PENGGUNAAN EKSTRAK KHAMIR SEBAGAI NUTRISI TAMBAHAN PADA FERMENTASI MOROMI KECAP KEDELAI

Authors

  • Leonie Margaretha Widya Pangestika IPB
  • Hanifah Nuryani Lioe Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Dede Robiatul Adawiyah IPB
  • Suliantari Suliantari IPB
  • Guido Melzer Leiber GmbH
  • Bernd Weinreich Leiber GmbH

DOI:

https://doi.org/10.21776/ub.jtp.2021.022.01.1

Keywords:

Aktivitas Mikroorganisme, Fermentasi Garam, Ketersediaan Nutrisi, Kualitas Kecap Kedelai

Abstract

ABSTRAK

Karakteristik kecap kedelai sangat ditentukan oleh aktivitas mikroorganisme yang terlibat selama fermentasi khususnya pada fermentasi tahap kedua dengan larutan garam. Kedelai merupakan substrat yang tinggi protein, dimana hasil fermentasinya seperti kecap kedelai memiliki rasa yang gurih karena kandungan asam amino bebas dan peptida. Bahan yang dapat meningkatkan pertumbuhan mikroorganisme selama fermentasi seperti ekstrak khamir belum pernah diteliti penggunaannya dalam pembuatan kecap kedelai. Penelitian ini bertujuan mengevaluasi pengaruh penambahan ekstrak khamir pada tahap fermentasi garam terhadap karakteristik kimia moromi kecap kedelai. Moromi adalah hasil fermentasi tahap kedua dan disebut kecap kedelai setengah jadi yang belum dimasak dengan gula dan rempah-rempah untuk menghasilkan kecap asin atau kecap manis. Karakteristik moromi yang diinginkan adalah kadar asam glutamat bebas dan padatan terlarut yang tinggi. Pada penelitian ini koji kering difermentasi dalam larutan garam (1:4= koji:larutan garam) 20% b/v secara spontan. Ekstrak khamir ditambahkan ke dalam larutan garam dengan konsentrasi 0 (M0) sebagai kontrol, 0,05 (M1), 0,15 (M2), dan 0,50 (M3) % b/v. Karakteristik kimia dari moromi dievaluasi pada hari ke- 0, 7, dan kemudian setiap dua minggu sekali hingga hari fermentasi ke-63. Hasil analisis data dengan One-Way ANOVA menunjukkan bahwa karakteristik kimia moromi yang ditambah ekstrak khamir berbeda nyata dengan karakteristik moromi tanpa penambahan ekstrak khamir. Moromi yang ditambah ekstrak khamir 0,50% b/v (M3) memiliki total gula, total asam tertitrasi, dan kadar asam glutamat yang signifikan lebih tinggi dibanding moromi lain (M1 dan M2). Ekstrak khamir dapat dimanfaatkan sebagai nutrisi tambahan bagi mikroorganisme yang berperan dalam proses pembuatan kecap kedelai.

Kata kunci: Aktivitas Mikroorganisme; Fermentasi Garam; Ketersediaan Nutrisi; Kualitas Kecap Kedelai

 

ABSTRACT

         The characteristics of soy sauce are largely determined by the activity of microorganisms involved during fermentation, especially in the second stage of fermentation with brine. Soybeans contained high protein concentration, hence its fermentation result such as soy sauce has a savory taste. Supporting materials such as yeast extract that can boost microbial growth during soy sauce fermentation haven’t been studied in soy sauce production. This study aims to evaluate the effect of yeast extract addition in brine fermentation towards chemical characteristics of soy sauce moromi. Moromi is product from second stage of fermentation, called semi-finished soy sauce, that hasn’t been cooked with sugar and spices to produce salty or sweet soy sauce. The desired characteristics of moromi are high levels of free glutamic acid and dissolved solids. In this study, dried koji was fermented in brine (1: 4 = koji: brine) 20% w/v spontaneously. Yeast extract was added to the brine with concentration 0 (M0) as a control, 0.05 (M1), 0,15 (M2), and 0.50 (M3) % w/v. The chemical characteristics of moromi were evaluated on day 0, 7, and then every two weeks until the 63rd day of fermentation. Results of data analysis by One-Way ANOVA showed that the chemical characteristics of moromi with yeast extract addition were significant different with moromi without yeast extract addition. Moromi which added with 0.50% w/v of yeast extract exhibited a significant higher of total sugar, total titratable acid, and glutamic acid compared to other moromi (M1 and M2). Yeast extract can be used as an additional nutrition for microorganisms in soy sauce production.

Keywords : Brine Fermentation; Microorganisms Activity; Nutrition Availability; Soy Sauce Quality

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Published

2021-04-27

Issue

Vol. 22 No. 1 (2021)

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