Journal ID : TRKU-08-09-2020-11087
[This article belongs to Volume - 62, Issue - 08]
Total View : 357

Title : Quality of Coconut Water Soy Sauce in the Presence of Powder Tempeh as an Additive

Abstract :

The use of powder tempeh in making coconut water soy sauce (CWSS) is an effort in increasing CWSS protein levels. The results of this study indicate that soaking the powder tempeh in coconut water affects the levels of dissolved protein. In addition, the presence of dissolved protein in the substrate is also affected by the tempeh fermentation time. The highest level of dissolved protein was produced from fermented tempeh for 4 days with a protein content (%) of 7.70. The use of powder tempeh also causes low CWSS water content, and increases the taste and aroma of CWSS

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