Optimization Tempeh Milk Yogurt with Mixed Culture Streptococcus thermophilus and Lactobacillus plantarum

• Main Author: RIVANA PUTRI (NIM : 10411008), KHATLYA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/28478
• Institution: Institut Teknologi Bandung

<p align="justify">Tempe is fermented food that is popular among Indonesian people. According to Farnworth (2008), there is a significant increase of free amino acid contents during the fermentation, which is 1-85 times bigger compared to the whole soybean. By researching tempeh milk yogurt, it is hoped that it can be an alternative of probiotic drink beside dairy yogurt with high amino acid contents. The purpose of the optimization is to obtain the optimal total probiotic bacteria with variations of treatment by temperature and % inoculum, to obtain the most liked tempeh-milk yogurt by taste from the variations of treatment by temperature and % inoculum, and to obtain the total amino acid from the most liked tempeh-milk yogurt from the variations of treatment by temperature and % inoculum. The optimization was done by variations of treatments by temperature (37°C and 45°C) and % inoculum of Streptococcus termophilus : Lactobacillus plantarum 1:1 (1%, 2%, and 3%). The control thas was used is the tempeh milk without inoculum. The tempeh milk was made by blending tempeh with water 1:2 w/v, then sifted with clean cheese cloth and pasteurized at 90°C for 15 minutes. The tempeh milk that was given the treatments were incubated for 12 hours with taking the samples every 2 hours. The organoleptic tests were just done at 6th hour and 12th hour. The results showed that the highest growth rate obtained by treatment 37°C-2% inoculum that is at 5th hour of incubation with total cell count of 2x106 CFU/mL. And the best result in organoleptic test was obtained, that is the treatment 37°C-1% inoculum taken at 6th hour of incubation with total cell count 8x105 CFU/mL, pH 5,64, total lactic acid 0,262%, total free amino acid <9568,55 ppm, with the highest glutamic acid, aspartic acid, serin, and lysin by 1821,94 ppm, 973,74 ppm, 830,17 ppm, dan 815,75 ppm respectively. <p align="justify">