The physicochemical properties of soy sauce made from tempeh

Zahidah, H L; Lo, Diana

doi:10.1088/1755-1315/1115/1/012094

Cited by 5 publications

(6 citation statements)

References 11 publications

(12 reference statements)

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“…However, in general, the fermentation of moromi in soy sauce takes place spontaneously for up to 1 year, but it will depend on the temperature conditions. The choice of a two-month fermentation period in this study aims to continue research by Zahidah and Lo [16], which states that based on the JAR penalty analysis, almost all sample treatments need improvement on a very salty taste attribute. Therefore, adding molasses aims to see its effect on the characteristics of the salty taste in the soy sauce from tempeh.…”

Section: Resultsmentioning

confidence: 99%

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Tempeh is an indigenous traditional fermented food from Indonesia that is rich in protein and phenolics. Unfortunately, tempeh is highly perishable, with a shelf life of 36-48 hours at room temperature. Making soy sauce from tempeh can increase tempeh’s functional value and shelf life. However, tempeh-based soy sauce has different sensory characteristics than koji-based soy sauce. Therefore, molasses can be used to increase consumer preferences. Molasses is a sweetener that has a unique aroma of caramels and dark color. This research aims to determine the effect of molasses addition on the physicochemical and sensory characteristics of tempeh soy sauce based on consumer preferences. Four different concentrations of molasses (0%, 2%, 4% and 6%) in tempeh soy sauce were used in this research, with commercial soy sauce as a benchmark. After soy sauce was fermented for 2 months, L*, a* and b* values, total dissolved solids (TDS), hedonic and just about right (JAR) tests were analyzed. Results showed that adding molasses significantly increased L*, a*, b* and TDS values. Commercial soy sauce and tempeh-based soy sauce with 4% molasses and 6% molasses additions were not significantly different and were the most preferred. Based on the penalty test, commercial soy sauce and the addition of 4% molasses do not have the characteristics of entering the critical corner.

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Section: Resultsmentioning

confidence: 99%

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…In this analysis, L* represents lightness which varies from 0 (black) to 100 (white). The procedure of color analysis will follow the using instruction for use of the software [27].…”

Section: Color Analysismentioning

confidence: 99%

The effects of roselle extract addition on physical properties and organoleptic preferences of sorghum noodles

Onasie,

Abadi,

Kristiana

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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This research is intended to study the effect of roselle extract addition on physical, hedonic preferences, and nutrition facts of the sorghum noodles. The research is conducted using a Completely Randomized Design one factor with the concentrations of roselle extract were 0%, 10%, 20%, 30%. The analysis conducted were water absorption, color value, and organoleptic analysis with one-way ANOVA test followed by Duncan’s Multiple Range Test for statistical analysis. The results showed that addition of roselle extract significantly affect the physical and organoleptic properties of sorghum noodles. The high concentration of roselle extract caused an increment in rehydration power, redness value, yellowness value, and decrement in lightness value. The rehydration power of sorghum noodles was 65 to 115%, lightness 43.10 to 63.78, redness -5.57 to 0.50, and yellowness 22.71 to 30.96. Based on the organoleptic preference test, roselle extract concentration of 30% has the best organoleptic properties with the liking scores of color, aroma, taste, texture, and overall liking of 3.40, 3.47, 3.50, 3.53, and 3.53, from the range of 1-5 respectively. From the nutrition fact prediction, sorghum noodle with 30% roselle extract has the higher calcium, and potassium than sorghum noodle without roselle extract. Therefore, 30% roselle extract addition on sorghum noodles showed was the best result in physical properties and organoleptic preferences.

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“…The addition of salt will also alter the osmotic pressure between the salt solution and soybean, causing the salt to bind to the substrate [40]. According to to Zahidah and Lo [41], the increase of total dissolved solids can be affected by the hygroscopic activity of salts. Meanwhile, during the soy sauce stage, total dissolved solids were rapidly decreased.…”

Section: Bmentioning

confidence: 99%

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

Setiani,

Yunianta,

Zubaidah

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Soy sauce, a widely consumed condiment, undergoes intricate physicochemical transformations during its natural fermentation process. This research delved into the analysis of physical and chemical properties in naturally brewed soy sauce, aiming to elucidate the impact of fermentation stages (Koii, earlier moromi, final moromi, soy sauce product) and sample variations on these properties. Parameters such as pH, total acid, total soluble solids, and water activity (aw) were assessed. Additionally, chemical attributes were analyzed, including total nitrogen, crude protein, formol nitrogen, and sodium chloride (NaCl) content. The correlation between physical and chemical properties during the fermentation stages was determined using the principal component analysis (PCA) method. The fermentation process significantly affected soy sauce's physical and chemical properties. Key factors include total dissolved solids, water activity, total acids, salt, total nitrogen, crude protein, and formol nitrogen, which display distinct patterns. These fluctuations were primarily driven by microbial activity and enzymatic hydrolysis, and total nitrogen, crude protein, and formol nitrogen play pivotal roles in characterizing soy sauce quality. Remarkably, total acid content and pH values exhibited significant variations that deviate from expected correlations due to weak acids. Samples C and D were deemed the most suitable out of the five tested, aligning better with quality standards for soy sauce. This study sheds light on the complex physicochemical changes during soy sauce fermentation, emphasizing the impact of raw materials and microbial processes on its properties.

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The physicochemical properties of soy sauce made from tempeh

Cited by 5 publications

References 11 publications

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

The effects of roselle extract addition on physical properties and organoleptic preferences of sorghum noodles

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

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