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Development of natural flavor enhancer using shio koji fermentation from menir rice (Oryza sativa L.)

2018; American Institute of Physics; Volume: 2033; Linguagem: Inglês

10.1063/1.5064343

1935-0465

Kam Natania, Fiona Milkha,

GABA and Rice Research

Fermentation using Aspergillus oryzae known as shio koji fermentation, produce many amino acid derivates which contribute to a distinct umami flavor used as natural flavor enhancer. In this research, menir rice (Oryza sativa L.), a byproduct of paddy sorting, is utilize as a substrate for shio koji fermentation. The produced shio koji was then undergone a lactic acid fermentation to further deepen the umami taste. Menir rice shio koji powder was made by adding 3 levels of salt (10%, 15%, and 20%) during 5 levels of fermentation day (0, 4, 7, 10, and 14 days). Each treatment was then analyzed for total Kjeldahl nitrogen, degree of hydrolysis, total amino nitrogen content and soluble protein concentration and amino acid content. The result showed that the highest degree of hydrolysis was found in menir rice shio koji with 7 days fermentation and 10% addition of salt concentration. The chosen treatment undergone 23.76% hydrolysis and produce up to 14783.69 ppm of L-glutamic acid which highly contributed to the umami taste in the sensory evaluation, which made the fermented product produce comparable flavor profile with existing commercial flavor enhancer.