Arfina, Devia Kusmawati
Indonesian Association of Food Technologists

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ANALISIS MIKOFLORA DALAM MAKANAN FERMENTASI TRADISIONAL KEMPONG DI DESA KARANGPUCUNG KIDUL, LINGGAPURA BUMIAYU JAWA TENGAH

Jurnal Akademika Biologi Vol. 2 No. 1 Januari 2013
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

Kempong is a traditional fermented foods which is traditionally made of palm kernel cake substrate from the South Karangpucung Linggapura Bumiayu village, Central Java. This study is aimed to identify a mold which has a role in the fermentation process and testing in an activity of Kempong’s enzyme from mycoflora obtained. Proximate analysis of the samples of mold and palm kernel cake are conducted to determine the nutrient content of the substrate and fermentation products. The Results isolation, from the environment, substrate, laru and product, show 14 isolates of  molds, there are R.oryzae, A. niger Van Tieghem, A. carbonarius, Geotrichum candidum, A. ochraseus, Rhizomucor sp, A. chevalieri, A. tamarii, A. oryzae, A. flavus, A. nidulans, A. fumigatus, A. glaucus, and A. parasiticus. R. oryzae is a mold found in every material examined. It indicates that the fermentation is done mainly soothers by    R. oryzae. Proximate analysis of the kempong, shows a levels of carbohydrate 16.67%, 74.03% water, 0.75% ash, 2.80% fat and 5.77% protein. Nutrients content except water are lower than the substrate palm kernel cake. Decreasing of protein, fat, and carbohydrate fermentation are caused by R. oryzae. Keywords: kempong, mycoflora, enzyme activity, proximate analysis.

Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles

Indonesian Food and Nutrition Progress Vol 14, No 1 (2017)
Publisher : Indonesian Association of Food Technologists

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Abstract

Kempong is a traditional fermented food that is found only in South Karangpucung    Linggapura Bumiayu village, Central Java. It is prepared from palm kernel cake (PKC).  This fermented food is consumed mostly everyday by the people in the village as a side dish or snack. Study on the mold important in the kempong fermentation was done by isolating molds from kempong, PKC, laru and the air of preparation room. Eleven species of molds were successfully isolated from different samples. Among the mold isolates three species came out from kempong product, i.e. R. oryzae, E. chevaliery and A. oryzae. The isolates showed the capability in producing amylase, protease, lipase, and cellulase. Both R. oryzae and A. oryzae indicated as the main fermentation mold in kempong production, because the inoculum laru only contained these two species.