ISSN 2086-5953
2 RESEARCH METHOD
2.1 Materials and Tools
Materials used in this research:
Soybean Tempeh 400gr; Bran 100 gr; Yeast 1 sdmkg, Shrimp 70 gr; 20 Salty
Solution 1600 ml; Water 500 ml; Others flavor respective to 100 gram of moromi: 700 gram of red
sugar, 3 gram of pekak, 15 gram of galingale, 1 blade of lemongrass, 2 leaf of laurel, 2 leaf of
lemon leaf, 10 gram of garlic, and 4 gram of sesame.
Tools used in this research:
Tempeh cutter; Glasses jar; Winnowing tray; Pan; Stove; Analyze equipments for moisture
content, viscosity, sensory test, dangerous metal, and arsenic.
2.2 Active stroke
1 Soy Sauce Making
Soy sauce making conducted by 3 batches in sequences process these were:
a. Shrimp-Soy sauce without yeast addition
making
Over fermented tempeh was minced and dried by sunlight during a day. The dry
tempeh, shrimp, and bran were steamed to sterilize from microbes. And then, all the
materials were mixed and put into glass jar. The materials then submerged in 20 salty
solution for being fermented during 2 months in order to produce moromi. Later,
the moromi was steamed. Water, common flavors, also 1 and 1.5 Gracilaria powder
were added onto the steamed moromi and stirred at the same time for an hour and then
filtered to produce soy sauce.
b. Soy Sauce without Shrimp Taste and
without Yeast Addition Making
That process is same like first batch, yet without shrimp addition.
c. Soy Sauce with Shrimp Taste with Yeast
Addition Making The process was like first bacth, yet after the
tempeh was dried then it was inoculated with yeast. Time for this third bacht fermentation
was quicker
21 days
earlier. And
concentration of Gracilaria powder added in this batch was 0.1.
2 Analyze
a. Protein testing Micro Kjehdahl method
- 5 gram sample and 5 gram selenium
mixture 190 part of K
2
SO
4
weight, 3 part of CuSO
4
weight, and 4 part of Selena weight were put into Kjehdahl bulb-tube.
- 25 ml strong H
2
SO
4
was added to dissolve the sample indicated by clear green
coloring sample solution taking place. After the solution was cold, 500 ml
quantitative ? was added into steamer bulb-tube with steamer stone. Then, water
was added to thin the solution. Candle and few drops of phenolphthalein indicator
were added into it as well.
- The next step, 50 Natrium Hydroxide
was added excessively. The solution then was distillated up to 23 of the solution.
Distillate was accepted for excessive 0.1 N HCL which been added with few drops of
mengsel indicator both of 425 mg of red metal and 500 mg of blue metal are
dissolved into 100 ml of 96 alcohol. Remained HCL was titrated with 0.1 N
NaOH.
b. Moisture content test thermogravietri
method c.
Viscosity test with viscometer d.
Sensory test predilection to taste, color, aroma, and overall predilection
e. Harmful metal
2 gram sample was turned to be ash. 5 drops HCL were added to sample ash.
Then 10 ml aquadest was added to thin the ash solution. 5 ml of the ash solution
was constantly clear by a dropping of 1 N potassium ferrosianida. It meant that
the metals were not present or not considered
as in
insignificant concentration.
f. Examining of Arsenic with AAS method
2 gram sample was turned to be ash. 5 drops HCL were added to sample ash.
Then 10 ml aquadest was added to thin the ash solution. 5 ml of the ash solution
was constantly clear by a dropping of 1 N potassium ferrosianida. It meant that
the metals were not present or not considered
as in
insignificant concentration.
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
