Pengaruh Fermentasi terhadap Kandungan Protein dan Asam Amino pada Tepung Gaplek yang Difortifikasi Tepung Kedelai (Glycine Max (L))

摘要

Enhancement of proteins and enrichment of amino acids of dried cassava flour can be carried out by fermentation of dried cassava and soy-flour mixture. The purposes of this study were to compare soluble protein\u27s content and to identify amino acids in fortified dried-cassava flour. The methods involved were making fortified dried-cassava flour with ratio of 25 g (soy-flour) and 5 g (yeasts) of 100 grams dried-cassava and fermentation of the mixture for 40 h, measuring soluble protein\u27s content by biuret assay and identifying amino acids using Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). Research design used Randomized Completely Block Design (RCBD). Treatments applied were unfortified dried cassava flour at 0 hour (G0); 20 hour (G20); 40 hour (G40) and fortified dried cassava flour at 0 hour (GF0); 20 hour (GF20) and 40 hour (GF40). As group was analyisis time. Data of soluble protein content were analyzed using ANNOVA. The Honestly Significant Differences (HSD) test at 5% level of significance was used to compare the treatments mean. The results showed that the soluble protein\u27s content of 40 hours fermentation was higher than of 20 hours fermentation and the latter was higher than 0 hour fermentation, with values of 22.86%, 20.96%, and 18.70%, respectively. Based on TLC and HPLC identification, the amino acids in fortified dried-cassava flour, were aspartate, glumatate, serine, histidine, glicine, arginine, alanine, tyrosine, methionine, valine, isoleusine, leusine, and lysine.