Pemanfaatan Penambahan Ampas Tahu dan Konsentrasi Garam pada Pembuatan Kecap Asin Berbahan Dasar Bungkil Inti Sawit (Elaeis Guineensis Jacq)

Abstract

The aim of this research is to determine the effect of the addition of moromi substitution of palm kernel expeller with tofu dregs and the concentration of salt solution on the physical, chemical and organoleptic characteristics of salty palm kernel expeller sauce. This research used a completely randomized factorial design with 2 factors, namely the rasio of moromi palm kernel expeller and tofu dregs (P): (1:0, 1:1, 2:1, 1:2) and the concentration of salt solution (G): (15%, 20% 25%). Based on the research datas, the addition of moromi substitution of palm kernel expeller with tofu dregs had a highly significant (P<0,01) effect on color indeks, salt content, protein content, reducing sugar content, and hedonic value of color. The concentration of salt solution had a highly significant (P<0,01) effect on the pH value. The interaction between the addition of moromi substitutions for palm kernel expeller with tofu dregs and the concentration of salt solution had a highly significantly (P<0,01) effect on salt content. The best results were obtained to treatment with the rasion of moromi palm kernel expeller and tofu dregs (2:1) and 15% salt solution (P2G1), based on protein content, hedonic value of color, aroma, taste and texture