PEMANFAATAN LIMBAH KECAP KEDELAI DALAM PEMBUATAN NATA DE SOYA

Utilization of Waste of Soy Souce Production for Nata de Soya Product The general objective of the study was to minimize waste of soy sauce production to become food product of nata de soya. Bacteria of Acetobacter xylinum were used for the purpose. Specific objective of the study was to determine the composition of materials in producing nata de soya. Three treatments were used in the study namely: 1) six concentration of the waste (0%, 2.5%, 5.0%, 7.5%, 10%, 12,5%), 2) five concentration of sugar (0%, 3%, 6%, 9%, 12%), and 3) two concentration of (NH4)2P04 (0%, 0,5%). Each treatment was replicated in three times. Parameters to be measured was the thick and degree of white colour of the nata de soya produced. The completely factorial randomized design was used in the statistical analysis. The results showed that the best composition: the waste 10%, sugar 6% and (NH4)2P04 0,5% for the thickness 2,23 cm and white colour degree of 37,87%. All treatments and the interactions were significantly different for the thickness (P=95%). Treatments of waste and sugar were significantly different for degree of white colour, except for (NH4)2P04 treatments were not significantly different (P=95%).Key words : Waste of soy souce, Acetobacter xylinum, Nata de soya, thickness, degree of white ABSTRAK Tujuan umum penelitian adalah untuk memanfaatkan limbah kecap kedelai menjadi produk makanan nata de soya menggunakan Acetobacter xylinum. Tujuan khusus penelitian ini adalah menentukan komposisi media yang paling tepat untuk pembuatan nata de soya dari limbah kecap kedelai. Pembuatan nata de soya dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) factorial dengan 3 perlakuan, yaitu 1) enam konsentrasi limbah kecap (0%, 2,5%, 5,0%, 7,5%, 10%, 12,5%), 2) lima konsentrasi gula (0%, 3%, 6%, 9%, 12%), dan 3) dua konsentrasi (NH4)2P04 (0% dan 0,5%), masing-masing unit perlakuan mendapatkan perlakuan yang sama, diulang sebanyak 3 kali dan dilaksanakan secara serentak. Parameter yang diamati dari setiap unit percobaan adalah ketebalan dan derajat putih nata. Desain penelitian menggunakan rancangan acak lengkap (RAL) factorial untuk analisis statistik. Hasil penelitian menunjukan bahwa komposisi yang paling baik adalah media dengan limbah kecap 10%, gula 6% dan (NH4)2P04 0,5% dengan ketebalan 2,23 cm dan derajat putih 37,87%. Perlakuan konsentrasi limbah kecap, gula dan (NH4)2P04 dan interaksinya berpengaruh nyata terhadap ketabalan nata yang dihasilkan (P=95%). Perlakuan konsentrasi limbah kecap dan gula, mempengaruhi secara nyata derajat putih nata sedangkan untuk perlakuan (NH4)2PO4 tidak mempengaruhi secara nyata (P=95%)Kata kunci : Limbah Kecap, Acetobacter xylinum, Nata de soya, Ketebalan, Derajat Putih.

Inverse association between soya food consumption and insulin resistance in Japanese adults

ObjectiveThe purpose of the present study was to examine the association between soya food consumption and insulin resistance using baseline data of the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study in Tokushima, Japan.DesignThis cross-sectional study included 1274 subjects, aged 34–70 years at baseline, living in Tokushima Prefecture between 2008 and 2013. Fasting blood samples were collected and information on lifestyle characteristics including soya food intake and medical history were obtained using a structured self-administered questionnaire. The homeostasis model assessment of insulin resistance (HOMA-IR) was measured and those with HOMA-IR≥2·5 were defined as having insulin resistance. Multiple logistic regression models were used to analyse the association between soya product intake and the prevalence of insulin resistance.SettingRural communities located in Tokushima Prefecture, Japan, between 2008 and 2013.SubjectsA total of 1148 adults (565 men and 583 women), aged 34–70 years.ResultsThe frequency of intake of miso soup, total non-fried soya products and total soya products showed significant inverse dose–response relationships with insulin resistance, after adjustments for potential confounders. When soya product intake was calculated as soya protein and isoflavone, the odds ratios of insulin resistance decreased significantly as the estimated intake of soya protein increased. Furthermore, significant inverse dose–response relationships were observed for total non-fried soya products and total soya products, after adjustment for total vegetable or total fibre consumption.ConclusionsThe present results indicate that the intake of soya products and non-fried soya products is associated with reduced insulin resistance in the Japanese population.

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68–7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products

The effect of fermentation on chemical composition, amino acid profile and protein digestibility of extruded soya protein products was investigated. The soya protein products (low moisture extruded soya product, medium moisture extruded soya product, high moisture extruded soya product, soya meal and soya kernel) were fermented with Bacillus natto from small and large brands of soya bean cultivar. The protein content (%) ranged from 38.20 to 62.98 with the highest content in the high moisture extruded protein product fermented with Bacillus natto from large brand of soya bean cultivar. Contents of carbohydrates ranged from 14.77 to 29.08 while those of crude fibre, fat and ash were generally low. Fermentation improved protein digestibility in the raw soya meal and kernel than in the unfermented extruded and extruded fermented products. Extrusion reduced the nitrogen solubility index of the extruded samples. The contents of amino acids except arginine increased in all the samples after fermentation. Trypsin inhibitor activity decreased from 27.33 TIU/g in the unfermented soya sample to between 1.58 and 18.5 TIU/g after fermentation, whereas there was a decrease in phytic acid content only in the fermented soya meal and low moisture extruded soya sample.