[abstrak] OPTIMASI PENGGUNAAN ASAM AMINO SEBAGAI PREKUSOR PADA PRODUKSI KOMPONEN FLAVOR KAMIR Hansenula anomala (OPTIMIZATION OF AMINO ACID USED AS PRECURSOR IN FLAVOR PRODUCTION BY THE YEAST Hansenula anomala)

By: Rahayu WP, Susilo P, Jenie BSL, Wijaya CH, Apriyantono A

Department of Food Science and Technology, Bogor Agricultural University

The aims of this study were to determine the best amino acid which function as flavor precursor; the concentrations of the amino acid and fermentation time to give the optimum result. As compared to isoleucine and valine, leucine gave the best result at shown by the highest flavor (banana and frambozen-aroma) produced by Hansenula anomala in coconut–water medium. This amino acid also produced the highest amount of ester. In the medium containing leucin, optimization of leucine concentrations and fermentation showed that within 6 days of fermentation, leucine at 1.0% gave the best result. Analysis using GC-MS showed that among all volatiles produced within 6 days of fermentation in the presence of leucine, certain volatile compounds were directly related to banana-like flavor. These volatile compounds were isoamyl acetate, pentyl acetate, isoamyl alcohol and pentyl alcohol. Together with isobutyl alcohol, acetic acid, 2-methylpropanoic acid and 3-methylbutanoic acid, these volatiles can also form a raspberry–like flavor.

Keywords: flavor, amino acid, fermentation, Hansenula anomala

Dimuat di Buletin Teknologi dan Industri Pangan, Volume 9 No. 2, 1998, ISSN 0216-2318

 

Leave a Reply

Your email address will not be published. Required fields are marked *