Development and transfer of technologies for producing tempeh from oyster mycelium
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Abstract
The objective of this study was to produce grains tempeh with Rhizopus oligosporus starter and oyster mycelium and to study the chemical compositions of tempeh such as physical, chemical, and biological properties. The results of the study of grains suitable for producing tempeh found that grains include soybeans, peanuts, red beans and mung beans fermented using R. oligosporus starter (commercial). The hyphal growth covered on soybean, mung bean, red bean, and peanut, respectively, with soybean having the fastest change. That is, there appeared white mycelium clinging to the bean seeds after 24 hours. The results of the study of oyster mycelium starter for fermenting tempeh found that oyster mycelium starter in amounts of 5, 10, and 15 pieces did not show any growth of oyster mycelium. Therefore, we have developed a starter tempeh by using oyster mycelium grow on PDA culture in sorghum. We have developed a cereal grain tempeh by fermenting pearled barley with R. oligosporus ATCC 64063 seed. It was found that 5 grams of starter in sorghum seeds fermented in peanuts showed the growth of fairy oyster mycelium and It clumped after 72 hours, and after 88 hours, dense mycelium formed and clumped together. On the other hand, mung beans, red beans, and soybeans were no found mycelium growth. The combination of soybean with oyster mushrooms at a ratio of 1:1 inoculated with R. oligosporus to produce tempeh had the best physical characteristics. It was found that the mycelium growth well at 24 hours. The hyphal were clearly visible and began to look like clusters at 40 hours. The chemical composition of soybean mixed with fresh oyster mushroom tempeh (100 g) were 1.020 grams of fat, 12 grams of carbohydrates, 0.47 milligrams of cholesterol, and 95.64 kcal of total energy and 1.9 x 107 CFU/g of total bacteria, which is lower than the original soy tempeh formula. Packaging label design, It was found that the third type of label received the most satisfaction from the experts. Sensory evaluation by general panels indicated that tempeh from soybean mixed with fresh oyster mushroom gave highest score of ever sensory quality. The results of the workshop for the community enterprise group, Khun Thale Subdistrict, Mueang District, Surat Thani Province, totaling 30 people it was found that the participants were able to apply the knowledge gained in their daily life at a high level of 4.35 ± 0.49 and were able to disseminate the knowledge gained and can be transferred to the community at a high level of 4.10 ± 0.31. Therefore the utilization of fermented soybean mixed with fresh oyster mushroom to replace meat protein for new products should be subjected to future study.
Keywords: Tempeh, Oyster mushrooms, Products
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