Effect of Mosaccha inoculum on fungal and yeast populations, sensory attributes, antioxidant activity, and ?-glucan content in cowpea tempeh
Article Sidebar
Abstract Views: 428
File Views: 26
Main Article Content
Abstract
Abstract. Rizal S, Kustyawati ME, Astuti S, Ristiani DA, Fatimah, Pratiwi LD, Hidayat R. 2025. Influence of Mosaccha inoculum on fungal and yeast populations, sensory profile, antioxidant level, and ?-glucan content of cowpea tempeh. Biodiversitas 26: 2926-2935. In addition to soybeans, cowpeas can also be used to make tempeh. Rhizopus oligosporus is the main fungus for fermentation, but the addition of Saccharomyces cerevisiae enhances the product's sensory qualities. This study aimed to evaluate the effects of Mosaccha inoculum, which combines R. oligosporus and S. cerevisiae, on the microbial, sensory, and chemical properties of cowpea tempeh. The experiment was conducted in a Complete Randomized Block Design (CRBD) with six inoculum concentrations (0.3%, 0.6%, 0.9%, 1.2%, 1.5%, and a control group with 0.2% Raprima inoculum), each replicated four times. Statistical analysis was done using Bartlett and Turkey tests, followed by ANOVA and LSD at a 5% significance level. The results indicated that the concentration of Mosaccha inoculum significantly influenced both fungal and yeast counts, as well as the sensory properties of the cowpea tempeh. The optimal inoculum concentration of 1.2% produced the highest quality tempeh, with a fungal count of 8.747 CFU/g and a yeast count of 8.570 CFU/g. The best sensory attributes included a white color with fully covered mycelium, a characteristic sweet aroma, a firm and easily sliced texture, and a taste that was well-accepted by panelists. The highest-quality Mosaccha cowpea tempeh meets the Indonesian National Standards for tempeh, contains 1.065% ?-glucan, and has an antioxidant level of 60.74%. These findings suggest that Mosaccha inoculum at 1.2% is an effective starter culture for producing high-quality functional cowpea tempeh. Its application offers an alternative to soybean-based tempeh while enhancing sensory and nutritional profiles. This innovation may support tempeh diversification using locally available legumes.
Article Details
Issue
Section
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Adipa R, Tamrin, Rahmawati W, Suharyatun S. 2022. The effect of mill disc play speed on the characteristics of the flour of 3 types of pods. J Agric Biosyst Eng 1 (4): 466-473. DOI: 10.23960/jabe.v1i4.6462. [Indonesian]
Afitu GK, Hetharie H, Jambormias E. 2016. The performance of growth and production of some local accessions cowpea (Vigna unguiculata (L) Walp) in the village Watidal distric of West Southeast Maluku. Jurnal Budidaya Pertanian 12 (1): 20-24. [Indonesian]
Animasaun DA, Oyedeji S, Mustapha OT, Azeez MA. 2015. Genetic variability study among ten cultivars of cowpea (Vigna unguiculata L. Walp) using morpho-agronomic traits and nutritional composition. J Agric Sci 10 (2): 119-130. DOI: 10.4038/jas.v10i2.8057.
AOAC [Association of Official Analytical Chemists]. 2016. Official Methods of Analysis Association of Official Analytical Chemists, 20th eds. Chemist Inc, New York.
Cedro PÉP, Mendes TPS, Miranda ACA, Morbeck LLB, Santana RA, Do Nascimento Junior BB, Valasques Júnior GL. 2024. ?(1,3) ?(1,6) glucogalactan from Rhizopus microsporus var. oligosporus: Extraction, characterization, antioxidant and ?-amylase inhibitory activities. An Acad Bras Cienc 96 (3): e20230073. DOI: 10.1590/0001-3765202420230073.
De Garmo EP, Sullevan WE, Canana CR. 1984. Engineering Economy. 7th eds. New York Macmillan Publisher Co., New York.
Dewi IWR, Anam C, Widowati E. 2014. Sensory characteristic, nutrient value and antioxidant activities of pigeon pea tempeh (Cajanus cajan) and cow pea tempeh (Vigna unguiculata) with variations of fermentation time. Biofarmasi 12: 73-82. DOI: 10.13057/biofar/f120204.
