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"Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the tasteand texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening wasconducted the concentration variation of temperature (5o C, 10o C, 15o C), and time (7 days, 14 days). The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5%level of significance. Data results were analyzed with the like?s nonparametric statistical test, followed by Fridman Wilcoxon SignedRank Test (WSRT) at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripenedcheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae(Enterococcus faecalis), Bacillus subtilis, and Aspergillus sp. "

"Rhizopus oryzae is known to produce lactic acid, protease and lipase, make it potential as a starter in cheese production. However, R. oryzae application in the unripened cheese production has not been elucidated. In this research, microbiology and nutritional status of unripened cheese fermented by R. oryzae was analyzed and compared to that of the cheese made by rennet as a control. total plate count of bacteria in unripened cheese fermented by R. oryzae was 8.1 X 10 cfu/ml in PCA medium and 3.7 X 10 cfu/ml in MRSA. Total count of funig group was conducted using PDA, resulting 1.2 X 10 cfu/ml. Dominant microflora were identified as enterococcus faecalis and bacillus subtilis in MRSA and Aspergillus sp. in PDA. HPLC analysis of the unripened cheese fermented by R. oryzae showed that in had higher essential amino acid content than the control. The essential amino acid found were Threonine (1,15 ppm), L-Methionine (0,47 ppm), L-Valine + L-Tryptophan (0,70 ppm), L-Phenylalanine (0,66 ppm), L-Isoleucine (0,48 ppm), L-Leucine (1,28 ppm), and L-Lycine (1,64 ppm)."

"Keju mozzarella substitute merupakan salah satu alternatif pilihan pengganti keju mozzarella komersiil yang harganya cukup mahal di pasaran. Pembuatan keju mozzarella substitute dilakukan dengan variasi bahan baku, yaitu dengan atau tanpa penambahan bee bread, serta variasi jenis bee bread yang digunakan Penentuan jenis keju mozzarella substitute terbaik dilakukan dengan analisis proksimat, uji organoleptik oleh ahli perkejuan, dan uji hedonic dari masyarakat sekitar. Keju mozzarella substitute terbaik adalah tipe A (tanpa penambahan bee bread), dengan kadar protein sebesar 7%; kadar air 52,92%; kadar abu 1,62%; kadar lemak 14,5%; dan kadar karbohidrat 23,96%. Dari hasil uji organoleptik yang dilakukan oleh ahli keju, dari ketiga jenis sampel tersebut disimpulkan sampel A (keju mozzarella substitute tanpa penambahan bee bread) lebih acceptable dari segi rasa, aroma, tekstur dan warna dibandingkan kedua jenis sampel lainnya. Di samping itu, hasil uji hedonik juga menunjukkan bahwa responden lebih menyukai keju mozzarella substitute tipe A dengan persentase kesukaan terhadap rasa sebesar 90%; aroma 80%; tekstur 74%; dan warna 80%.

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Mozzarella cheese substitute is one of the alternative food choices that can replace the commercial mozzarella cheese which is quite expensive in the market. In this research, manufacturing process of mozzarella cheese substitute is divided into three types, the first type doesn’t use bee bread, the second type use2% of bee bread Trigona, and the third type use2% of bee bread A.dorsata as its raw material. The best mozzarella cheese substitute is determined by using proximate analysis, organoleptic analysis, and hedonic test. The best mozzarella cheese substituteis the first type (without an addition of bee bread) with a protein content of 7%; moisture content of 52,92%; ash content of 162%; fat content of 14,5%; and carbohydrate content of 23,96%.

From the results of organoleptic test conducted by its experts, from three types of the samples are summed sample A (substitute mozzarella cheese without the addition of bee bread) is more acceptable in terms of flavor, aroma, texture and color than the other two types of samples. In addition, hedonic test results also showed that the respondents preferred the substitute mozzarella cheese type A with a preference for flavors percentage of 90%; aroma 80%; texture of 74%; and color of 80%."

"[Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cerevisiae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat dan asam sitrat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan menghasilkan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.;The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation., The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation.]"

