@misc{eprints63210,
           month = {Mei},
           title = {PENGARUH JENIS SUBSTRAT DAN LAMA INKUBASI TERHADAP KARAKTERISTIK INOKULUM TEMPE YANG DIBERI PENAMBAHAN SACCHAROMYCES CEREVISIAE},
          author = {1814051014  THERESIA SANTIKA KUSUMA PUTRI},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2022},
             url = {http://digilib.unila.ac.id/63210/},
        abstract = {ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh jenis substrat dan lama inkubasi pada inokulum tempe yang dihasilkan dan mengetahui inokulum tempe terbaik dengan pengaruh jenis substrat dan lama inkubasi. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor.  Faktor pertama adalah jenis substrat yang terdiri dari dua taraf yaitu tapioka dan tepung beras.  Faktor kedua dengan enam taraf yaitu lama inkubasi inokulum tempe yaitu dengan perlakuan 0, 24, 48, 72, 96, dan 120 jam. Inokulum tempe yang dihasilkan selanjutnya dianalisis nilai pH, kadar air, total kapang, khamir, serta bakteri. Data yang diperoleh kemudian diuji kehomogenannya dengan uji bartlett, dan kemenambahan data diuji dengan uji tuckey.  Data dianalisis dengan sidik ragam untuk mengetahui ada atau tidaknya pengaruh antar perlakuan.  Bila berpengaruh signifikan maka data kemudian diuji lanjut dengan uji Beda Nyata Jujur (BNJ) dengan taraf 5\%. Hasil penelitian menunjukkan bahwa jenis substrat berpengaruh terhadap total khamir, total bakteri, pH, kadar air, dan tidak berpengaruh terhadap  total kapang pada inokulum tempe. Lama inkubasi berpengaruh terhadap total kapang, total khamir, total bakteri, pH, kadar air pada inokulum tempe. Inokulum tempe terbaik adalah inokulum tempe yang menggunakan jenis substrat tepung beras dengan lama inkubasi 96 jam yang menghasilkan inokulum tempe dengan total kapang 9,02 log CFU/g, total khamir 9,17 log CFU/g, total bakteri 7,81 log CFU/g, pH 4,2, dan kadar air 7,75\%. 

Kata kunci : Inokulum tempe, Rhizopus oligosporus, Saccharomyces cerevisiae, lama inkubasi, jenis substrat

ABSTRACT
This study aims to determine the effect of substrate type and incubation time on tempeh inoculum and to determine the best tempeh inoculum with the influence of substrate type and incubation time. The research was arranged in a Randomized Complete Block Design (RCBD) with two factors.  The first factor was the substrate type consisting of two levels, namely tapioca and rice flour.  The second factor with six levels is the incubation time of tempeh inoculum, which is treated with 0, 24, 48, 72, 96, and 120 hours. The tempe inoculum produced was then analyzed for pH value, water content, total mold, yeast, and bacteria. The data obtained were then tested for homogeneity with the Bartlett test, and additional data were tested with the Tuckey test. Data were analyzed by means of variance to determine whether or not there was an influence between treatments. If it has a significant effect, then the data is then further tested with the Honest Significant Difference (HSD) test with a level of 5\%. The resulting tempeh inoculum was then analyzed for pH value, moisture content, total mold, yeast, and bacteria. The results showed that the substrate type affected the total yeast, total bacteria, pH, moisture content, and had no effect on the total mold in the tempeh inoculum. The incubation time affects the total mold, yeast, and bacteria, pH, water content in tempeh inoculum. The best tempeh inoculum was tempeh inoculum using rice flour substrate type with 96 hours incubation time which produced tempeh inoculum with total mold 9,02 log CFU/g, total yeast 9,17 log CFU/g, total bacteria 7,81 log CFU/g, pH 4,2, and moisture content 7,75\%. 
 
Keywords: Tempeh inoculum, Rhizopus oligosporus, Saccharomyces cerevisiae, incubation time, substrate type

}
}