?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=EFEK+PENAMBAHAN+Saccharomyces+cerevisiae+DALAM+FERMENTASI%0D%0ATERHADAP+PERTUMBUHAN+MIKROBA%2C+KANDUNGAN%0D%0A%0D%0A%CE%B2-GLUKAN+DAN+MUTU+TEMPE&rft.creator=Samsul+Rizal%2C+1634171003&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Pengembangan+potensi+tempe+sebagai+pangan+yang+mengandung+senyawa+%CE%B2-glukan%0D%0Aperlu+dilakukan+untuk+mendapatkan+produk+tempe+yang+memiliki+nilai+manfaat%0D%0Alebih+baik+bagi+kesehatan+khususnya+pada+sifat-sifat+fungsionalnya+dibandingkan%0D%0Adengan+tempe+pada+umumnya.+Tujuan+umum+penelitian+ini+adalah+untuk%0D%0Amempelajari+pengaruh+penambahan+Saccharomyces+cerevisiae+pada+fermentasi%0D%0Atempe+untuk+memperoleh+tempe+dengan+kandungan+%CE%B2-glukan+tinggi.+Penelitian%0D%0Adilakukan+dalam+tiga+tahap+dengan+tujuan+khusus+yaitu+mempelajari%3A+1)+Pengaruh%0D%0Ajenis+dan+konsentrasi+sumber+energi+terhadap+pertumbuhan+kapang+dan+khamir+serta%0D%0Apembentukan+%CE%B2-glukan%3B+2)+Pengaruh+jenis+inokulum+terhadap+pertumbuhan%0D%0Amikroba%2C+pembentukan+%CE%B2-glukan%2C+aktivitas+antioksidan+dan+daya+hambat+terhadap%0D%0AE.+coli+selama+fermentasi+tempe%3B+dan+3)+Karakteristik+tempe+yang+diproduksi%0D%0Adengan+penambahan+Saccharomyces+cerevisiae+dan+%CE%B2-glukan+yang+terkandung+di%0D%0Adalamnya.%0D%0APada+penelitian+tahap+pertama%2C+perlakuan+terdiri+dari+jenis+sumber+energi+(tepung%0D%0Aterigu+dan+tapioka)+dan+konsentrasi+sumber+energi+(0%3B+2%2C5%3B+5%3B+7%2C5%3B+10%3B+12%2C5%3B+dan+15%25%0D%0A(b%2Fb)).+Data+yang+diperoleh+selanjutnya+diuji+kehomogenannya+dengan+uji+Bartlett%0D%0Adan+kemenambahan+data+diuji+dengan+uji+Tuckey.+Uji+lanjut+terhadap+data+yang%0D%0Adihasilkan+dilakukan+dengan+Beda+Nyata+Terkecil+(BNT)+pada+taraf+nyata+5%25.%0D%0APengamatan+meliputi+total+kapang%2C+khamir%2C+dan+kadar+%CE%B2-glukan+tempe.+Pada%0D%0Apenelitian+tahap+kedua%2C+perlakuan+terdiri+dari+jenis+inokulum+(3%25+inokulum+%E2%80%9Cragi%E2%80%9D%0D%0Atempe+merk+Raprima%2C+3%25+inokulum+tunggal+S.+cerevisiae%2C+3%25+inokulum+tunggal+R.%0D%0Aoligosporus%2C+dan+inokulum+campuran+1%2C5%25+S.+cerevisiae+dan+1%2C5%25+R.+oligosporus)%0D%0Adan+lama+fermentasi+(0%2C+8%2C+16%2C+24%2C+32%2C+dan+40+jam).+Data+hasil+pengamatan+berupa%0D%0Atotal+kapang%2C+khamir%2C+dan+bakteri+disajikan+secara+deskriptif+dalam+bentuk+grafik%0D%0Adan+tabel%2C+sedangkan+untuk+analisis+kandungan+%CE%B2-glukan%2C+aktivitas+antioksidan+dan%0D%0Adaya+hambat+terhadap+E.+coli%2C+data+yang+diperoleh+dilakukan+analisis+ragam+dan+uji%0D%0Alanjut+dengan+Beda+Nyata+Terkecil+(BNT)+pada+taraf+nyata+5%25.+Pada+penelitian%0D%0Atahap+ketiga%2C+karakterisasi+dilakukan+terhadap+tempe+yang+dibuat+dengan+campuran%0D%0A%0D%0Aiii%0D%0AR.+oligosporus+dan+S.+cerevisiae+dibandingkan+dengan+tempe+yang+dibuat+dengan%0D%0Ainokulum+%E2%80%9Cragi%E2%80%9D+tempe+(tempe+biasa).+Karakteristik+tempe+yang+diamati+meliputi%0D%0A%0D%0Akadar+protein%2C+kadar+lemak%2C+kadar+karobohidrat%2C+kadar+abu%2C+vitamin+B12%2C+kadar+%CE%B2-%0D%0Aglukan%2C+dan+aktivitas+antioksidan%2C+serta+karakterisisasi+%CE%B2-glukan+yang+terkandung+di%0D%0A%0D%0Adalam+tempe.%0D%0AHasil+penelitian+menunjukkan+bahwa+tapioka+10%25+menghasilkan+tempe+dengan%0D%0Akandungan+%CE%B2-glukan+paling+tinggi+yaitu+mencapai+0%2C72%25+(b%2Fb).