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Profil Bakteri Asam Laktat dan Evaluasi Sensori dari Tempe Bungkus Daun Jati yang Disuplementasi dengan Daun Kelor

*Stella Magdalena  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia
Yogiara Yogiara  -  Program Studi Magister Bioteknologi, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia
Adi Yulandi  -  Program Studi Biologi, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia

Citation Format:
Abstract

Tempe bungkus daun jati merupakan produk pangan fermentasi tradisional Indonesia yang kaya protein, serat, dan vitamin yang sangat popular di Kabupaten Blora, Jawa Tengah. Penelitian ini bertujuan mengetahui pengaruh penambahan daun kelor pada tahapan perendaman dan peragian dalam proses produksi tempe terhadap profil bakteri asam laktat (BAL) dan tingkat kesukaan. Daun kelor segar dan serbuk disuplementasikan dengan variasi konsentrasi pada proses produksi tempe kacang kedelai. Hasil penelitian menunjukkan bahwa daun kelor tidak menghambat aktivitas pertumbuhan dari kapang Rhizopus. Penambahan serbuk daun kelor sebanyak 1x dan 2x (b/b) dari total jumlah ragi pada proses peragian menghasilkan tekstur tempe yang kompak. Semakin tinggi konsentrasi air perasan daun kelor dalam proses perendaman, jumlah total bakteri asam laktat menurun hingga 103 CFU/g. Profil BAL dari tempe bungkus daun jati dengan ataupun tanpa suplementasi daun jati mengandung BAL dari genus Weissella. Tempe bungkus daun jati dengan suplementasi 1x (b/b) serbuk daun kelor sangat berpotensi untuk disosialisasikan sebagai pangan fungsional kepada masyarakat.

Lactic Acid Bacteria Profile and Sensory Evaluation of Teak Leaf-Wrapped Tempeh Supplemented with Moringa Leaves

Abstract

Tempeh wrapped in teak leaves is a traditional Indonesian fermented food product that is rich in protein, fiber, and vitamins which is very popular in Kabupaten Blora, Central Java. This study aimed to investigate the effect of Moringa leaves addition in the soaking and fermentation stages of tempeh production towards the profile of lactic acid bacteria (LAB) and the level of respondent acceptance. Fresh and powdered leaf was supplemented in various doses to soybean tempeh production. As results, Moringa leaves did not inhibit the growth of Rhizopus. The addition of Moringa leaf powder as much as 1x and 2x (w/w) of the total amount of yeast in the fermentation process produced a compact tempeh texture. The higher the concentration of Moringa leaf juice in the soaking process reduced total number of lactic acid bacteria to 103 CFU/g. LAB profile of teak leaf-wrapped tempeh with or without teak leaf powder supplementation contained LAB that belongs to the genus Weissella. Teak leaf-wrapped tempeh supplemented by 1x (w/w) Moringa leaf powder has a potential value to be socialized as functional food to the community.

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Keywords: tempe bungkus daun jati; daun kelor; bakteri asam laktat; sensori; probiotik; teak leaf-wrapped tempeh; Moringa leaves; lactic acid bacteria; sensory, probiotic
Funding: Pemerintah Kabupaten Blora

Article Metrics:

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Last update: 2021-08-05 22:02:18

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Last update: 2021-08-05 22:02:18

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