Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (<i>Cajanus cajan</i> (Linn.))

Retnaningsih, Christiana; Sumardi, -; Meiliana,; Surya, Alfin

doi:10.1088/1755-1315/102/1/012047

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…The mold that grows on soybeans will produce enzymes that are able to change protein into amino acids and almost all types of amino acids can be found in soy sauce, including hydrophobic amino acids (valine, leucine and isoleucine) and hydrophilic amino acids (glutamate, glycine and aspartate), as well as aromatic amino acids (phenylalanine). Therefore, total dissolved solids content of soy sauce also comes from the amino acids contained in fermented soybeans [14]. The result is the mean value ± standard deviation.…”

Section: Resultsmentioning

confidence: 99%

The physicochemical properties of soy sauce made from tempeh

Zahidah

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Tempeh is a fermented product that uses Rhizopus sp. to bind raw material into a sliceable cake. Soy sauce is a fermented food product with umami and salty flavor made by Aspergillus sp. for koji fermentation and then soaked in salted water. Tempeh has a shelf life of three days, but soy sauce has a shelf life of six months at room temperature. Therefore, we can increase the shelf life of unconsumed tempeh by turning it into soy sauce. This study compared the physicochemical properties of soy sauce made from tempeh. This study has two variables: length of tempeh fermentation times (three days and four days) and salt solution concentration (15%, 20%, 25%). We also use soy sauce made from soybean with Aspergillus sp. as a positive control. After the soy sauce was fermented for one month, pH, total dissolved solids, °Brix value, yield, color, acceptance test and just-about-right test were analyzed. Results from the acceptance analysis showed that soy sauce made from 3-days tempeh with 20% of salt has significantly higher acceptance compared to other sample with value of 5.37±1.73 (range 1-9) with represent neutral. This soy sauce has pH of 6.73±0.06, total dissolved solids of 9.73 ± 0.02% with 11.7 ± 0.02°Brix. For color analysis, soy sauce made from 3-days tempeh with 20% of salt showed higher lightness than soy sauce made from koji with 20% of salt. Meanwhile for just-about-right test, very salty taste attribute needs to be reformulated.

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Section: Resultsmentioning

confidence: 99%

The physicochemical properties of soy sauce made from tempeh

Zahidah

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…While the lowest viscosity value of 5.534 was recorded in the G1C3 treatment (60% palm oil brown sugar and 20% red chili extract). According to Retnaningsih et al (2017), viscosity is vital in the hedonic testing for sauce products as it can serve as a control parameter in the manufacturing process. An increase in brown sugar concentration leads to higher viscosity, which is also influenced by the cooking process of the PKM sauce.…”

Section: Viscositymentioning

confidence: 99%

The effect of utilizing palm oil brown sugar and red chili extract (Capsicum annuum L.) in the production of sweet and spicy palm kernel meal sauce

Sinaga,

Nurminah,

Abira Rajagukguk

2023

AFSSAAE

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Palm kernel meal is a by-product of palm oil processing that is abundant and has not been optimally utilized. This study aimed to investigate the impact of incorporating palm oil brown sugar and red chilies in the production of palm kernel meal (PKM) sauce for improving desirable physical, chemical, and organoleptic qualities. This research began with palm kernel meal fermentation to optimize the quality of palm kernel meal. Then, koji and moromi were fermented and followed by the cooking of palm kernel meal sauce. This study employed a completely randomized factorial design, with two factors: palm oil brown sugar concentration (60%, 75%, and 95%) and red chili concentration (0%, 10%, 20%, and 30%). The results showed that the interaction between palm oil brown sugar concentrations and red chili extract concentrations had a significant different effect (P<0.01) on ºHue, a*, b*, total soluble solids (TSS), protein, vitamin C, sensory attributes (i.e., aroma, taste, viscosity). While non-significant (P>0.05) effects were found on the value of L color, pH, reducing sugars, color, and general acceptance of palm kernel meal sauce.

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