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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Perikanan dan Kelautan Microbiology Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Penelitian Pertanian Terapan Jurnal Aplikasi Teknologi Pangan MITRA: Jurnal Pemberdayaan Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Bakti Masyarakat Indonesia
Tati Barus
Atma Jaya Catholic University Of Indonesia, Jakarta 12930
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Microbiology Indonesia

 1 
Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene TATI BARUS; ANTONIUS SUWANTO; ARIS TRI WAHYUDI; HANNY WIJAYA
Microbiology Indonesia Vol. 2 No. 1 (2008): April 2008
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.007 KB) | DOI: 10.5454/mi.2.1.4

Abstract

Tempe is traditional Indonesian food. It has a variety of tastes, sometimes with a hint of bitterness, which may differ in intensity. The cause of bitterness in tempe has never been reported previously. In this study, the aim is to identify whether bacteria play a role in the formation of bitter tastes in tempe. Sensory tests were carried out in order to determine the scoresof bitter-taste-intensity in tempe. The sensory test on EMP, WJB, CLR, DRG, and MLB tempe shows that EMP tempe has the highest score (2.3) and WJB has the lowest (1.3). It is revealed that the processing method has no impact on the formation of the bitter taste in tempe. Plating analysis, showed that EMP soaking water contained a higher number of Enterobacteria groupbacteria, approximately 103-104 CFU ml-1 and spore-forming bacteria groups, 102 CFU ml-1, compared to WJB. Similarly, other bacteria groups in fresh EMP tempe was 102 CFU g-1 higher than those in fresh WJB tempe. Based on sequencing the16S rRNA gene, the dominant bacteria on PCA media in EMP tempe are Acetobacter indonesiensis, Klebsiella pneumoniae, Bacillus subtilis, and Flavobacterium sp. On the other hand those in WJB tempe were Klebsiella sp., Brevundimonas sp., Bacillus sp., Pseudomonas putida, and Acinetobacter sp. Bacillus, a group of proteolytic bacteria was found 105 CFU m-1 higher in the soaking water of EMP compared to WJB. Nevertheless, the types and numbers of fungi were not significantly different betweentempe types. Accordingly, it is concluded that the difference in the number and the types of bacteria involved in the tempe production process leads to the difference in the bitter taste intensity in both EMP and WJB tempe.
Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates EVELINE AYU; ANTONIUS SUWANTO; TATI BARUS
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.383 KB) | DOI: 10.5454/mi.8.1.2

Abstract

Tempeh  is  important  traditional  Indonesian  fermented  food made  from  soybeans  employing Rhizopus oligosporus or R. microsporus. During the process of tempeh production, some bacteria from the environment and tempeh starter become an integral part of tempeh, and even have important roles in determining   the final quality of tempeh it self. Several studies reported the presence of Klebsiella pneumoniae in tempeh as one of vitamin B12 producing bacteria in tempeh. However, K. pneumoniae also known as opportunistic pathogens causing pneumonia and liver abscess in human. In this study, Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction  (ERIC-PCR) was  employed  to  determine  genetic  diversity  of K.  pneumoniae isolated from tempeh and compared them with medical isolates. The result indicated that isolates from tempeh were genetically distinct  from  those of medical  isolates.
Genetic Profiles of Escherichia coli Isolated from Indonesian Tempeh Based on Enterobacterial Repetitive Intergenic Consensus- Polymerase Chain Reaction (ERIC-PCR) QURROTA A’YUN; ANTONIUS SUWANTO; TATI BARUS
Microbiology Indonesia Vol. 9 No. 2 (2015): June 2015
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1097.305 KB) | DOI: 10.5454/mi.9.2.2

