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All Journal Didaktik : Jurnal Ilmiah PGSD STKIP Subang
Intan Mara Claudia
Universitas Lampung
Education

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PENGARUH KETERSEDIAAN OKSIGEN TERHADAP PERTUMBUHAN KAPANG RHIZOPUS SP. PADA PROSES FERMENTASI TEMPE SEBAGAI PENERAPAN BIOTEKNOLOGI TRADISIONAL Anjani; Rismatul Fadillah; Intan Mara Claudia; Muhammad Ridho Ramadhani Santori; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15293

Abstract

Tempe is a traditional Indonesian food product obtained through a fermentation process that utilizes the activity of molds from the genus Rhizopus sp. on soybeans. Oxygen availability plays a crucial role in tempe fermentation, as Rhizopus sp. is an obligate aerobic mold that requires oxygen for optimal growth. This study was conducted to examine the extent to which oxygen availability affects the growth of Rhizopus sp. during the tempe fermentation process, while also serving as a practical application of traditional biotechnology in daily life. The study employed an experimental design with three different packaging treatments: banana leaves, perforated plastic, and non-perforated plastic. Fermentation took place over 48 hours at a temperature of 30–32°C. Observations of mycelium growth were conducted every 12 hours, focusing on several indicators: color, hyphal density, and the surface area covered by mycelium. These observations were supplemented by an assessment of tempeh’s physical quality, encompassing color, aroma, texture, and firmness. Based on the research results, it was found that the use of banana leaf packaging produced the densest, most even, and purest white mycelium growth, while also yielding tempeh with the highest physical quality and nutritional content compared to other types of packaging. Perforated plastic packaging yielded fairly good results, whereas non-perforated plastic packaging produced tempeh of the lowest quality due to restricted air circulation. It can be concluded that oxygen availability has a significant effect on the growth of Rhizopus sp. and the quality of the resulting tempeh. The better the air circulation within the packaging, the more optimal the fermentation process and the quality of the resulting tempe.
Kajian Etnosains pada Makanan Tradisional Buak Tat sebagai Sumber Belajar IPA Liska Handayani; Afifah Nurul Ramadanti; Hania Putri Zalianti; Intan Mara Claudia; Nila Oktavia; Meilinda Meilinda; Berti Yolida; Rini Rita T Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 Nomor 02, Juni 2026 Published
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15831

Abstract

This study aimed to analyze the material change concepts embedded in the process of making Buak Tat, a traditional food from Lampung, from an ethnoscience perspective and to examine its potential as a science learning resource. A descriptive qualitative method with an ethnoscience approach was employed due to the limited studies on Lampung traditional foods as ethnoscience-based learning resources. Data were collected through interviews with a Buak Tat producer and analyzed by identifying local knowledge and reconstructing it into scientific concepts. The results showed that the preparation of Buak Tat involves ingredient preparation, flour sieving, dough preparation, filling preparation, dough shaping, baking, and cooling. These stages contain various material change concepts, including physical changes during ingredient preparation, sieving, dough preparation, sugar dissolution, dough shaping, and cooling, as well as chemical changes during filling preparation and baking through protein denaturation, gel formation, caramelization, and Maillard reactions. Local knowledge used by the community is reflected in sensory indicators such as color, aroma, texture, and viscosity, which correspond to scientific concepts related to the properties and changes of matter. Therefore, Buak Tat has potential as an ethnoscience-based science learning resource that supports contextual learning and local wisdom preservation.
Co-Authors Afifah Nurul Ramadanti Anjani Berti Yolida Hania Putri Zalianti Liska Handayani Meilinda Meilinda Muhammad Ridho Ramadhani Santori Nadya Meriza Nila Oktavia Rini Rita T Marpaung Rismatul Fadillah Sumardi