The Indian Journal of Nutrition and Dietetics

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


Affiliations
1 Agricultural Industry Technology, Wijaya Kusuma University of Surabaya, Indonesia
2 Agricultural Product Technology, Jember University, Indonesia
3 Agricultural Product Technology, Brawijaya University, Indonesia
     

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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 fermented-tempe. 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%.

Keywords

Hydrolysis Characteristics, Hydrolytic Level, Over Fermented-Tempe, Enzymatic Hydrolysis, Flavor Enhancer.
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  • Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer)

Abstract Views: 391  |  PDF Views: 1

Authors

Mujianto
Agricultural Industry Technology, Wijaya Kusuma University of Surabaya, Indonesia
Yuli Witono
Agricultural Product Technology, Jember University, Indonesia
Wignyanto
Agricultural Product Technology, Brawijaya University, Indonesia
Sri Kumalaningsih
Agricultural Product Technology, Brawijaya University, Indonesia
Auliani'am
Agricultural Product Technology, Brawijaya University, Indonesia

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 fermented-tempe. 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%.

Keywords


Hydrolysis Characteristics, Hydrolytic Level, Over Fermented-Tempe, Enzymatic Hydrolysis, Flavor Enhancer.

References