Processing soy sauce from golden apple snail (Pomacea canaliculata) by koji fermentation and addition of pineapple extract (Ananas comosus)

Abstract

Abstract. Badriah EL, Suranto, Purwoko T. 2008. Processing soy sauce from golden apple snail (Pomacea canaliculata) by koji fermentation and addition of pineapple extract (Ananas comosus). Biofarmasi 6: 1-7. Pomacea canaliculata had high protein content. Pomacea canaliculata could be used as a raw material in soy sauce production. Soy sauce is a liquid product made by fermentation or enzymatic. Enzymes in soy sauce production can shorten the moromi fermentation process and increase nutritional improvement. Bromelain was one of the enzymes used in the production of soy sauce. This enzyme can be found in pineapple. The research aims to determine the nutritional value of Pomacea soy sauce, including carbohydrates, proteins, and lipids contents. Also, to determine the optimal pineapple extract rate in the production of Pomacea soy sauce by koji fermentation. The research was conducted through two phases: koji fermentation and continued hydrolysis using the pineapple extract concentration variation [3:1, 3:2, and 3:3 (koji: pineapple extract)]. Pomacea canaliculata was fermented with Aspergillus oryzae for 7 days until producing koji. Koji was soaked in a salt solution of 20% (1:4, b/v) and added pineapple extract with concentration variation of (3:1, 3:2, and 3:3) for 3 days until it produced moromi. Moromi filtrate with extract pineapple variation (3:1, 3:2, and 3:3) was then analyzed for the value of carbohydrates (sugar and starch), protein, and lipids. Moromi filtrate was added by the spices and would produce Pomacea sauce. Finally, Pomacea sauce was tested, including the flavor, aroma, and color. The preferable test was analyzed by a non-parametric statistic with Friedman Test and followed with Wilcoxon Ranking Method. The research results showed that the value of sugar reduction on Pomace canaliculata sauce with pineapple extract variation of 3:1, 3:2, and 3:3 were 94.0849 mg/g, 132.5846 mg/g, and 172.7485 mg/g, respectively. The starch value of Pomacea sauce with pineapple extract variation of 3:1, 3:2, and 3:3 were 35.8643 mg/g, 48.7123 mg/g, and 52.5068 mg/g, respectively. The value of protein content dissolved in Pomacea sauce with pineapple extract variation of 3:1, 3:2, and 3:3 was 1230.196 mg/g, 1365.891 mg/g, and 1475.016 mg/g, respectively. The value of lipids on Pomacea sauce with pineapple extract variation of 3:1, 3:2, and 3:3 were 4.1333 mg/g, 6.9333 mg/g, and 7.1333 mg/g, respectively. The data preferable test, aroma, and color on Pomacea sauce with pineapple extract variation of 3:3 was preferred over pineapple extract variation of 3:1 and 3:2. Compared with commercial sauce, Pomacea sauce was still less to be taken fancy to taste, flavor, and color.