Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri

Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi

doi:10.21107/agrointek.v19i1.21756

Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri

Jefri Pandu Hidayat, Siti Munfarida, Asful Hariyadi

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.

Keywords

additive; Durian seed; bioreaction; kinetic modelling; L. plantarum;

Full Text:

PDF (Bahasa Indonesia)

References

Anasiru, M. A., L. Ntau, M. F. Sumual, J. Assa, and R. Labatjo. 2019. The effect of fermentation period on physicochemical properties of lactobacillus casei fermented sweet corn meal (Zea may saccharate sturt). Food Research 3(1):64–69.

Aryanti, N., F. Maharani, D. H. Wardhani, K. Haryani, and F. Maharani. 2017. Kinetic study of solid fermentation of amorphophallus oncophyllus flour using aspergillus niger and its prebiotic potential. Capathian Journal of Food Science and Technology 9(2):43–56.

Baraheng, S., and T. Karrila. 2019. Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. Food Bioscience 30.

Blok, A. E., D. P. Bolhuis, L. N. Arnaudov, K. P. Velikov, and M. Stieger. 2023. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food Hydrocolloids 136.

BPS. 2022. Fruit Crop Production in Indonesia 2021.

BSN. 2018. SNI 3751:2018 Tepung Terigu:1–39.

FAO. 1995. General standard for food additives.

FAO. 1997. Manual of food quality control. Food and Agriculture Organization of the United Nations.

Fonseca, L. M., J. R. Gonçalves, S. L. M. El Halal, V. Z. Pinto, A. R. G. Dias, A. C. Jacques, and E. da R. Zavareze. 2015. Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films. LWT 60(2):714–720.

Hashemi, S. M. B., A. Mousavi Khaneghah, F. J. Barba, Z. Nemati, S. Sohrabi Shokofti, and F. Alizadeh. 2017. Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities. Journal of Functional Foods 38:409–414.

Hidayat, J. P., A. Hariyadi, and F. Chosta. 2022a. Bentonite and RHA Adsorption Performance Against Characteristics Waste-Cooking Oil. J. Sains dan Teknologi Pangan 7(6):5600–5614.

Hidayat, J. P., F. Robiandi, M. Arisalwadi, and A. Hariyadi. 2022b. Opportunity of durian seed flour as an alternative to commercial wheat flour. Journal of Agritechnology and Food Processing 2(2):54–67.

Hidayat, J. P., H. A. Romadhona, N. Sholihah, and S. Munfarida. 2023. Aloe vera gel-based edible coating characterization by onion powder fortification method as an antimicrobial. Agrointek 17(3):493–501.

Huisken Mejouyo, P. W., E. M. Tiaya, N. R. Sikame Tagne, S. T. Tiwa, and E. Njeugna. 2022. Experimental study of water-sorption and desorption of several varieties of oil palm mesocarp fibers. Results in Materials 14.

Jia, J., L. Tian, Q. Song, X. Liu, J. Rubert, M. Li, and X. Duan. 2023. Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk. Food Chemistry 415.

Klein, B., N. L. Vanier, K. Moomand, V. Z. Pinto, R. Colussi, E. Da Rosa Zavareze, and A. R. G. Dias. 2014. Ozone oxidation of cassava starch in aqueous solution at different pH. Food Chemistry 155:167–173.

Kumoro, A. C., and J. P. Hidayat. 2018a. Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio Zibethinus Murr.) seed chips using Lactobacillus plantarum. Potravinarstvo Slovak Journal of Food Sciences 12(1):607–614.

Kumoro, A. C., D. R. Lukiwati, D. Praseptiangga, M. Djaeni, R. Ratnawati, J. P. Hidayat, and F. D. Utari. 2019. Effect of drying and milling modes on the quality of white rice of an Indonesian long grain rice cultivar. Acta Scientiarum Polonorum, Technologia Alimentaria 18(2):195–203.

Kumoro, A. C., S. Mariana, T. H. Maurice, and J. P. Hidayat. 2022. Pectin Derived from Hydrolysis of Ripe Kepok Kuning Banana Peel Powder Employing Crude Pectinases Produced by Aspergillus niger. Sains Malaysiana 51(7):2047–2059.

