EFFECT OF FERMENTATION TIME AND RATIO OF COCULTURES USING Bacillus subtilis var. natto AND Lactobacillus delbrueckii KSM 10 ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF COWPEA (Vigna unguiculata L. Walp) NATTO

SUTIKNO, NOVANI (2019) EFFECT OF FERMENTATION TIME AND RATIO OF COCULTURES USING Bacillus subtilis var. natto AND Lactobacillus delbrueckii KSM 10 ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF COWPEA (Vigna unguiculata L. Walp) NATTO. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Fermentation process can improve the flavor, texture, nutritional quality, and increase the bioactive compounds of beans. Natto is one of a traditional Japanese food products which is usually prepared by fermenting soybeans with Bacillus subtilis and has unique odor, mucus material, and viscous texture. Cowpea (Vigna unguiculata L. Walp) is a kind of legume which has known as excellent sources of protein and also rich in vitamins, minerals, and insoluble dietary fiber. But, the consumption of cowpea for daily food was limited. The industrial processing of cowpea was not being optimally improved and the beneficial effects of bioactive compounds also unexplored. The whole cowpea fermented by B.subtilis natto mixed with LAB as probiotics carrier food was not investigated. To develop the bioactive compounds such as total phenolic content and antioxidant, the optimum fermentation conditions such as fermentation times and ratio of co-cultures need to determine. The objective of this research was to know the effect of fermentation time and ratio of co-cultures on the physicochemical properties such as pH, color (L value), antioxidant activities, total phenolic content, and sensory properties of cowpea natto. The fermentation of cowpea by 4 levels of the ratio of co-cultures (100% B. subtilis natto,75% B. subtilis natto: 25% LAB, 50% B. subtilis natto: 50% LAB, 25% B. subtilis natto: 75% LAB) incubated at 37C for 4 levels of the fermentation time (24, 48, 72, and 96 hours). Based on the pH, fermentation of natto was considered as alkaline fermentation with the pH value up to 9.08 at 72 hours of fermentation. The color (L value) of cowpea natto was decreased gradually from 72 to 96 hours of fermentation due to the white-colored mucus substances has absorbed the color of cowpea. Cowpea natto with the same ratio of Bacillus subtilis var. natto and lactic acid bacteria (50% B. subtilis natto: 50% LAB) at 72 hours of fermentation has resulted the highest antioxidant activity (47.97 ± 2.49 %) and total phenolic content (95.67 ± 2.46 μg GAE/g). Commercial natto compared with cowpea natto (75% B. subtilis natto and 25% LAB) in the sensory analysis included on the same category of drawing and smell item even though had a significant different score.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Beverage Technology > Fermentation
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:44
Last Modified: 28 Nov 2019 01:44
URI: http://repository.unika.ac.id/id/eprint/20463

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