Studi Pembuatan Kecap Asin Dari Ampas Tahu dengan Konsentrasi Garam yang Berbeda

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam terhadap mutu dari kecap ampas tahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial, dengan faktor konsentrasi garam (G) yang terdiri atas 4 perlakuan yaitu G1 = 10%, G2 = 15%, G3 = 20% dan G4 = 25%. Ulangan dilakukan sebanyak 4 kali sehingga dihasilkan 16 satuan percobaan. Analisa yang dilakukan pada produk kecap ampas tahu ini meliputi analisis fisikokima dan analisis organoleptik. Analisis fisikokimia meliputi  analisis kadar air, analisis protein, analisis kadar abu, analisis kekentalan. Analisis organoleptik yaitu uji hedonik yang meliputi  analisis warna, rasa dan aroma.Hasil penelitian menunjukkan bahwa ampas tahu memiliki kandungan yaitu air 83,59% ± 2,18%, protein 5,37% ± 0,40%, lemak 2,27% ± 0,72%, dan abu 2,19% ± 0,72%. Konsentrasi garam berpengaruh sangat nyata terhadap hedonik warna, aroma, rasa, dan viskositas, berpengaruh nyata terhadap kadar air dan protein terlarut serta berpengaruh tidak nyata terhadap kadar abu kecap ampas tahu yang dihasilkan. Kecap ampas tahu yang dihasilkan memiliki tingkat kesukaan warna, aroma dan rasa yang berbeda, dengan kisaran dari tidak suka sampai netral. Berdasarkan uji hedonik, produk terbaik diperoleh pada perlakuan konsentrasi garam 20% dengan kadar air 14.19%, protein terlarut 3,87%, kadar abu 5.23% dan viskositas yaitu 3.88%.Abstract. This study aims to determine the effect of salt concentration on the quality of soy sauce. This study used a completely randomized design (CRD) non factorial, with a salt concentration factor (G) consisting of 4 treatment, G1 = 10% = 15% G2, G3 and G4 = 20% = 25%. This study has been repeated 4 times and 16 experimental unit for the result. Analysis performed on tofu Dregs product included physicochemical analysis and organoleptic analysis. The physicochemical analysis included analysis of water content, protein analysis, analysis of the ash content, viscosity analysis. Organoleptic analysis which is hedonic test included the analysis of color, flavor and smell. The results showed that the tofu dregs has a water content of which is 83.59% ± 2.18%, a protein content 5.37% ± 0.40%, a fat content 2.27% ± 0.72% and ± 2.19% an ash content 2,19% ± 0 , 72%. Salt concentrations very significant effect on the hedonic color, flavor, smell and viscosity, a significant effect on water content and soluble protein has no real effect on levels of ash produced soy sauce. Soy sauce has produced the preference level of color, smell and taste different, ranging from dislike to neutral. Based on the hedonic test, the best product was obtained in 20% salt concentration treatments with the result that the water content of 14.19%, 3.87% soluble protein, ash content of 5.23% and 3.88% of viscosity.