MICROBIAL COMMUNITY STRUCTURE IN MALANG TEMPEH

• Main Author: Febrina, Sona
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/33833
• Institution: Institut Teknologi Bandung

Tempeh industry spreads in various regions in Indonesia with their distinct character and taste. In this research, microbial isolation is performed to tempe originated from Malang to see changes in the structure of microbial communities. Sampling was conducted at 6 different times as follow: 0 hour (T0), 12 hours (T1), 24 hours (T2), 36 hours (T3), 48 hours (T4), and 60 hours (T5) from the beginning of fermentation. Microbial isolation is done by using spread plate method, Organoleptic test is done by using Descriptive Test, and amino acid test is done by using UPLC method (Ultra Performance Liquid Chromatography). Base on Total Place Count (TPC), the total abundance of yeast and fungi in each gram of tempeh gram in a row from the tempeh sample T0, T1, T2, T3, T4 and T5 is as follow: 4.0 x104 CFU/g , 5.0 x104 CFU/g, 2.0x105, 6.2x105 CFU/g, 6.5x105 CFU/g, 6.1x105 CFU/g. While, the total plate count of bacteria in each gram of tempeh at T0, T1, T2, T3, T4 and T5 is as follow: 4.0x105 CFU/g, 1.0x106 CFU/g, 1.4x106 CFU/g, 2.9x106 CFU/g, 3.2x106 CFU/g, 3.3x106 CFU/g. From the result of isolation and identification, 21 types of microbes was obtained which consist of 12 bacterial isolates, 6 fungi and, 2 yeast during the fermentation of Malang Tempeh. Some of the isolates has been successfully identified including Klebsiella sp, Janibacter sp, Gluconobacter sp, Bacillus cereus, Bacillus sp, Lysinimonas sp, Pseudomonas, Cladosporium sp, Trichosporon asahi, Simplicilium sp, Daedaleopsis sp. The most dominant isolate in T0 are Rhizopus and Trichosporon with abundance of 4.0x104 CFU/g dan 3.0 x104 CFU/g, in T1 dominated by Klebsiella with abundance of 1,6 x106 CFU/g, T2 are Rhizopus, Bacillus, Klebsiella with abundance of 5.0x104 CFU/g, 1.2 x106 CFU/g, in T4 dominated by Klebsiella dan Bacillus with abundance of 3.3 x106 CFU/g dan 2.9x106 CFU/g, in T5 dominated by Lysinimonas sp with abundance of 2.8x105 CFU/g. The result of descriptive test shows that Malang tempeh has a good quality of taste because the high enough parameter with 7.00 as the maximum parameter value, color parameter is 6.14, initial sweet taste is 4.76, and texture 6.89, the raw taste is 5.70 and the bitter taste at the end is 4.07. The highest amino acid content in this sample is Phenylalanine and aspartate with an amount of 36239.60/ppm and 18994.91/ppm. The quality value of tempe Malang ranging from water content, fat content, ash content, protein content has been in accordance with the Indonesian National Standard (SNI) which is set, where tempe water content of Malang Tempah 62.30%, ash content 1.04, total fat 11.48% and protein 19, 43%.