Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer)

Jump To References Section

Authors

  • Agricultural Industry Technology, Wijaya Kusuma University of Surabaya ,ID ORCID logo http://orcid.org/0000-0002-7047-1217
  • Agricultural Product Technology, Jember University ,ID
  • Agricultural Product Technology, Brawijaya University ,ID
  • Agricultural Product Technology, Brawijaya University ,ID
  • Agricultural Product Technology, Brawijaya University ,ID

DOI:

https://doi.org/10.21048/ijnd.2018.55.1.18062

Keywords:

Hydrolysis characteristics, hydrolytic level, over fermented-tempe, enzymatic hydrolysis, flavor enhancer
Food Science and Technology

Abstract

The purpose of this study is to be acknowledged of the characteristics of protein hydrolyzed from enzymatic hydrolysis process of rejected tempe. The parameters of rejected Tempe hydrolysis characteristics are dissoluble protein, dissoluble total sediment, maillard intensity, hydrolytic color, namely color L, color a, color b, whiteness, chrome and hue, level of staleness, antioxidant power, water activity, hydrolysis level, enzymatic reaction rate, HPLC amino acid and hydrolytic FTIR of over fermentedtempe. This study is designed using Randomized Complete Block Design with 3 (three) blocks as repetition. The result of this study indicates that the highest Hydrolysis Level (HL) belongs to Flavorzyme enzyme (10.3% HL), Protamex (8.4% HL) and Calontropin (7.1% HL) with enzymatic reaction rate for Flavorzyme enzyme is V max as much as 0.01727 mg per ml per minute, while the content of glutamate acid in hydrolyzed over fermented-tempe reaches 15.95%.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2018-01-12

How to Cite

Mujianto, ., Witono, Y., Wignyanto, ., Kumalaningsih, S., & Auliani’am. (2018). Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer). The Indian Journal of Nutrition and Dietetics, 55(1), 29–43. https://doi.org/10.21048/ijnd.2018.55.1.18062

Issue

Section

Original Articles
Received 2017-09-28
Accepted 2017-10-25
Published 2018-01-12

 

References

Kasmidjo, R. Tempe, Mikrobiologi dan Biokimia Pengolahan serta Pemanfaatan, PAU Pangan dan Gizi, UGM, Yogyakarta. 1996.

Esaki, H., Onosaki, H., Kawasaki, S. and Oeawa, T. New antioxidant isolated from tempeh, J. Agric. Food Chem., 1996, 44, 696-700.

Subagio, A. and dan Morita, N. No Effect of esterification with fatty acid on antioxidant activity of lutein. Fd. Res. Int., 2001, 34, 315-320.

Maga, J.A. Umami Flavor of Meat, In Shahidi, F. (Ed) Flavor of Meat, Meat Products and Seafoods. Blackie Academic and Profesional, London, 1998, 197-215.

Anonym, Pembuatan Flavor Hewani yang Murah, Multiguna dan Berdaya Simpan Tinggi, Laporan Penelitian, Tim FTP Unej - PT. Sentra Food Indonusa, Jember, 2000.

Witono, Y., Aulanni'am, Subagio, A. and dan Widjanarko, S.B. Kajian Sifat Fisikokimia dan Organoleptik Hidrolisat Protein Kedelai Hasil Hidrolisis Protease dari Tanaman Biduri.Berkala Penelitian Hayati. Unair-Surabaya, 2007.

Whitaker, J.R. Principle of Enzymology for the Food Science. Second Edition. Marcel Decker.

New York, 1994.

Waterborg, J.H. and dan Matthews, H.R. The Lowry Method for Protein Quantitation. Di dalam The Protein Proteocols Handbook. J.M. Walker. Humana Press Inc. Totowa, 1996, 7-9.

Hofmann, T., Bors, W. and dan Stettmaier, K. Studies on radical intermediates in the early stage of the non enzymatic browning reaction of carbohydrates and amino acids, J. Agric.Fd. Chem., 1999, 47, 379-390.

Subagio, A., Shigemura, Y. and dan Morita, N. Color stability and lipid oxidation of a dried food model to which carotenoids have been added. Fd. Sci. Technol., Int., Tokyo, 2001, 7 (3), 231-234.

Subagio, A. and dan Morita, N. Changes in Carotenoids and their fatty acid esters in banana peel during ripening. Food Sci. Technol., Int., Tokyo, 1997, 3 (3), 264-268.

Subagio, A., Hartanti, S., Windrati, W.S., Unus, Fauzi, M. and dan Herry, B. Characteristics of protein hydrolysate from tempeh, Jurnal Teknologi and Industri Pangan, 2002, 8, 204210