Perubahan Konsentrasi Biomassa, Kadar Asam Sianida (HCN), pH dan Tampilan Sensori dari Koro Pedang Selama Proses Fermentasi 4 Hari - Felia Wahono; Setya Budi Muhammad Abduh; Nurwantoro Nurwantoro (Indonesian Food Technologists, 2016)
Penelitian ini bertujuan untuk mengetahui perubahan biomassa, kadar asam sianida, pH, tekstur objektif dan tampilan sensori koro pedang yang difermentasi dengan jumlah inokulum yang berbeda selama 4 hari. Koro pedang kering, direndam dalam air selama 2 hari kemudian dikukus selama 30 menit sebelum ditambahkan inokulum berupa ragi tempe yang telah diketahui kepadatan selnya, sebanyak 1%, 2% dan 3% (b/b). Koro kemudian dibungkus dengan plastik yang telah dilubangi sekitar 10% dari luas areanya. Koro lalu diinkubasi selama 4 hari pada suhu 27 °C. Setiap 24 jam, mutu koro pedang diamati. Biomassa ditentukan secara TPC (Total Plate Count), kadar asam sianida ditentukan secara spektrofotometri, dan tampilan sensori dilakukan secara sensori. Selama fermentasi hingga 4 hari, koro pedang dengan inokulum 1%, biomassanya semakin banyak, asam sianidanya semakin rendah, pH-nya semakin rendah, tampilannya semakin kompak dan berwarna putih. Hasil penelitian menunjukkan bahwa konsentrasi inokulum 1% menghasilkan pola fermentasi yang konsisten dan mudah dipahami sesuai teori dengan mutu pada hari ke-4 yang masih dapat diterima. Penurunan kadar asam sianida yang terjadi mengindikasikannya sebagai efek dari dihasilkannya produk metabolit primer. This study was purposed observe the changes in some paramaters i.e. biomass, concentration of cyanide acid (HCN), pH, and sensory characteristic of Canavalia ensiformis during fermentation for four days. An amount of sun-dried Canavalia ensiformis were soaked in water for 2 days and then steamed for 30 minutes prior to addition of inoculum in 1%, 2% and 3% (w/w). Samples then were wrapped in 10%-hollowed transparetnt plastic bags and incubated for 4 days at 27°C. Every 24 hours, the quality of the fermented Canavalia ensiformis were observed. Biomass concentration was determined by mean of TPC (Total Plate Count), cyanide acid was determined by mean of spectrophotometry, whereas the visual appearance was determined by sensory assessment. During fermentation, Canavalia ensiformis with 1% inoculum resulted in a lowering concentration of cyanide, lowering concentration of biomass, lowering in pH, and more compact and white visual appearance. The results indicated that 1% inoculum yielded a consistent pattern in fermentation and easily understood in accordance with some theories. It also resulted in an acceptable final product. The lowering concentration in cyanid indicated that it was influenced by the production of primary metabolites.