Dia Elsa Putri; Ardi Mustakim
This study aims to identify the process of making and cultivating media using tempoyak samples as a source of fermentation microorganisms. Tempoyak is a traditional fermented product made from durian (Durio zibethinus) that has long been consumed in various regions in Indonesia. This product is rich in microorganisms such as Lactobacillus spp., Leuconostoc spp., and Saccharomyces spp., which play an important role in the fermentation process, forming a distinctive flavor, and have the potential as probiotic agents. The research stages include the preparation of growth media in the form of Nutrient Agar (NA) for general microorganisms and de Man Rogosa Sharpe Agar (MRSA) for lactic acid bacteria. Tempoyak samples were inoculated aseptically into the media to avoid cross-contamination. Next, the media were incubated at a temperature of 30–37°C with an acidic pH, which is the optimum condition for the growth of lactic acid bacteria. Observations were made to assess the growth of microbial colonies on each media. The identification results showed the dominance of lactic acid microorganisms that were able to grow and develop well under the natural fermentation conditions of tempoyak. The resulting colonies were then cultured to increase the number of microorganisms, thus enabling them to be used as potential isolates in functional food fermentation. These findings confirm that tempoyak has value beyond traditional food, namely as a source of microbial biodiversity applicable to bioprocess technology and the development of probiotic food products. Utilizing local microorganisms from tempoyak can reduce dependence on imported cultures, encourage biotechnology innovation based on local biological resources, and support environmental sustainability. Integrating local wisdom with scientific research like this contributes to the preservation of culinary heritage while opening up economic opportunities through the development of value-added food products.