Rhizopus Oligosporus Research Articles

Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine the effect of the addition of Saccharomyces cerevisiae on changes in nutritional composition during tempeh fermentation. The study used a Completely Randomized Block Design with two treatments and two replications. The first treatment was the type of tempeh inoculum with 4 levels, namely 0.2% commercial inoculum (Raprima), 1% Rhizopus oligosporus inoculum, 1% S. cerevisiae inoculum, and a mixture of 1% R. oligosporus inoculum, and 1% S. cerevisiae inoculum. The second treatment was the length of fermentation with 4 levels, namely 0 hours, 15 hours, 30 hours, and 45 hours. Observation parameters include fat, protein, ash, moisture, carbohydrates, and ?-glucan content during fermentation of tempeh. The data obtained were analyzed statistically using the Barlett and Tukey test then continued with the ANOVA test and the Orthogonal Polynomial-Orthogonal Comparison (OP-OC) test at the 5% level. The results showed that the addition of S. cerevisiae as an inoculum in making tempeh had an effect on changes in nutritional content during tempeh fermentation. The fat content, ash content, and moisture content of tempeh increased during fermentation, while the fat content and carbohydrate content decreased. The addition of 1% S. cerevisiae to tempeh fermentation by 1% R. oligosporus at 45 hours of fermentation resulted in the best nutritional content of tempeh with 17.40% protein content, 8.23% fat content, 65.74% moisture content, 1.33 ash content, 7.30% carbohydrate content, and 0.13% ?-glucan content.

The Properties of Wet Blue Added Crude Enzyme from Rhizopus oligosporus in the Acid Bating Process

Bating is one of the processes in leather production. This process is generally performed under slightly alkaline conditions, but it can also be done under acidic conditions. Rhizopus oligosporus is categorized as a microorganism that can synthesize acidic enzymes optimally in acidic conditions. This study aimed to evaluate the effect of the bating process using acid protease from R. oligosporus on the leather qualities tanned by chromium sulfate. The study used a completely randomized design where crude enzyme activity (0, 2.5, 5, 7.5, and 10 U mL-1) was a single treatment as an experimental design. Data were analyzed using ANOVA and furtherly tested using Duncan. The results show that the protease synthesized from R. oligosporus is potential to be used as a bating agent. The treatment with 2.5 U mL-1 activity was the best treatment in this study to improve leather (wet blue) properties like shrinkage temperature, ash content, and chrome oxide content. The quality of wet blue produced was better than that produced with conventional treatments. It can be concluded that the enzyme activity of 2.5 U mL-1 could be used as a bating-agent alternative in the acid bating stage.

Biochemical Characterization of Solid-State Fermented Cassava Stem (Manihot esculenta Crantz-MEC) and Its Application in Poultry Feed Formulation.

The utilization of solid-state fermentation (SSF) of cassava stem, "Manihot esculenta Crantz-MEC", is central in this study for its biochemical characterization and formulation of a new poultry feed using a starter culture of Rhizopus oligosporus strain at specified experimental conditions (26 ± 1°C, 72h and pH 6). The coupling of R. oligosporus strain to SSF of cassava stem caused significant increase (p < 0.05) in glucose, total reducing sugar (TRS) and total soluble protein (TSP) concentrations at variable but marked effect at 10% inoculum size of the fermented cassava stem, as compared with the unfermented type. Further evaluations of DPPH-radical scavenging activity, total phenolic and flavonoid contents (TPC and TFC), as indices of correlation to antioxidant activity in both fermented and unfermented cassava stems showed marked significant difference with prominence at 10% inoculum size (p < 0.05). Results of high α-amylase activities were observed in fermented cassava stem when compared with the unfermented type (p < 0.05) at increasing inoculum sizes (5-15%) but with marked dominance at 10%. Broiler chicks fed with formulated feed showed marked increase in weight gain at 10% inoculum size of the fermented cassava stem relative to a typical poultry feed. Also, examination of alkaline phosphatase (ALP) and alanine and aspartate aminotransferases (ALT and AST) showed no marked difference in their activities for fermented feed at increasing inoculum sizes when compared with typical poultry feed, respectively (p > 0.05). The study hereby suggests the use of fermented cassava stem as an alternative raw material during formulation of livestock feeds.

