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Quality of Coconut Water Soy Sauce in the Presence of Powder Tempeh as an Additive

Rosmini Rosmini1**, Zul Arham1*, La Ode Anhusadar2, Nurjannah3, La Ode Asmin1

Department of Mathematics and Natural Sciences, Faculty of Tarbiyah, Institut Agama Islam Negeri (IAIN) Kendari, 93116, Southeast Sulawesi, Indonesia1 Department of Early Childhood Education Faculty of Tarbiyah, Institut Agama Islam Negeri (IAIN) Kendari, 93116, Southeast Sulawesi, Indonesia2 Department of Economic, Faculty of Economic and Busines, Institut Agama Islam Negeri (IAIN) Kendari, 93116, Southeast Sulawesi, Indonesia3

Corresponding author: 1*, 1**

ABSTRACT— The use of powder tempeh in making coconut water soy sauce (CWSS) is an effort in increasing CWSS levels. The results of this study indicate that soaking the powder tempeh in coconut water affects the levels of dissolved protein. In addition, the presence of dissolved protein in the substrate is also affected by the tempeh time. The highest level of dissolved protein was produced from fermented tempeh for 4 days with a protein content (%) of 7.70. The use of powder tempeh also causes low CWSS water content, and increases the taste and aroma of CWSS.

KEYWORDS: Coconut water, CWSS, dissolved protein, fermentation, powder tempeh.

1. INTRODUCTION Indonesia is a country with the second largest coconut plantation in the world with an area of around 31.2% [1]. Indonesian coconut production averages around 15.5 billion seeds/year [2]. Various types of utilization of coconut have been reported such as cooking oil, activated charcoal, cocochemical, cocofibre, and virgin (VCO) [3–5]. The utilization has implications for the abundance of coconut water (coconut liquid endosperm) in the environment, where each coconut seed will produce about 150 - 300 mL of water which can slowly pollute the environment [6]. Some pollution of coconut water has been reported such as causing acetic acid pollution, death of aquatic biota, and reducing soil fertility [7–9]. Various efforts have been made to utilize the abundance of coconut water such as in making [10], bioethanol [11– 13] and soy sauce [14,15]. In making soy sauce, coconut water has the potential to be used as the main ingredient [16]. This is due to the abundance of , the nutrient content, the lack of utilization of coconut water, and as an effort to overcome the pollution caused [17,18]. Compared to other types of soy sauce, coconut water sauce has several advantages, among others, in the production does not require a fermentation process, cheap raw materials, and has a distinctive flavor [19,20]. However, based on the results of previous studies, it was reported that to improve the quality standards of coconut water soy sauce, both increasing protein levels, taste, flavor, and color needed the addition of other ingredients such as soybeans, corn, or tempeh [21]. It is utilized for increasing and protein contents to high taste of food [22, 23]. The unique material for sensing taste test using powder tempeh due to high levels content such as protein, , and lipid [24]. It is produced from soybeans fermentation to form vegetable protein for human fertility [25]. Tempeh has many advantages for reducing the risk of breast cancer, safety for children food, overcome hypothyroidism, and safety heart [26, 27]. In this study, improvement of the CWSS quality was carried out by adding powder tempeh. We specifically study the addition of these additives to their effect on the CWSS quality. As an authentic Indonesian food ingredient, tempeh has a lower price than soybeans, so that it has the potential to be used as an alternative additive. Utilization is strongly supported by the nutritional value contained in tempeh.

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2. Methodology

2.1 Preparation of Coconut Water and Powder Tempeh Making of CWSS through the addition of tempeh begins with coconut water preparation. Coconut water used comes from hybrid types of coconut with a fruit age ranging from 8-12 months. The obtained coconut water is then filtered and stored in a sterilized container. whereas of the powder tempeh preparation begins with heating the fermented tempeh for 2 days, 3 days, 4 days and 5 days at 100oC for 24 hours. Subsequently the tempeh was mashed and filtered using a sieve with a pore size of ± 3 mm.

2.2 Effect of using powder tempeh The effect of the use of the tested powder tempeh included the fermented time of tempeh and the soaking time to dissolved protein contents, the effect of powder tempeh on the water content, taste and odor of CWSS.

