PRODUCTION OF MISO PASTE FROM JOBâS TEARS (Coix lacryma jobi L.) USING FUNGI CULTURE FROM TANE-KOJI AND Lactobacillus lactis
Miso is a traditional Japanese fermented food made from a mixture of soybeans, salt, and koji culture. Koji is an early culture in making miso which is made from a mixture of rice, seeds or beans, and fungi spore inoculum. Generally, the fungi used are from the genus Aspergillus sp. Besides soybe...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/43268 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Miso is a traditional Japanese fermented food made from a mixture of soybeans, salt, and koji
culture. Koji is an early culture in making miso which is made from a mixture of rice, seeds or
beans, and fungi spore inoculum. Generally, the fungi used are from the genus Aspergillus sp.
Besides soybeans, miso can be made using various types of beans and seeds. One of the seeds
that can be used as raw material for making miso is job’s tears seeds. This study aims to isolate
the fungi that play a role in fermentation of koji from tane-koji, produce and optimize job’s tears
miso paste with various salt concentration of 5%, 10% and 15% (w/w) and the addition of
Lactobacillus lactis culture, and determine changes in microbial population dynamics in the
job’s tears miso paste are most preferred during 30 days of ripening. This research method is
divided into two stages. The first stage includes the isolation of fungi that play a role in making
koji and the second stage includes the optimization of miso paste production with various salt
concentration of 5%, 10% and 15% (w/w) and the addition of L. lactis culture. The maturation
process is carried out for 30 days at 30°C. The fermentation parameters to be measured include
the pH value using a pH meter, total acid content using the titration method and protein content
using the Bradford method, calculating the amount of coliform on selective media Eosin
Methylene Blue (EMB) and hedonic testing of miso paste by panelists. The most preferred
changes in microbial dynamics in miso paste will be observed during 30 days of ripening. The
results of this study obtained one fungi isolate that has a kinship with Aspergillus oryzae.
Variation of miso paste added by L. lactis has a final pH value ranging from 3,98 to 4,50, final
acid content ranges from 0,63-1,26%, and protein content ranges from 0,696 to 0,729 mg/mL,
while miso paste variation without addition of L. lactis culture has a pH value of 4,01 to 4,73,
final acid content ranges from 0,63 to 0,72%, final protein content ranges from 0,817 to 1,189
mg/mL. The hedonic test was performed by 31 panelists and the most preferred variation of miso
paste which was added by L. lactis with a salt concentration 15% (w/w). Changes in microbial
dynamics that were observed included a decrease in the number of fungal cells until the 30th day
with an end cell abundance of less than 30 CFU, the number of bacterial cells increased until the
15th day, decreased on the 20th day and stable until the 30th day with final cell abundance of
8.5x105 CFU and lactic acid bacteria tend to be stable until the 15th day, decreasing on the 20th
day and stable until the 30th day with a final cell abundance of 2.9x105 CFU. The conclusion of
this study is fungi culture isolated from tane-koji is a single isolate that has a kinship with
Aspergillus oryzae, job’s tears miso paste is successfully produced and the most preferred variety
of job’s tears miso is miso with the addition of L. lactis culture with a variety of salt
concentration 15% (w/w) with a final pH value of 4,50, total acid content of 0,63%, and
dissolved protein content of 0,729 mg/mL.
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