The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)
- Resource Type
- Authors
- Wignyanto Ms; Arie Febrianto Mulyadi; Eka Yaniar Putri Nur Hidayah
- Source
- Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 2, Pp 101-106 (2016)
- Subject
- Saline Concentration
biology
Chemistry
medicine.medical_treatment
lcsh:S
Total dissolved solids
biology.organism_classification
lcsh:S1-972
Soy Sauce
lcsh:Agriculture
Salt solution
medicine
Fermentation
Moromi’s Fermentation
Food science
lcsh:Agriculture (General)
Koro Benguk
Saline
Flavor
Completely randomized design
Mucuna pruriens
Aroma
- Language
- ISSN
- 2148-127X
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.