EVALUASI MUTU KECAP DARI KACANG MERAH DENGAN LAMA FERMENTASI BERBEDA SEBAGAI ALTERNATIF PENGGANTI KECAP KEDELAI (Evaluation of kidney bean ketchup quality with different fermentation time, as a substitute for soybean ketchup)

Hamzah , Nurhaida (2010) EVALUASI MUTU KECAP DARI KACANG MERAH DENGAN LAMA FERMENTASI BERBEDA SEBAGAI ALTERNATIF PENGGANTI KECAP KEDELAI (Evaluation of kidney bean ketchup quality with different fermentation time, as a substitute for soybean ketchup). Jurnal Stigma, 8 (3). pp. 229-236. ISSN 0853-3776

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Abstract

The experiment was conducted at The Agricuture Product Technology Laboratory from November 1999 to February 2000.This experiment made kidney bean ketchup by different fermentation time. The aim was to know the affect of salt fermentation time to ketchup quality resul- ted.The experiment used completely Randomized Design with three treatments of fermentation time (A = 30 days; B = 45 days; C = 60 days) and three replicafions.The best treatment was C (Ferrnentation time 60 days by criteria pH 4,67, protein confent 2,76%, N total 0,36 mg/g, rende- ment 68,35%, viscosity 85,72 cps, total celconat 6,1 x 103 and result of organoleptyc test (aroma and taste) on like category.

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