The Effect of Lactic Acid Bacteria and Different Level of Carbohydrate Sources Addition on Tofu Waste Industry Fermentation

Abstract

The purpose of this research was to figure out the affinity value of soluble carbohydrates from pollard with lactic acid bacteria (LAB) and its effect on tofu waste silage. Lactic acid bacteria (LAB) isolates used as inoculum were commerce LAB isolates (B13-1) and yolk LAB isolates (K6-3). The selected of LAB isolates used in the tofu waste silage were tofu waste (TW) and pollard (P) with different proportion (70:30), (60:40), and (55:45). The result showed that the addition of soluble carbohydrates sources in the tofu waste silage did not affect lactic acid and pH value. However, LAB addition significantly increased lactic acid (P<0.05). The TW:P proportion (55:45) produced the highest lactic acid concentration with the value of 3.54%DM with pH value 3.90. Proportion of TW:P gave significant effect on dry matter (DM) and organic matter (OM) (P<0.01). Meanwhile, LAB addition presented significant difference in declining of dry matter percentage (P<0.01) but it showed non-significant effect on organic matter percentage from the tofu curd silage. It can be concluded that pollard addition with the value of 45% shows that tofu waste silage has the highest lactic acid concentration and ideal pH value.(Keywords: Lactic acid bacteria (LAB), Silage, Tofu waste) INTISARI Tujuan dari penelitian ini adalah untuk mengetahui nilai afinitas kadar karbohidrat pada polard sebagai sumber karbohidrat terhadap kinetika fermentasi bakteri asam laktat (BAL) dan pengaruhnya terhadap fermentasi limbah industri tahu. Isolat BAL yang digunakan adalah (B13-1) dan (K6-

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

“…Lactobacillus plantarum was chosen as a coagulant agent in this study since Lactobacillus plantarum spp. known to be able to metabolize 100% carbohydrates where the more carbohydrates metabolized by bacteria, the more lactic acid was be produced which is able to lower the pH and the faster the coagulation process [5]. In addition, the selection of Lactobacillus casei as another coagulant agent in this study was because L. casei was able to produce a distinctive aroma to the product so it was expected to improve the sensory quality of the tofu produced [6].…”