Melola Discovery

← Melola Discovery

Jurnal

STUDI OBSERVASI HIGIENITAS PRODUK TEMPE BERDASARKAN PERBEDAAN METODE INOKULASI

Life Science · Vol. 3 No. 1 (2014)

ISSN
2528-5009, 2252-6277
Published
2014-02-24
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

Metode inokulasi dalam pembuatan tempe yang baik sangat penting dan berpengaruh untuk menghasilkan produk tempe yang higienis dan bermutu baik. Tujuan penelitian ini adalah untuk mengetahui tentang higienitas produk tempe berdasarkan perbedaan metode inokulasi (dicampur air dan tanpa dicampur air). Sampel yang digunakan adalah tempe berumur 36 jam yang diambil dari 12 Industri kecil menengah (IKM) di Desa Bandar Kabupaten Batang, IKM I sampai dengan VI menggunakan metode inokulasi dengan dicampur air dan IKM VII sampai dengan XII menggunakan metode inokulasi tanpa dicampur dengan air. Hasil penelitian menunjukkan jumlah Escherichia coli tertinggi yaitu 2,67x107 CFU/ml diperoleh dari IKM VI (metode inokulasi dicampur air), sedangkan jumlah Escherichia coli terendah yaitu 1,4x106 CFU/ml diperoleh dari IKM X (metode inokulasi tanpa dicampur air). Jumlah Bakteri asam laktat (BAL) terendah yaitu 1,66x107 CFU/ml diperoleh dari IKM VI (metode inokulasi dicampur air) sedangkan jumlah Bakteri asam laktat (BAL) tertinggi yaitu 2,96x107 CFU/ml diperoleh dari IKM X (metode inokulasi tanpa dicampur air). Dari hasil penelitian dapat disimpulkan bahwa pada IKM tempe di Desa Bandar Kabupaten Batang, menggunakan metode inokulasi yang berbeda (dicampur air dan tanpa dicampur air) menunjukkan produk yang kurang higienis dengan hasil cemaran Escherichia coli lebih dari 10 sel/gr sehingga dapat dikatakan produk tempe ini tidak memenuhi SNI 2009.Inoculationsystem of good tempeh production very importand and took effect of hygienic and qualified Tempeh product. The purpose of this research was to find out about the hygiene of Tempe’s product towards difference inoculation method (mixed with water and unmixed with water). The sample that was used is Tempeh whose age 36 hours that was taken from 12 home industry (IKM) in the village Bandar regency Batang, IKM I to VI used inoculation method and IKM VII to XII used inoculation method unmixed with water. The result showed significant differences. It was showed by a higest number of Escherichia Coli was 2,67x107 CFU/ml the result from IKM VI (water mix inoculation method), whereas the lowest number of Escherichia Coli was 1,4 x106 CFU/ml the result from IKM X (water unmix inoculation method). Lowest number of Lactid Acid Bacterial (BAL) was 1,66x107 CFU/ml the result from IKM VI (water mix inoculation method), whereas the higest number of Lactid Acid Bacterial (BAL) was 2,96x107 CFU/ml the result from IKM X (water unmix inoculation method). From the research could be concluded that IKM tempeh in the village Bandar regency Batang, used difference inoculation method (mixed with water and unmixed with water)show less hygienic product with Escherichia coli contamination of the results of more than 10 cells/gr so it can be said tempeh product does not meet ISO 2009.

