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All Journal Jurnal Teknologi Pertanian UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri CARADDE: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Wignyanto Wignyanto
Department Of Agroindustrial Technology Fakultas Teknologi Pertanian Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Journal : UNEJ e-Proceeding

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The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromis Fermentation) Mulyadi, Arie Febrianto; ., Wignyanto; Hidayah, Eka Yaniar Putri Nur
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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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
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; Wignyanto .; Eka Yaniar Putri Nur Hidayah
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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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
Co-Authors A.A. Ketut Agung Cahyawan W Alfia Ariningrum Andry Prasetyo Putro Arie Febrianto Mulyadi Bambang Susilo Beriska Cahyu Bernardus Endi S. Dhita Morita Ikasari Edy Tya Gullit Duta Pamungkas Eka Yaniar Putri Nur Hidayah Eka Yaniar Putri Nur Hidayah, Eka Yaniar Putri Nur Evi Kurniati Fitria Fitria Hana Afifah Hoirun Nisak I Ketut Suada Ika Atsari Dewi Ike Vida Imam Santoso Irnia Nurika Isti Purwaningsih Ivanti Lilianti Sari Jamhari Jamhari Jaya Mahar Maligan Luh Putu Ratna Sundari M. Arif Kamal Maimunah Hindun Pulungan Meta Fitri Harlistaria Miftakhurrizal Kurniawan, Miftakhurrizal Muhammad Hafiz Nimas Mayang Sabrina Sunyoto Novita Novita Nur Hidayat Nur Hidayat Nur Lailatul Rahmah Nur Lailatul Rahmah Nurihyatun Sardjono Rahmat Prayudi, Rahmat Reny N. Utami Ricky Hermansyah Ricky Hermansyah Sakunda Anggarini Sakunda Anggraeni Saundra Rosallina Lutfi, Saundra Rosallina Setiawan, Andika Putra Siti Asmaul Mustaniroh Sri Kumalaningsih Sukardi Sukardi Sulik Sutiyani Suprayogi Suprayogi Trisita Novianti Widelia Ika Putri Windyastari Carina Yasa Palaguna Umar