The effects of single and mixed cultures of rhizopus oligosporus and rhizopus oryzae on quality of tempe / Suziana Hamed

Study on quality oftempe fermentation using single and mixed cultures of Rhizopus oligosporus and Rhizopus oryzae showed that tempe fermentation by using single culture of Rhizopus oligosporus has better quality than tempe fermented with single culture of Rhizopus oryzae or with mixed culture of Rhizopus oligosporus and Rhizopus oryzae in term of acceptability. Acceptability of tempe is measured by hedonic scale sensory evaluation. In term of color appearance.taste and odor, tempe fermented using single culture of Rhizopus oligosporus was more preferred and tempe fermented using mixed culture of Rhizopus oligosporus and Rhizopus oryzae was less preferred. Overall acceptability oftempe showed that tempe fermented with single culture of Rhizopus oligosporus was more preferred followed by tempe fermented with mixed culture and tempe fermented with single culture of Rhizopus oryzae. The physicochemical properties of tempe was also studied. Tempe fermented by using mixed culture of Rhizopus oligosporus and Rhizopus oryzae contained high amount of total protein that was 18.67%, followed by tempe fermented using single culture of Rhizopus oligosporus and single culture of Rhizopus oryzae. For crude fiber, tempe that was fermented using mixed culture of Rhizopus oligosporus and Rhizopus oryzae had highest value which was 3.46%. Meanwhile for tempe fermented using single culture of Rhizopus oligosporus had high amount of total solid that was 44.17%. It also had a better texture, and color.