CHARACTERISTIC OF KETCHUP SOLID WASTE TOFU FROM VARIOUS DRYING METHODS OF YIELD FERMENTATION MOLD AND SALT FERMENTATION TIME

Abstract

The aim of the research was know influence various drying method of yield fermentation mold of solid waste tofu (tempe gembus) and salt fermentation time at characteristic of ketchup solid waste tofu.The research laid on two factors completely randomized design (CR D). The first factor was drying method of tempe gembus that devided into two levels (M1 = sun drying, M2 = combine of oven 70 0C for three hours and sun drying), the second factor was salt fermentation time that devided into three levels (H1 = 20 days, H2 = 40 days, H3 = 60 days). Data analisys using ANOVA with followed LSD test at level  = 0,05. The result showing that interaction drying method and salt fermentation time effected protein value of ketchup significantly. The highest protein content (1.7925%) was delivered by interaction sun drying method and 40 days salt fermentation that was not different with 20 days salt fermentation and combine drying method with 20 days salt fermentation time. Lowest pH value, 5,3375 was delivered by 20 days salt ferment ion which almost same with 40 days salt fermentation.The total dissolved solid at 60 days salt fermentation (21.0125%) was not significantly different from 40 days salt fermentation (20.2875%). The highest scor for preference test of odor from 20 days salt fermentation which “quite- like”category (3.4318), but preference test for taste not influenced by both of factors and their interactions