Fujita A, Alencar SM, Park YK. 2015. Conversion of isoflavone glucosides to aglycones by partially purified ?-glucosidases from microbial and vegetable sources. Appl Biochem Biotechnol 176: 1659-1672. DOI: 10.1007/s12010-015-1668-1.
Jayathilake C, Visvanathan R, Deen A, Bangamuwage R, Jayawardana BC, Nammi S, Liyanage R. 2018. Cowpea: An overview on its nutritional facts and health benefits. J Sci Food Agric 98 (13): 4793-4806. DOI: 10.1002/jsfa.9074.
Juška A. 2015. Growth and decline of microbial populations. In: Analysis of biological processes. Springer, Dordrecht. DOI: 10.1007/978-94-017-7373-7_7.
Kanchana P, Santha ML, Raja KD. 2016. A review on Glycine max (L.) Merr. (soybean). World J Pharm Pharm Sci 5: 356-371.
Ministry of Health, Republic of Indonesia. 2017. Food Composition Table Indonesia. Directorate General of Public Health, Directorate of Public Nutrition, Jakarta. [Indonesian]
Kurniati T, Nurlaila L, Iim. 2017. Effect of inoculum dosage Aspergillus niger and Rhizopus oryzae mixture with fermentation time of oil seed cake (Jatropha curcas L) to the content of protein and crude fiber. J Phys: Conf Ser 824: 012064. DOI: 10.1088/1742-6596/824/1/012064.
Kusmiati K, Tamat SR, Jusuf E, Istiningsih R. 2007. ?-glucan production from two strains of Agrobacterium sp. in medium containing of molases and uracil combine. Biodiversitas 8 (2): 123-129. DOI: 10.13057/biodiv/d080210.
Kustyawati ME, Nawansih O, Nurdjanah S. 2017. Profile of aroma compounds and acceptability of modified tempeh. Intl Food Res J 24 (2): 734-740.
Kustyawati ME. 2018. Saccharomyces cerevisiae: Metabolit dan Agensia Modifikasi Pangan. Graha Ilmu, Yogyakarta. [Indonesian]
Lv J, Lin X, Liu M, Yan X, Liang H, Ji C, Li S, Zhang S, Chen Y, Zhu B. 2023. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation. Food Chem 402: 134213. DOI: 10.1016/j.foodchem.2022.134213.
Oyetunji OR, Idowu DO, Adebayo TB. 2023. Design and development of a cowpea decorticator. J Eng Res Rep 25 (5): 71-80. DOI: 10.9734/jerr/2023/v25i5912.
Padah PEU, Dewi L. 2022. Increased antioxidant activity in soybean tempeh with the addition of red chili powder (Capsicum annuum L.). Jurnal Biologi Indonesia 18 (2): 169-176. DOI: 10.47349/jbi/18022022/169. [Indonesian]
Putri BD, Widyastuti S, Werdiningsih W. 2018. Lablab bean tempeh with various types wrapper during fermentation process. Pro Food 4 (2): 343-350. [Indonesian]
Putri FL, Kartikawati D. 2022. Optimization of yeast concentration and types of wrappers in the production of cowpea (Vigna unguiculata (L.) Walp) tempeh. J Agrifoodtech 1 (2): 103-118. DOI: 10.56444/agrifoodtech.v1i2.310. [Indonesian]
Qibty M, Yulianto WA, Pujimulyani D. 2023. Effect of adding probiotic yeast and fermentation time on probiotic tempeh characteristics. J Food Agric Technol 1 (1): 9-19. DOI: 10.26486/jfat.v1i1.3390.
Rizal S, Kustyawati ME, Murhadi, Hasanudin U, Subeki. 2022a. The effect of inoculum types on microbial growth, ?-glucan formation and antioxidant activity during tempe fermentation. AIMS Agric Food 7 (2): 370-386. DOI: 10.3934/agrfood.2022024.
Rizal S, Kustyawati ME, Murhadi, Hasanudin U. 2021. The growth of yeast and fungi, the formation of ??glucan, and the antibacterial activities during soybean fermentation in producing tempeh. Intl J Food Sci 2021: 6676042. DOI: 10.1155/2021/6676042.
