Microorganism Used To Help Create Tempe, Here's The Type

Microorganisms used to help create tempeh. (Freepic)

The YOGYAKARTA -Tempe is one of the popular foods that is processed by fermented processing. Besides being easy to obtain, tempeh also has a high protein content. Many people like tempeh because the price is cheap and affordable. However, what type of microorganisms is used to help make tempeh? For more details, see the review below.

The microorganisms used to help make tempeh are Rhizopus oligosporus and Rhizopus oryzae which are also often referred to as Tempe yeast.

Quoted from the scientific journal with the title Microba Influence in Tempe Manufacturing Fermentation Process is explained if fermented in tempeh is a natural process involving microorganisms such as bacteria and yeast that convert carbohydrates such as sugar and starch into acid or alcohol.

In more detail, during this process acid will form that forms acetate acid and lactic acid, both of which help the growth of fermented agents.

Selanjutnya soybean kembali direbus dengan air pendiman asam, dan kemudian disirkan. Nah, pada tahap berikutnya inilah fungi tempe yaitu Rhizopus oligosporus dan Rhizopus oryzae berperan dengan cara dimasukkan untuk melakukan fermentasi.

In general, soybeans will be fermented for 1 to 2 days in a room with temperatures 30-32 degrees Celsius.

In the process, soybeans will be wrapped in banana or plastic leaves that are perforated so that there is air flow that can still enter.

The moisture from the room and temperature is a very important factor, so it must be considered during the fermentation process so that the fungus can develop properly.

When the mushrooms can develop well, the mushrooms will form a hifa or myselium of kamang that binds to each other, so that soybean seeds can reshuffle, make the tempeh white, and have a soft texture.

Quoted from the book Food Fermentation Technology, Nur Arfa Yanti, Jamili, Ardiansyah, Sitti Wirdhana Ahmad (2023; 54), tempeh includes fermented soybean products with microorganisms that play a role in the kalangan group, namely Rhinopus oligosporus or Rhinophus oryzae.

Rhinopus oligosporus is one of the microorganisms that plays a role in making tempeh or kamang from Zygomycota filum which produces many protease enzymes.

This type produces a fitase enzyme which then breaks the fitat which makes the macro component in soybeans split into micro components. Tempe also becomes easier to digest and has nutrients that are easier to absorb in the body.

The metabolic process of when will produce lactic acid. Lactic acid is needed for the growth of bacteria that function in the process of rotating tempeh.

Tempe with a Rhizopus solution, the oligosporus is less resistant than tempeh with a Rhizopus oryzae solution. Whenang growth requires suitable oxygen, temperature, and humidity. Soybeans must also have the right water level.

This type synthesizes more protein-breaking enzymes so that they are used in more levels in making tempeh. The results are good at 40 degrees Celsius.

These microorganisms are able to hydrate fitat acids into free inosols and phosphates. Tempe has the content of anti-bacterial compounds produced by katang during the fermentation process.

Such is the review of microorganisms used to help make tempeh. Hopefully useful! Visit VOI.id to get other interesting information.