The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

Abstract

Tempeh is an indigenous traditional fermented food from Indonesia that is rich in protein and phenolics. Unfortunately, tempeh is highly perishable, with a shelf life of 36-48 hours at room temperature. Making soy sauce from tempeh can increase tempeh’s functional value and shelf life. However, tempeh-based soy sauce has different sensory characteristics than koji-based soy sauce. Therefore, molasses can be used to increase consumer preferences. Molasses is a sweetener that has a unique aroma of caramels and dark color. This research aims to determine the effect of molasses addition on the physicochemical and sensory characteristics of tempeh soy sauce based on consumer preferences. Four different concentrations of molasses (0%, 2%, 4% and 6%) in tempeh soy sauce were used in this research, with commercial soy sauce as a benchmark. After soy sauce was fermented for 2 months, L*, a* and b* values, total dissolved solids (TDS), hedonic and just about right (JAR) tests were analyzed. Results showed that adding molasses significantly increased L*, a*, b* and TDS values. Commercial soy sauce and tempeh-based soy sauce with 4% molasses and 6% molasses additions were not significantly different and were the most preferred. Based on the penalty test, commercial soy sauce and the addition of 4% molasses do not have the characteristics of entering the critical corner.