Kumoro, A. C., S. Mariana, T. H. Maurice, J. P. Hidayat, R. Ratnawati, and D. S. Retnowati. 2020. Extraction of pectin from banana (Musa acuminata x balbisiana) peel waste flour using crude enzymes secreted by Aspergillus niger. Pages 1–7 IOP Conference Series: Materials Science and Engineering. IOP Publishing Ltd.

Kumoro, A., and J. Hidayat. 2018b. Effect of soaking time in sodium metabisulfite solution on the physicochemical and functional properties of durian seed flour. Pages 1–5 MATEC Web of Conferences. EDP Sciences.

Latimer, G. W. J. 2016. Official Methods of Analysis of AOAC International. AOAC International.

Liu, X. L., C. F. Zhu, H. C. Liu, and J. M. Zhu. 2022. Quantitative analysis of degree of substitution/molar substitution of etherified polysaccharide derivatives. Designed Monomers and Polymers 25(1):75–88.

Luz, C., V. D’Opazo, J. M. Quiles, R. Romano, J. Mañes, and G. Meca. 2020. Biopreservation of tomatoes using fermented media by lactic acid bacteria. LWT 130.

Ma, Z. Y., E. Ungerfeld, Z. Ouyang, X. L. Zhou, X. F. Han, Y. Q. Zeng, and Z. L. Tan. 2022. Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover. Fermentation 8(1).

Mitchell, D. A., M. H. Sugai-Guérios, and N. Krieger. 2019. Solid-State Fermentation. Page Reference Module in Chemistry, Molecular Sciences and Chemical Engineering. Elsevier.

Munfarida, S., and J. P. Hidayat. 2023. Karakterisasi Pati Canna Edulis Kerr. Termodifikasi dan Uji Produk pada Pembuatan Roti Tawar. Jurnal Keteknikan Pertanian 11(1):16–28.

Nagarjun, P. A. 2015. Parametric optimization of lactic acid production and its scale up using free and immobilized cells of Lactobacillus amylovorus NRRL B- 4542. International Journal of Pure & Applied Bioscience 3(5):159–168.

Natarajan, M., S. P. Suresh Babu, M. Balasubramanian, R. Ramachandran, and J. Jesteena. 2022. Bioactive exopolysaccharide from endophytic Bacillus thuringiensis SMJR inhibits food borne pathogens and enhances the shelf life of foods. Bioactive Carbohydrates and Dietary Fibre 27.

Pachekrepapol, U., Y. Kokhuenkhan, and J. Ongsawat. 2021. Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties. International Journal of Gastronomy and Food Science 25.

Posoongnoen, S., R. Ubonbal, S. Thammasirirak, J. Daduang, H. Minami, K. Yamamoto, and S. Daduang. 2015. α-amylase from mon thong durian (Durio zibethinus murr. cv. mon thong)-nucleotide sequence analysis, cloning and expression. Plant Biotechnology 32(1):1–10.

Purwitasari, L., M. P. Wulanjati, Y. Pranoto, and L. D. Witasari. 2023. Characterization of porous starch from edible canna (Canna edulis Kerr.) produced by enzymatic hydrolysis using thermostable α-amylase. Food Chemistry Advances 2.

Rahma, I. N., R. H. Pratama, Alfiyanti, D. R. Alwi, W. I. S. T. Astuti, and D. H. Wardhani. 2017. Swelling power and solubility of modified breadfruit flour using Lactobacillus plantarum. Page Journal of Physics: Conference Series. Institute of Physics Publishing.

Retnowati, D. S., A. C. Kumoro, and R. Ratnawati. 2018. Physical, thermal and functional properties of flour derived from Ubi Gembili (Dioscorea Esculenta L.) tubers grown in Indonesia. Potravinarstvo Slovak Journal of Food Sciences 12(1):539–545.

Segura-Campos, M. R., S. M. López-Sánchez, A. Castellanos-Ruelas, D. Betancur-Ancona, and L. Chel-Guerrero. 2015. Physicochemical and Functional Characterization of Mucuna Depigmented Starch for Potential Industrial Applications. International Journal of Organic Chemistry 05(01):1–10.

