Effects of Combined Pure Cultures of Rhizopus sp. (Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus stolonifer) on Tempeh Extract Yogurt as a Functional Food

Abstract

Background: Tempeh Extract Yogurt was an alternative to tempeh product development that can be used as a functional product. This study aimed to determine the functional food potential of yogurt with tempeh extract by including tempeh using mixed cultures. Methods: The ratio of making tempeh Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculum of 1:1:1, 1:2:1, 2:1:2, 1:1:2, 2:1:1, respectively; RAPRIMA tempeh starter as a control group was fermented with Lactic Acid Bacteria to produce tempeh extract yogurt. Results: Tempeh extract yogurt by SNI 2891:2009 with the characteristic’s thick liquid, specific aroma, sour taste, and homogeneous consistency. The highest form of vitamin B12 and folate in Tempeh Extract Yogurt was on a 1:2:1 ratio (0.072 g/100 mL and 0.059 g/100 mL), and the genistein isoflavone in RAPRIMA was 3.669 g/100 mL with a pH value of 4.2 and a total bacterium of 14,3 x 108 CFU/mL. Conclusion: Tempeh extract yogurt contains several vitamin B12, folate, isoflavones, and total bacteria Tempeh Extract Yogurt be responsible as a functional food.