2.2.1 Effect of immersion time A number of powder tempeh is soaked in coconut water in a ratio of 1: 2 (w/v). The mixture is stored at room temperature for 15 days. The coconut water filtrate is then separated from the powder tempeh residue using a ± 0.1 mm filter. For the purposes of the dissolved protein levels analysis, as much as 1.0 mL of filtrate is put into a 50 mL measuring flask and a phosphate buffer of pH 8 is added to the limit mark. Then the filtrate was extracted 1.0 mL, then a 3 mL reagent biuret was added, be vortexed, and incubated at room temperature for 30 minutes. Then the absorbance was measured at the maximum wavelength (λmax) of 540 nm using a UV- Vis spectrophotometer.

2.2.2 Effect of powder tempeh on water content and quality of CWSS Determination of CWSS water content was carried out using AOAC 925.10-1995 gravimetric method. While the quality of CWSS is determined through sensory testing of 30 panelists. Panelist ratings include aroma and taste.

3. Result and Discussion

3.1 Dissolved protein content Figure 1 shows the dissolved protein content of fermented tempeh. The content of dissolved protein increases until the fourth day and decreases significantly on the fifth day. During the fermentation process will produce enzymes that will slowly denaturate (Chancharoonpong et al., 2012). The optimum level of dissolved protein obtained in this experiment was 7.7%.

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Figure 1. Levels of dissolved protein from fermented tempeh.

The same thing was also shown in the process of soaking the powdered tempeh in coconut water (Figure 2a). Based on these image, long immersion will cause a decrease in dissolved protein content. Where the decrease indicates that soaking will cause damage to the structure of the protein so that it can damage the quality of soy sauce (Hoang et al., 2018). In addition, based on Figure 2b it can be seen that the immersion process causes the coconut water filtrate to become more acidic. This condition is reported to affect the formation of taste and odor from soy sauce (Kim et al., 2011).

Figure 2. (a) Effect of soaking time on dissolved protein levels; (b) Relationship of soaking time to the pH of the substrate solution.

Damage of the protein structure from the powdered tempeh is reinforced by the loss of specific IR uptake in the fingerprint area of 740 cm-1 (figure 3b). In addition, another parameter that reinforces this is the occurrence of a shift in the wave number accompanied by a decrease in the absorption intensity of the protein group. Protein-specific IR uptake before immersion (figure 3a) was observed at wave numbers 3292.49 cm-1, 1653.00 cm-1, 1537.27 cm-1, and 1311.59 cm-1. These specific wave numbers are specific for the NH stretching, CO stretching, NH bending, and CN stretching groups of proteins.

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Figure 3. IR spectra of powder tempeh: (a) before soaking; (b) after immersion.

The value of shift and intensity of specific uptake of powder tempeh protein both before and after immersion are shown in table 1.1.

Table 1.1. The value of shift and specific uptake intensity of powder tempeh protein. Before immersion After immersion Wavenumbers Intensity Wavenumbers Intensity (cm-1) (%T) (cm-1) (%T) 3292.49 53.72 3444.87 9.72 1653.00 49.33 1635.64 25.31 1537.27 69.31 1535.34 68.71 1311.59 96.65 1309.67 90.04

3.2 Effect of powder tempeh on water content Water content is another important parameter in explaining the quality of soy sauce. High water content causes soy sauce quality to be low and accelerates the growth of microorganisms such as mycotoxin- producing fungi (poisons) which are very dangerous for human health. Figure 4 shows that the water content of soy sauce is 12.62% - 29.12%. The water content meets the standards set by the Indonesian National Standard (SNI) number 3543.1: 2013, where the soy sauce water content according to SNI is a maximum of 65%. Decreased water content of CWSS can be caused by the particle size of the finely ground powder.

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Figure 4. Histogram of water content of CWSS.

3.3 Effect of powdered tempeh on taste and odor Figure 5 shows the various panelists' assessment of the aroma and taste of CWSS with the addition of fermented powder tempeh. The highest level of preference is given to CWSS with the addition of fermented powder tempeh 4 days. The results of the assessment show that CWSS has a taste that is quite liked by the panelists, and an odor that the panelists like.

Figure 5. The results of the panelist's assessment of the taste and odor of CWSS.

4. Conclusion The use of powder tempeh as an addictive material in the manufacture of CWSS is a new innovation in the field of soy sauce processing. Increased protein levels are strongly influenced by fermentation time and immersion. Where the best fermentation occurs on the 4th day with a protein content of 7.70%. Addition of powder tempeh to coconut water produces a taste and aroma of CWSS which is favored by panelists.

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5. Acknowledgments The researcher would like to thank The LPPM – IAIN Kendari for the financial support.

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