Proses Fraksinasi dalam Pembuatan Perisa Serupa Daging dari Autolisat Kacang Hijau {Phaseolus radiatus L) Terfermentasi oleh Rhizopus oligosporus (Fractionation Process in Preparation ofMeat-like Flavorfrom Autolysis ofMung Bean (Phaseolus radiatus L) Fermented by Rhizopus oligosporus)

Reaksi panas (thermalprocess) dalam fraksinasi kacang hijau (Phaseolus. radiatus L) terfermentasi oleh Rhizopus oligosporus menggunakan formula campuran L-Cysteine, Thiamine-HCI dan Xylosa merupakan upaya untuk memperoleh formula Aroma Serupa Daging (ASD/meatlike flavor) sebagai perisa dasar berbasis pangan fermentasi. Fraksinasi dilakukan pada 0, 1, 2 dan 3 jam, suhu 100°C, pH 5 dengan volume 5000 mL. Hasil penelitian menunjukkan bahwa semakin lama waktu proses akan meningkatkan kandungan padatan kering, protein terlarut, garam dan intensitas aroma serupa daging namun menurunkan gula pereduksi, N-Amino, total protein. Waktu maksimal proses adalah 3 jam dengan menghasilkan suspensi coklat kental beraroma serupa daging tajam dengan komposisi protein terlarut 25 mg/mL, total padatan kering 25,88 persen, total protein 15,81 persen, N-Amino 5,49 mg/mL, garam 3,42 persen dan gula pereduksi 32,5 mg/mL dengan senyawa perisa daging dominan sebagai senyawa sulfur yaitu Clomethiazole (C6H8CINS) sebesar 2,32 persen, 4-Methyl-5-hydroxyethylthiazole (C9H9NOS) sebesar 22,89 persen (Area/0,2|jg autolisatj dan senyawa dominan sebagai ester sebagai brimethyltridecanoate (CgH^NOg) sebesar 8,74 persen dan Tetrachloropropanoate (C16H30O2) sebesar 8,4 persen (Area/0,2|jg autolisat).  Thermal process on fractionation of fermented mung beans (Phaseolus radiatus L) by Rhizopus oligoporus using formulas of L-Cysteine, Thiamine-HCI and Xylose as Meat Analogue Formula is an important effort to get meat-like flavor as base fermented food. Fractionation process is performed at the  volume of 5,000 mL, pH of 5 and temperature of 100°C for 0, 1, 2 and 3 hours. The result shows that long process time will increase concentrations of total solids, dissolved protein and salt, flavor intensity, but reduce the concentrations of reducing sugar, N-Amino and total protein. Maximum process time is  3 hours giving brown congeal suspension, strong meaty flavor with composition : soluble protein of 25 mg/mL, total solid of 25.88 percents, total protein of 15.81 percents, N-Amino of 5.49 mg/mL, salt of 3.42 percents, reducing sugar of 32.5 mg/mL and dominant compound of meat-like flavor as sulfur compound  as (i) Clomethiazole (C6H8CINS of 2.32 percents, 4-Methyl-5- hydroxyethylthiazole (C9H9NOS) of 22.89 percent (Area/0.2pg autolisat) and (iii) 2-(5-Methyl-1,3-thiazol-4-yl) ethyl acetate (C8H11N02S) 1.55  percents (Area/0.2pg autolisat) and dominant compound ester as Trimethyltridecanoate (C5H11N02) of 8.74 percents and Tetrachloropropanoate (C16H30O2) of 8.4 percents (Area/0,2pg autolisat).