Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
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Date
2020-06
Authors
Sulaiman, Wan Nurnadia Diyana
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Abstract
Soy okara is the soybean pulp or soybean curd residues that obtain after undergoing
water-extractable fraction process used to produce bean curd or soymilk. In soy
industry, the amount of soy okara produced every day is higher than expected which
in high protein content. It can increase the environmental pollutions cause of highly
susceptible to putrefaction in fresh okara. Okara protein hydrolysate is prepare by
cultivation with Aspergillus oryzae to produce functional protein for foods and
animal feeds. In this research, okara will be cultivated with different percentage of A.
oryzae inoculum at 25°C incubation for 72 hours. Periodical sampling at every six
hours has been carried out and samples was analysed for fungal growth by
glucosamine method and amino acid concentration using ninhydrin test. Moisture
content of fresh okara was 84.51%. Proximate analysis in dry basis okara was
33.09% (protein content), 10.66% (fat content), 0.60% (ash content), and 55.65%
(carbohydrate content). Statistically, by using Independent Sample T-Test, there was
no significant difference with the p-value 0.280 (2.5%) and 0.147 (5.0%) for
glucosamine content whereas 0.684 (2.5%) and 0.344 (5.0%) for amino acid content
in the effect of okara for both thickness of 1 cm and 3 cm. Okara fermentation was
not affected by substrate thickness (1 cm and 3 cm) with 2.5% and 5.0% inoculum.
The maximum glucosamine content was 0.164 mg at 2.5% and 0.176 mg at 5.0%
inoculum. The highest amino acid content at 2.5% inoculum was 84.6 µg and 94.05
µg at 5.0% inoculum.
Description
Latihan Ilmiah
Keywords
Technology , Industri , Soy Okara , Aspergillus Oryzae