Open AccessThe changes in the chemical and microbiological characteristics of lamtoro (Leucaena leucocephala) tempe from Pacitan with usar inoculum during continued fermentation
Author(s) -
Ardhea Mustika Sari,
D.A. Artini,
Dwi Ishartani,
Asri Nursiwi,
Muhammad Zukhrufuz Zaman
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s2).014
Subject(s) - tempe , fermentation , food science , lactic acid , leucaena , leucaena leucocephala , brix , chemistry , yeast , bacteria , biology , horticulture , botany , biochemistry , genetics , sugar
In addition to soybean, Leucaena leucocephala is one of the tempe raw materials usuallyused in Indonesia. These tempe is only made by peoples in a few areas in the southern partof Java such as Wonogiri, Gunungkidul and Pacitan. For some purposes, such as cookingingredients, tempe is deliberately fermented longer than usual to obtain a savory taste. In aprevious study, we had studied leucaena tempe or people known as lamtoro tempe thatprocess in Wonogiri and reported that there had been a change in characteristic duringfermentation until over-fermented tempe. Therefore, in this research, we analyzed thechange in the chemical and microbiological characteristic of lamtoro tempe from Pacitanduring continued fermentation. This research showed that during the fermentation process,mold, yeast, and lactic acid bacteria (LAB) persisted for up to 126 hrs of fermentationtime. The growth of yeast and mold tend to decrease while LAB continued to increaseuntil it reached 11 log CFU/mL. In addition, the moisture content, ash content, solubleprotein levels, pH and titrated acid increased during continued fermentation time.Glutamic acid and aspartic acid were the highest amino acids by weight percentage. Bothamino acids have an important role in the sensory characteristics of lamtoro tempe.