IoT Applications in Fermented Tempe Production

Tempe is made from fermented soybeans with the fungus Rhizopus Oligosporus. In the manufacture of tempe producers often experience failure. The main cause is the temperature and humidity of the room where the tempe production is not maintained. The absence of supporting devices for detecting temperature and humidity in the factory is an obstacle in the tempe fermentation process. Manufacturers can only estimate the temperature and humidity in the fermentation chamber. If the temperature is considered too hot, tempe producers will come to the factory and open the air vents so that the room temperature returns to normal. To increase tempe production and reduce the risk of production failure, it is necessary to design an automatic control and monitoring tool through the use of the Internet of Things (IoT). The tools used in this research are ESP8266, DHT22, Relay, Power Bank as a power source, fans, and lights. The results obtained from the test are that if the temperature and humidity are above or below the normal temperature (250C-320C), a notification will appear on the user's smartphone via the Blynk application. If the temperature is too hot, the fan will turn on automatically. If the temperature is too cold, the light will turn on. Monitoring data can also be viewed on the things peak website in graphic form.

Fermentation of legumes with Rhizopus oligosporus: effect on physicochemical, functional and microstructural properties

SummaryThe present study investigated the effect of fermentation by Rhizopus oligosporus on the nutritional, functional, colour and microstructural properties of some commonly consumed legumes, that is, chickpea (kabuli and desi), pigeon pea and soybean. Results revealed a substantial (P &lt; 0.05) increment in the protein (5–14%) and ash (5–15%) contents as well as those of essential (13–21%) and non‐essential (3–15%) amino acids with fermentation. Fatty acid composition showed the varied concentrations of polyunsaturated, monounsaturated and saturated fatty acids in fermented legumes. Further, fermentation significantly (P &lt; 0.05) modified the functional and colour properties of legumes. The alteration in the structural conformation of legumes upon fermentation was observed with scanning electron microscopy which confirmed the enzymatic action on the proteins, fibres and lipid bodies. The results concluded that fermentation of these legumes could be a potential approach in developing the novel functional foods to address the concerns of food and nutrition securities.

Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh

&lt;abstract&gt; &lt;p&gt;Tempeh is a traditional fermented soybean product widely consumed as part of the staple Indonesian diet. Besides its role as a protein source, the consumption of tempeh has been associated with health benefits, such as those from antioxidants. The fermentation of soybean by tempeh starter (&lt;italic&gt;Rhizopus oligosporus&lt;/italic&gt;) determines the antioxidant capacities of tempeh. Updated studies reporting the fermentation conditions effect on tempeh are limited. Therefore, this research aimed to evaluate various fermentation conditions (lactic acid addition, fermentation time, fermentation temperature) on antioxidant capacities and physical characteristics of tempeh. In this study, soybean was soaked for 4 h, dehulled and boiled in water containing lactic acid with different concentrations (0.8%, 0.9% and 1.0%) for 30 mins. After cooling, the tempeh starter (10&lt;sup&gt;6&lt;/sup&gt; CFU/g of &lt;italic&gt;Rhizopus oligosporus&lt;/italic&gt;) was inoculated into the soybean. Afterward, the soybean was incubated at three different temperatures (25, 30 and 35 ℃) for 2, 3 and 4 days. For each fermentation condition, the physical characteristic (L&lt;sup&gt;*&lt;/sup&gt;a&lt;sup&gt;*&lt;/sup&gt;b&lt;sup&gt;*&lt;/sup&gt; color value), antioxidant capacities and isoflavones contents of the tempeh powder were observed. The results showed that the tempeh fermented for more than 2 days was overripe, and higher incubation temperature could intensify the speed of fermentation, resulting in darker tempeh. A significant decrease in the L&lt;sup&gt;*&lt;/sup&gt; value and increases in the a&lt;sup&gt;*&lt;/sup&gt; and b&lt;sup&gt;*&lt;/sup&gt; values were observed on tempeh stored at longer incubation time at various storage temperatures and various lactic acid concentrations (p &amp;lt; 0.05). Tempeh incubated at a higher temperature and longer incubation time exhibited lower EC&lt;sub&gt;­ 50&lt;/sub&gt; values of 2, 2'-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic Acid (ABTS) scavenging and ferrous chelating ability, increase total phenolic contents and significantly increase aglycone isoflavones (p &amp;lt; 0.05). Therefore, the highest antioxidant capacity, the highest total phenolic content and the highest aglycone isoflavones were found in the tempeh incubated for 4 days at 35 ℃. The 1% lactic acid-tempeh had the highest antioxidant of chelating ability, highest total phenolic content and highest aglycone isoflavone increase.&lt;/p&gt; &lt;/abstract&gt;

Production, Quality and Acceptance of Tempeh prepared using Dolichos lablab (Indian bean )Legume

