Karakterisasi Mikrobiota, Metbolit, dan Fisikokimia Tempe Koro Benguk Asal Kulonprogo Menggunakan Pendekatan Metabarcoding dan Volatilomik

Firchamy Vuqi Aulia, Dr. Miftahul Ilmi, S.Si., M.Si.

2026 | Skripsi | BIOLOGI

Tempe koro benguk merupakan pangan fermentasi lokal khas Kulonprogo, Yogyakarta, yang menggunakan koro benguk (Mucuna pruriens L.) sebagai bahan baku alternatif non-kedelai. Kajian mengenai tempe koro benguk masih terbatas, terutama yang mengintegrasikan karakteristik mikrobiota, metabolit volatil, struktur permukaan, dan perubahan fisikokimia selama fermentasi. Penelitian ini bertujuan mengkarakterisasi tempe koro benguk selama tiga hari fermentasi menggunakan pendekatan metabarcoding, volatilomik, dan fisikokimia. Metode yang digunakan meliputi analisis pH dan warna, analisis proksimat, Scanning Electron Microscope (SEM), metabarcoding berbasis Nanopore Technology pada region 16S rRNA dan ITS, serta analisis volatilomik menggunakan Solid Phase Microextraction–Gas Chromatography Mass Spectrometry (SPME–GC-MS). Hasil penelitian menunjukkan bahwa fermentasi menyebabkan pertumbuhan miselium semakin padat dan kompak, disertai perubahan struktur permukaan substrat koro benguk. Komunitas bakteri didominasi oleh Staphylococcus gallinarum dengan kelimpahan relatif yang meningkat hingga 73,7% pada TB3, sedangkan komunitas fungi didominasi oleh genus Rhizopus, terutama Rhizopus caespitosus dan Rhizopus arrhizus. Analisis fisikokimia menunjukkan peningkatan pH, perubahan warna, peningkatan kadar air, penurunan kadar abu dan lemak, kestabilan kadar protein, serta fluktuasi total karbohidrat selama fermentasi. Profil volatilomik didominasi oleh senyawa turunan asam lemak, terutama 9,12-octadecadienoic acid, ethyl ester atau ethyl linoleate, yang meningkat dari 35,75% pada TB1 menjadi 39,15% pada TB3. Hasil penelitian ini menunjukkan bahwa fermentasi tempe koro benguk melibatkan perubahan mikrobiota, pembentukan miselium, transformasi fisikokimia, dan pergeseran profil senyawa volatil secara simultan. Penelitian ini dapat menjadi dasar ilmiah bagi pengembangan dan standardisasi produk pangan lokal berbasis koro benguk. 

Koro benguk tempeh is a local fermented food native to Kulonprogo, Yogyakarta, that uses koro benguk (Mucuna pruriens L.) as an alternative, non-soybean raw material. Research on koro benguk tempeh remains limited, particularly studies that integrate the characteristics of the microbiota, volatile metabolites, surface structure, and physicochemical changes during fermentation. This study aims to characterize koro benguk tempeh over a three-day fermentation period using metabarcoding, volatilomics, and physicochemical approaches. The methods used included pH and color analysis, proximate analysis, Scanning Electron Microscopy (SEM), metabarcoding based on Nanopore Technology for the 16S rRNA and ITS regions, and volatilomic analysis using Solid Phase Microextraction–Gas Chromatography Mass Spectrometry (SPME–GC-MS). The results showed that fermentation led to denser and more compact mycelial growth, accompanied by changes in the surface structure of the koro benguk substrate. The bacterial community was dominated by Staphylococcus gallinarum, with relative abundance increasing to 73.7% at TB3, while the fungal community was dominated by the genus Rhizopus, particularly Rhizopus caespitosus and Rhizopus arrhizus. Physicochemical analysis revealed an increase in pH, a change in color, an increase in moisture content, a decrease in ash and fat content, stable protein content, and fluctuations in total carbohydrates during fermentation. The volatilomic profile was dominated by fatty acid derivatives, particularly 9,12-octadecadienoic acid ethyl ester (ethyl linoleate), which increased from 35.75% in TB1 to 39.15% in TB3. The results of this study indicate that the fermentation of koro benguk tempeh involves simultaneous changes in the microbiota, mycelium formation, physicochemical transformations, and shifts in the volatile compound profile. This study can serve as a scientific basis for the development and standardization of local food products based on koro benguk. 

Kata Kunci : fisikokimia, metabarcoding, Rhizopus, tempe koro benguk, volatilomik