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Jurnal

KAJIAN PRODUK KECAP MANIS BERBAHAN DASAR AIR KELAPA DENGAN LAMA FERMENTASI YANG BERBEDA TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 1 (2023)

DOI
10.33772/jstp.v8i1.34501
ISSN
2527-6271
Published
2023-02-27
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This review aimed to compare the physicochemical and organoleptic characteristics of various sweet soy sauce products made from coconut water. The fermentation time treatment aimed to improve the characteristics of the resulting soy sauce. The results of the review show that the best organoleptic characteristics and the highest protein content were obtained in the soy sauce treatment with coconut water + soybeans, while the highest sugar content, viscosity, and pH were obtained in the soy sauce treatment with coconut water + corn, soy sauce with coconut water + crude extract of water-soluble polysaccharides durian seeds, soy sauce with coconut water + preservative + salt + storage time, respectively. The organoleptic characteristics of coconut water sweet soy sauce with various fermentation times tended to be good and could compete with other coconut water soy sauce products and were accepted by the panelists. The protein content of coconut water sweet soy sauce with various fermentation times was lower than coconut water sweet soy sauce made from a higher proportion of soybeans, however, this protein content still met the national quality standard. Keywords: soy sauce, coconut water, fermentation ABSTRAK Review ini bertujuan untuk membandingkan karakteristik fisikokimia dan organoleptik berbagai produk kecap manis berbahan dasar air kelapa. Perlakuan lamafermentasi yang diberikan bertujuan untuk memperbaiki karakteristik kecap yang dihasilkan. Hasil review menunjukkan bahwa karakteristik organoleptik terbaik dan kadar protein tertinggi diperoleh pada perlakuankecap air kelapa+kedelai, sedangkan untuk kadar gula, viskositas dan pH tertinggi secara berturut-turut diperoleh pada perlakuan kecap air kelapa + jagung, kecap air kelapa + ekstrak kasar polisakarida larut air biji durian, kecap air kelapa + bahan pengawet + garam + lama penyimpanan. Karakteristik organoleptik kecap manis air kelapa dengan lama fermentasi yang berbeda, cendrung baik dan dapat bersaing dengan produk kecap air kelapa lainnya serta dapat diterima oleh panelis. Kadar protein kecap manis air kelapa dengan lama fermentasi yang berbeda, memiliki kadar protein yang lebih rendah dibandingkan kecap air kelapa yang dibuat menggunakan proporsi kedelai yang lebih banyak namun sudah memenuhi syarat mutu SNI. Kata kunci: kecap, air kelapa, fermentas

Collaboration network of the authors

40 authors · 129 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo15
Ansharullah AnsharullahUniversitas Halu Oleo13
Kobajashi Togo IsamuAffiliation unknown11
RH Fitri FaradillaAffiliation unknown9
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo8
Djukrana WahabAffiliation unknown7
Muhammad Syukri SadimantaraUniversitas Halu Oleo6
Abdu Rahman BacoAffiliation unknown6
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown6
Muhammad Zakir MuzakkarAffiliation unknown5
La RiandaAffiliation unknown3
Mariani. LAffiliation unknown3
Sakir SakirAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo2
djukrna wahabAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
H. Abdu Rahman BacoAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
Karmila DawistaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KAJIAN PRODUK KECAP MANIS BERBAHAN DASAR AIR KELAPA DENGAN LAMA  FERMENTASI YANG BERBEDA TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK  : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Sasmara, Minche</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This review aimed to compare the physicochemical and organoleptic characteristics of various sweet soy sauce products made from coconut water. The fermentation time treatment aimed to improve the characteristics of the resulting soy sauce. The results of the review show that the best organoleptic characteristics and the highest protein content were obtained in the soy sauce treatment with coconut water + soybeans, while the highest sugar content, viscosity, and pH were obtained in the soy sauce treatment with coconut water + corn, soy sauce with coconut water + crude extract of water-soluble polysaccharides durian seeds, soy sauce with coconut water + preservative + salt + storage time, respectively. The organoleptic characteristics of coconut water sweet soy sauce with various fermentation times tended to be good and could compete with other coconut water soy sauce products and were accepted by the panelists. The protein content of coconut water sweet soy sauce with various fermentation times was lower than coconut water sweet soy sauce made from a higher proportion of soybeans, however, this protein content still met the national quality standard. Keywords: soy sauce, coconut water, fermentation ABSTRAK Review ini bertujuan untuk membandingkan karakteristik fisikokimia dan organoleptik berbagai produk kecap manis berbahan dasar air kelapa. Perlakuan lamafermentasi yang diberikan bertujuan untuk memperbaiki karakteristik kecap yang dihasilkan. Hasil review menunjukkan bahwa karakteristik organoleptik terbaik dan kadar protein tertinggi diperoleh pada perlakuankecap air kelapa+kedelai, sedangkan untuk kadar gula, viskositas dan pH tertinggi secara berturut-turut diperoleh pada perlakuan kecap air kelapa + jagung, kecap air kelapa + ekstrak kasar polisakarida larut air biji durian, kecap air kelapa + bahan pengawet + garam + lama penyimpanan. Karakteristik organoleptik kecap manis air kelapa dengan lama fermentasi yang berbeda, cendrung baik dan dapat bersaing dengan produk kecap air kelapa lainnya serta dapat diterima oleh panelis. Kadar protein kecap manis air kelapa dengan lama fermentasi yang berbeda, memiliki kadar protein yang lebih rendah dibandingkan kecap air kelapa yang dibuat menggunakan proporsi kedelai yang lebih banyak namun sudah memenuhi syarat mutu SNI. Kata kunci: kecap, air kelapa, fermentas</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2023-02-27</dc:date>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/34501</dc:identifier>
	<dc:identifier>10.33772/jstp.v8i1.34501</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/34501/17692</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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