ABSTRACT
Soybean fermentation was carried out by using mixed culture Rhizopus oligosporus C and Rhizopus oryzae
L16 (1:1) as inoculum. Incubation places in an incubator at 30°C for 5 days and assessment of 13-9lucosidase
activity daily was investigated. Isoflavones aglicone of tempe produced in laboratory scale, tempe commercial and
fried slices tempe from Malang were analized by chromatography technique. Bioconversion of isoffavonoida in
soybean to isoffavone aglicone compoundscan be caused by extracellulerenzyme p -glucosidase. The observation
showed that fresh tempe Malang was obtained genistein content 15.57mg/ 1009 defatted tempe higher than tempe
produced from laboratorium scale that was 5.45 mg/ 100 9 defatted tempe. However, genistein content of fried
slices tempe from Malang content decreased 25%, that was 11.45mg/ 1009 defatted tempe. Tempe prepared at
laboratory had the highest specific activity of I3-glucosidaseat day two that was 1693U/g protein.
Keywords: tempe, Rhizopus oligosporus C, Rhizopus oryzae L 16, genistein
