EFFECT OF STARTER CONCENTRATION AND STIRRING FREQUENCY ON THE PHYSICOCHEMICAL CHARACTERISTICS OF COCONUT AMINOS

Karseno Karseno; Alicia Azzahra; Pepita Haryanti; Isti Handayani; Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati

Karseno Karseno Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, 53122, Central Java, Indonesia
Alicia Azzahra Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, 53122, Central Java, Indonesia
Pepita Haryanti Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, 53122, Central Java, Indonesia
Isti Handayani Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, 53122, Central Java, Indonesia
Gunawan Wijonarko Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, 53122, Central Java, Indonesia
Ike Sitoresmi Mulyo Purbowati Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, 53122, Central Java, Indonesia

Abstract

Coconut aminos is a soy sauce alternative produced from coconut sap through moromi fermentation, which is traditionally spontaneous and time-consuming. The addition of a starter can accelerate the fermentation time. Stirring during the fermentation facilitate the process by evenly distributing the substrate and microbial cells. This study aimed to investigate the effect of starter concentration and stirring frequency on the physicochemical characteristic of coconut aminos. This research employed a Randomized Complete Block Design with 12 treatment combinations (4 starter concentrations: 0%, 5%, 10%, 15%; and 3 stirring frequencies: no stirring, daily stirring, and stirring every 3 days). The results showed that starter concentration had no significant effect on any of the physicochemical parameters. In contrast, stirring frequency significantly affected reducing sugar and total sugar contents, while moisture content and dissolved protein were not significantly influenced by either factor. The highest reducing sugar and total sugar contents were observed in samples that were not stirred. Increasing stirring frequency resulted in lower reducing sugar levels, and treatments without stirring differed significantly from daily and every-three-day stirring.