KEDELAI HITAM SEBAGAI BAHAN BAKU KECAP TINJAUAN VARIETAS DAN LAMA FERMENTASI TERHADAP MUTU KECAP (BLACK SOYA AS A RAW MATERIAL FOR SOYA THE STUDY OF VARITY’S AND TIME OF FERMENTATION TO SOYA’S QULITY)

Abstract

As a raw material of the fickle product, black soy has the constraint to “appearantance” of the product which is not appropriate with consumers appetite. As the result, product’s diversification from the raw material of black soy is very finite, cultivation’s result is less be accepted by market because of the lowering demand and the debility of cultivation will emergen finally. This research is intended to determine the eligibility of soya’s making from black soy as a raw material evaluated from soya’s quality from the time of fermentation and also this variety. The result of this research indicates that the time of fermentation for 4 weeks (30 days) and from UGM organic black soy variety yields the soya’s quality with the highest value seen from nature of color, smell/aroma and sweet’s taste (very taken a fancy to / sweetest), and also mount the viscosity at second level. The research’s result of soya’s making from black soy as a raw material show that the technical eligibility (raw material, process, product), quality eligibility (process) and financial eligibility (Benefit/Cost Ratio and rentability of bank price).

Keywords: black soy, soya, variety, fermentation and soya’s quality