The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)

Authors

  • Arie Febrianto Mulyadi Agroindustrial Technology Departement, Faculty of Agriculture Technology, Universtiy of Brawijaya,
  • Wignyanto MS Agroindustrial Technology Departement, Faculty of Agriculture Technology, Universtiy of Brawijaya,
  • Eka Yaniar Putri Nur Hidayah Agroindustrial Technology Departement, Faculty of Agriculture Technology, Universtiy of Brawijaya,

DOI:

https://doi.org/10.24925/turjaf.v4i2.101-106.475

Keywords:

Moromi‘s Fermentation, Soy Sauce, Saline Concentration, Koro Benguk

Abstract

The objectives of this study were to determine the saline concentration and moromi‘s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers‘ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23%) and duration of moromi‘s fermentation (2; 3; and 4 weeks). The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi‘s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked); aroma of 4.30 (rather liked); flavor of 4.55 (rather liked); and viscosity of 5.05 (liked). The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers‘ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

Author Biography

Arie Febrianto Mulyadi, Agroindustrial Technology Departement, Faculty of Agriculture Technology, Universtiy of Brawijaya,

Agroindustrial Technology Department, Faculty of Agricultural Technology

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Published

19.02.2016

How to Cite

Mulyadi, A. F., MS, W., & Hidayah, E. Y. P. N. (2016). The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi’s Fermentation). Turkish Journal of Agriculture - Food Science and Technology, 4(2), 101–106. https://doi.org/10.24925/turjaf.v4i2.101-106.475

Issue

Section

Food Technologies