DOI : https://doi.org/10.18517/ijaseit.5.2.494

Amino Acids Identification of Over Fermented Tempeh, The Hydrolysate and The Seasoning Product Hydrolysed by Calotropin from Crown Flower (Calotropis gigantea)

Yuli Witono (1), Simon Bambang Widjanarko (2), Mujianto Mujianto (3), Dessy Tri Rachmawati (4)
(1) Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Indonesia
(2) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia
(3) Department of Agricultural Industrial Technology, Faculty of Engineering, Wijaya Kusuma University, Surabaya, Indonesia
(4) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia
Fulltext View | Download
How to cite (IJASEIT) :
Witono, Yuli, et al. “Amino Acids Identification of Over Fermented Tempeh, The Hydrolysate and The Seasoning Product Hydrolysed by Calotropin from Crown Flower (Calotropis Gigantea)”. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, Apr. 2015, pp. 103-6, doi:10.18517/ijaseit.5.2.494.
Citation Format :
The aims of this study was to investigate the amino acid (AAs) composition of over fermented tempeh (OFT), the hydrolysates and the seasoning product that hydrolyzed by calotropin from Calotropis gigantea. OFT was hydrolyzed by 0.15% calotropin at 55oC for 3 hours. The hydrolysates was mixed with 13.3% glucose; 13.3% salt; and 13.3% of caramelized sugar, and then boiled for 10 min to make the seasoning. AAs compositions of OFT, the hydrolysates of OFT (HOFT), and the seasoning product of OFT (SOFT) were identified by HPLC. Seventeen AAs have identified and computed. HOFT contained the highest AAs 377.71 mg/100 g, followed by OFT 136.14 mg/100 g and SOFT 60.22 mg/100 g. The highest amount of AAs in all samples was glutamic acid. These results indicate that the hydrolysis of OFT by calotropin increase the AAs compounds and can be applied as seasoning.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).