Reducing Salt from Autolysate of Fermented Mung Bean (Phaseolus Radiatus l.) Using Diafiltration-nanofiltration (DF-NF) Mode for Quality Improvement of Savory Flavor Product

Diafiltration-Nanofiltration (DF-NF) mode of fermented mung beans (Phaseolus radiatus L.) autolysate by Rhizopus sp.-PL19 and Aspergillus sp.-K3 to recover L-glutamic acid as savory fraction with salt concentration relating with organoleptic aspect has been done. DF-NF mode was performed by adding pure water to autolysate feed in 0/3500, 700/3500, 1400/3500, 2100/3500, and 2800/3500 mL/mL as Number of diavolume (Nd) of 0, 0.2, 0.4, 0.6, and 0.8 at DF flow rate of 35.66 and 35.5 mL/minute at pump motor frequency of 20 Hz (∼ 7.5 L/minute), room temperature, and pressure of 20 bar for 155.3 and 197.6 minutes, respectively. The result indicated that DF-NF mode on autolysate-Rhizopus sp.-PL19 and autolysate-Aspergillus sp.-K3 was able to reduce salt at Nd of 0.2, namely 20 and 4.76%, respectively. High Nd gave high salt reduction in retentate. At the optimal Nd (0.2) was resulted compositions of retentate-Rhizopus sp.-PL19 and retentate-Aspergillus sp.-K3 with concentrations of salt of 0.106 and 0.53%, N-amino of 7 and 7 mg/mL, and L-glutamic acid as savory fraction of 0.5063 and 0.8437% (total protein), respectively, while at permeate gave flux value 70 and 51.23 L/m2.hour, and concentrations of salt 0 and 0.1325%, N-amino 3.5 and 1.4 mg/mL, and L-glutamic acid 0.6375 and 0.3188% (total protein), respectively.