By: Rahayu WP1, Purawisastra S2, and Sumiati M1
1Department of Food Science and Technology, Bogor Agricultural University
2Nutrition Research and Development Center, Department of Health, Bogor
Different moisture and storage time treatment of mixed inoculums Rhizopus oligosporus and Klebsiella pneumonia were used in tempeh production. Physical characteristics and quality of tempeh products were observed during fermentation, followed by analysis of Vitamin B-12 content. Preliminary observation on mold and bacteria ratio (1:1, w/w) fermentation, produced tempeh with a perfect solid texture and a normal taste and aroma. Mixed inoculum was drying at 37oC showed the mathematical equation of y= -0.0056 x + 1.994. The best inoculums used in tempeh production was mixed inoculum of mold and bacteria ratio (1:1, w/w), incubated at 37oC and storage time was 21 hours. The vitamin B-12 production of mixed inoculum of mold and bacteria ratio (1:1, w/w) 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 B12/100 g tempeh, however the two weeks storage time of pure inoculum (15% moisture content) produce only 3.59 ug vitamins B12/100 g tempeh. The two weeks storage time of mixed inoculum (10% moisture content) used in tempeh production produced 15.19 ug vitamin B12/100 g tempeh, while the two weeks storage time of pure inoculum produced 1.34 – 2.65 ug vitamin B12/100 g tempeh.
Keywords: tempeh, vitamin B-12, Rhizopus oligosporus, Klebsiella pneumoniae
Dimuat di Buletin Teknologi Pangan, Volume 5 No. 3, 1994, ISSN 0216-2318