Rizal S, Kustyawati ME, Murhadi, Sari RK, Hidayat R. 2024. Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder. Food Sci Technol Intl 21: 10820132241264443. DOI: 10.1177/10820132241264443.
Rizal S, Kustyawati ME, Suharyono AS, Putri TSK, Endaryanto T. 2023. Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh. AIMS Agric Food 8 (2): 461-478. DOI: 10.3934/agrfood.2023024.
Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022b. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas 23 (3): 1553-1559. DOI: 10.13057/biodiv/d230345.
Rizal S, Kustyawati ME. 2019. Characteristics of sensory and ?-glucan content of soybean tempeh with addition of Saccharomyces cerevisiae. Jurnal Teknologi Pertanian 20 (2): 127-138. [Indonesian]
Rizal S, Murhadi, Kustyawati ME, Hasanudin U. 2020. Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high ?-glucan content. Biodiversitas 21 (6): 2667-2673. DOI: 10.13057/biodiv/d210639.
Sahara E, Yosi F, Sandi S. 2016. Increasing of polyunsaturated fatty acids (pufas) by using Rhizopus oryzae in the fermented bran. Jurnal Lahan Suboptimal 5: 79-85. DOI: 10.33230/JLSO.5.1.2016.235. [Indonesian]
Schiraldi A. 2020. Growth and decay of a planktonic microbial culture. Intl J Microbiol 2020 (1): 4186468. DOI: 10.1155/2020/4186468.
Setyowati M, Minantyorini. 2016. Variability of agronomic characters of cowpea germplasm Icabiograd collection. Buletin Plasma Nutfah 22 (1): 41-48. DOI: 10.21082/blpn.v22n1.2016.p41-48. [Indonesian]
Shi Y, Mandal R, Singh A, Singh AP. 2020. Legume lipoxygenase: Strategies for application in food industry. Legume Sci 2 (3): e44. DOI: 10.1002/leg3.44.
Singla A, Gupta OP, Sagwal V, Kumar A, Patwa N, Mohan N, Ankush, Kumar D, Vir O, Singh J, Kumar L, Lal C, Singh G. 2024. ?-glucan as a soluble dietary fiber source: Origins, biosynthesis, extraction, purification, structural characteristics, bioavailability, biofunctional attributes, industrial utilization, and global trade. Nutrients 16 (6): 900. DOI: 10.3390/nu16060900.
Stewart GG. 2017. Energy metabolism by the yeast cell. In: Brewing and Distilling Yeasts. The Yeast Handbook. Springer, Cham. DOI: 10.1007/978-3-319-69126-8_6.
Vellozo-Echevarría T, Barrett K, Vuillemin M, Meyer AS. 2024. Mini-review: The distinct carbohydrate active enzyme secretome of Rhizopus spp. represents fitness for mycelium remodeling and solid-state plant food fermentation. ACS Omega 9 (32): 34185-34195. DOI: 10.1021/acsomega.4c04378.
Vital RJ, Bassinello PZ, Cruz QA, Carvalho RN, De Paiva JCM, Colombo AO. 2018. Production, quality, and acceptance of tempeh and white bean tempeh burgers. Foods 7 (9): 136. DOI: 10.3390/foods7090136.
Witono Y, Widjanarko SB, Mujianto, Rachmawati DT. 2015. Amino acids identification of over fermented tempeh, the hydrolysate and the seasoning product hydrolysed by calotropin from crown flower (Calotropis gigantea). Intl J Adv Sci Eng Inf Technol 5 (2): 47-50. DOI: 10.18517/ijaseit.5.2.494.
Yusuf AI, Nazaruddin, Amaro M. 2021. Analysis of chemical, microbiology and organoleptic quality of soybean tempe with bilimbi juice (Averrhoa bilimbi) addition on soybean soaking. Pro Food 7 (2): 41-52. DOI: 10.29303/profood.v7i2.225. [Indonesian]
Zhang J, Elser JJ. 2017. Carbon: Nitrogen: Phosphorus stoichiometry in fungi: A meta-analysis. Front Microbiol 8: 1281. DOI: 10.3389/fmicb.2017.01281.