ISOLASI DAN IDENTIFIKASI MIKROB DARI TEMPE SORGUM COKLAT (Sorghum bicolor) SERTA POTENSINYA DALAM MENDEGRADASI PATI DAN PROTEIN
ABSTRACT: Brown sorghum
(Sorghum bicolor) is rarely used for food product due to lower digestibility
level of starch and protein compared to other cereal. Fermentation is one of
the method for increasing the cereal digestibility. The fermentation can be
optimized when the condition are under controlled. To achieve such kind of
condition, the contribution of a certain microorganism should be identified.
Thus, the aim of this research was to isolate and to identify the microorganism
during sorghum fermentation. Furthermore, the potency of isolates for degrading
the starch and protein was also investigated. The isolation and identification
of microorganism in sorghum tempeh resulted 25 isolates of lactic acid bacteria
from genus Lactococcus sp, Enterococcus sp or Streptococcus sp, 10 isolates of
yeast from genus Saccharomyces sp, and 1 isolate of mold from genus Rhizopus
sp. Three isolates showed the potency for degrading starch i.e. two isolates of
lactic acid bacteria and one isolate of mold. The potency for degrading protein
was shown by mold isolate. It was found that the amylolytic activity of two
bacteria isolates were 0.401 U/ml and 0.343 U/ml, whereas mold isolate was
2.406 U/ml. Mold isolate showed proteolytic activity of 1.007 U/ml.
Keywords: sorghum, isolation,
identification, microorganism, starch, protein
Penulis: Pratidina Andayani,
Agustin Krisna Wardani, Erni Sofia Murtini
Kode Jurnal: jppertaniandd080013
