The effect of local soybean fermentation duration using yeast on total plate count, temperature, ph, and water content
1 Department of Animal Nutrition and Feed Technology, Padjadjaran University, Sumedang-West Java, Indonesia.
2 Alumni Department of Animal Nutrition and Feed Technology, Padjadjaran University, Sumedang-West Java, Indonesia.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 28(02), 043–051.
Article DOI: 10.30574/gscbps.2024.28.2.0289
Publication history:
Received on 23 June 2024; revised on 31 July 2024; accepted on 03 August 2024
Abstract:
This research aims to determine the best use of yeast and fermentation time for Total Plate Count (TPC), temperature, pH, and water content in fermented local soybeans. This research used a Completely Randomized Design with a nested pattern with two factors. Factor 1 uses yeast Saccharomyces cerevisiae and Candida lipolytica, and factor 2 is the fermentation time of 2, 4, and 8 days and repeated four times, so there are 24 treatment units. The data was analyzed using analysis of variance and continued with the Least Significant Difference test. The research results showed that TPC produced an average value of 17.75×109 CFU/mL 37.75×109 CFU/mL, pH 4.69 6.51, temperature 26.775 30.925 °C, water content 32.51% 48.74%. The yeast type S. cerevisiae, with a fermentation time of 4 days, produces the best water content, while C. lipolytica with a fermentation time of 4 days produces the best TPC and temperature. Using C. lipolytica with a fermentation time of 8 days produces the best pH.
Keywords:
Local soybean; Fermentation; Saccharomyces cerevisiae; Candida lipolytica; Yeast
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
