Pemanfaatan Dedak Padi melalui Teknologi Fermentasi pada Pembuatan Kecap Asin

Abstract

This research was conducted to determine the effect of rice bran concentration and salt solution concentration on the quality characteristics of soy sauce. This research used a factorial completely randomized design consisting of 2 factors, namely rice bran concentration (D): (0%; 10%; 20%, 30%) and salt solution concentration (G): (18%, 22%, 26%). The parameters analyzed in this study consisted of the color index, pH, total dissolved solids, protein, carbohydrates, fat, moisture content, ash content, viscosity, and organoleptic (hedonic). The results showed that rice bran concentration had a highly significant (P<0,01) on color index, pH, total dissolved solids, protein, carbohydrates, fat, moisture content, ash content, and hedonic organoleptic namely color, aroma, taste, and general acceptance and showed no significant effect (P>0,05) on the viscosity and hedonic viscosity. Meanwhile, salt solution concentration had a highly significant (P<0,01) on pH, total dissolved solids, carbohydrates, fat, moisture content, ash content, and hedonic organoleptic namely color, taste, and general acceptance and showed no significant effect (P>0,05) on the color index, protein, viscosity, hedonic aroma, and hedonic viscosity. The reseacrh results showed that D2G2 was treated as a soy sauce with the best quality characteristics.