Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim

https://doi.org/10.22146/agritech.62345

Fajarika Alimahana(1), Indah Kartika(2), Anisa Wahyu Utami(3), Muhammad Nur Cahyanto(4), Tyas Utami(5*)

(1) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur, Yogyakarta 55281
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur, Yogyakarta 55281
(5) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


Koro pedang putih merupakan salah satu jenis kacang-kacangan yang kurang dimanfaatkan secara maksimal. Salah satu usaha yang dilakukan adalah fermentasi sari koro pedang putih oleh bakteri asam laktat. Namun jenis karbohidrat pada sari koro pedang putih berbeda dengan pada susu sapi, yang dapat mempengaruhi pertumbuhan bakteri asam laktat dan aktivitasnya. Oleh karenanya perlu dipelajari kemampuan kultur starter bakteri asam laktat untuk tumbuh dan menghasilkan asam pada sari koro pedang putih dan pengaruhnya bila ditambahkan sukrosa dan skim sebagai sumber karbon. Dua kultur bakteri asam laktat yang diisolasi dari air rendaman koro kratok yaitu Lactobacillus plantarum WGK4 dan Lactobacillus paracasei WGK5 masing-masing diinokulasikan ke dalam sari koro pedang putih. Isolat tersebut juga diinokulasikan ke dalam sari koro pedang putih yang ditambah dengan sukrosa (2-10%), susu skim (2-10%) serta kombinasi sukrosa dan susu skim yang diinkubasi pada suhu 37 °C selama 24 jam. Pada awal dan akhir fermentasi diukur jumlah sel, asam tertitrasi dan pH. Hasil penelitian menunjukkan bahwa kedua isolat tersebut dapat tumbuh baik pada sari koro pedang putih, dan menghasilkan asam. Penambahan 2% sukrosa ataupun 2% susu skim meningkatkan secara nyata produksi asamnya. Penambahan sukrosa menyebabkan pH sari koro pedang fermentasi turun sampai 3,7-4,0, sedang pada penambahan susu skim pHnya hanya turun sampai 4,2-4,8. Fermentasi sari koro pedang putih dengan kombinasi penambahan 4% susu skim dan 8% sukrosa menghasikan jumlah sel, pH dan kadar asam tertitrasinya sebesar 9,10 log CFU/mL, 4,14-4,30 dan 1,19-1,26. Setelah penyimpanan 14 hari pada suhu 4 °C, jumlah sel relatif tetap, namun terjadi sedikit penurunan pH.

Keywords


Fermentasi; sari koro pedang putih; bakteri asam laktat; susu skim; sukrosa

Full Text:

PDF


References

A. S, A., & Olasehinde, E. F. (2012). Nutritional Evaluation of Seed and Characterization of Crude Jack Bean (Canavalia ensiformis) OIL. IOSR Journal of Applied Chemistry, 1(6), 36–40. https://doi.org/10.9790/5736-0163640

Andriati, N., Anggrahini, S., Setyaningsih, W., Sofiana, I., Pusparasi, D. A., & Mossberg, F. (2018). Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh. Food Research, 2(5), 481–485. https://doi.org/10.26656/fr.2017.2(5).300

AOAC INTERNATIONAL. (2006). Official Methods of Analysis of AOAC International 18th Edition, 2005 (W. Horwitz & G. W. Latimer (eds.); 18th Edition). AOAC International.

Baú, T. R., Garcia, S., & Ida, E. I. (2015). Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production. International Journal of Food Sciences and Nutrition, 66(8), 845–850. https://doi.org/10.3109/09637486.2015.1095861

Betancur-Ancona, D., Gallegos-Tintoré, S., Delgado-Herrera, A., Pérez-Flores, V., Castellanos Ruelas, A., & Chel-Guerrero, L. (2008). Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (jack bean). International Journal of Food Science & Technology, 43(5), 816–823. https://doi.org/10.1111/j.1365-2621.2007.01521.x

Champagne, C. P., Green-Johnson, J., Raymond, Y., Barrette, J., & Buckley, N. (2009). Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Research International, 42(5–6), 612–621. https://doi.org/10.1016/j.foodres.2008.12.018

Chandan, R. C. (2006). Milk composition, physical and processing characteristics. In R. C. Chandan, C. H. White, A. Kilara, & Y. H. Hui (Eds.), Manufacturing yogurt and fermented milks (pp. 17–39). Blackwell Publishing.

