Microbiological characteristics of tofu waste fermented with variations in microbial consortium and starter levels

Abstract

            Feed as a source of livestock nutrients often experiences fluctuations in price and quality. Feed optimization can be achieved by seeking alternative, affordable feed sources such as processed tofu dregs to enhance its utility. The fermentation method using a consortium of microbes like fermented vegetable extract (FVE) 2019, tape yeast, and tempeh yeast is expected to work synergistically to improve the quality and utility of tofu dregs. This research aims to determine the effect of using variations of microbial consortia and different starter levels on the microbiological characteristics of tofu dregs. This study used a completely randomized design with a 3 × 7 factorial pattern and 3 replications. The first factor was the combination of microbial consortia, namely K0 (100% FVE-2019), K1 (50% FVE-2019 + 50% tape yeast), K2 (50% FVE-2019 + 50% tempeh yeast), K3 (50% FVE-2019 + 25% tape yeast + 25% tempeh yeast), K4 (40% FVE-2019 + 30% tape yeast + 30% tempeh yeast), K5 (100% tape yeast), K6 (100% tempeh yeast). The second factor was the starter levels: A1 (3%), A2 (4%), and A3 (5%). Data were analyzed using ANOVA test at 5% and Duncan’s significant test at 5% level. The parameters observed in this study were microbiological performance and organoleptic. The conclusion of this study is FVE-2019 and tempeh yeast at a 5% level in fermentation was proven to improve the microbiological characteristics in terms of high LAB counts and the suitability of tofu waste, making it a potential source of functional feed ingredients.