The physicochemical properties of soy sauce made from tempeh

Abstract Tempeh is a fermented product that uses Rhizopus sp. to bind raw material into sliceable cake. Soy sauce food with umami and salty flavor made by Aspergillus for koji fermentation then soaked in salted water. has shelf life of three days, but soy six months at room temperature. Therefore, we can increase the unconsumed tempeh turning it sauce. This study compared physicochemical properties from tempeh. two variables: length times (three days four days) salt solution concentration (15%, 20%, 25%). We also use soybean as positive control. After was one month, pH, total dissolved solids, °Brix value, yield, color, acceptance test just-about-right were analyzed. Results analysis showed 3-days 20% significantly higher other sample value 5.37±1.73 (range 1-9) represent neutral. pH 6.73±0.06, solids 9.73 ± 0.02% 11.7 0.02°Brix. For color analysis, lightness than salt. Meanwhile test, very taste attribute needs be reformulated.