POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1

https://doi.org/10.22146/ijc.21553

Agustine Susilowati(1*), Aspiyanto Aspiyanto(2), Sri Moerniati(3), Yati Maryati(4)

(1) Research Centre for Chemistry, Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong, Tangerang, 15314, Indonesia
(2) Research Centre for Chemistry, Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong, Tangerang, 15314, Indonesia
(3) Research Centre for Chemistry, Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong, Tangerang, 15314, Indonesia
(4) Research Centre for Chemistry, Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong, Tangerang, 15314, Indonesia
(*) Corresponding Author

Abstract


Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.


Keywords


Amino acids; brine fermentation; mung beans broth; Rhizopus-C1; savory fraction

Full Text:

Full Text PDF


References

[1] Susilowati, A., Aspiyanto, Melanie, H., and Maryati, Y., 2007, Pemisahan Fraksi Gurih dari Kacang-Kacangan Terfermentasi sebagai Flavor Savory Analog Daging Melalui Membran Bertahap, Laporan Hasil Penelitian, Program Tematik, Kedeputian IPT - Tahun Anggaran 2007, Pusat Penelitian Kimia - LIPI, PUSPIPTEK, Serpong.

[2] Hasseltine, C.W. and Wang, H.L., 1980, Fermented Soybean Food Products, in Soybean : Chemistry and Technology, Vol. I, Allan K.S (ed.), AVI Publisihing Company Inc., Westport, Connecticut.

[3] Shurleff, W. and Aoyagi, A,. 1976, The Book of Miso, Autumn Press, Kanagawa-Ken, Japan

[4] Hermana, Karmini, M., and Karyadi, D., 1996, Komposisi dan Nilai Gizi Tempe serta Manfaatnya dalam Peningkatan Mutu Gizi Makanan, Bunga Rampai Tempe Indonesia, Yayasan Tempe Indonesia, Jakarta.

[5] Darwis, A.A. and Sukara, E., 1990, Isolasi, Purifikasi dan Karakterisasi Enzim, Departemen P & K, Dirjen Pendidikan Tinggi, PAU Bioteknologi, IPB, Bogor.

[6] AOAC, 1995, Official Method of Analysis of Association of Official Analytical Chemists, Washington D.C.

[7] Pope, C.G. and Stevens M.F., 1989, Biochem. J.

[8] OAC, 1984, Official Methods of Analysis. Association of Official Analytical Chemists, Washington D.C.

[9] Iskandar, Y.M., S. Puji R. dan Thelma A.B. 2002, Pembuatan Inokulum Menggunakan Isolat Rhizopus-C1 dan Rhizopus-C2 pada Substrat Campuran, Prosiding Seminar Nasional Tantangan Penelitian Kimia Dalam Era Biologi dan Super Informasi, Pusat Penelitian Kimia - LIPI, Jakarta, 17 September 2002.

[10] Susilowati, A., Aspiyanto, Melanie, H., dan Maryati, Y., 2006, Pemanfaatan Kacang-Kacangan Endemik untuk Pembuatan Makanan Fungsional dan Flavor dari Kaldu Nabati Skala Pilot, Laporan Semester I, Program Tematik - DIPA, Pusat Penelitian Kimia – LIPI, PUSPIPTEK, Serpong,.

[11] Beuchat, L.R., 1987, Fermented Food of Orient, in Biotechnol., Rehm H. J. and Reed G. (eds.), Vol. 5, Weinheim.

[12] Mayes, P.A. 1984, Lipid, in Biokimia, Rodwell, V.W., Martin, D.W., Mayes, P.A., Alih bahasa Adji Dharma dan Andreas S. K., EGC, 19th ed.,;

[13] Yong F.M. and Wood, B.J.B., 1974, Microbiology and Biochemistry of Soy Sauce Fermentation, Adv. Appl. Microbiol., London.

[14] Susilowati, A., Budiwati. T.A., and Isnijah, S.O, 2001, Aplikasi isolat usar untuk pembuatan tempe dalam kaitannya dengan nilai gizi dan organoleptik, Prosiding PATPI, Semarang, 9 - 10 Oktober 2001.

[15] Lane, M.J. and Nurstein, H.E., The Variety of Odors Produced in Maillard Model Systems and How They are Influencend by Reaction Conditions, in Maillard Reaction and Food and Nutrition in Josef Kerler dan Winkels, C., 2000, The Basic and Process Conditions Underpinning Reaction Flavour Production, Andrew, J.T., Food Flavour Technology, CRC Press LLC, New York.

[16] Lotong, and Koji, N., 1985, Microbiology of Fermented Food, Vol. 2, Wood B. J. B. (ed.), Elsevier Applied Science, Publisher, New York.

[17] Prawiroharsono, S., 1996Aspek mikrobiologi tempe, Bunga Rampai Tempe Indonesia, Yayasan Tempe Indonesia, Jakarta.

[18] Noguchi M., Arai S., Yamashita M., Kato H., and Fujimaki M, 1975, J. Agric. Food Chem., 23, 1, 49-53.

[19] Belitz, H.D. and Grosch, W., 1999, Food Chemistry, 2nd ed., Springer-Verlag, Berlin Heidelberg.



DOI: https://doi.org/10.22146/ijc.21553

Article Metrics

Abstract views : 1359 | views : 1218


Copyright (c) 2010 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 


Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web
Analytics View The Statistics of Indones. J. Chem.