"Penelitian ini telah berupaya untuk meningkatkan tekstur keju yang dibuat dari susu sapi segar, dengan menggunakan pengganti enzim rennet sebagai koagulan. Susu mengandung dua protein utama yaitu kasein dan whey. Namun bagian yang penting untuk dijadikan keju adalah kasein, di mana kasein ini yang mengalami koagulasi untuk membentuk produk keju. Koagulan yang digunakan adalah kombinasi enzim papain dan transglutaminase. Berdasarkan penelitian-penelitian sebelumnya, enzim papain bisa digunakan untuk mengkoagulasi kasein susu menjadi keju karena kemampuan proteolitiknya. Enzim transglutaminase digunakan untuk meningkatkan tekstur keju, dengan kemampuan ikatan silangnya. Proses pembuatan keju ini terdiri atas tiga variasi konsentrasi enzim papain yaitu 0,5; 1,5; dan 2;5 gram/100 ml susu untuk menentukan yield yang dihasilkan paling banyak, dan variasi kadar enzim transglutaminase sebesar 0,5; 1; 2 UE/gram protein susu atau setara dengan 0,027; 0,054; dan 0,11 gram enzim/100 ml susu. Pada sampel keju terbaik yang dihasilkan dilakukan pengujian seberapa banyak yield, pH, uji FTIR, uji proksimat, mikrostruktur keju, uji potensial zeta, dan uji profil tekstur. Yield yang dihasilkan sebesar 23,33%, dengan pH 6,3, dan nilai puncak potensial zeta 0,97. Mikrostruktur keju yang diamati menggunakan Scanning Electron Microscope dengan perbesaran menunjukkan penambahan TGase menyebabkan koagulum lebih memadat. Nilai proksimat yang didapat menandakan penambahan TGase meningkatkan kadar lemak dan karbohidrat, dan menurunkan kadar air dan protein. Profil tekstur yang didapat menandakan keju dengan TGase lebih keras dan elastis karena adanya peningkatan kandungan lemak dan ikatan silang lebih lanjut pada matriks protein oleh TGase"

"Thesis Supervisors: Dr. Suyanto Pawiroharsono; Prof. Dr. Indrawati GandjarSUMMARYFood deterioration is often due to lipid oxidation, excluding bacterial andenzymatic spoilage. The end-products of lipid oxidation, such as aldehydes,ketones, and alcohols are responsible for unacceptable off-tiavors and off-odors in food. Lipid oxidation can be inhibited by antioxidants.Soybean tempe is the most popular indigenous fermented food inIndonesia. Soybeans are known to contain isotiavones. Four major forms areknown respectively as acetylglycosides, malonylglycosides, glycosides, andaglycones.Tempe were produced from soybean fermentation by Rhizopus oryzaeUICC 524 and Rhizopus microsporus var. chinensis UICC 521. The tempesamples were extracted with methanol and the extraction defatted with hexa»ne. The isoflavone aglycones were isolated using column chromatography,and then anaiyzed using a gradient elution reverse phase of high-pressureliquid chromatography (HPLC). After HPLC analysis, isotiavone aglyconeswere evaporated to dryness and added to soybean oil at the 100, 200, 300,iii ' and 400-ppm concentration in test tubes, then heated at 170°C for 30 minu-tes. The oxidation of soybean oil was measured using the thiobarbituric acid(TBA) test. The result, called thiobarbituric acid reactive substances(TBARS) value, was expressed as pmolll and compared to the syntheticantioxidant, buthylated hidroxytoluene (BHT), at the same concentration.The profile of isoflavone aglycones isolated contains daidzein andgenistein. No factor-2 (6,7,4'-trihidroxyisoflavone) and glycitein were detec-ted. Daidzein resulted from biotransformation of daidzin was dominant inboth tempe samples. The isoflavone biotransformation was much greater byR. microsporus var. chinensis UICC 521 than by R. oryzae UICC 524, exceptfor the 24 hours incubation. After 72 hours of incubation, the total isoflavoneaglycones in tempe using R. microsporus var. chfnensis UICC 521 was721.6 pglg and when using R. oryzae UICC 524, 268.2 p.glg.The oxidized soybean oil without any antioxidants had a TBARS value of327.32 1 20.31 pmol/1. Addition of the antioxidants showed a decreasedTBARS value following increasing concentration for both. For concentrationuntil 300 ppm, the TBARS values of oxidized soybean oil added with isofla-vone aglycones were greater than when added with BHT, respectively55.40 zl: 2.77 pmol!! and 45.20 i 2.63 pmolll. However at concentration of400 ppm, the TBARS values of oxidized soybean oil added with isoftavoneaglycones and added with BHT did not show a significant difference.ix + -51 pp; 6 append; 5 plates; 3 tables.Bilb 35 (1964-1999).iv"

