2024 Volume 32 Issue 1 Pages 1-9
Approximately two percent of starch used as a fermentation aid for steamed soybeans has been used for tempeh production. Three sago starches, extracted using different methods, were sourced from Jayapura, Indonesia (Sample A, wet-extraction), Kuching, Malaysia (Sample B, wet-extraction), and Cebu, Philippines (Sample C, dry-extraction). Sample C demonstrated substantially higher nitrogen, phosphate, potassium, and polyphenol content than Samples A and B. This difference may be attributed to the extraction methods used: wet versus dry-extraction. Inoculating tempeh fungus onto a starch agar medium（SA medium）containing two percent of three sago starches, extracted using different methods, led to the formation of large, rapidly developing colonies, with the largest size observed in Sample C. The dry-extraction method of sago starch, when used as a fermentation aid, was the most important factor for tempeh fungus growth in tempeh production.
