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@article{Karmani_Sutopo_Hermana_2012, title={AKTIVITAS ENZIM HIDROLIK KAPANG RHIZOPUS SP PADA PROSES FERMENTASI TEMPE}, url={https://pgm.persagi.org/index.php/pgm/article/view/274}, DOI={10.22435/pgm.v0i0.2302.}, abstractNote={Fermentasi merupakan tahap terpenting dalam proses pembuatan tempe. Menurut hasil penelitian pada tahap fermentasi terjadi penguraian karbohidrat, lemak, protein dan senyawa-senyawa lain dalam kedelai menjadi molekul-molekul yang lebih kecil sehingga mudah dimanfaatkan tubuh. Pada proses fermentasi kedelai menjadi tempe terjadi aktivitas enzim amilolitik, lipolitik dan proteolitik, yang diproduksi oleh kapang Rhizopus Sp. Pada proses pembuatan tempe, sedikitnya terdapat empat genus Rhizopus yang dapat digunakan. Rhizopus oligosporus merupakan genus utama, kemudian Rhizopus oryzae merupakan genus lainnya yang digunakan pada pembuatan tempe di Indonesia. Produsen tempe di Indonesia tidak menggunakan inokulum berupa biakan murni kapang Rhizopus Sp., namun menggunakan inokulum dalam bentuk bubuk yang disebut laru atau inokulum biakan kapang pada daun waru yang disebut usar. Pada penelitian ini dipelajarai aktivitas enzim-enzim a-amilase, lipase dan protease pada proses fermentasi kedelai menjadi tempe menggunakan biakan murni Rhizopus oligosporus, Rhizopus oryzae dan laru. Hasil penelitian menunjukkan bahwa aktivitas enzim a-amilase, lipase dan protease dari ketiga inokulum tersebut berbeda secara sangat bermakna. Hasil penelitian menunjukkan pula bahwa aktivitas enzim dipengaruhi oleh jenis inokulum dan waktu fermentasi. Juga terdapat interaksi antara waktu fermentasi dan jenis inokulum terhadap aktivitas enzim-enzim amilolitik, lipolitik dan proteolitik.}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Karmani, Mien and Sutopo, Djoko and Hermana, Hermana}, year={2012}, month={Nov.} }