Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds

Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p > 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p < 0.05) increase in crude fiber, fat and protein, and significant (p < 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p < 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p < 0.05) higher than FSBM in flavor and marginally (p > 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p < 0.05) superiority in taste, the FCBM was significantly (p<0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds.

Fermentasi substrat padat dan substrat cair untuk produksi asam laktat dari kulit pisang dengan Rhizopus oryzae

Solid substrate and liquid substrate fermentation for lactic acid production from banana peel by Rhizopus oryzae.Indonesia is one of the major banana producing countries in the world. There are many varieties of banana grown in Indonesia. While the fruit is valuable for consumption, banana peels mostly are discarded as waste. In fact, banana peels are high in nutrition, thus they are potential to be converted into other valuable products such as lactic acid. The objective of this research was to study the effect of fermentation methods, i.e. solid substrate fermentation and liquid substrate fermentation, in the production of lactic acid from banana peel waste by the fungus Rhizopus oryzae. There were three steps involved in this research: (1) preparation of fermentation medium, (2) banana peel fermentation, and (3) lactic acid purification and recovery by using Amberlite IRA-400 resin. In solid substrate fermentation, dried banana peels were firstly crushed, while in liquid substrate fermentation, fresh banana peels were extracted by water. Following this, banana peel powder and extract banana peel were inoculated with Rhizopus oryzae and incubated at 30oC for 144 h. As results, the yield of lactic acid produced from solid substrate fermentation (0.79 g lactic acid/g starch) was higher than that from liquid substrate fermentation (0.15 g lactic acid/g starch).Keywords: lactic acid, liquid fermentation, solid state fermentation, banana peel, Rhizopus oryzaeAbstrakSebagai negara tropis, Indonesia merupakan salah satu negara penghasil pisang terbesar. Berbagai macam jenis pisang dapat tumbuh di Indonesia. Konsumsi buah pisang yang tinggi diikuti dengan melimpahnya kulit pisang. Kandungan nutrisi dari kulit pisang ini berpotensi untuk dikonversi menjadi produk lain yang mempunyai nilai ekonomis tinggi seperti asam laktat. Asam laktat banyak digunakan di industri pangan, farmasi maupun kosmetik. Pada penelitian ini bertujuan untuk mempelajari pengaruh metode fermentasi yaitu fermentasi substrat padat dan fermentasi substrat cair dalam memproduksi asam laktat dari kulit pisang dibantu Rhizopus oryzae. Penelitian ini terbagi dalam 3 tahap yaitu: (1) pembuatan media fermentasi, (2) fermentasi kulit pisang dan (3) pemurnian asam laktat dengan resin amberlite IRA-400. Untuk metode fermentasi substrat padat, kulit pisang kering digrinder hingga menjadi serbuk sedangkan untuk fermentasi substrat cair, kulit pisang yang masih segar diekstrak dengan pelarut air. Selanjutnya serbuk kulit pisang dan ekstrak kulit pisang siap untuk diinokulasi dengan Rhizopus oryzae dan diinkubasi pada suhu 30oC selama 144 jam. Hasil penelitian menunjukkan bahwa yield asam laktat yang dihasilkan dari fermentasi substrat padat lebih tinggi (0,79 g asam laktat / g pati) dibandingkan yield asam laktat dari fermentasi substrat cair (0,15 g asam laktat /g pati).Kata kunci: asam laktat, fermentasi substrat cair, fermentasi substrat padat, kulit pisang, Rhizopus oryzae