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Found 5 from your keywords: subject="Soy Sauce"
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The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to…
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Denis Arista

Sweet soy sauce is a popular condiment in Indonesia, and it is mostly available in liquid form. Converting the product into powder form could provide several benefits, such as lower distribution cost and utilization in more types of product. In this study, sweet soy sauce was spray-dried in three different formulations (sweet soy sauce solids:maltodextrin ratio of 2:1, 1:1, and 1:2) and t…

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FT 20-002
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The Role of Bacillus Subtilis in Soy Sauce Production: a Review
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Zabrina Quiteria

Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production process of traditional soy sauce usually takes place in a non-sterile environment, causing spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally recognized as saf…

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BT- 22 002
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Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …
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Febronia Tangguh Yovita Setiawati

Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…

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FT 23-037
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Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…
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Sean Alexander Bastaman Limas

Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …

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BT-21-019
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Isolation and Qualitative Characterization of Protease Producing Tetragenococ…
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Melvern Alfahan

Tetragenococcus halophilus is a lac????c acid bacteria (LAB), which plays an important role in moromi fermenta????on of soy sauce produc????on process to improve the soy sauce flavor and aroma characteris????cs. The proteoly????c ac????vity from T. halophilus serves as an important factor to speed up the fermenta????on process, hence improving the produc????vity of soy sauce produc????on. T.…

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BT 22-016