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标题：Analisis Karbohidrat, Protein, dan Lemak pada Pembuatan Kecap Lamtoro Gung ( Leucaena leucocephala ) terfermentasi Aspergillus oryzae
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作者：ANNY RAHAYU ; SURANTO ; TJAHJADI PURWOKO 等
期刊名称：Bioteknologi
印刷版ISSN：0216-6887
出版年度：2005
卷号：2
期号：1
页码：14-20
DOI：10.13057/biotek/c020103
出版社：UNS Solo
摘要：Leucaena leucocephala was one of Mimosaceae family which had highprotein content nearly the same value as in Soya beans protein content. L.leucocephala could be used as the substitution of Soya beans in productionof soy sauce. Soy sauce was one of fermentation liquid products which hadflavor and aroma as meat, and had high nutrition value. The aims of theresearch were (i) to analyze nutrition value in seeds, koji and moromiincluding carbohydrate, proteins and lipids and (ii) to know the potency ofL. leucocephala as raw material in production of soy sauce by fermentationmethod with Aspergillus oryzae as inoculums. Fermentation was one of soysauce production processes that involved two steps: (i) the solid stagefermentation and (ii) the brine fermentation. L. leucocephala was fermentedwith A. oryzae for 3-5 days to produce koji. Koji was soaked in salt solution20% (1:5 b/v) then it was fermented for 30 days to produce moromi.Nutritional values in L. leucocephala seeds, koji, and moromi was analyzed,i.e. carbohydrate (sugar reduction and starch), protein, and lipids. Moromifiltrate was added by spices to Leucaena sauce. Finally, preferable Leucaenasauce was tested including flavor, aroma, and color. Preferable data wasanalyzed by non-parametric statistic; it was Friedman Test and followedWilcoxon Ranking Method. The result showed that value of reducing sugarin L. leucocephala seeds, koji and moromi were 78.38 mg/g; 119.08 mg/g; and164.29 mg/g. Starch value of seeds, koji and moromi were 274.36 mg/g;260.92 mg/g and 179.50 mg/g. The value of dissolved protein in seeds, kojiand moromi were 107.44 mg/g; 86.1 mg/g; and 208.56 mg/g. The value oflipids on seeds, koji and moromi was 158.87 mg/g; 51.35 mg/g; and 80.86mg/g. The data of preferable test on Leucaena sauce’s taste was the same asABC sauce but the aroma of Leucaena sauce had the lowest score than theothers. More over, the four kinds of sauce were not different significantlyin color. L. leucocephala had potency as raw material in production of soysauce by fermentation method with A. oryzae as inoculum.
关键词：Leucaena leucocephala; soy sauce; Aspergillus oryzae