The analytical study on "Kecap"-an indonesian soy sauce.

Abstract

Investigation on compositional characterization of kecap was conducted. Kecap is a major seasoning or condiment in Indonesia which is made from fermented soybean. The commercial products are classified as 'common', 'sweet', 'salty' and 'viscous'. The composition of kecap varieties was characterized by their high sugar contents (40.51-65.45%) except the salty varieties (3.84-19.36%). The sugar contents were mostly sucrose, glucose and fructose and were derived from the sweetening agent added, i.e. palm sugar, cane sugar or molasses. Total nitrogen, formol nitrogen and free amino acids were much lower than those of Japanese soy sauce except one sample of salty kecap. Lower nitrogen contents indicate poor fermentation and excessive dilution of moromi with brine. Addition of large amounts of sugar could be another factor. Ash contents of sweet, common and viscous types of kecap were lower than those of Japanese soy sauce and were composed of minerals derived from soy beans etc. in addtion to sodium chloride. Lactic acid was the dominant organic acid present. However, some of the varieties were also rich in succinic, pyroglutamic or butyric acids.