By: Jenie BSL, Faridah, Rahayu WP, Apriyantono A, Widjaya CH
Department of Food Science and Technology, Bogor Agricultural University
Five species of fungi i.e. Candida utilis, Hansenula anomala, Neurospora sitophila, Penicillium sp. and Trichoderma viride were used to produce aroma compounds in four kind of media containing fruit waste products (coconut water, pineapple peel and core, orange peel, and nutmeg fruit). Sensory evaluation test and measurement of ester content of the fermentation broth revealed that H. anomala produced the best aroma. Optimization studies found that the intensity of the aroma could be improved by adjusting the sugar content in the media to 3 oBrix, adding 0.1% leucine as the nitrogen source, and 0.53% acetic acid as well as 0.77% isoamyl alcohol as the precursors. Other optimum conditions were the initial pH 5.0, agitation at 150 rpm and 6 day fermentation time. The description of the aroma compounds produced by H. anomala were raspberry, banana, ethereal, and alcoholic. The aroma compounds analyzed by gas chromatography consisted of mairly isoamyl acetate, ethyl acetate, and ethyl laurate.
Keywords: flavor, fermentation, fungi, H. anomala
Dimuat di Jurnal Ilmu dan Teknologi Pangan, Volume 1 No.2, 1996, ISSN 1410-0142