Identifikasi Senyawa Volatil dan Non-volatil Flavor Cabuk (Bungkil Wijen, Sesamum indicum Terfermentasi)
Cabuk is fermented food from sesame cakes that has savory taste and distinctive strong aroma.This is potentially developed as seasoning. However, some of people didn�t like this strong aroma. Therefore, this study was aimed to identify some non-volatile compounds like free amino acids, nucleotide...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/118635/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=58609 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Cabuk is fermented food from sesame cakes that has savory taste and
distinctive strong aroma.This is potentially developed as seasoning. However,
some of people didn�t like this strong aroma. Therefore, this study was aimed to
identify some non-volatile compounds like free amino acids, nucleotide and
volatile compounds that were affecting taste, and umami, and aroma of cabuk,
respectively.
Cabuk was made from sesame cakes, by product of roasted sesame oil
extraction. Spontaneous fermentation of sesame cake were done for 60 hours in
semi-aerob. The non-volatile compounds, including dissolved sugars, organic
acids, free amino acids and 5'-nucleotides were identified using high pressure
liquid chromatography (HPLC). While volatile compounds of cabuk were
prepared by headspace solid-phase micro extraction (HS-SPME) method and were
identified by aroma extract dilution analysis (AEDA) method using gas
chromatography-mass spectrofotometry olfactometry (GC-MSO).
The results showed that non-volatile compounds which potential to
flavor of cabuk were malic acid, succinic and propionic acid providing sour
sensation and free amino acids histidine, alanine, methionine, valine, phenyl
alanine which was affecting the taste of sweet/ bitter/ sulfur. Aspartate, glutamate
and some of nucleotides were GMP and AMP, provide savory or umami taste
sensations. Intensity of umami taste was calculated by equivalent umami
concentration (EUC). EUC values of cabuk reach 36.92 g/100g MSG or equal to
0.3692 MSG. Dimethyl trisulfide and 3-methyl-butanoic acid were the main
volatile compounds involved in aroma of cabuk. Based on these results, it can be
concluded that cabuk was potentially developed as a seasoning. |
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