Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles

https://doi.org/10.22146/ifnp.24257

Isworo Rukmi(1*), Devia Kusmawati Arfina(2), Endang Kusdiyantini(3)

(1) Department of Biology, Faculty of Sciences and Mathematics, Diponegoro University. Jl. Prof. H. Soedarto, SH. Tembalang-Semarang 50275 Indonesia. Telp./Fax.: 024 76480923
(2) Department of Biology, Faculty of Sciences and Mathematics, Diponegoro University. Jl. Prof. H. Soedarto, SH. Tembalang-Semarang 50275 Indonesia. Telp./Fax.: 024 76480923
(3) Department of Biology, Faculty of Sciences and Mathematics, Diponegoro University. Jl. Prof. H. Soedarto, SH. Tembalang-Semarang 50275 Indonesia. Telp./Fax.: 024 76480923
(*) Corresponding Author

Abstract


Kempong is a traditional fermented food that is found only in South Karangpucung Linggapura Bumiayu village, Central Java. It is prepared from palm kernel cake (PKC).  This fermented food is consumed mostly everyday by the people in the village as a side dish or snack. Study on the mold important in the kempong fermentation was done by isolating molds from kempong, PKC, laru and the air of preparation room. Eleven species of molds were successfully isolated from different samples. Among the mold isolates three species came out from kempong product, i.e. R. oryzae, E. chevaliery and A. oryzae. The isolates showed the capability in producing amylase, protease, lipase, and cellulase. Both R. oryzae and A. oryzae indicated as the main fermentation mold in kempong production, because the inoculum laru only contained these two species.

Keywords


Kempong, Mold, Fermentation, Palm Kernel Cake

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DOI: https://doi.org/10.22146/ifnp.24257

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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