The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromi's Fermentation)

  • Arie Febrianto Mulyadi Department of Agroindustrial Technology Fakultas Teknologi Pertanian Universitas Brawijaya
  • Wignyanto . Department of Agroindustrial Technology Fakultas Teknologi Pertanian Universitas Brawijaya
  • Eka Yaniar Putri Nur Hidayah Department of Agroindustrial Technology Fakultas Teknologi Pertanian Universitas Brawijaya

Abstract

The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of koro benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards koro benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23%) and duration of moromi’s fermentation (2; 3; and 4 weeks). The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked); aroma of 4.30 (rather liked); flavor of 4.55 (rather liked); and viscosityof 5.05 (liked). The obtained protein was  7.14%; and dissolved solids of 27 brix. Consumers’ preferences towards the best treatment showed that product of koro benguk salty soy sauce was acceptable to consumers.

Keywords: Moromi’s Fermentation, Soy Sauce, Saline Concentration, Koro Benguk

How to Cite
MULYADI, Arie Febrianto; ., Wignyanto; HIDAYAH, Eka Yaniar Putri Nur. The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromi's Fermentation). UNEJ e-Proceeding, [S.l.], feb. 2016. ISSN 2686-0783. Available at: <https://jurnal.unej.ac.id/index.php/prosiding/article/view/2488>. Date accessed: 02 apr. 2020.