Tempeh has been one of the most widely accepted fermented products and usually produced by fermenting soybeans inoculated with Rhizopus oligosporus / Rhizopus oryzae. Tempeh could be prepared with legumes other than soybean thereby increasing the acceptability and digestibility of the common legume. Dolichos lablab is a herbaceous plant with high nutritional benefits and still under-used in various countries because of anti-nutrient factors, such as enzyme (trypsin, chymotrypsin, amylase) inhibitors, phytic acid, flatulence factors, etc. A processing technique that removes anti nutritional factors to safe level will improve the nutritional quality of this legume. The purpose of this study is to prepare and standardize tempeh using fresh Dolichos lablab and Arachis hypogea in 75:25 ratio and to evaluate the physio-chemical, nutritional and organoleptic quality of tempeh and its value added products viz., tempeh fry and tempeh gravy The quality analysis of this tempeh had 50.03 per cent of moisture, 20.13 g of carbohydrate, 19.37g of protein, 4.48 g of fat, 3.00 g of dietary fiber. On comparing the fresh tempeh, protein content of dried tempeh has increased considerably by 41.24 per cent and in the value added product viz., tempeh gravy and tempeh fry, protein content has increased by 16.67per cent and 5.09 per cent respectively. There was 100 per cent removal of anti nutritional factors viz., tannin and phytic acid due to various processing techniques. The overall acceptability of tempeh products was highly acceptable with score point of 8.0 ± 0.5 /9.0 and 7.5± 0.5 /9.0 for tempeh fry and gravy respectively. The unit cost production of 200 g of tempeh was Rs.50.00 only.

Characterization of a surfactant-stable α-amylase produced by solid-state fermentation of cassava (Manihot esculenta Crantz) tubers using Rhizopus oligosporus: Kinetics, thermal inactivation thermodynamics and potential application in laundry industries

α-Amylase is a foremost hydrolytic enzyme used for various industrial processes. In the present study, Rhizopus oligosporus α-amylase (ROAA) produced during solid state fermentation of cassava ( Manihot esculenta ) tubers by the fungus was partially purified and biochemically characterized. The kinetic and thermal inactivation thermodynamics properties of the partially purified enzyme were also evaluated as well as the potential application in cloth washing. The ROAA was purified by 4.11-fold and had a molecular weight of 60 kDa. ROAA was optimally active at 60 °C, pH 5.0 and had a salt tolerance of 1–100 mM NaCl for 120 min. The activity of the α-amylase was significantly (p < 0.05) increased in the presence of various inorganic salts especially at 10 mM. Ethylenediaminetetraacetic acid (EDTA), urea and thiourea enhanced ROAA activity. Triton X-100 enhanced ROAA activity by 141.97%, whereas sodium dodecyl sulphate (SDS) decreased it by 28.58%. Tween 20 and Tween 80 did not significantly affect ROAA activity at 1 mM. V max , K m and K cat of ROAA were 37.59 U/mg protein, 16.39 mg/mL and 0.016 s −1 , respectively. Thermal stability indicators such as half-life, D-value at 70 °C and Z-value were 101.91 min, 338.70 min, and 48.78 °C, respectively. Cloth washing efficiency of a mixture of the isolated enzyme and commercial detergents was high relative to detergent-only trial. The enzyme had high thermal stability, optimized activity in the presence of some inorganic salts, and resistance to several surfactants and a chelating agent. The fungal α-amylase reported in this study would find relevance not only in starch-based industries but also in laundry. • R. oligosporus secreted α-amylase during the SSF of cassava tubers. • The α-amylase was optimally active at 60 °C and pH 5, activated by EDTA. • Thermal inactivation thermodynamics followed first order kinetics. • The α-amylase (ROAA) produced was moderately thermally stable (D-value, Z-value). • ROAA showed resistance to the inhibitory action of some surfactants.

Fermented black rice bran extract inhibit colon cancer proliferation in WiDr cell lines

The objective of this study was to find the best inhibition of WiDr colon cancer cells growth using Fermented Black Rice Bran (FBRB) extract and the mechanism of colon cancer inhibition by fermented rice bran. In this study, BRB was fermented by Rhizopus oligosporus (FBROLI), Rhizopus oryzae (FBRO), respectively, for 0, 24, 48, 72, and 96 h to analyze changes profile of phenolic content, total flavonoid, and antioxidant activity during fermentation. The result of elected fermentation and non-fermented (0 h) (NFBR) analyzed cytotoxic activity on Vero normal cells and WiDr cells. Genes’ mRNA expression of proliferation and apoptotic markers on WiDr cells was also analyzed that normalized the ACTB housekeeping gene. The results demonstrated that fermentation for 72 h produced the highest phenolic content, total flavonoids, and antioxidants activity with FBROLI extract, which had the highest inhibition of WiDr cells with IC50 value 650.7 μg/mL, while the FBRO with IC50 was 873.9 μg/mL, and NFBR with IC50 was 831.8 μg/mL. The mechanism of inhibition of WiDr cells through suppression of PCNA proliferation gene expression and increased apoptotic gene expression of p53, caspase-8, caspase-9, and caspase-7 with the highest increase of apoptotic gene expression obtained FBROLI extracts.

Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit)

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus

This study investigated the effect of solid-state fermentation of wild turmeric (Curcuma aromatica) with Rhizopus oligosporus, a common fungus found in fermented soy tempeh, on phytochemical and biological properties. Ultra-performance liquid chromatography–tandem mass spectrometry showed that fermented wild turmeric has higher concentrations of curcumin, demethoxycurcumin, bisdemethoxycurcumin, phenolic compounds and total flavonoid-curcuminoid after fermentation for 1-, 3-, and 5-day relative to non-fermented turmeric. The l-carnitine content reached 242 µg g−1 extract after fermentation for 7-day. Wild turmeric had 1.47- and 2.25-fold increases in ORAC and FRAP, respectively, after 3-day fermentation. The inhibitory effects of fermented wild turmeric on lipid accumulation from 3T3-L1 cells, nitric oxide production from lipopolysaccharide-stimulated RAW264.7 murine macrophages, and melanin formation by B16F10 mouse melanoma cells with α-MSH increased 1.08-, 1.44-, and 1.52-fold, respectively, after 3-day fermentation. Based on these results, fermented wild turmeric product can be used as a functional ingredient in the cosmeceutical and nutraceutical industries.

Biosynthesis of Cu2O/CuO-NP and AgNP Using Rhizopus oligosporus as Reductor Agent

Nanoparticles have been widely used in various fields which depends on its size and shape. Nanoparticles can be synthesized physically and chemically. However, these methods need large amount of energy, not environmental friendly and quite expensive, because requires several additional materials besides precursors. In this study, we performed the analysis of some parameters to determine the best conditions for biosynthesis using Rhizopus oligosporus to obtain the nanoparticles with specific size. This fungi was used because easy to find, cultivate, and handle. We found that grain size of Cu2O/CuO-NP and AgNP obtained are 23 nm, 55 nm respectively. In conclusion, this study confirms that some parameters investigated and Rhizopus oligosporus can be used to obtain the nanoparticles with specific size.

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Brewers’ spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61–66% protein. An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15–34 m2/g of activity and 16–42 min of stability), foaming properties (16–30% capacity and 7–14% stability), and water/oil binding capacities (0.41 g/g and 0.24 g/g, respectively). They also showed significantly higher ABTS inhibition and stronger reducing power than unfermented ones, indicating that fermented BSG protein extract had greater antioxidant activities. No cytotoxic effect was detected in the range of 2–10 mg/mL. When applied in a mayonnaise formulation, fermented hydrolysates demonstrated better emulsion stability in terms of creaming, microstructure and viscosity. Thus, fermented BSG protein is a potential plant-based emulsifier for food, pharmaceutical and cosmetic applications.

Bioactive Compound Contents and Antioxidant Activity of of Fermented Lead Tree (Leucaena leucocephala (lmk.) de Wit) Seeds

Leucaena leucocephala (lmk.) de Wit) (leed tree) seeds have been fermented by Indonesian as a traditional food which is called tempeh. The fermentation products of legume seeds are good functional foods, since they contain many bioactive compounds. The objective of this study was to determine the bioactive compound contents of fermented lead tree seed, such as total phenolic, ascorbic acid, β-carotene and a-tocopherol. Antioxidant activity testing was carried out using the thiobarbituric acid reactive substances (TBARS) method. Analysis of total phenolics, ascorbic acid, β-carotene and a-tocopherol were carried out using the folin-ciocalteu method, iodine titration, spectrophotometry and iron (III) chloride-thiocyanate, respectively. Rhizopus oligosporus was used to ferment lead tree seeds for 0, 1, 2, 3 and 4 days. Fermented leed tree seed powder was extracted with petroleum ether followed by ethanol. In comparison to unfermented leed tree seed powder, the β-carotene and a-tocopherol of the fermented seed powder increased. The greatest enhancement of β-carotene and a-tocopherol contents were observed at day 2 of fermentation. The highest antioxidant activities of fermented leed tree seeds were also obained at day 2 of fermentation with 55.55±4.59 and 74.46±3.49% inhibition in petroleum ether and ethanol extracts, respectively. The results show that lead tree seed tempeh has high antioxidant activity due to the bioactive compounds contains, such as phenolics, β-carotene and a-tocopherol. Therefore, leed tree seed tempeh could be used for possible commercial production of functional food to alleviate oxidative stress.

The utilization of new products formulated from water coconut, palm sap sugar, and fungus to increase nutritional feed quality, feed efficiency, growth, and carcass of gurami sago (Osphronemus goramy Lacepède, 1801) juvenile

Background: Giant gourami (Osphronemus goramy Lacepede, 1801) has become popular aquaculture in Indonesia. However, information on the feed used is minimal. This study analyzed the change in feeding nutrition, fish growth, feed efficiency, and body-carcass using product formulated from water coconut, palm sap sugar, and fungus. Methods: A total of 2,000 ml coconut water and 1,000 ml of palm sap sugar solution were formulated. Each product formulated was added with 6 g of Aspergillus niger (called product P1), 6 g of Rhizopus oligosporus (called product P2), and 6 g of Saccharomyces cerevisiae (called product P3). Commercial feeds supplemented with P1, P2, and P3 products are designated P1, P2, and P3 diets. Commercial feed added to freshwater is called the P4 diet (placebo). Their dosage is 300 ml/kg of feed. Gurami sago juveniles (initial weight 50±2.5 g and length 13.2±0.4 cm) were stocked in triplicate nets (2×1×1 m) in a freshwater concrete pond with a stocking density of 30 fish/net, an initial feeding rate of 3% per day until study termination. Results: Our results support our hypothesis that different product formulations have a significant effect (p&lt;0.05) on growth performance and feed efficiency. At the same time, supplementing commercial feed with varying formula products has a significant impact (p&lt;0.05) on the fatty acid composition of the diets and carcass body of gurami sago. Conclusion: Diet P2 contains a higher concentration of fatty acids to increase body weight, feed efficiency, and the best carcass fatty acid composition than other experiments for sago gurami reared in freshwater concrete ponds.

Comercial yeast samples DNA extraction using universal kit

Yeast is a microorganism that is relatively difficult to obtain its DNA mass. This is caused by the content of cell walls with a thick and rigid composition, such as chitin. This study aims to provide information on the best concentration and purity of the DNA extraction results of various types of commercial yeast in different samples weight. The method used is based on Universal Kit procedure with modification. This study indicates that differences in concentration or sample weight do not affect the DNA concentration and purity ratio value of each yeast sample. Each best result obtained from Jago (Rhizopus oligosporus), Raprima (Rhizopus oligosporus) and Fermipan (Saccharomyces cerevisiae) in 50 mg sample, NKL (Saccharomyces cerevisiae) yeast in 40 mg. Recomendation weight samples to extract DNA of Rhizopus oligosporus and Saccharomyces cerevisiae isolates are between 40 mg to 50 mg. The contamination factor causes the difference in the value of purity in each sample during DNA extraction.

SYNTHESIS L-LACTIC ACID FROM FERMENTATION OF CASSAVA PULP BY USING TEMPEH INOCULUM

SYNTHESIS L-LACTIC ACID FROM FERMENTATION OF CASSAVA PULP BY USING TEMPEH INOCULUM. This study used cassava waste pulp as a fermentation substrate to produce lactic acid using a tempeh inoculum. Tempeh inoculum is a mixed culture of Rhizopus with Rhizopus oligosporus as the primary fungus. Lactic acid is an organic acid most widely used in the food, pharmaceutical, cosmetic and chemical industries. One of the important uses of lactic acid is as a raw material for producing Polylactic Acid (PLA) biopolymers, namely polymers that can decompose naturally in a relatively fast time. The analysis was performed using the Response Surface Methodology (RSM) method and the Box Behnken Design (BBD) experimental design with substrate concentration parameters, inoculum concentration, and incubation time on lactic acid. The fermentation process is carried out using a flask shaker at a temperature of 30 ºC, pH 6.0, and a rotational speed of 150 rpm. The optimum yield for lactic acid is 6.65 g/L. It was acquired at substrate 20 g/L, inoculum concentration 0.30 % (w/v) at an incubation time of 72 hours.