+Hasil+penelitian%0D%0Atahap+kedua+menunjukkan+bahwa+inokulum+campuran+R.+oligosporus+dan+S.%0D%0Acerevisiae+tanpa+penambahan+sumber+energi+(terigu+dan+tapioka)+menghasilkan%0D%0Apertumbuhan+khamir+dan+kandungan+%CE%B2-glukan+tertinggi+(0%2C57%25+b%2Fb)+dibandingkan%0D%0Adengan+inokulum+lainnya.+Sementara+itu%2C+hasil+karakterisasi+tempe+pada+penelitian%0D%0Atahap+ketiga+menunjukkan+bahwa+komposisi+gizi+tempe+yang+diberi+penambahan%0D%0Ainokulum+campuran+R.+oligosporus+dan+S.+cerevisiae+memenuhi+standar+SNI%2C%0D%0Amemiliki+kandungan+vitamin+B12%2C+kandungan+%CE%B2-glukan%2C+serta+aktivitas+antioksidan%0D%0Ayang+lebih+baik+dari+pada+tempe+biasa.+Uji+FTIR+membuktikan+bahwa+%CE%B2-glukan%0D%0A%0D%0Ayang+terdapat+dalam+tempe+memiliki+kemiripan+dengan+spektrum+FTIR+dari+%CE%B2-%0D%0Aglukan+standar+yang+diperoleh+dari+S.+cerevisiae+sehingga+diduga+kuat+tempe+yang%0D%0A%0D%0Adiproduksi+dengan+penambahan+khamir+S.+cerevisiae+mengandung+senyawa+%CE%B2-%0D%0Aglukan.+Dengan+demikian%2C+pemberian+S.+cerevisiae+sebagai+inokulum+tambahan%0D%0A%0D%0Adalam+pembuatan+tempe+sangat+berpotensi+untuk+dikembangkan+guna+memperoleh%0D%0Atempe+yang+memiliki+sifat+fungsional+yang+lebih+baik+dibandingkan+tempe+biasa.%0D%0AKata+kunci%3A+Tempe%2C+Saccharomyces+cerevisiae%2C+%CE%B2-glukan%2C+anti-E.+coli%2C%0D%0A%0D%0Aantioksidan.+The+potential+development+of+tempe+as+a+food+containing+%CE%B2-glucan+compounds+needs+to+be%0D%0Adone+to+get+tempe+that+has+better+benefits+for+health%2C+especially+in+their+functional+properties%0D%0Acompared+to+tempe+in+general.+The+general+objective+of+this+research+was+to+study+the+effect%0D%0A%0D%0Aof+adding+Saccharomyces+cerevisiae+in+fermentation+of+tempe+to+obtain+tempe+with+high+%CE%B2-%0D%0Aglucan+content.+The+research+was+conducted+in+three+stages+with+the+specific+objectives+are%0D%0A%0D%0Ato+study+on%3A+1)+The+effect+of+the+type+and+concentration+of+energy+sources+on+the+growth+of%0D%0Amolds+and+yeasts+and+the+formation+of+%CE%B2-glucans%3B+2)+The+effect+of+inoculum+type+on%0D%0Amicrobial+growth%2C+%CE%B2-glucan+formation%2C+anti-E.+coli+and+antioxidant+activity+during+tempe%0D%0Afermentation%3B+and+3)+The+characteristics+of+tempe+produced+by+the+addition+of%0D%0ASaccharomyces+cerevisiae+and+characteristics+of+%CE%B2-glucan+contained+in+tempe.%0D%0AIn+the+first+stage+of+the+study%2C+the+treatment+consisted+of+the+type+of+energy+source+(wheat%0D%0Aflour+and+tapioca)+and+the+concentration+of+the+energy+source+(0%2C+2.5%2C+5%2C+7.5%2C+10%2C+12.5+and%0D%0A15%25+(w%2Fw)).+The+data+obtained+was+then+tested+for+homogeneity+with+the+Bartlett+test+and%0D%0Aadditional+data+was+tested+with+the+Tuckey+test.+Further+testing+of+the+data+was+carried+out%0D%0Awith+the+Least+Significant+Difference+(BNT)+at+a+significant+level+of+5%25.+Observations%0D%0Aincluded+total+mold%2C+yeast%2C+and+%CE%B2-glucan+content+of+tempe.+In+the+second+stage+of+the+study%2C%0D%0Athe+treatment+consisted+of+the+type+of+inoculum+(3%25+inoculum+of+Raprima+brand+tempe%0D%0Ayeast%2C+3%25+single+inoculum+S.+cerevisiae%2C+3%25+single+inoculum+R.+oligosporus%2C+and+mixed%0D%0Ainoculum+1.5%25+S.+cerevisiae+and+1.5%25+R.