Collaboration network of the authors

40 authors · 88 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • State University of Semarang
  • Diponegoro University
  • Universitas Indraprasta PGRI
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Pramesti DewiAffiliation unknown17
Ibnul MubarokAffiliation unknown5
Talitha WidiatningrumAffiliation unknown4
Andhina Putri HeriyantiDiponegoro University2
R. SusantiAffiliation unknown2
Mutiara Bintang RamadaniAffiliation unknown2
Astrid FarmayatiAffiliation unknown2
Lusi Maswahyu AndriyaniAffiliation unknown2
SunyotoAffiliation unknown2
Lidya Ayu NataliaAffiliation unknown2
Anis MaftuhahAffiliation unknown2
Anisa Ratna NugrainiAffiliation unknown2
Nihayatul MilahAffiliation unknown2
Nikmatul HidayahAffiliation unknown2
Supriyadi SupriyadiAffiliation unknown1
Kusmuriyanto KusmuriyantoAffiliation unknown1
Mochamad Nur SholikhinAffiliation unknown1
Nishfa MufatihahAffiliation unknown1
Nadya Wulan RamadhaniAffiliation unknown1
Hasyim AbdurrasyidAffiliation unknown1
Ghani WalandipaAffiliation unknown1
Siti Harnina BintariAffiliation unknown1
Nilam SyifaAffiliation unknown1
Nana Kariada Tri MartutiState University of Semarang1
Fitria Ayu TirtaningrumAffiliation unknown1
Fahmi RahmawatiAffiliation unknown1
Retno Sri IswariState University of Semarang1
Septi JayantiAffiliation unknown1
Saeful AnhariAffiliation unknown1
Dwi SusilaningsihAffiliation unknown1
Aulia Nuanza AlamAffiliation unknown1
Sri UtamiUniversitas Indraprasta PGRI1
Yenni Tyas Wulandari K. EAffiliation unknown1
Ari YuniastutiState University of Semarang1
Intan Ayu ElissaAffiliation unknown1
Afra Fauziah L. PutriAffiliation unknown1
Nadya Audina Nurkhafiya SadikinAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/UnnesJLifeSci/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">STUDI OBSERVASI HIGIENITAS PRODUK TEMPE BERDASARKAN PERBEDAAN METODE INOKULASI</dc:title>
	<dc:creator>Winanti, Ruri</dc:creator>
	<dc:creator>Bintari, Siti Harnina</dc:creator>
	<dc:creator>Mustikaningtyas, Dewi</dc:creator>
	<dc:description xml:lang="en-US">Metode inokulasi dalam pembuatan tempe yang baik sangat penting dan berpengaruh untuk menghasilkan produk tempe yang higienis dan bermutu baik. Tujuan penelitian ini adalah untuk mengetahui tentang higienitas produk tempe berdasarkan perbedaan metode inokulasi (dicampur air dan tanpa dicampur air). Sampel yang digunakan adalah tempe berumur 36 jam yang diambil dari 12 Industri kecil menengah (IKM) di Desa Bandar Kabupaten Batang, IKM I sampai dengan VI menggunakan metode inokulasi dengan dicampur air dan IKM VII sampai dengan XII menggunakan metode inokulasi tanpa dicampur dengan air. Hasil penelitian menunjukkan jumlah Escherichia coli tertinggi yaitu 2,67x107 CFU/ml diperoleh dari IKM VI (metode inokulasi dicampur air), sedangkan jumlah Escherichia coli terendah yaitu 1,4x106 CFU/ml diperoleh dari IKM X (metode inokulasi tanpa dicampur air). Jumlah Bakteri asam laktat (BAL) terendah yaitu 1,66x107 CFU/ml diperoleh dari IKM VI (metode inokulasi dicampur air) sedangkan jumlah Bakteri asam laktat (BAL) tertinggi yaitu 2,96x107 CFU/ml diperoleh dari IKM X (metode inokulasi tanpa dicampur air). Dari hasil penelitian dapat disimpulkan bahwa pada IKM tempe di Desa Bandar Kabupaten Batang, menggunakan metode inokulasi yang berbeda (dicampur air dan tanpa dicampur air) menunjukkan produk yang kurang higienis dengan hasil cemaran Escherichia coli lebih dari 10 sel/gr sehingga dapat dikatakan produk tempe ini tidak memenuhi SNI 2009.Inoculationsystem of good tempeh production very importand and took effect of hygienic and qualified Tempeh product. The purpose of this research was to find out about the hygiene of Tempe’s product towards difference inoculation method (mixed with water and unmixed with water). The sample that was used is Tempeh whose age 36 hours that was taken from 12 home industry (IKM) in the village Bandar regency Batang, IKM I to VI used inoculation method and IKM VII to XII used inoculation method unmixed with water. The result showed significant differences. It was showed by a higest number of Escherichia Coli was 2,67x107 CFU/ml the result from IKM VI (water mix inoculation method), whereas the lowest number of Escherichia Coli was 1,4 x106 CFU/ml the result from IKM X (water unmix inoculation method). Lowest number of Lactid Acid Bacterial (BAL) was 1,66x107 CFU/ml the result from IKM VI (water mix inoculation method), whereas the higest number of  Lactid Acid Bacterial (BAL) was 2,96x107 CFU/ml the result from IKM X (water unmix inoculation method). From the research could be concluded that IKM tempeh in the village Bandar regency Batang, used difference inoculation method (mixed with water and unmixed with water)show less hygienic product with Escherichia coli contamination of the results of more than 10 cells/gr so it can be said tempeh product does not meet ISO 2009. </dc:description>
	<dc:publisher xml:lang="en-US">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2014-02-24</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/sju/UnnesJLifeSci/article/view/2981</dc:identifier>
	<dc:source xml:lang="en-US">Life Science; Vol 3 No 1 (2014)</dc:source>
	<dc:source>2528-5009</dc:source>
	<dc:source>2252-6277</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/UnnesJLifeSci/article/view/2981/2761</dc:relation>
</oai_dc:dc>