Karakteristik Mikrobiologis, Kimiawi dan Profil Asam Amino dari Sari Kacang Koro Pedang (Canavalia ensiformis) yang Difermentasi Menggunakan Symbiotic Culture of Bacteria and Yeast (SCOBY)

Abstract

Sari kacang koro pedang (Canavalia ensiformis) yang difermentasi menggunakan Symbiotic Culture of Bacteria and Yeast (SCOBY). Proses fermentasi dapat mempengaruhi aspek mikrobiologis dan kimiawi dari sari kacang koro pedang. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu fermentasi terhadap total bakteri, total khamir, kadar protein terlarut dan profil asam amino dalam produk fermentasi sari kacang koro pedang serta untuk mengetahui pengaruh aktivitas bakteri dan khamir terhadap kadar alkohol, derajat proteolisis dan kadar gula reduksi dalam produk fermentasi sari kacang koro pedang. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial yang terdiri dari dua faktor yaitu kadar gula yang ditambahkan dan lama waktu fermentasi. Kadar gula yang ditambahkan terdiri dari dua taraf yaitu gula 6% dan gula 10%. Lama waktu fermentasi yang digunakan terdiri dari tujuh taraf yaitu 0 hari, 2 hari, 3 hari, 4 hari, 7 hari, 8 hari, dan 10 hari. Setiap taraf dilakukan dua kali pengulangan. Analisis data dilakukan menggunakan analisis varian (ANOVA) two way. Apabila hasil menunjukkan perbedaan nyata, maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa lama waktu fermentasi berpengaruh nyata (p<0.05) terhadap total bakteri, total khamir, kadar protein terlarut dan kadar asam amino. Aktivitas bakteri dan khamir juga menunjukkan pengaruh nyata (p<0.05) terhadap kadar alkohol, derajat proteolisis dan kadar gula reduksi. Derajat keasaman terendah berada di angka 4.01. Total bakteri mengalami peningkatan 2.6 x 10⁶ cfu/mL- 43.9 x 10⁶ cfu/mL. Total khamir meningkat dari 11.5 x 10⁶ koloni/g - 66.63 x 10⁶ koloni/g. Kadar protein terlarut mencapai 9.26 µg/mL. Kadar asam amino tertinggi adalah asam glutamat, prolin, dan valin. Kadar alkohol mengalami kenaikan hingga mencapai 5.14%. Kadar gula reduksi meningkat hingga 11.91 mg/mL pada hari ke 10 fermentasi. Derajat proteolisis meningkat dari 33.75% menjadi 76.5% pada fermentasi hari ke-8.

Jack bean juice (Canavalia ensiformis) fermented using Symbiotic Culture of Bacteria and Yeast (SCOBY).The fermentation process can affect the microbiological and chemical aspects of jack bean juice. The aim of this research was to determine the effect of fermentation time on total bacteria, total yeast, dissolved protein content and amino acid profile in the fermented product of jack bean juice and to determine the effect of bacterial and yeast activity on alcohol content, degree of proteolysis and reduced sugar content in fermented jack bean juice product. This research used a factorial completely randomized design (CRD) consisting of two factors, namely the added sugar content and the length of fermentation time. The added sugar content consists of two levels, namely 6% sugar and 10% sugar. The length of fermentation time used consisted of seven levels, namely 0 days, 2 days, 3 days, 4 days, 7 days, 8 days and 10 days. Each level was repeated twice. Data analysis was carried out using two way analysis of variance (ANOVA). If the results show a real difference, then a further DMRT test is carried out. The results showed that the length of fermentation time had a significant effect (p<0.05) on total bacteria, total yeast, soluble protein levels and amino acid levels. Bacterial and yeast activity also showed a significant influence (p<0.05) on alcohol content, degree of proteolysis and reducing sugar content. The lowest degree of acidity is 4.01. Total bacteria increased by 2.6 x 106 cfu/mL - 43.9 x 106 cfu/mL. Total yeast increased from 11.5 x 106 colonies/g - 66.63 x 106 colonies/g. Dissolved protein levels reached 9.26 µg/mL. The highest levels of amino acids are glutamic acid, proline and valine. Alcohol levels increased to 5.14%. The reducing sugar content increased to 11.91 mg/mL on the 10th day of fermentation. The degree of proteolysis increased from 33.75% to 76.5% on the 8th day of fermentation.