The changes in the chemical and microbiological characteristics of lamtoro (Leucaena leucocephala) tempe from Pacitan with usar inoculum during continued fermentation

Sari A.M., . and Artini D.A., . and Ishartani D., . and Nursiwi A., . and Zaman M.Z, . (2021) The changes in the chemical and microbiological characteristics of lamtoro (Leucaena leucocephala) tempe from Pacitan with usar inoculum during continued fermentation. The 3rd International Conference on Food Science and Engineering (ICFSE) 2020, 5 (S2). pp. 45-50. ISSN 2550-2166

In addition to soybean, Leucaena leucocephala is one of the tempe raw materials usually used in Indonesia. These tempe is only made by peoples in a few areas in the southern part of Java such as Wonogiri, Gunungkidul and Pacitan. For some purposes, such as cooking ingredients, tempe is deliberately fermented longer than usual to obtain a savory taste. In a previous study, we had studied leucaena tempe or people known as lamtoro tempe that process in Wonogiri and reported that there had been a change in characteristic during fermentation until over-fermented tempe. Therefore, in this research, we analyzed the change in the chemical and microbiological characteristic of lamtoro tempe from Pacitan during continued fermentation. This research showed that during the fermentation process, mold, yeast, and lactic acid bacteria (LAB) persisted for up to 126 hrs of fermentation time. The growth of yeast and mold tend to decrease while LAB continued to increase until it reached 11 log CFU/mL. In addition, the moisture content, ash content, soluble protein levels, pH and titrated acid increased during continued fermentation time. Glutamic acid and aspartic acid were the highest amino acids by weight percentage. Both amino acids have an important role in the sensory characteristics of lamtoro tempe.

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Abstract

In addition to soybean, Leucaena leucocephala is one of the tempe raw materials usually used in Indonesia. These tempe is only made by peoples in a few areas in the southern part of Java such as Wonogiri, Gunungkidul and Pacitan. For some purposes, such as cooking ingredients, tempe is deliberately fermented longer than usual to obtain a savory taste. In a previous study, we had studied leucaena tempe or people known as lamtoro tempe that process in Wonogiri and reported that there had been a change in characteristic during fermentation until over-fermented tempe. Therefore, in this research, we analyzed the change in the chemical and microbiological characteristic of lamtoro tempe from Pacitan during continued fermentation. This research showed that during the fermentation process, mold, yeast, and lactic acid bacteria (LAB) persisted for up to 126 hrs of fermentation time. The growth of yeast and mold tend to decrease while LAB continued to increase until it reached 11 log CFU/mL. In addition, the moisture content, ash content, soluble protein levels, pH and titrated acid increased during continued fermentation time. Glutamic acid and aspartic acid were the highest amino acids by weight percentage. Both amino acids have an important role in the sensory characteristics of lamtoro tempe.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	tempeh
AGROVOC Term:	Leucaena leucocephala
AGROVOC Term:	amino acids
AGROVOC Term:	fermentation
AGROVOC Term:	Moldavian SSR
AGROVOC Term:	yeasts
AGROVOC Term:	lactic acid bacteria
AGROVOC Term:	moisture content
AGROVOC Term:	ash content
AGROVOC Term:	pH
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 08:57
Last Modified:	04 Feb 2026 08:57
URI:	http://webagris.upm.edu.my/id/eprint/3216

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