KARAKTERISTIK BUBUK HIDROLISAT TEMPE OVERFERMENTED DENGAN PERSENTASE FILTRAT BUAH PEPAYA DAN LAMA FERMENTASI

Overfermented tempeh hydrolysate is a product resulting from protein breakdown into simpler compounds then has potential as a flavor enhancer. This study used a randomized block design (RBD) with two factor and three replications: papaya fruit filtrate (0%, 0.5%, 1%, 1.5%, and 2% v/w) and fermentation times of 5 and 6 days. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results showed that there was interaction between papaya fruit filtrate and fermentation duration also had a significant effect on the degree of hydrolysis. Papaya filtrate significantly affected glutamate content and soluble protein content. Fermentation duration significantly affected soluble protein content, solubility, pH, and lightness. The best treatment was 1.5% papaya filtrate with 5 days of fermentation with degree of hydrolysis of 45.95 ± 2.51%. The 1.5% papaya filtrate treatment resulted in a glutamate content of 116.57 ± 13.98 mg/g and solubility of 46.91 ± 4.45%. The 5 day fermentation treatment produced soluble protein content of 230.43 ± 8.56 mg/g, solubility of 39.01 ± 5.95%, pH of 6.47 ± 0.05, and lightness (L*) of 44.54 ± 5.16.