Deng, Y., Xu, M., Ji, D., & Agyei, D. (2020). Optimization of β-galactosidase Production by Batch Cultures of Lactobacillus leichmannii 313 (ATCC 7830TM). Fermentation, 6(1), 27. https://doi.org/10.3390/fermentation6010027

Djaafar, T. F., Santoso, U., Cahyanto, M. N., & Rahayu, E. S. (2013). Growth of indigenous lactic acid bacteria Lactobacillus plantarum-pentosus T14 and Lactobacillus plantarum-pentosus T-3 in kerandang (Canavalia virosa) milk and changes of raffinose. Malaysian Journal of Microbiology, 9, 213–218.

Donkor, O. N., Henriksson, A., Vasiljevic, T., & Shah, N. P. (2007). α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry, 104(1), 10–20. https://doi.org/10.1016/j.foodchem.2006.10.065

Doss, A., Pugalenthi, M., & Vadivel, V. (2011). Nutritional evaluation of wild jack bean (Canavalia ensiformis DC) seeds in different locations of south India. In World Applied Sciences Journal (Vol. 13, Issue 7, pp. 1606–1612).

Doss, A., Pugalenthi, M., Vadivel, V. G., Subhashini, G., & Anitha Subash, R. (2011). Effects of processing technique on the nutritional composition and antinutrients content of under-utilized food legume Canavalia ensiformis L.DC. International Food Research Journal, 18(3), 965–970.

Fitrotin, U., Utami, T., Hastuti, P., & Santoso, U. (2015). Antioxidant Properties of Fermented Sesame Milk Using Lactobacillus plantarum Dad 13. International Research Journal of Biological Sciences, 4(6), 56–61.

Gamli, Ö. F., & Atasoy, A. F. (2018). Physico-chemical and sensorial properties of groundnut milk and it’s yoghurt. Journal of Food Measurement and Characterization, 12(3), 1997–2004. https://doi.org/10.1007/s11694-018-9814-4

Giyarto, Djaafar, T. F., Rahayu, E. S., & Utami, T. (2011). Fermentation of Peanut Milk By Lactobacillus Acidophilus Snp-2 for Production of Non-Dairy Probiotic Drink. The 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd IC-ISLAB): Better Life with Lactic Acid Bacteria: Exploring Novel Functions of Lactic Acid Bacteria., 58–66.

Harlé, O., Falentin, H., Niay, J., Valence, F., Courselaud, C., Chuat, V., Maillard, M.-B., Guédon, É., Deutsch, S.-M., & Thierry, A. (2020). Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation. Food Microbiology, 89, 103410. https://doi.org/10.1016/j.fm.2019.103410

Hudiyanti, D., Arya, A., Siahaan, P., & Suyati, L. (2015). Chemical composition and Phospholipids Content of Indonesian Jack Bean (Canavalia ensiformis L.). Oriental Journal of Chemistry, 31(4), 2043–2046. https://doi.org/10.13005/ojc/310423

Ibrahim, A. H. (2018). Enhancement of β-Galactosidase Activity of Lactic Acid Bacteria in Fermented Camel Milk. Emirates Journal of Food and Agriculture, 30(4), 256. https://doi.org/10.9755/ejfa.2018.v30.i4.1660

Kuda, T., Kataoka, M., Nemoto, M., Kawahara, M., Takahashi, H., & Kimura, B. (2016). Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production. LWT - Food Science and Technology, 68, 202–207. https://doi.org/10.1016/j.lwt.2015.12.023

Kundu, P., Dhankhar, J., & Sharma, A. (2018). Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk. Current Research in Nutrition and Food Science Journal, 6(1), 203–210. https://doi.org/10.12944/CRNFSJ.6.1.23

Kusumah, S. H., Andoyo, R., & Rialita, T. (2020). Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH. SciMedicine Journal, 2(2), 77–85. https://doi.org/10.28991/scimedj-2020-0202-5

Lee, W. J., & Lucey, J. A. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23(9), 1127–1136. https://doi.org/10.5713/ajas.2010.r.05

Makeri, M. U., Mohamed, S. A., Karim, R., Ramakrishnan, Y., & Muhammad, K. (2017). Fractionation, physicochemical, and structural characterization of winged bean seed protein fractions with reference to soybean. International Journal of Food Properties, 1–17. https://doi.org/10.1080/10942912.2017.1369101

Njoumi, S., Josephe Amiot, M., Rochette, I., Bellagha, S., & Mouquet-Rivier, C. (2019). Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. International Journal of Food Sciences and Nutrition, 70(5), 551–561. https://doi.org/10.1080/09637486.2018.1544229

Olalekan, A. J., & Bosede, B. F. (2010). Comparative study on chemical composition and functional properties of three Nigerian legumes (Jack beans, Pigmeon pea and Cowpea). Journal of Emerging Trends in Engineering and Applied Science, 1(1), 89–95.