국내산 대두 품종에 따른 대두 및 Rhizopus sp. 이용 템페의 품질 특성 및 대두 품종별 아미노산 조성

The purpose of this study was to evaluate the effects of various Korean soybean (Glycine max L.) cultivars on physicochemical properties of tempeh. The appearance (size of seed and color) and physico-chemical (amino acid and proximate composition) properties of raw soybeans of ten cultivars were evaluated. The hardness, pH, titratable acidity, and proximate composition of tempeh were also examined. The size of soybeans was the largest in Cheongja4ho, Seonyu, and Daewonkong cultivars. Regardless of the soybean cultivar, the color values for L*, a*, and b* ranged from 82.48∼92.61, —2.54∼0.44, and 14.30∼17.31, respectively. Danbaegkong and Saedanbaek cultivars of raw soybean showed significantly higher amino acid content than those in other cultivars (p>0.05), and arginine from essential amino acids and glutamic acid from non-essential amino acids were detected at the highest level. The tempeh was prepared using Rhizopus oligosporus, and there was no difference in the appearance of the tempeh by cultivars. Although the pH of tempeh was different, most showed pH 6.34∼6.77, confirming that fermentation was progressed, and the hardness of tempeh ranged from 3,168.27 - 6,729.04 g. The protein, lipid, ash and carbohydrate content of raw soybean ranged from 32.51∼42.85%, 15.86∼21.57%, 5.44∼5.97%, and 27.95∼36.12%, respectively. The content of lipid, ash, and carbohydrates was decreased in tempeh, and the protein content was increased by 9.94∼12.32% compared to raw soybeans. Tempeh produced by Danbaegkong and Saedanbaek cultivars had significantly (p<0.05) higher content of protein and significantly (p<0.05) lower content of lipid than other cultivars. The results showed differences in the physico-chemical properties of different soybean cultivars, and can be used as basic data for selecting suitable cultivars when processing tempeh.

Effect of chlorhexidine gluconate on mechanical and anti-microbial properties of thermoplastic cassava starch

Antimicrobial thermoplastic starch (TPS) was developed using cassava starch, glycerol, and chlorhexidine gluconate (CHG) blend. CHG was added at concentrations of 1%, 5%, 10%, and 20% (wt./wt.) as an antimicrobial additive. The tensile strength and hardness of the blended samples increased with the chlorhexidine gluconate content, especially for 1% CHG. wt./wt. (12.6 MPa and 94, respectively). The TPS/CHG20 blend exhibited a large phase of CHG and recrystallization of TPS. The water solubility decreased with the addition of CHG. Nuclear magnetic resonance data confirmed a reaction between the hydroxyl groups of TPS and the amino groups of CHG. The TPS/CHG20% exhibited an inhibition zone for three bacterial types (Staphylococcus aureus, Escherichia coli, and Bacillus cereus) and three fungal types (Rhizopus oligosporus, Aspergillus oryzae, and Candida albicans). CHG acted simultaneously as a chain extender and an antimicrobial additive for TPS, improving its tensile strength, hardness, and anti-microbial properties.

Using Red Oncom (Neurospora Sitophila spp) and Black Oncom (Rhizopus Oligosporus) in feed formulation on Performance and Intestinal Properties of Broiler

The purpose of this research was to determine the dietary effect of red oncom (Neurospora sitophila spp) and black oncom (Rhizopus oligosporus) on performance and intestinal properties of broiler in different levels. The materials used for this research were 100 unsex broiler (20 days old) with Lohmann strain. Method was used in this experiment was Completely Randomize Design with 5 treatments and 4 replications. The treatment were as follows, T0: basal diet without additive, T1: basal diet + (0.25% red oncom (Neurospora sitophila spp) and 0.25% black oncom (Rhizopus oligosporus), P2: basal diet + (0.5% red oncom (Neurospora sitophila spp) and 0.5% black oncom (Rhizopus oligosporus), T3: basal diet + (0.5% red oncom (Neurospora sitophila spp) and 0.25% black oncom (Rhizopus oligosporus), and T4: basal diet + (0.75% red oncom (Neurospora sitophila spp) and 0.5% black oncom (Rhizopus oligosporus). The result showed that red oncom (Neurospora sitophila spp) and black oncom (Rhizopus oligosporus) has significantly enhanced (p&lt;0.05) on intestinal properties. It can be concluded that red oncom (Neurospora sitophila spp) and black oncom (Rhizopus oligosporus) in feed gives a positive result on the broiler intestinal properties.