"Dalam penelitian ini, penulis mencoba untuk mengembangkan keju yang dibuat dari susu unta karena potensi dari susu unta sendiri berdasarkan literatur yang ada sangatlah bagus. Untuk menggantikan enzim rennet sebagai koagulan, digunakan enzim papain sebagai alternatif. Enzim papain terdapat dalam getah papaya yang dibuat dengan cara menyadap getah papaya kemudian diproses lebih lanjut untuk diperoleh enzim papain. Penelitian dilakukan di laboratorium, dimulai dari proses pembuatan enzim papain, proses koagulasi, dan di akhir, keju hasil dari masingmasing penggumpalan dengan koagulan berbeda dianalisa dengan analisis proksimat untuk diketahui kadar protein, kadar lemak, karbohidrat, air dan abu, analisis potensial zeta untuk mengamati kestabilan larutan, uji pH dan uji organoleptik untuk memastikan hasil keju yang dihasilkan berkualitas baik dan dapat diterima oleh masyarakat. Berdasarkan hasil penelitian, keju terbaik dihasilkan dari hasil ekstraksi enzim papain dengan pencampuran getah 3 ml dengan aquadest hingga 10 ml ketika suhu susu 70oC, yang menghasilkan keju dengan yield 13,22 gram; pH 5; kadar protein 25,00%; kadar air 56,40%; kadar abu 0,59%; kadar lemak 0,78%; kadar karbohidrat 17,20%; dan nilai potensial zeta -11,59 mV. Dari segi organoleptik, aspek yang paling menonjol adalah aroma dan yang dianggap kurang adalah warna dari keju.

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In this research, writer is trying to develop a cheese made from cow milk because the potential of camel milk itself according to existing literature is very good. To replace rennet enzyme as the coagulant, papain enzyme is used as the alternative. Papain enzyme exists in papaya latex which can be made by extracting papaya latex then processed further to obtain the enzyme.

The research is done in a laboratory, from the making of enzyme, coagulation process, and in the end, cheese obtained from each coagulation process with different coagulant will be analyzed with proximate analysis to know the amount of protein, fat, carbohydrate, water and ash, zeta potential analysis to know the stability of the colloid, pH analysis and organoleptic analysis to ensure that the quality of the cheese made in this research and can be accepted in the society.

Based on the research, the best cheese resulted from mixing papain enzyme extracted from papaya with 3 ml of sap, diluted by aquadest until 10 ml that was added on 70oC, which resulted cheese with 13,22 gram of yield; pH 5; 25,00% of protein; 56,40% of water; 0,59% of ash; 0,78% of fat; 17,20% of carbohydrate and it has -11,59 mV on its zeta potential value. From organoleptic analysis, the best aspect from the cheese was the aroma while the color of the cheese is considered as the least best."

"Indonesia memiliki potensi yang besar dalam memproduksi enzim untuk industri bioteknologi. Sayangnya, dengan sumber daya alam yang melimpah, enzim untuk industri bioteknologi masih diimpor. Perkembangan produksi enzim di Indonesia harus didukung untuk menurunkan tingkat impor enzim. Industri biodiesel merupakan salah satu industri bioteknologi yang memanfaatkan enzim untuk produknya. Lipase adalah enzim utama dan berperan sebagai biokatalis untuk produksi biodiesel. Produksi enzim lipase dari Rhizopus oryzae dikembangkan dengan menggunakan metode fermentasi solid state dan submerged untuk menghasilkan enzim lipase dalam jumlah tinggi dengan limbah pertanian yang dimanfaatkan sebagai substrat untuk produksi lipase. Kondisi optimum untuk produksi lipase ditemukan dengan berbagai waktu, konsentrasi substrat dan konsentrasi induser dari fermentasi. Waktu fermentasi divariasikan menjadi 1, 3, 5, dan 7 hari dengan variasi konsentrasi substrat 0.5, 1, 1.5, 2, and 2.5, substrat yang digunakan adalah dedak gandum. Dan variasi induser adalah 2, 4, 6, dan 8. Ekstraksi akan dilakukan melalui kain muslin, sentrifugasi dan disaring dengan kertas saring. Lipase yang dihasilkan adalah enzim lipase basah dan kering. Titrasi digunakan sebagai uji enzimatik untuk aktivitas lipase. Dengan kondisi optimum dari konsentrasi inducer 6,9, konsentrasi substrat 1,9 dan 3,5 hari periode fermentasi. Aktivitas unit yang dihasilkan dari lipase 62,67 U/ml dan 50 U/ml untuk Submerged Fermentasi dan Solid-State Fermentation masing-masing. Dengan hasil sintesis biodiesel sebesar 38,11 melalui rute non-alkohol.