Oseni, O. A., Ibeto, A., & Aruna, M. O. (2011). Effects of dehusking on the composition of phytochemicals nutrients , antinutrients , minerals and in-vitro multi enzyme digestibility of the seed of Brazilian Jack beans (Canavalia braziliensis). International Research Journal of Biotechnology, 2(8), 192–197.

Pangastuti, P. M., Rahayu, E. S., & Utami, T. (2011). The use of carragenan as a stabilizer in the fermentation of peanut milk drink by Lactobacillus acidophilus SNP-2. The 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd IC-ISLAB): Better Life with Lactic Acid Bacteria: Exploring Novel Functions of Lactic Acid Bacteria., 147–156.

Park, S. Y., Lee, D. K., An, H. M., Kim, J. R., Kim, M. J., Cha, M. K., Lee, S. W., Kim, S. O., Choi, K. S., Lee, K. O., & Ha, N. J. (2012). Producing Functional Soy-Based Yogurt Incubated with Bifidobacterium Longum SPM1205 Isolated from Healthy Adult Koreans. Biotechnology & Biotechnological Equipment, 26(1), 2759–2764. https://doi.org/10.5504/BBEQ.2011.0152

Puspitojati, E., Cahyanto, M. N., Marsono, Y., & Indrati, R. (2019). Production of Angiotensin-I-Converting Enzyme (ACE) Inhibitory Peptides during the Fermentation of Jack Bean (Canavalia ensiformis) Tempe. Pakistan Journal of Nutrition, 18(5), 464–470. https://doi.org/10.3923/pjn.2019.464.470

Rahmah, A. A., Utami, T. & Cahyanto, M. N. (2019). Thesis. Perubahan Kandungan Zat Gizi, HCN dan Tanin Selama Proses Pengolahan Sari Koro Pedang Putih (Canavalia ensiformis). Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta.

Ramalingam, Rudra, Saraswathy, N., & Sadasivam, S. (2010). Degradation of flatulence-causing oligosaccharides in soymilk by α-galactosidase - A novel thermotolerant from Penicillium purpurogenum. Indian Journal of Biotechnology, 9(2), 160–165.

Ratnaningsih, Ginting, E., Muchlish Adie, M., & Didik Harnowo, D. (2016). Sifat Fisikokimia dan Kandungan Serat Pangan Galur-Galur Harapan Kedelai. 0341, 801496. https://doi.org/https://doi.org/10.21082/jpasca.v14n1.2017.35-45

Susanti, I., Hasanah, F., Siregar, N. C., & Supriatna, D. (2013). Potensi Kacang Koro Pedang (Canavila ensiformis DC) sebagai Sumber Protein Produk Pangan. Jurnal Riset Industri, 7(1), 1–13.

Utami, T., Pangastuti, P. M., & Rahayu, E. S. (2011). Acid Production and Antioxidant Activity in Peanut Milk Fermented with Lactobacillus paracasei SNP2 and Lactobacillus plantarum Dad 13. International Food Conference. Surabaya, 2006, 73–79.

Vadivel, V. (2019). The Nutritional and Antioxidant Contents of Wild Jack Bean (Canavalia Ensiformis L. DC.): An Under-Exploited Legume from South India. International Journal of Recent Scientific Research, 10(10), 33502–33508.

Vadivel, V. & Janardhanan, L. (2001). Diversity in nutritional composition of wild jack bean (Canavalia ensiformis LDC) seed collected from South India. Food Chemistry, 74, 507–511.

Wang, Y.-C., Yu, R.-C., Yang, H.-Y., & Chou, C.-C. (2003). Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiology, 20(3), 333–338. https://doi.org/10.1016/S0740-0020(02)00125-9

Wardani, S. K., Utami, T., Cahyanto, M. N., & Rahayu, E. S. (2017). The effect of inoculum size and incubation temperature on cell growth , acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13. International Food Research Journal, 24(June), 921–926.

Yudianti, N. F., Yanti, R., Cahyanto, M. N., Rahayu, E. S., & Utami, T. (2020). Isolation and Characterization of Lactic Acid Bacteria from Legume Soaking Water of Tempeh Productions. Digital Press Life Sciences, 2, 00003. https://doi.org/10.29037/digitalpress.22328



DOI: https://doi.org/10.22146/agritech.62345

Article Metrics

Abstract views : 1800 | views : 3886

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2023 Tyas Utami, Fajarika Alimahana, Indah Kartika, Anisa Wahyu Utami, Muhammad Nur Cahyanto

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

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats