AKSELERASI PRODUKSI MOROMI MENGGUNAKAN INOKULUM Pediococcus halophilus FNCC 0033 DAN Zygosaccharomyces rouxii FNCC 3008

The increasing of consumer demand has forced the small scale soy sauce factories to expand the quality and quantity of their production. However, they have a major problem on the duration of spontaneous fermentation for the production of moromi which take at least 2 months time. Therefore, an effort to shorten the fermentation time is proposed in this study by the applications of controlled fermentation using protease producing microbes. This study was aimed to compare the spontaneous and controlled fermentation of moromi using a single P. halophilus FNCC 0033 as well as a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 as the inoculum for extended fermentation process of soybean in salt solution at pH 8.0. The quality parameter of moromi observed were pH, dissolved protein, total nitrogen, microbial count, and sensory evaluation by expert panelist. The result showed that controlled fermentation of moromi using both single P. halophilus FNCC 0033 or a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 could shorten the duration of moromi fermentation time, from usually 8 weeks becomes 2 weeks only. The highest dissolve proteins content was detected in the moromi prepared by a single P. halophilus FNCC 0033 rather than its combination with Z. rouxii FNCC 3008. Moreover, result of sensory evaluation showed that P. halophilus FNCC 0033 fermented moromi exhibit more acidic flavor, indicating the ability of this lactic acid producing bacteria in producing both protease and lactic acids during the fermentation activity. Keywords: moromi, Pediococcus halophilus, soy sauce, Zygosaccharomyces rouxii

Evaluation of Invertase and Amylase Activities of Latic Acid Bacteria Isolated from ‘Pupuru’ (An Indigenous African Fermented Cassava Staple Food)

Lactic acid bacteria produce lactic acid as the major end product during sugar fermentation. This study was carried out to isolate lactic acid bacteria (LAB) from pupuru; a staple cassava food. The result of the bacterial count indicated that the count ranges from 3.1 × 104 CFU/g to 8.7 × 104 CFU/g. Base on the Gram reaction, microscopic morphology and biochemical characteristics, the isolated LAB were identified as Pediococcus halophilus, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermentum. Analysis of the percentage of occurrence of the lactic acid bacteria indicated that Lactobacillus casei (50.0%) was the most dominant LAB, P. halophilus, Lactobacillus brevis, L. fermentum were least occurring (16.7%). The amylase enzyme index showed that P. halophilus had no enzyme index while L. casei and L. fermentum had enzyme index of 4.00 mm while L. brevis had an enzyme index of 3.00 mm. Of the LAB isolated, only L. casei (0.064 µg/mL) had invertase activity. L. fermentum (0.099 µg/mL) and L. casei (0.08 µg/mL) showed considerable effect in the production of amylase. The result of this study indicated that Lactobacillus brevis, L. casei, and L. fermentum will be a viable addition in the amylase production industries while L. casei could be investigated further for enhancement in enzyme production.

KUALITAS TERASI UDANG DENGAN SUPLEMENTASI PEDIOCOCCUS HALOPHILUS (FNCC-0033

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0 x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value total microbe and total lactid asid bacteria show that had been formed at 21th days fermentation.The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.