Thesis

THE CHANGES OF MICROBIAL AND INTERNAL MICROBIAL GROWTH FACTORS OF OVER-FERMENTED TEMPEH FERMENTATION

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Overripe or over-fermented tempeh is fermented 2 – 5 days longer than normal tempeh and
commonly used as flavour enhancement. Studies on microbial changes were limited to 24 and 72
hours, while limited studies were available for internal microbial growth factors that affecting overfermentation
process. Therefore, this study aims to evaluate the changes of microbial and internal
microbial growth factors throughout over-fermentation process time points and to assess the
correlation between the two changes observed. Over-fermented tempeh from two production
conditions (modern [MP] and traditional [TP]) were analyzed for microbial enumeration and internal
microbial growth factors in 6 sampling time points. Significant increments were observed in total viable
bacteria (TVB) in MP and pH in TP throughout over-fermentation process. Generally, total lactic acid
bacteria (TLAB) were decreased while total yeast and mold (TYM) remained relatively stable
throughout over-fermentation process. The results showed that bacteria dominated the overfermentation
process. Generally, there might be different bacterial species other than LAB, which may
responsible for pH increment during over-fermentation process. Temperature increment occurred in
0 – 48 hours and pH increased throughout over-fermentation process. Both changes of water activity
and moisture content remained stable throughout over-fermentation process. No significant
differences was observed in all internal microbial growth factors changes between tempeh samples.
pH was observed as the leading controlling factors for microbial growth during over-fermentation
process. Additionally, different LAB species may affect susceptibility to alkaline condition, thus
affecting its dynamic during over-fermentation process.

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Availability

Detail Information

Series Title

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Call Number

FSN 21-007

Publisher

i3L, Jakarta : i3L, Jakarta., 2021

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

over-fermented tempeh,
microbial changes,
internal microbial growth factors changes

Specific Detail Info

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Statement of Responsibility

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