Author: Winiati P.Rahayu, Suryana Purawisastra, Mety Sumiati
Abstract: Different moisture and storage time treatment of mixed inoculum Rhizopus olipsporus and Klebsiella pneumtmiae were used in tempeh production. Physical characteristics and quality of tempeh product were observed during fermentation, followed by analysis of Vitamin B-12 content. Preliminary observation on mold and bacteria ratio (1 : 1) fermentation, produced tempeh with a perfect solid texture and a normal taste and aroma. Mixed inoculum was drying at 37 degree Celcius showed the mathematical equation of y = -0.0056 x +1.994. The best inoculum used in tempeh production was mixed inoculum of mold and bacteria ratio (1: 1), incubated at 37 degree Celcius and the storage time was 21 hours. The vitamin B-12 production of mixed inoculum of mold and bacteria ratio (1: 1) was better than the pure inoculum alone. The two weeks storage time of mixed inoculum (15 % moisture content) used in tempeh production, resulted the highest vitamin B-12 content 25.44. mg vitamin B12/100gr tempeh. however the two weeks storage time of pure inoculum (l5 % moisture content) produced only 3.59 ug Vitamin B12/100 gr tempeh. The two weeks storage time of mixed inoculum( 10 % moisture content) used in tempeh production produced 15.19 ug vitamin B12/l00g tempeh, while the two weeks storage time of pure inoculum produced 1.34 ug- 2.65 ug vitamin B12/l00 gr tempeh.
No comments:
Post a Comment