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Indonesia has huge potentials on producing enzymes for biotechnology industries. Unfortunately, with abundant natural resources, the enzymes for biotechnology industries were still imported. The development of enzyme production in Indonesia should be supported in order to reduce the import level of enzymes. Biodiesel industry is one of the biotechnology industries that utilizes enzyme for their product. Lipase is the main enzyme and act as the biocatalyst for the production of biodiesel. The production of lipase enzyme from Rhizopus oryzae are developed using the Solid State fermentation and Submerged fermentation method in order to yield high amount of lipase enzyme with the agricultural waste is utilize as the substrate for the lipase production.

The optimum condition for the production of lipase is discovered by varying time, substrate concentration and inducer concentration of the fermentation. The time of fermentation is 1, 3, 5, and 7 days with substrate concentration variation of 0.5, 1, 1.5, 2, and 2.5, the substrate used is Wheat Bran. And the variation of the inducer is 2, 4, 6, and 8. The extraction will be done by squeezing the suspension through muslin cloth, centrifugation and filtered by filter paper. Titration is used as the enzymatic assay for the lipase activity. Under optimum condition of 6.9 inducer concentration, 1.9 substrate concentration and 3.5 day of fermentation period. Resulting unit activity of lipase of 62.67 U ml and 50 U ml for Submerged Fermentation and Solid State Fermentation respectively. With biodiesel synthesis yield of 38.11 through non alcohol route. "

"ABSTRAKKebutuhan asam laktat di Indonesia selalu meningkat setiap tahunnya. Produksi asam laktat dengan proses fermentasi memiliki beberapa kelebihan dibandingkan dengan produksi asam laktat dengan sintesis kimia, antara lain bersifat lebih ramah lingkungan sertadapat menghasilkan asam L-(+)- laktat murni yang banyak diaplikasikan dalam berbagai industri.Fermentasi asam laktat dilakukan dengan bantuan mikroorganisme yang menghasilkan asam laktat, salah satunya jamur Rhizopus oryzaeyang telah diketahui menghasilkan yield yang cukup tinggi dan dapat dipisahkan dengan mudah dari medium cair. Penelitian ini mengoptimasi purifikasi asam laktat dari campuran hasil fermentasi (fermentation broth) dengan metode ekstraksi cair-cair. Pada penelitian ini, digunakan ekstraktan tri-n-butylamine (TBA) dalam kloroform yang berfungsi sebagai modifier untuk memperoleh ekstrak 20mL asam laktat yang optimal.Analisis kandungan asam laktat akan dilakukan dengan metode titrasi dan HPLC. Variasi yang digunakan ialah komposisi ekstraktan dan juga suhu yang akan divariasikan pada kisaran 25 ? 50C. Hasil menunjukkan kesesuaian antara komposisi ekstraktan dan suhu optimum yang didapatkan pada penelitian ini dengan penelitian terdahulu yang menggunakan campuran asam laktat dalam air. Hasil penelitian menunjukkan bahwa perbandingan rasio ekstraktan yang optimal untuk mengekstrak 20mL asam laktat hasil fermentasi ialah 18 mL TBA dalam 4 mL kloroform. Adapun suhu optimal yang digunakan dalam proses ekstraksi cair-cair ialah 25C.Hasil dari penelitian ini juga menunjukkan bahwa proses pemisahan asam laktat yang diproduksi dari hasil fermentasi glukosa dapat dimanfaatkan untuk pengembangan pada skala industri.

