[abstrak] PERUBAHAN KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI TEMPOYAK (CHEMICAL AND MICROBIOLOGICAL CHANGES DURING TEMPOYAK FERMENTATION)

by: Halim D, Jenie BSL, Rahayu WP

Department of Food Science and Technology, Bogor Agricultural University

Tempoyak was made from durian pulps fermented at room temperature with the addition of 0.5 and 1.0% NaCl. The chemical and microbiological changes were observed every day within 10 days fermentation. During fermentation the total acidity and reducing sugars of the durian pulps increased, but the pH and total soluble solids decreased, the water content and VRS (volatile reducing substances) of the pulps did not changes significantly during fermentation. Addition of 0.5% NaCl produced more acid (1.94%) than 1.0% NaCl (1.67%). The maximum growth of bacteria was obtained at 2 days of fermentation. This was due to the maximum growth, at the same day, the number of Gram positive bacteria was (1.2 x 109/g) and lactic acid bacteria was (0.9 x 109/g) at 0.5% NaCl. The lactic acid bacteria grew better at this salt concentration rather than 1.0%. The only active microorganism during tempoyak fermentation was Gram positive bacteria. There was no growth of Gram negative bacteria, mold, and yeast.

 Keywords: tempoyak, fermentation, lactic acid bacteria

Dimuat di Media Teknologi Pangan, Volume 2 No. 2, 1986, ISSN 0215-0263

 

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