PRODUCTION OF MISO PASTE FROM JOB’S TEARS (Coix lacryma jobi L.) USING FUNGI CULTURE FROM TANE-KOJI AND Lactobacillus lactis

• Main Author: Vicky Almira, Risma
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43268
• Institution: Institut Teknologi Bandung

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.