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ABSTRACTThe demand of lactic acid in Indonesia is increasing every year. Recent trends showed that lactic acid production through fermentation is advantageous over chemical process because it produces more L(+) lactic acidwhich is used in industrial applications and environmentally friendly. Lactic acid fermentation is done by the help of some microorganisms, one of them is Rhizopus oryzae. It is known that fermentation of glucose with Rhizopus oryzae obtains high yield of lactic acid which can be separated from the fermentation broth. This research is optimizing lactic acid purification from fermentation broth by using liquid-liquid extraction method. In this research, lactic acid is extracted by Tributylamine (TBA) and chloroform as the modifierto obtain 20 mL lactic acid with optimum purity in the extract. Lactic acid concentration is analyzed byHPLC and titration method. This research varies the temperature of the extraction in range 25-40Cand also the concentration ratio of the extractant. Results obtained from this research are corresponding with results from the prior research which used the mixture of lactic acid and glucose. The optimum extractant composition obtained from this research is 18 mL TBA in 4 mL chloroform, while the optimum temperature for the liquid-liquid extraction is 25C. This research also showed that purification process of lactic acid which produced from fermentation of glucose can be used for developments in industrial scale."

"Penelitian ini bertujuan untuk mengetahui pertumbuhan Rhizopus azygosporus UICC 539 di medium Potato Sucrose Agar (PSA) pada suhu 51°C, 52°C, 53°C, 54°C, 55°C, mengetahui kemampuan R. azygosporus UICC 539 untuk memfermentasi campuran lumpur dan bungkil sawit (3:1) steril pada suhu 30C dan 40C dengan Solid-State Fermentation (SSF), dan analisis komposisi campuran lumpur dan bungkil sawit (3:1) steril setelah pertumbuhan R. azygosporus UICC 539. Persiapan inokulum dengan menumbuhkan kapang dalam Potato Sucrose Broth (PSB) secara fermentasi pada suhu 30C dan 40C selama 5 hari. Inokulum (10%, v/v) ditambahkan ke dalam campuran lumpur sawit dan bungkil sawit (3:1) dalam cawan Petri (diameter 9 cm) pada 30C dan 40C selama 5 hari. Analisis nutrien pada fermentasi campuran lumpur dan bungkil sawit berdasarkan Standar Nasional Indonesia (SNI-01-2891-1992). Parameter yang diuji yaitu, energi total, energi dari lemak, kadar air, kadar abu, lemak total, protein, dan karbohidrat total. Hasil penelitian menunjukkan R. azygosporus UICC 539 tidak tumbuh pada PSA di suhu 51, 52, 53, 54, 55C. Strain tersebut dapat memfermentasi campuran lumpur dan bungkil sawit (3:1) steril pada suhu 30°C dan 40°C dengan SSF. Pertumbuhan R. azygosporus UICC 539 pada campuran limbah menunjukkan peningkatan kadar air dan abu, penurunan kadar protein, total kalori dan kandungan karbohidrat. Tidak ada perubahan kalori dari lemak dan kadar lemak total dibandingkan dengan kontrol.

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This study aims to determine the growth temperature of Rhizopus azygosporus UICC 539 in Potato Sucrose Agar (PSA) at 51°C, 52°C, 53°C, 54°C, 55°C, to determine the ability of R. azygosporus UICC 539 to ferment mixture of slurry and palm kernel cake (3:1) sterile at 30°C and 40°C with Solid-State Fermentation (SSF), and analysis of the composition of a mixture of sterile slurry and palm kernel cake (3:1) after the growth of R. azygosporus UICC 539. Inoculum preparation by growing the mold in Potato Sucrose Broth (PSB) by fermentation at 30°C and 40°C for 5 days. Inocula (10%, v/v) were added to the mixture of slurry and palm kernel cake (3:1) in Petri dishes (9 cm diameter) at 30°C and 40°C for 5 days. Nutrient analysis in the mixed fermentation of slurry and palm kernel cake was carried out based on the Indonesian National Standard (SNI-01-2891-1992). The parameters tested were total energy, energy from fat, moisture content, ash content, total fat, protein, and total carbohydrates. The results showed that R. azygosporus UICC 539 did not grow on PSA at 51, 52, 53, 54, 55C. The strain could ferment a mixture of slurry and palm kernel cake (3:1) sterile at 30°C and 40°C with SSF. The growth of R. azygosporus UICC 539 in the waste mixture showed an increase in water and ash content, a decrease in protein content, total calories and carbohydrate content. There were no changes in calories from fat and total fat content compared to controls."