Peer Review Amino Acid Characterization of Tofu Waste Fermentation using Effective Microorganism-4 and Lactobacillus plantarum Culture

The research aimed to know the amino acid characterization of tofu waste fermentation using effective microorgansism-4 (EM-4) and Lactobacillus plantarum culture with different concentrations. Research used Random Nested Design with 2 factors, factor 1 was a type of microbe (EM-4 and Lactobacillus plantarum) and factor 2 was the concentration of microbes consists of five levels (1%, 5%, 10% , 15%, and 20%, v/w). The results showed that the treatments giving very significant effect on amino acid parameter. The 20% concentration of Lactobacillus plantarum treatment producing 1612.72 mg/100 gr valine, 587.44 mg/100 gr methionine, 1694.62 mg/100 gr isoleucine, 2123.93 mg/100 gr leucine, 820.90 mg/100 gr tyrosine, 1468.8 mg/100 gr phenylalanine, 832.94 mg/100 gr histidine, 1632.66 mg/100 gr lysine, 1858.79 mg/100 gr arginine, 607.05 mg/100 gr tryptophan, 566.84 mg/100 gr glutamine, and 545.78 mg/100 gr cystine, higher than EM4. Methionine and lysine are limiting amino acid, which is crucial for animal growth