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All Journal Jurnal Biologi dan Pembelajarannya (JBP) Biology, Medicine, & Natural Product Chemistry BIOMA : Jurnal Biologi Makassar Martabe : Jurnal Pengabdian Kepada Masyarakat BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains KLOROFIL: Jurnal Ilmu Biologi dan Terapan Bioma : Jurnal Biologi dan Pembelajaran Biologi Best Journal (Biology Education, Sains and Technology) KLOROFIL: Jurnal Ilmu Biologi dan Terapan Jurnal Teknik dan Science (JTS) Journal of Pharmaceutical and Sciences. JURNAL RUMPUN MANAJEMEN DAN EKONOMI
Rizki Amelia Nasution
Universitas Islam Negeri Sumatera Utara
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences

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Pengaruh Variasi Masa Simpan Tempe sebagai Bahan Dasar terhadap Yoghurt Probiotik Adrian Azhari Pulungan; Dea Fahrum Nisa; Yuli Agustinah Munthe; Rizki Amelia Nasution
JURNAL RUMPUN MANAJEMEN DAN EKONOMI Vol. 3 No. 4 (2026): Juli
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jrme.v3i4.11556

Abstract

Tempeh is a traditional fermented soybean product rich in protein and has great potential as a raw material for functional foods, including probiotic yogurt. The use of tempeh as a yogurt base provides an alternative for consumers seeking plant-based dairy substitutes while increasing the value of local fermented products. This study aimed to evaluate the quality of probiotic yogurt made from tempeh fermented with lactic acid bacteria derived from Yakult based on lactic acid bacteria (LAB) count, pH value, and organoleptic characteristics. A laboratory experimental method was employed using three fermentation periods: 1 day (P1), 2 days (P2), and 3 days (P3). Product quality was assessed through the Total Plate Count (TPC) method for LAB enumeration, pH measurement using a calibrated pH meter, and organoleptic evaluation of color, aroma, taste, and texture. The results showed that all treatments produced yogurt with a pH ranging from 3.62 to 4.70, which is consistent with yogurt characteristics. The best treatment was P1, producing 8.72 × 10⁷ CFU/mL of LAB, meeting the Indonesian National Standard (SNI 2981:2009). Organoleptic evaluation indicated a yellowish-brown color, neutral aroma, thick texture, and slightly unsweetened taste. Therefore, tempeh has strong potential as an alternative substrate for producing high-quality probiotic yogurt.
Co-Authors Adrian Azhari Pulungan Almadina Septiyah Asti Hanipah Dea Fahrum Nisa Efrida Pima Sari Tambunan Intan Nurhaliza Pane Ita Hasanah Br Karo Kartika Manalu Linda Syafitri Siagian Misriani Ani Nur Ade Erma Nia Nurlayly Zaini Nurul Aina Harahap Pinkhan Aliffia Sekar Andini Rasyidah Riris Silvia Tampubolon S.Pd. M Kes I Ketut Sudiana . Suci Ramadani Pohan Suci Ramadhani Ulfayani Mayasari Vara Nabila Yuli Agustinah Munthe Zahratul Idami Zulita Mega Anggriany