Shi, Z., Z. Xu, J. Hu, W. Wei, X. Zeng, W. W. Zhao, and P. Lin. 2022. Ascorbic acid-mediated organic photoelectrochemical transistor sensing strategy for highly sensitive detection of heart-type fatty acid binding protein. Biosensors and Bioelectronics 201.

Shiraga, K., Y. Ogawa, and N. Kondo. 2016. Hydrogen Bond Network of Water around Protein Investigated with Terahertz and Infrared Spectroscopy. Biophysical Journal 111(12):2629–2641.

Sieuwerts, S., P. A. Bron, and E. J. Smid. 2018. Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation. LWT 90:201–206.

da Silva Sabo, S., N. Pérez-Rodríguez, J. M. Domínguez, and R. P. de Souza Oliveira. 2017. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International 99:762–769.

Soumya, M. P., K. Sasikumar, A. Pandey, and K. M. Nampoothiri. 2019. Cassava starch hydrolysate as sustainable carbon source for exopolysaccharide production by Lactobacillus plantarum. Bioresource Technology Reports 6:85–88.

Sun, L., X. Sun, Y. Du, Y. Fang, W. Yang, Q. Hu, and F. Pei. 2022. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food Chemistry 369.

Suzihaque, M. U. H., N. A. M. Zaki, H. Alwi, U. K. Ibrahim, S. F. Abd Karim, and N. K. Anuar. 2022. Jackfruit seed as an alternative replacement for starch flour. Materials Today: Proceedings 63:S451–S455.

Taleghani, H. G., G. D. Najafpour, and A. A. Ghoreyshi. 2016. A study on the effect of parameters on lactic acid production from whey. Polish Journal of Chemical Technology 18(1):58–63.

Tran, P. L., D. H. D. Nguyen, V. H. Do, Y. L. Kim, S. Park, S. H. Yoo, S. Lee, and Y. R. Kim. 2015. Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch. LWT - Food Science and Technology 62(2):1091–1098.

Tripathi, A. D., S. K. Srivastava, P. Singh, R. P. Singh, S. P. Singh, A. Jha, and P. Yadav. 2015. Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF. Applied Food Biotechnology 2(2):47–56.

Wardhani, D. H., H. Cahyono, H. N. Ulya, A. C. Kumoro, K. Anam, and J. A. Vázquez. 2022. Spray-dryer feed preparation: Enzymatic degradation of glucomannan for iron nanoencapsulation. AIMS Agriculture and Food 7(3):683–703.

Wardhani, D. H., A. C. Kumoro, A. Hakiim, N. Aryanti, and H. Cahyono. 2019. Kinetic modeling studies of enzymatic purification of glucomannan. Chemistry and Chemical Technology 13(3):384–390.

Wei, C., Y. Ge, S. Zhao, D. Liu, J. Jiliu, Y. Wu, X. Hu, M. Wei, Y. Wang, W. Wang, L. Wang, and L. K. Cao. 2022. Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch. Frontiers in Nutrition 9.

Widayat, H. Satriadi, B. Cahyono, D. Girsang, N. Prabandari, and A. S. Dita. 2020. The characterization of physicochemical, microbiological and sensorial red ginger yogurt during fermentation. Food Research 4(5):1753–1757.

Yaqin, N., A. N. Al-Baarri, A. M. Legowo, Widayat, and M. A. Budihardjo. 2019. Physical characteristics of modified cassava flour wastewater at room temperature. Page IOP Conference Series: Earth and Environmental Science. Institute of Physics Publishing.

Yaruro Cáceres, N. C., H. Suarez Mahecha, A. de Francisco, S. M. Vásquez Mejia, and C. Diaz Moreno. 2021. Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes. International Journal of Gastronomy and Food Science 25.

Zhou, W., J. Yang, Y. Hong, G. Liu, J. Zheng, Z. Gu, and P. Zhang. 2015. Impact of amylose content on starch physicochemical properties in transgenic sweet potato. Carbohydrate Polymers 122:417–427.

Zuhri, M. A. A., Setyohadi, and Ridwansyah. 2015. Chemical and functional characteristics of modified flour from durian seeds. J. Rekayasa Pangan dan Pert. 3(2):217–222.