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 55 o C 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.

Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. Enzymatic hydrolysis of the soy protein decreased significantly in the TBA value. This process increased the soluble protein content and promoted the Maillard reaction, resulting in a more brown color. Moreover, the soy protein hydrolysate had a higher value of umami taste by organoleptic evaluation.

No abstract

A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue ('lidah'), wedge ('baji-baji') and biblical ('bibisan') (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes PENDAHULUANDunia kuliner adalah yang paling dekat dan berkepentingan dengan rasa umami. Walau secara ilmiah sumber umami baru ditemukan seabad yang lalu, namun umami sebenarnya telah diketahui jauh sebelum itu. Hanya saja, deskripsi yang digunakan berbeda-beda. Pengetahuan yang tepat dan mendalam tentang umami, sebagai elemen rasa dasar kelima, akan sangat membantu untuk memasak makanan yang lezat. Sebab, ilmu pengetahuan telah mengidentifikasikan rasa umami dapat berperan sebagai flavor enhancer dan berkontribusi terhadap savory flavor (Maga, 1998).Potensi sumber daya ikan di Indonesia begitu besar, namun pola konsumsi makanan sebagian besar masyarakatIndonesia masih bercirikan

"Bibisan" fish can be developed into a food flavor using enzymatic hydrolysis. The combination of "Biduri" protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived products like the fish sauce and fish ketchup. Proximate analysis of fish sauce and ketchup observedincluding moisture content (72-74%), protein (9-10%), fat (9.15 to 16.3%), and ash (5.81 to 9.90%). Theabsorbance average value of Maillarddegree obtained from experiment then result of inferior fish sauce ranged from 0.432 to 0.463 while the fish ketchup ranged from 0228 to 0.281. Fish sauce color is lighter (light brown) instead of fish ketchup. Viscosity of fish sauce (14.86 to 18.78 mp) were also higher than fish ketchup (10.81 -14.80 mp). The highest amino acid inof bibisan fish hydrolyzate was glutamic acid that range from 8.76% -10.17%; while the lowest AA was histidine (1.12 to 1.22%). The sensory evaluation of fish sauce and ketchup reveals that the products have a good sensory quality and overall acceptability.