National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was aims to obtain local isolates of Rhizopus oligosporus from several sources of inoculums such as Herbicus leaves, Tectona leaves, various brands of tempeh and starter of tempeh. Rhizopus oligosporus is a fungus that belongs to the Zygomycetes group, which is one of two classes in the Zygomycota phylum. Role of R. oligosporus in the popular Indonesian food Tempe fermentation. A total of 72 samples were isolated from various sources of inoculum consisting of 18 samples from waru leaves, 18 samples from teak leaves, 18 samples from various brands and the origin of tempe and 18 samples from various brands and origin of tempeh starter. The method used in this study was to isolate and identify R. oligosporus local isolates from waru leaves, teak leaves various brands of tempe and tempeh starter using Potato Dextrose Agar (PDA), Malt Extract Agar (MEA), Czapek Yeast Extract Agar (CYA). The results showed that mold types R. oryzae, R. oligosporus and other molds with populations ranged from 1.5 x 102cfu /g - 9.5x 102cfu /g, 0.5 x 103 - 9.6 x 103cfu/g and 1.6 x 103 cfu /g-8.6 x 102cfu /g. A total of 72 samples taken from various sources of inoculums, R. oligosporus found as many as 12 from Herbicus leaves, 3 samples from Tectona leaves, 17 samples from various brands of tempeh and as many as 11 samples from tempeh starter were identified macroscopically based on color conidia with brownish gray color and the growth of mycelia and conidia is very dense. Macroscopically and microscopically identified as many as 19 local isolates of R. oligosporus which have the potential as selected fungi in food processing.
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