Karakteristik Hidrolisat Hasil Fermentasi Karapas Udang menggunakan Starter Bakteri Asam Laktat Asal Bekasam

Abstract

Karapas udang merupakan hasil samping dari industri pengolahan udang yang berpotensi dimanfaatkan menjadi produk bernilai tambah diantaranya adalah kitin dan hidrolisat melalui proses fermentasi. Penelitian ini bertujuan menentukan pengaruh lama fermentasi yang berbeda terhadap karakteristik mikrobiologis dan kimiawi serta profil asam amino dan astaxanthin pada hidrolisat karapas udang terpilih. Bubuk karapas udang sebanyak 10 gram ditambah 6,5% (b/b) glukosa, 100 mL akuades, dan 10% (v/b) starter campuran tiga jenis isolat BAL (Lactobacillus plantarum SK(5), Lactobacillus plantarum NS(9), dan Pediococcus pentosaceus BP(20)) kemudian difermentasi. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap dengan faktor lama fermentasi (5, 10 dan 15 hari) terhadap nilai pH, total asam tertitrasi (TAT), Total bakteri asam laktat (BAL), kadar kalsium, dan protein. Perlakuan terpilih selanjutnya dianalisis asam amino dan astaxanthin. Lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total bakteri asam laktat, total asam tertitrasi, nilai pH, kadar kalsium dan kadar protein pada hidrolisat karapas udang. Fermentasi selama 15 hari adalah perlakuan terpilih karena menunjukkan nilai total asam tertitrasi tertinggi (2,77%) dan pH terendah (6,16). Astaxanthin tidak terdeteksi pada hidrolisat setelah difermentasi. Hidrolisat karapas udang terpilih memiliki asam amino yang didominasi oleh alanin (2,33 mg/g bahan).

Shrimp carapace is a by-product of the shrimp processing industry which has the potential to be used as value-added products including chitin and hydrolyzate through a fermentation process. The aim of this study was to determine the effect of different fermentation times on the microbiological and chemical characteristics, as well as the amino acid and astaxanthin profiles, in selected shrimp carapace hydrolysates. Ten grams of shrimp carapace powder plus 6,5% (w/w) glucose, 100 mL of distilled water, and a 10% (v/w) mixture of starter isolates Lactobacillus plantarum SK(5), Lactobacillus plantarum NS(9), and Pediococcus pentosaceus BP(20) were then fermented. The experimental design used was a completely randomized design with fermentation time factors (5, 10, and 15 days) on pH, total titrated acid (TTA), total lactic acid bacteria (LAB), calcium levels, and protein. The selected treatments were then analyzed for amino acids and astaxanthin. Different fermentation times had a significant effect on total lactic acid bacteria, total titrated acid, pH, calcium content, and protein content in hydrolyzed shrimp carapace. Fermentation for 15 days was the chosen treatment because it showed the highest total titrated acid value (2,77%) and the lowest pH (6,16). Astaxanthin was not detected in the hydrolysate after it was fermented. Selected shrimp carapace hydrolysate had an amino acid profile dominated by alanine (2,33 mg/g material).