| dc.description.abstract | The application of Ganoderma lucidum mycelium was employed as the inoculum in order to study the possibility of developing tempeh by solid state fermentation on soybeans substrate. The G. lucidum mycelium has the same capability with the Rhizopus oligosporus mycelium to colonize the soybeans into a compact tempeh. Linear model was applied with the log phase as reference, in which the mycelium growth increases linearly as a function of incubation time. The mycelial growth rate of G. lucidum on soybeans substrate has a value of 10.803 cm2/day or 1.293 cm/day. The nutritional content of fermented tempeh using G. lucidum mycelium was evaluated includes Phenol-sulfuric acid method for carbohydrate analysis, Soxhlet extraction for lipid analysis and Bradford test for protein analysis. From the nutritional content determination in this study, both Ganoderma Tempeh and Control Tempeh has a higher protein content in comparison to carbohydrates and lipid contents. However, the Ganoderma Tempeh has showed a satisfactory content in the nutritional analysis. In the basis of 100 g of tempeh, it was revealed that Ganoderma Tempeh has 56.7 ± 0.0062 g proteins, 17.1 ± 0.078 g carbohydrates and 10.4 g lipid. On the other hand, the contents of proteins, carbohydrates and lipid in Control Tempeh are 20.8 ± 0.0058 g, 16.6 ± 0.0385 g and 14 g, respectively. Based on the result obtained from this present study, the Ganoderma Tempeh has the potential to be commercialized as a value-added tempeh with the application of G. lucidum mycelium. | en_US |
