Changes on microbial growth during Mlanding tempeh (Leucaena leucocephala) over fermentation

Abstract

Mlanding tempeh is made from Leucaena leucocephala seed fermentation by Rhizopus sp. The traditional process of making Mlanding tempeh consist of boiling the seed, crushing to separate the hull, soaking, boiling, and fermentation with Usar as inoculum. There are Rhizopus sp. and some microbial contaminants in Usar. The objective of the research was to study the change on microbial growth (lactic acid bacteria, mold, and yeast) during Mlanding tempeh over fermentation. The fresh tempeh was obtained from 36 hours fermentation and then continued with fermentation up to 120 hours. The results showed that the pH was increased up to 8.5 at the end of fermentation. The total mold number increased at 36 hours fermentation then stable until 72 hours and decreased at the 84 hours fermentation and undetected at 108 hours fermentation. During 36 hours fermentation, the number of yeasts increased then until 72 hours the number of yeasts was stable. In 84 hours the number of yeast decreased and finally, the yeast undetected at the 96 hours fermentation. The number of lactic acid bacteria increased by 72 hours and then decreased until the end of fermentation.