Pemanfaatan ampas tahu sebagai bahan baku pembuatan kecap manis dengan penambahan tepung beras

Abstract

Soy sauce is a traditional food product which is used as a food flavor enhancer and seasoning. In Indonesia, raw material used for soy sauce production is soybean fermented with Aspergillus sp. or Rhizopus sp. In this research, raw material used was solid waste tofu. The purposes of this study were (1) to know chemical, organoleptic, and physic characteristics sweet soy sauce, (2) to select formula in producing sweet soy sauce based on the highest protein content and preference of panelist, and (3) to know microbiology quality sweet soy sauce based on SNI 01-3543-1999. In this research, three variables were used. There are quantity of rice flour added (5% and 10%), steaming time (15 minutes and 30 minutes), and moromi fermentation period (1 month and 2 months). The best formula based on the highest protein content and preference of panelist was sweet soy sauce with 5% additional of rice flour, 15 minutes of steaming time, and 1 month of moromi fermentation period. This soy sauce contains protein 2.04%, total sugar 45.78%, NaCl 3.23%, water content 29.31%, viscosity 633.33 cP, total soluble solid 63.8%, total plate count 3.2 x 103 coloni/g, coliform < 3 APM/g, Escherichia coli < 3 APM/g, total mold/yeast 2.1 x 104 coloni/g, and preference of consumer