+oligosporus)+and+fermentation+time+(0%2C+8%2C+16%2C+24%2C%0D%0A32%2C+and+40+hours).+Observational+data+in+the+form+of+total+molds%2C+yeasts%2C+and+bacteria+were%0D%0Apresented+descriptively+in+the+form+of+graphs+and+tables%2C+while+for+the+analysis+of+%CE%B2-glucan%0D%0Acontent%2C+antioxidant+and+anti-E.+coli+activity%2C+the+data+obtained+was+analyzed+for+variance%0D%0Aand+further+tested+with+the+Least+Significant+Difference+(BNT)+at+5%25+real+level.+In+the+third%0D%0Astage+of+research%2C+characterization+was+carried+out+on+tempe+made+with+a+mixture+of+R.%0D%0Aoligosporus+and+S.+cerevisiae+compared+to+tempe+made+with+tempe+yeast+inoculum+(regular%0D%0Atempe).+Tempe+characteristics+observed+included+protein+content%2C+fat+content%2C+carbohydrate%0D%0Acontent%2C+ash+content%2C+vitamin+B12%2C+%CE%B2-glucan+content%2C+and+antioxidant+activity%2C+as+well+as+the%0D%0Acharacteristics+of+%CE%B2-glucan+contained+in+tempe.%0D%0AThe+results+showed+that+10%25+tapioca+produced+tempe+with+the+highest+%CE%B2-glucan+content%2C%0D%0Areaching+0.72%25.+However%2C+the+provision+of+energy+sources+(wheat+flour+or+tapioca)+is+not%0D%0Arecommended+in+the+next+stage+of+research+because+the+tempe+produced+has+a+slightly%0D%0A%0D%0Av%0D%0Aalcoholic+smell+and+is+quickly+damaged.+The+results+of+the+second+stage+of+the+study+showed%0D%0Athat+the+mixed+inoculum+of+R.+oligosporus+and+S.+cerevisiae+produced+the+highest+growth%0D%0Aof+yeast+and+the+highest+%CE%B2-glucan+content+compared+to+other+inoculums.+Meanwhile%2C+the%0D%0Aresults+of+the+characterization+of+tempe+in+the+third+stage+of+the+study+showed+that+the%0D%0Anutritional+composition+of+tempe+which+was+given+the+addition+of+a+mixed+inoculum+of+R.%0D%0Aoligosporus+and+S.+cerevisiae+met+SNI+standards%2C+had+better+vitamin+B12+content%2C+%CE%B2-glucan%0D%0Acontent%2C+and+antioxidant+activity+than+tempe+produces+normally.+The+FTIR+test+proved+that%0D%0Athe+%CE%B2-glucan+contained+in+tempe+was+similar+to+the+FTIR+spectrum+of+the+standard+%CE%B2-glucan%0D%0Aobtained+from+S.+cerevisiae%2C+so+it+was+strongly+suspected+that+tempe+produced+with+the%0D%0Aaddition+of+yeast+S.+cerevisiae+contained+%CE%B2-glucan+compounds.+Thus%2C+the+application+of+S.%0D%0Acerevisiae+as+an+additional+inoculum+in+the+manufacture+of+tempe+has+the+potential+to+be%0D%0Adeveloped+in+order+to+obtain+tempe+which+has+better+functional+properties+than+ordinary%0D%0Atempe..%0D%0AKeyword%3A+Tempe%2C+Saccharomycese+cerevisiae%2C+%CE%B2-glucan%2C+inhibitory+activity+against%0D%0A%0D%0AE.+coli%2C+antioxidant.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2021&rft.type=Disertasi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60827%2F1%2FABSTRAK%2520-%2520Atalah%2520Printing_5.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60827%2F2%2FDISERTASI%2520FULL_%2520-%2520Atalah%2520Printing_2.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60827%2F3%2FDISERTASI%2520TANPA%2520PEMBAHASAN%2520-%2520Atalah%2520Printing_2.pdf&rft.identifier=++Samsul+Rizal%2C+1634171003++(2021)+EFEK+PENAMBAHAN+Saccharomyces+cerevisiae+DALAM+FERMENTASI+TERHADAP+PERTUMBUHAN+MIKROBA%2C+KANDUNGAN+%CE%B2-GLUKAN+DAN+MUTU+TEMPE.++%5BDisertasi%5D+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F60827%2F