Open AccessSubstrates and storage time evaluation for preparing tempeh starter from Rhizopus oryzae CBS130145
Author(s) -
Asri Nursiwi,
Fernanda Desmak Pertiwi,
Dwi Ishartani,
Ardhea Mustika Sari,
Muhammad Zukhrufuz Zaman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/828/1/012003
Subject(s) - starter , rhizopus oryzae , food science , rhizopus , fermentation , fermentation starter , tempe , chemistry , biology , lactic acid , bacteria , genetics
Tempeh is a soy-based product fermented using tempeh starter culture. The starter culture is ususally produced traditionally, and therefore has an inconsisitent purity and composition. This study therefore aims to determine the viability of Rhizopus oryzae CBS130145 grown on various substrates, rice, cassava root, cassava flour, and tapioca flour, then stored for four weeks at 27°C, as well as to determine the texture of the tempeh made using Rhizopus oryzae CBS130145, grown on various substrates and commercial inoculum, as a starter. The starter culture was produced using Rhizopus oryzae CBS130145 isolated from “usar”, obtained from Wonogiri. According to results, the mold’s viability in each tempeh starter prepared using Rhizopus oryzae CBS130145 grown on various substrates, rice, tapioca flour, cassava, as well as cassava flour and stored for four weeks at room temperature, did not differ significantly. In addition, the texture of tempeh produced using all tempeh starter culture did not differ significantly with the commercial stater counterpart. However, further research using lengthened storage time of tempeh starter culture is required to understand the stability of Rhizopus oryzae CBS130145 during storage.