Adilla Mahmud, Nur
(2020)
Enzymatic Hydrolysis And Lactic Acid
Bacteria Fermentation Of Okara.
Project Report.
Pusat Pengajian Teknologi Industri.
(Submitted)
Abstract
The production of soybean products has been increasing throughout the world and
there has been a corresponding increase in the quantity of soybean curd residue or
okara being thrown out. The dumping of okara has become a problem to be solved
due to its contamination to the environment. Okara is rich in fiber, fat, protein,
vitamins and trace elements. Okara has potential for value-added processing and
utilization which simultaneously hold the promise of increased economic benefit as
well as decreased pollution potential for the environment. In this study, the optimum
condition for enzymatic hydrolysis of okara on release of sugar was studied and the
total protein content of okara after fermentation by lactic acid bacteria (LAB) was
investigated. The optimization of enzymatic hydrolysis by viscozyme was performed
using R analysis in response surface methodology (RSM) with three factors which
are enzyme concentration, pH and temperature to obtain maximum sugar content as
response. Based on the optimization result, the optimal condition for enzymatic
hydrolysis were 4.8 % (v/w), 5.5 and 27 °C of enzyme concentration, pH and
temperature respectively with the response of 1000.222 μg/mL of sugar content. The
fermentation of okara was carried out by Lactobacillus plantarum by shake flask
fermentation for 72 hours. After fermentation, the cell viabilty of the cell was
observed. The protein content obtained after fermentation was at 33.3 % which are
significantly increased before fermentation. The sugar composition after
fermentation are glucose, sucrose and fructose were obtained at 0.18 mg/mL, 0.15
mg/mL and 0.004 mg/mL respectively.
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