IDENTIFIKASI DAN PERAN MIKROBA PADA TEMPE BUSUK YANG DIGUNAKAN SEBAGAI BUMBU MASAKAN JAWA
DOI:
https://doi.org/10.53416/stmj.v5i1.300Keywords:
Fermentation, microorganism, tempeh.Abstract
Tempe adalah makanan tradisional Indonesia yang memiliki sumber gizi nabati. Tempe diolah dengan proses fermentasi kedelai dengan menggunakan jamur Rhizopus. Tempe busuk, banyak digunakan sebagai bumbu masak atau sambal. Penelitian bertujuan mengidentifikasi mikroorganisme yang terlibat dalam fermentasi. Metoda penelitian yang digunakan adalah isolasi mikroba dan identifikasi mikroba secara mikroskopis dengan pengecatan gram. Terdapat beragam jenis mikroorganisme yang terdiri dari bakteri dan yeast. Kehadiran mikroorganisme dalam tempe busuk berkontribusi dalam proses biokonversi hingga menciptakan aroma khas pada tempe.
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