MATERI B. INGGRIS 

Title:

Microbial Growth Dynamics During Tempeh Fermentation in Two Different Home Industries

Abstract:

The study investigates the microbial growth dynamics during the fermentation of tempeh in two home industries in Indonesia. The focus is on identifying the types of microorganisms involved, particularly lactic acid bacteria, and understanding their roles in the fermentation process. The study also examines the variations in microbial populations and how these differences influence the quality and safety of the final tempeh product.

Introduction:

Tempeh is a traditional Indonesian fermented food made from soybeans. The fermentation process, primarily driven by fungi and bacteria, transforms the soybeans into a nutritious and easily digestible product. This study aims to compare the microbial communities in two home industries, highlighting how different fermentation practices affect the growth dynamics of key microorganisms.

Materials and Methods:

• Sampling: Samples were collected from two home industries, each following slightly different fermentation processes.

• Microbial Analysis: The populations of lactic acid bacteria, yeast, and molds were monitored throughout the fermentation period using culture-based and molecular techniques.

• Environmental Factors: Temperature, humidity, and other environmental factors were recorded to assess their impact on microbial growth.

Results:

• Microbial Dynamics: The study found that lactic acid bacteria and molds were the dominant microorganisms during the fermentation process. However, the proportions of these microorganisms varied significantly between the two home industries.

• Influence on Tempeh Quality: The variations in microbial populations led to differences in the texture, flavor, and safety of the final tempeh products. One industry had a higher presence of beneficial lactic acid bacteria, which correlated with better tempeh quality.

Discussion:

The study discusses the implications of microbial diversity on the quality of tempeh. The presence of beneficial lactic acid bacteria is associated with improved nutritional properties and safety of tempeh. The research also suggests that optimizing fermentation conditions could enhance the consistency and quality of tempeh across different production settings.

Conclusion:

This study underscores the importance of understanding microbial dynamics in traditional fermentation processes. By controlling environmental conditions and selecting for beneficial microorganisms, it may be possible to standardize tempeh production and improve its nutritional and sensory qualities.

References:

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