Fermentasi Sufu Rendah Garam Dengan Menggunakan Beberapa Kapang Indigenus Dan Lactobacillu S Plantarum Kik

Abstract

Sufu ls a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product, lt is made by fungatso/rd-stafe 'etqentation of tofu (called pizi) followed by aging in saturated brine solution. The aims of ihis study were'to obtain the best indigenois nold strain :tr sufu fermentation and produce a low salt sufu by apptying Lactobaciltus plantarum kik. Four indigenous mold strains were-used i.e Rhizopus :,'gosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans during pizi fernentation. The salt concentrations used rn bine fermentation vatried ,\ lhe range of 6% ' 12%. Ihe resu/ls showed that the fermentation time of pizi * rcelium and the spores colour, pizi fermented by R. o/rgosporus and R. oryzae werdee pperondduecde do naf ttehre 2m4o hldo usrsp eocf iefesr.m Beanstaetdio no,n w thhiele dtehonsseit yw oithf tMh.e 'enalis and A. elegans were formed after 36 hours at room temperature and 55-68% relative humidity (RH). Sensory evaluation of the pizi flavor :':cated that the pizi fernented by A. elegans and R. oligosporus were ranked as first and second, respectively. Sensory evaluation (Balance '':cnplete Block Rating Design) on the hedonic rating of sufu revealed that fermentation in g% brine by Lactobacitlus plantarum kik produced the -';st preferred sufu according to the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quattty for three *eeks.