Profil sensori deskriptif kecap manis komersial Indonesia

Abstract

Sweet soy sauce is a popular flavoring agent from Indonesia which is produced by the fermentation of soybean by Aspergillus oryzae with a combination of palm sugar, wheat flour, and salt. Many comercial sweet soy sauces on soy sauce marketshare have different charasteristics for each product. An observation to find out the main characteristic of sweet soy sauce become indispensable. The aim of this research was to obtain the main characteristic of 17 Indonesian comercial sweet soy sauces using sensory descriptive analysis. Descriptive analysis uses a trained panel to specify the intensities of specific atributes, based on a psychopsycal model for intensity scaling. Descriptive analysis consists of three stages,which is panelist selection to choose potential panelists, training to train panelists sensitivity and consistency, and testing to identify the main character of sweet soy sauce. The result showed that sweet sauce sample D has a characteristic bitter taste, while the sweet soy sauce samples F and K have strong sweet taste characteristic. Sweet soy sauce J and G have the same characteristic of bitter taste, samples Q and O have the same characteristic of sour taste, while samples N, M, and L tend to be more similar to the sample P which has savory taste characteristic. Samples C, E, I, A, H, and B have similar characteristics of sweet and salty taste. Mapping of sweet soy sauce products on aroma attributes showed the sample B, K, L, and N have coconut sugar aroma characteristic. Samples M, F, I, A, and P have caramel aroma characteristic. Characteristic acid smell and smoke owned by samples A, G, H, and E, while the samples O, Q, D, and C have the characteristic aroma of palm sugar.