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All Journal Didaktik : Jurnal Ilmiah PGSD STKIP Subang
Kusnia Handayani, Serly
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PERANAN MIKROORGANISME RHIZOPUS SP. DALAM PEMBUATAN TEMPE Zahara Phonna, Niea; Ridha Rasyida, Wan; Ramadhona, Nazwa; Zalikha , Zahraa; Kusnia Handayani, Serly; Sinaga, Anjelita; Khairani, Dwi; Khairani, Miftahul
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 01 (2026): Volume 12 No. 01, Maret 2026 Published
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i01.11635

Abstract

Tempeh is a traditional Indonesian fermented food produced through the activity of microorganisms, particularly Rhizopus sp. This study aimed to analyze the role of Rhizopus sp. in the fermentation of soybeans into tempeh. This laboratory experimental research was conducted at the Biology Education Laboratory, Faculty of Tarbiyah and Teacher Training, Universitas Islam Negeri Sumatera Utara. Fermentation was carried out at a temperature of 28–32°C for 36–48 hours using tempeh starter. The observed parameters included the growth of Rhizopus sp. mycelium and the physical characteristics of tempeh. The results showed that Rhizopus sp. played an important role in producing tempeh with a compact structure, bright white color, homogeneous texture, and characteristic aroma.
Co-Authors Khairani, Dwi KHAIRANI, MIFTAHUL Ramadhona, Nazwa Ridha Rasyida, Wan Sinaga, Anjelita Zahara Phonna, Niea Zalikha , Zahraa