Kajian Aktivitas Antibakteri Ekstrak Tempe Komak terhadap Bakteri Staphylococcus aureus dan Escherichia coli

Abstract

Tempe is a modified product fermented by Rhizopus sp. which contains active substances, such as antibacterial substances. The objectives of the study are to compare the yield of hyacinth tempe and bench-scale soybean tempe and to determine the antibacterial activity from hyacinth tempe against bacteria: Staphylococcus aureus and Escherichia coli. The yield is determined by comparing the tempe’s mass and bean’s mass. The antibacterial activities of the extracts are analyzed using well diffusion method. The study shows that the yield of hyacinth tempe (154 %) is higher than the yield of bench-scale soybean (151 %). The study also shows that hyacinth tempe extract has no antibacterial activity against S. aureus 0.0 mm, while commercial-scale and bench-scale soybean tempe extract have antibacterial activity against S. aureus, respectively, 8.9 mm and 7.0 mm. However, all of the tempe extract have no antibacterial activity against E. coli. The raw material of tempe gives contribution to produce antibacterial substance against S. aureus during fermentation by R. oligosporus.