The effect of inoculation of Aspergillus oryzae and Rhizopus oligosporus in molds fermentation on the characteristics of pigeon pea sauce (Cajanus cajan (L.) Millsp.)

Abstract

This study aimed at examining the effect of waru leaves (Hibiscus tiliaceus L.) as a source of molds, Apergillus oryzae, and Rhizopus oligosporus in the process of solid-state fermentation (koji making) and salinity in the process of brine fermentation to yield moromi (baceman fermentation) towards the characteristics of pigeon pea sauce. This study used a factorial randomized block design (RBD) consisting of two factors. The first factor was the inoculum treatments, which included: (1) control: the process of making koji using waru leaves (H. tiliaceus L.); (2) the process of making koji using Rhizopus oligosporus; (3) the process of making koji using Aspergillus oryzae; and (4) the process of making koji using R. oligosporus and A. oryzae. The second factor was soaking in a saline solution with concentrations of 15%, 20%, 25%, and 30% (w/v) and the fermented pigeon peas were grouped twice according to the time of processing. The results showed that the mixed inoculum treatments and 20% salt content produced the best pigeon pea sauce characteristics. The characteristics of the pigeon pea sauce were as follows: water content 80.33%, protein content 4.04%, salt content 19.41%, pH 6.2, total acid 0.22%, lactic acid bacteria 2.1 x 107 CFU/g, color (neutral-like), aroma (neutral-like), flavor (neutral-like), and overall acceptance (neutral-like). The pigeon pea sauce produced met the Indonesian National Standard and no aflatoxin B1 contamination was found in the products.

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