| Summary: | Okara is the solid non-soluble fraction obtained during tofu or soymilk
production processes. It is rich in protein is produced in large quantity annually poses
a significant disposal problem and its high moisture content cause it susceptible to
microbial spoilage. It is usually disposed of as a waste and poses an environmental
problem. Most of the nutrients in okara remain in the insoluble form, decreasing its
nutritional value. The objective of this research project was to produce protein
hydrolysate from soy okara by means of okara fermentation by Rhizopus oligosporus.
The specifics objectives are to determine the proximate composition of fresh okara and
to determine the effect of fermentation variables (percentage of inoculum and
thickness of substrate) of okara by R. oligosporus on fungal growth and amino acid
production. R. oligosporus obtained from tempe was directly used as inoculum for
okara solid state fermentation. Okara was cultivated by R. oligosporus with different
substrate thickness and percentage of inoculum for 72 hours at 25℃ in a dark room.
Sampling was done for every six hours interval for growth analysis using glucosamine
and amino acid content by using ninhydrin method. The proximate analysis for fresh
okara was determined with moisture content of 84.10%. Based on dry basis, there were
33.09% protein content, 10.66% fat content, 0.60% ash content and 55.65%
carbohydrate content of okara. Statistically, there was no significant difference of
substrate thickness (1 cm or 3 cm) with 2.5% and 5% inoculum on glucosamine and
amino acid content. The maximum glucosamine content was 0.203 mg at 2.5%
inoculum and 0.208 mg at 5% inoculum while amino acid content was 85.4 µg at 2.5%
inoculum and 94.5 µg at 5% inoculum.
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