Abstract
Soaking is one of the important steps in tempeh production. Various microorganisms grow during the soaking process, which can affect the nutrition and quality of the tempeh. This study aimed to determine the effect of adding lactic acid bacteria (LAB) to the soaking process and determined the preference levels of the produced tempeh. In this research, Lactobacillus plantarum HPADA3 and Lactobacillus fermentum HPBD2 were added during the soaking of the soybeans. Each LAB had been evaluated for its hemolytic activity and potential virulence factor genes. The soaking duration was much shorter than was commonly done for tempeh production. The resulting tempeh was observed from their appearance and then underwent a sensory evaluation test. It was found that the shorter duration of soaking resulted in compact tempeh. The addition of LAB did not affect the fungal growth in tempeh fermentation. Overall, the bacteria population observed on agar media from the water and tempeh samples were significantly different. All produced tempeh was liked from an evaluation from semi-trained panellists. From all the tempeh variants, the tempeh with the addition of Lactobacillus fermentum HPBD2 was perceived as the most likeable and similar to commercial tempeh.
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