EFFECTS FERMENTATION TIME OF MOROMI ON PHYSICAL PROPERTIES, CHEMICALS PROPERTIES AND SENSORY EVALUATION OF KOMAK BEAN SOY SAUCE (LABLAB PURPUREUS (L.) SWEET)
Arum Widi Palupi, Mazarina Devi, Soenar Soekopitojo Department of Industrial Technology, Faculty of Engineering/Universitas Negeri Malang Jalan Semarang No 5 Malang, 65145, Indonesia arumwidipalupi@gmail.com, mazarina.devi.ft@um.ac.id, soenar.soekopitojo.ft@um.ac.id ABSTRACT Komak Beans (Lablab…