to find out the diversity of the types of microorganism and orgesterol contents in various tempeh sold in the market around Bogor area. The results showed the population of mold, yeast and lactic acid bacteria of various tempeh bought in the market were in the range of 4.23–6.15 log CFU/g; 4.23–9.11 log CFU/g and 6.84–9.88 log CFU/g, respectively, and the pH of tempeh was also varied between 5.27–7.40. Ergosterol contents in tempeh were also varied between 245.84–681.65 ppm. Besides mold, yeast, and lactic acid bacteria were also contribute the diversity of the microorganisms in tempeh. Yeast species found in tempeh were identified using API test kit C20AUX as Candida famata, Candida pelliculosa and Candida lusitaniae. Lactic acid bacteria found in tempeh were also identified using API 50 CH and found several species such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacilus brevis, Lactococcus lactis ssp lactis, and Leuconostoc mesenteroides ssp mesenteroides.

Keywords: ergosterol, microbial diversity, procedure of manufacture, tempeh, total microorganisms.


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