ISSN 2086-5953
3 RESULTS AND DISCUSSION
In the research is made soy sauce with 3 batch making. Important results of the research,
these are:
3.1 Physic and Chemistry Profile and
also Sensory of Soy Sauce
Physic and chemistry profile and also sensory of soy sauce product were shown in Table
3.
1. Physic characteristic testing
Based on the research result, viscosity of shrimp-soy sauce without yeast was 1.25 dPs, for
soy sauce without shrimp and yeast was 3.25 dPs, and shrimp-soy sauce with yeast was 11 dPs. Also
viscosity of commercial famous brand soy sauce was 11 dPs.
The difference of viscosity between was caused by overtime heating followed by slow
moving stirring in makings of shrimp-soy sauce whitout yeast and soy sauce without shrimp and
yeast. The slow moving caused decreasing of internal inter-compound friction that lead to low
solubility.
2. Chemistry characteristic testing
a. Moisture content
Moisture content is important in food as it determine sensory characteristic, viscosity,
and risk level of food matter. The result showed that moisture content of shrimp-soy
sauce without yeast 53.21 and soy sauce without shrimp and yeast 43.91 were
higher than shrimp-soy sauce without yeast 36.21. The higher moisture caused to
lower viscosity of the matter.
b. Protein value
According to the result, protein value of soy sauce without shrimp and yeast was under
5 while shrimp-soy sauce with yeast was 5.5. Higher protein value in shrimp-soy
sauce was caused by combination of high protein content-flavors, such as tempeh and
shrimp extract.
c. Harmful metals and Arsenic
According to result test, there were no harmful metals detected in the sample.
Qualitative test showed clear coloring solution that proved shrimp-soy sauce did
not contain harmful metals. Arsenic test result showed no arsenic contaminant
detected 0.050 ppb in all of soy sauce samples.
According to National Standard of Indonesia SNI 1-3543-1999 minimum
arsenic value allowance in soy sauce is 0.5mgkg. Arsenic possibly contained in
shrimp-soy sauce soy sauce likely caused by adding shrimp extract in the making. Shrimp
could contain arsenic metal from salty marine water as its living habitat.
3. Sensory testing
In organoleptic, three samples were tested to numbers of panelists. Shrimp-soy sauce without
yeast and soy sauce without shrimp and yeast showed less preference in taste, aroma, color and
predilection for panelists than the commercial one. While shrimp-soy sauce with yeast showed
insignificant in color from the commercial one. Yet, from the three samples, the panelists gave
appreciation to shrimp-soy sauce with yeast for its sweet-salty taste characteristic. In predilection
aspect, shrimp-soy sauce was prefered by particular people who prefer shrimp.
Table 3. Profile of shrimp-Soy sauce without yeast, soy sauce without shrimp and yeast, and shrimp-soy sauce with yeast.
No Product
Viscosity Chemical test
Organoleptic test Moisture
Content Protein
Value Harmful
Metals Arsenic
Taste Aroma
Color Pre
dilection
1 the shrimp soy
sauce making without yeast
1.25 dPs 53.21
5.5 Ud
- 2
the soy sauce making without
shrimp and yeast
3.25 dPs 43.91
5.5 Ud
- 3
the shrimp soy sauce with yeast
11 dPs 36.21
5.5 Ud
- ns
Remark : Ud : Undetected 0.50 ppb; : significant; ns: insignificant
ISSN 2086-5953
3.2 Effect of adding gracilaria flour to
