Mold characterization in "RAPRIMA" tempeh yeast from LIPI and over-fermented Koro Pedang (Jack Beans) tempeh

Abstract

Tempeh mold is tempeh starter mixed with legumes as a substrate. Generally, tempeh molds are Rhizopus sp. but they are not specific to a particular genus. This study aimed to identify and characterize the molds in "RAPRIMA" tempeh of LIPI Indonesia and over-fermented (60 hours) koro pedang tempeh. The characterization method in this research utilized media-specific molds, analyzed by most chamber and microscopic, biochemical analysis with Analytical Profile Index (API-test), and molecular with ITS sequencing by PCR Product. The results showed that "RAPRIMA" tempeh yeast had total molds of 4.94 log CFU/mL on YMA media and 4.85 log CFU/mL on MEA media, while over-fermented tempeh had total molds of 4.84 log CFU/mL on YMA media and 4.60 log CFU/mL on YMA media. The characteristics of molds were black, white, and oval mycelia. The API-test analysis revealed that "RAPRIMA" tempeh and over-fermented tempeh yeast was Rhizomucor. The ITS sequencing by PCR products showed that it was Rhizopus microsporus. The genus mold characterization of RAPRIMA and over-fermented koro pedang tempeh was Rhizopus sp. and gives good physical characteristics.