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 purpureus (L.) Sweet) are one type of beans that is potentially developed, one effort to develop Komak Beans is to make sweet soy sauce from it. The aim of this research is to know the quality of soy sauce that includes physical properties (color, pH and viscosity), chemical properties (protein content, content and total microbial) and sensory evaluation (flavor and aroma) based on fermentation time of moromi which are two weeks, three weeks and four weeks.
The research conducted is experimental research. The design of the study is using Completely Randomized Design (RAL) with one factor which fermentation time of moromi with two repetitions. The data is analyzed using ANOVA (Analysis of Variance), and if there were differences between treatments, then it would be continued using Duncan Analysis with the reliance level of 5%. The results show that the difference of brine fermentation period gives significant effect on total microbial, and sensory evaluation on taste and aroma, but no significant effect on protein, pH and color. The highest protein content of Komak Bean soy sauce was found in Komak Bean soy sauce with two weeks’ duration of brine fermentation of 6.87%. Total of NaCl and total of the highest Komak Bean microbe was found in peanut sauce with four weeks’ brine fermentation of 7.46% and 46.445 kol / g respectively. The results of the sensory evaluation on the of komak bean soy sauce flavor and aroma states that soy sauce with four weeks period of brine fermentation has the highest level of preferences.
KEYWORDS: komak bean, soy sauce, fermentation of moromi, physical properties, chemical properties, sensory evaluation