KARAKTERISTIK MOROMI YANG DIHASILKAN DARI FERMENTASI MOROMI KECAP KORO PEDANG (Canavalia ensiformis L.) PADA KONDISI FERMENTASI YANG BERBEDA

BETI CAHYANING ASTUTI, Prof. Dr. Ir. Sardjono, M.S.,

2012 | Tesis | S2 Ilmu dan Teknologi Pangan

Koro pedang merupakan jenis legum yang mempunyai kandungan protein dan karbohidrat yang tinggi. Pemanfaatan koro pedang sebagai bahan pangan masih sedikit karena mengadung HCN. Kecap koro pedang merupakan salah satu alternatif pemanfaatan koro pedang. Tujuan penelitian ini adalah mengetahui pengaruh fermentasi koji terhadap penurunan kadar HCN koro pedang, perbedaan suhu moromi di dalam dan di luar laboratorium (terpapar sinar matahari) dan pengaruh suhu terhadap karakteristik moromi yang dihasilkan. Produksi kecap koro pedang disamakan dengan fermentasi kecap kedelai, terdiri dari fermentasi koji dan fermentasi moromi. Koji dianalisis kadar HCN, bilangan formol dengan metode titrasi dan protein total dengan metode mikro Kjeldahl. Selama fermentasi moromi dilakukan pengamatan suhu, pertumbuhan bakteri proteolitik, Bakteri Asam Laktat, yeast, analisis pH dengan pH-meter, bilangan formol dengan metode titrasi, protein total dengan metode mikro Kjeldahl, HCN, profil asam amino dengan High Performance Liquid Chromatography (HPLC) dan flavor dengan Gas Chromatography Mass Spectrometry Olfactometry (GCMSO). Hasil penelitian menunjukkan bahwa fermentasi koji efektif mengurangi kadar HCN dan meningkatkan perbandingan bilangan formol/ protein total dari koji. Perbedaan kondisi fermentasi moromi menunjukkan bahwa fermentasi di luar laboratorium (terpapar sinar matahari) menghasilkan moromi yang lebih tinggi suhunya dibandingkan dengan fermentasi di dalam laboratorium. Fermentasi di luar laboratorium (terpapar sinar matahari) lebih cepat menurunkan nilai pH, meningkatkan bilangan formol dan protein total dalam larutan moromi dan mempercepat pertumbuhan yeast. Fermentasi di luar laboratorium (terpapar sinar matahari) juga menghasilkan komponen flavor lebih kompleks yaitu manis dan gurih.

Jack bean is kind of legume contain high protein and carbohydrate. Utilization of jack bean as food still limited because of hydrogen cyanide content. Jack bean sauce is one of the alternative utilization of jack bean. The objective of this research was to know the effect of koji fermentation for reducing hydrogen cyanide content, different temperature of moromi in and out laboratory (under the sun) and the effect of temperature for characteristic of moromi produced. Production of jack bean sauce was showed similar with soy sauce fermentation, consist of koji fermentation and moromi fermentation. Analysis were carried out on koji were: analysis of hydrogen cyanide, formol value by titration method and total protein by micro Kjeldahl method has been done. On moromi fermentation, analysis of temperature, the growth of lactic acid bacteria, the growth of yeast, the growth of proteolytic bacteria, pH by pHmeter, formol value by titration method, hydrogen cyanide, total protein by micro Kjeldahl method, amino acid by High Performance Liquid Chromatography (HPLC) and moromi flavor by Gas Chromatography-Mass SpectrometryOlfactometry (GCMSO) has been done. The results indicated that koji fermentation was effective for reducing hydrogen cyanide content, increasing rasio of formol value/ total protein in koji. Different condition of moromi fermentation showed that out laboratory fermentation (under the sun) produce higher moromi temperature compared to in laboratory fermentation. Out laboratory fermentation (under the sun) produced faster in decreasing pH, increasing formol value and total protein in moromi filtrate, and increasing the growth in yeast. Out laboratory fermentation (under the sun) also produced more complex of flavor component of sweet and savory in moromi.

Kata Kunci : Koro pedang, kondisi, fermentasi, koji, moromi, mikroflora, flavor