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Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi

Pumpkin seed was subjected to fermentation by R. oligosporus strain and the ability of the strain to produce tempeh and a comparison of pumpkin seed and soybean tempeh nutritional profile was studied. Spore suspension obtained from 6 days old culture grown on SDA plate were used to inoculate the sub...

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Main Author: Jaidi, Izzah Batrisyia
Format: Student Project
Language:English
Published: 2017
Subjects:
Laboratories. General works
Microscopy
Bacteria
Online Access:http://ir.uitm.edu.my/id/eprint/33453/1/33453.pdf
http://ir.uitm.edu.my/id/eprint/33453/
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spelling my.uitm.ir.334532020-08-12T08:42:01Z http://ir.uitm.edu.my/id/eprint/33453/ Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi Jaidi, Izzah Batrisyia Laboratories. General works Microscopy Bacteria Pumpkin seed was subjected to fermentation by R. oligosporus strain and the ability of the strain to produce tempeh and a comparison of pumpkin seed and soybean tempeh nutritional profile was studied. Spore suspension obtained from 6 days old culture grown on SDA plate were used to inoculate the substrate after identification of expected R. oligosporus was made. End of incubation at 33ᵒC was seen when there were complete coverage of mycelia. It has been observed that pumpkin seed tempeh took longer period (5hr) to ferment than soybean. All the tempeh that were produced with R. oligosporus strain were of good quality with tempeh characteristic of compactness, meatiness, sliceability, elasticity, rubberiness and also color. In nutritional evaluation, pumpkin seed tempeh and soybean tempeh showed no significant difference in ash value. In fat content, pumpkin seed tempeh showed the highest value while moisture, protein and carbohydrate content was lower in pumpkin seed tempeh compared with the soybean tempeh. Therefore, pumpkin seed can be used as substrate in production of tempeh with using R. oligosporus as its strain. 2017 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/33453/1/33453.pdf Jaidi, Izzah Batrisyia (2017) Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Laboratories. General works
Microscopy
Bacteria
spellingShingle Laboratories. General works
Microscopy
Bacteria
Jaidi, Izzah Batrisyia
Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi
description Pumpkin seed was subjected to fermentation by R. oligosporus strain and the ability of the strain to produce tempeh and a comparison of pumpkin seed and soybean tempeh nutritional profile was studied. Spore suspension obtained from 6 days old culture grown on SDA plate were used to inoculate the substrate after identification of expected R. oligosporus was made. End of incubation at 33ᵒC was seen when there were complete coverage of mycelia. It has been observed that pumpkin seed tempeh took longer period (5hr) to ferment than soybean. All the tempeh that were produced with R. oligosporus strain were of good quality with tempeh characteristic of compactness, meatiness, sliceability, elasticity, rubberiness and also color. In nutritional evaluation, pumpkin seed tempeh and soybean tempeh showed no significant difference in ash value. In fat content, pumpkin seed tempeh showed the highest value while moisture, protein and carbohydrate content was lower in pumpkin seed tempeh compared with the soybean tempeh. Therefore, pumpkin seed can be used as substrate in production of tempeh with using R. oligosporus as its strain.
format Student Project
author Jaidi, Izzah Batrisyia
author_facet Jaidi, Izzah Batrisyia
author_sort Jaidi, Izzah Batrisyia
title Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi
title_short Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi
title_full Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi
title_fullStr Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi
title_full_unstemmed Production of tempeh by R. oligosporus by using pumpkin seed (Cucurbita Pepo) as a subtrate / Izzah Batrisyia Jaidi
title_sort production of tempeh by r. oligosporus by using pumpkin seed (cucurbita pepo) as a subtrate / izzah batrisyia jaidi
publishDate 2017
url http://ir.uitm.edu.my/id/eprint/33453/1/33453.pdf
http://ir.uitm.edu.my/id/eprint/33453/
_version_ 1685651061052801024
score 13.211869

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