Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition tempeh during fermentation with the addition Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine effect cerevisiae on changes in fermentation. The used a Completely Randomized Block Design two treatments and replications. first treatment was type inoculum 4 levels, namely 0.2% commercial (Raprima), 1% Rhizopus oligosporus inoculum, S. mixture R. inoculum. second length 0 hours, 15 30 45 hours. Observation parameters include fat, protein, ash, moisture, carbohydrates, ?-glucan content tempeh. data obtained were analyzed statistically using Barlett Tukey test then continued ANOVA Orthogonal Polynomial-Orthogonal Comparison (OP-OC) at 5% level. results showed that as an making had fat content, ash moisture increased fermentation, while carbohydrate decreased. by hours resulted best 17.40% protein 8.23% 65.74% 1.33 7.30% 0.13% content.