Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae
| dc.contributor.author | Sulaiman, Wan Nurnadia Diyana | |
| dc.date.accessioned | 2020-08-26T00:38:37Z | |
| dc.date.available | 2020-08-26T00:38:37Z | |
| dc.date.issued | 2020-06 | |
| dc.description | Latihan Ilmiah | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/9914 | |
| dc.subject | Technology | en_US |
| dc.subject | Industri | en_US |
| dc.subject | Soy Okara | en_US |
| dc.subject | Aspergillus Oryzae | en_US |
| dc.title | Production Of Protein Hydrolysates From Soy Okara By Aspergillus Oryzae | en_US |
| dc.type | Other | en_US |
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