?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=POLA+PERTUMBUHAN+KHAMIR+DAN+AKTIVITAS+ANTIBAKTERI%0D%0APADA+TEMPE+DENGAN+PENAMBAHAN+Saccharomyces+cerevisiae&rft.creator=FATIMAH%2C+1414051038&rft.subject=Pertanian+(+Umum+)&rft.description=Tempe+merupakan+makanan+yang+dibuat+dengan+cara+fermentasi+kedelai+dan%0D%0Adiinokulasikan+dengan+Rhizopus+oligosporus+dalam+fermentasi+padat.+Selain+R.%0D%0Aoligosporus%2C+keberadaan+mikroorganisme+lain+seperti+bakteri+dan+khamir+juga%0D%0Aditemukan+selama+fermentasi+tempe.+Tempe+mengandung+komponen+bioaktif%0D%0Ayang+bersifat+antibakteri+terhadap+mikroba+patogen.+Penelitian+ini+bertujuan+untuk%0D%0Amengetahui+pola+pertumbuhan+khamir+selama+fermentasi+tempe+dengan%0D%0Apenambahan+Saccharomyces+cerevisiae+dan+mengetahui+adanya+daya+hambat%0D%0Atempe+dengan+penambahan+Saccharomyces+cerevisiae+terhadap+pertumbuhan%0D%0AEscherichia+coli.+Penelitian+ini+menggunakan+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+dua+faktor+dan+tiga+kali+ulangan.+Faktor+pertama+adalah%0D%0Ajenis+inokulum+tempe+yang+terdiri+dari+4+taraf+yaitu+ragi+tempe%2C+Saccharomyces%0D%0Acerevisiae%2C+Rhizopus+oligosporus%2C+serta+campuran+Rhizopus+oligosporus+dan%0D%0ASaccharomyces+cerevisiae.+Faktor+kedua+adalah+waktu+fermentasi+yang+terdiri%0D%0Adari+6+taraf+yaitu+0+jam%2C+8+jam%2C+16+jam%2C+24+jam%2C+32+jam%2C+dan+40+jam.%0D%0AFatimah%0D%0AHasil+penelitian+menunjukkan+bahwa+khamir+dapat+tumbuh+selama+fermentasi%0D%0Akedelai+menggunakan+inokulum+ragi+tempe%2C+Saccharomyces+cerevisiae%2C+serta%0D%0Acampuran+Rhizopus+oligosporus+dan+Saccharomyces+cerevisiae%2C+tetapi+tidak%0D%0Atumbuh+selama+fermentasi+kedelai+yang+diinokulasi+dengan+R.+oligosporus+saja.%0D%0APola+pertumbuhan+khamir+mengalami+peningkatan+hingga+akhir+fermentasi%2C%0D%0Awalaupun+jumlah+khamir+sempat+mengalami+penurunan+pada+jam+ke-32%0D%0Afermentasi+kedelai+menggunakan+inokulum+campuran+Rhizopus+oligosporus+dan%0D%0ASaccharomyces+cerevisiae.+Semua+tempe+yang+diberi+inokulum+pada+penelitian%0D%0Aini+dapat+menghambat+pertumbuhan+bakteri+Escherichia+coli+dengan%0D%0Apenghambatan+terbesar+ditunjukkan+pada+perlakuan+tempe+yang+diinokulasi%0D%0Adengan+campuran+Rhizopus+oligosporus+dan+Saccharomyces+cerevisiae.+Diameter%0D%0Adaerah+hambat+terbesar+ditunjukkan+pada+tempe+yang+menggunakan+inokulum%0D%0Acampuran+Rhizopus+oligosporus+dan+Saccharomyces+cerevisiae+setelah+40+jam%0D%0Afermentasi%2C+yaitu+sebesar+25%2C98+%2B+0%2C56+mm.%0D%0AKata+Kunci%3A+Tempe%2C+khamir%2C+antibakteri%2C+Escherichia+coli.%0D%0A%0D%0A%0D%0A%0D%0Aabstract%0D%0A%0D%0ATempe+is+a+food+made+of+soybeans+fermentation+and+inoculated+with+Rhizopus%0D%0Aoligosporus+in+solid+fermentation.+Besides+R.+oligosporus%2C+other+microorganisms%0D%0Asuch+as+bacteria+and+yeasts+were+found+during+fermentation.+Tempe+contains%0D%0Abioactive+compound+that+showed+antibacterial+activity+to+pathogenic%0D%0Amicroorganisms.+This+study+aimed+to+determine+the+pattern+of+yeast+growth%0D%0Aduring+tempe+fermentation+with+addition+of+Saccharomyces+cerevisiae+and+to%0D%0Aknow+tempe+inhibition+with+addition+of+Saccharomyces+cerevisiae+to+reduce%0D%0AEscherichia+coli.+The+research+was+done+by+Randomized+Complete+Block+Design%0D%0A(RCBD)+with+two+factors+and+three+repetitions.+The+first+factor+was+types+of%0D%0Atempe+inoculum+that+consist+of+4+levels%2C+were+commercial+tempe+inoculum%2C%0D%0ASaccharomyces+cerevisiae%2C+Rhizopus+oligosporus%2C+and+also+mixture+of+Rhizopus%0D%0Aoligosporus+and+Saccharomyces+cerevisiae.+The+second+factor+was+fermentation%0D%0Atime+that+consist+of+6+levels%2C+were+0%2C+8%2C+16%2C+24%2C+32%2C+and+40+hours.%0D%0AFatimah%0D%0AThe+results+showed+that+yeast+grew+during+the+soybean+fermentation+with%0D%0Acommercial+tempe+inoculum%2C+Saccharomyces+cerevisiae%2C+and+mixture+of+Rhizopus%0D%0Aoligosporus+and+Saccharomyces+cerevisiae%2C+but+didn%E2%80%99t+grow+during+soybean%0D%0Afermentation+with+R.+oligosporus.+The+pattern+of+yeast+growth+increased+until+the%0D%0Aend+of+fermentation%2C+although+yeast+growth+decreased+at+32+hours+fermentation%0D%0Awith+mixture+of+Rhizopus+oligosporus+and+Saccharomyces+cerevisiae.+All+tempe%0D%0Ain+this+study+could+inhibit+the+growth+of+Escherichia+coli+with+the+bestt+inhibition%0D%0Awas+shown+in+the+tempe+inoculated+with+a+mixture+of+Rhizopus+oligosporus+and%0D%0ASaccharomyces+cerevisiae.+The+largest+inhibitory+diameter+area+was+resulted+by%0D%0Atempe+that+using+inoculum+mixture+of+Rhizopus+oligosporus+and+Saccharomyces%0D%0Acerevisiae+after+40+hours+fermentation%2C+ie+25.98+%2B+0.56+mm.%0D%0AKeywords%3A+Tempe%2C+yeast%2C+antibacterial%2C+Escherichia+coli.&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-05-11&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31569%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31569%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31569%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++FATIMAH%2C+1414051038++(2018)+POLA+PERTUMBUHAN+KHAMIR+DAN+AKTIVITAS+ANTIBAKTERI+PADA+TEMPE+DENGAN+PENAMBAHAN+Saccharomyces+cerevisiae.++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+PERTANIAN+.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F31569%2F