Abstract

Tempeh is a famous Indonesian fermented food derived from soybeans inoculated with Rhizopus sp. Tempeh production varies depend on the producers and often conducted in an uncontrolled condition. This condition could lead to the growth of Escherichia coli which is known as bacterial indicators of environmental hygiene. Some strains of E. coli could induce diarrhea, acute gastroenteritis or gastrointestinal tract infections. The aim of this study was to compare genetic diversity of E. coli isolates from tempeh with medical isolates employing ERIC-PCR method. In this study, 63f and 1387r primers were used to amplify 16S rRNA genes, and ERIC 1R and ERIC 2 primers were used for ERIC-PCR analysis. Tempeh samples were obtained from four producers in Bogor. Thirty-three isolates of E. coli were successfully isolated from tempeh samples produced by only two producers, we could not obtain E. coli isolates from the other two producers. In addition, the same tempeh samples could carry different genotypes of E. coli. On the other hand, the same genotypes could be found in different tempeh samples. Based on phylogenetic tree analysis, E. coli from tempeh could be separated from medical isolates. We showed that E. coli isolates derived from tempeh were genetically different from those of medical or pathogenic isolates.
Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia tati barus; Jason Wiranata Sanjaya; Anastasia Tatik Hartanti; Adi Yulandi; Vivitri Dewi Prasasty; David Tandjung
Microbiology Indonesia Vol. 14 No. 3 (2020): September 2020
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1214.939 KB) | DOI: 10.5454/mi.14.3.3

Abstract

Abstract. Soybeans tempeh (tempeh) is processed by fermentation using Rhizopus spp. Tempeh is an important source of protein in Indonesia. The traditional inoculum in fermentation locally is known as Usar which is made from the leaves of Hibiscus tiliaceus. However, Rhizopus information from Usar is still limited. Therefore, this study aims to identify and investigate the genetic diversity of Rhizopus species from Usar and tempeh based on the Internal Transcribed Spacer (ITS) sequence and the Random Amplified Polymorphic DNA (RAPD) markers. Twenty-three Rhizopus strains were isolated from Usar and ten Rhizopus strains were isolated from tempeh. Based on ITS sequences, the isolates were similar to R Rhizopus microsporus (30 isolates) and Rhizopus delemar (3 isolates) with 98-99% similarity. The genetics of R. microsporus and R. delemar are varied and different from the genetics of R. microsporus from tempeh. The growth temperature of R. microsporus varies from 33 to 48°C and R. delemar can grow to a maximum at 33°C. The role of R. microsporus and R. delemar from Usar in determining the quality of tempeh is still limited. Therefore, it needs to be investigated further.
Lactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation TATI BARUS; GABRIELA GIOVANIA; BIBIANA W LAY
Microbiology Indonesia Vol. 14 No. 4 (2020): December 2020
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (974.342 KB) | DOI: 10.5454/mi.14.4.4

Abstract

Tempeh is the most famous traditional fermented food in Indonesia. Tempeh fermentation consists of two stages. In the first stage, the acidification of soybeans used bacteria around 24 hours. Lactic acid bacteria are found in tempeh. Therefore, this study is aimed to investigate the diversity of LAB from tempeh based on 16S rRNA gene sequences and to study their function in tempeh fermentation. In this study, twenty-two LAB isolates were obtained from tempeh. The isolates were closely related to Lactobacillus agilis, Lactobacillus fermentum, Weissella confusa, and Lactobacillus delbrueckii. L. fermentum (13 isolates) were the most abundant in tempeh, followed by L. agilis (7 isolates). It was found LAB important for the acidification of soybeans which the pH of soybean soaking water decreased from pH 7 to pH 4.4-4.9. Key words:  diversity, LAB, Lactobacillus,t empeh, Weissella
Co-Authors . Melani ADI YULANDI Agustin Wydia Gunawan Alfonsus Samuel Satya Pradipta AMANDA KRISTANI Anastasi Tatik Hartanti Anastasia Tatik Hartanti Antonius Suwanto Aris Tri Wahyudi Ashar, Meinanda BIBIANA W LAY Bibiana W Lay Bibiana Widiyati Lay C Hanny Wijaya Cynthia Angela David Tandjung Dika Putri Salim Dionysius Subali EVELINE AYU Fransiska Maya GABRIELA GIOVANIA Griselda Griselda Griselda, Griselda IVAN HANJAYA Jason Wiranata Sanjaya Jazzieca Yokota JOANITA SADELI Joshua Mulyawan Linda Wati Lydia Natalia Wijaya Muhammad Agus Muljanto Natalia Wijaya, Lydia QURROTA A’YUN Reza Arif Rahman Rianita Pramitasari Rory Anthony Hutagalung Saint Chalista Soewono, Arka Dwinanda Tan Watumesa Agustina Tindaon, Lucia Idelia Ulina Vivitri Dewi Prasasty Warjoto, Renna Eliana Wicaksono, Wisnu Adi Widyah Widyah Widyah, Widyah Wisnu Adi Wicaksono Yasinta Ratna Esti Wulandari Yogiara Yogiara