인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Tempeh, a traditional Indonesian food rich in nutrients, has a limited shelf life which can negatively impact its quality. To extend its shelf life and enhance its functional value, tempeh can be processed into soy sauce. Typically, soy sauce contains high levels of sodium, which is a dietary concern. Therefore, this study aims to learn about the salt concentration factor on physicochemical and organoleptic characteristics of tempeh-based soy sauce. This study used one factor: NaCl concentration of 10.0%, 12.5%, 15.0%, 17.5%, and 20.0% with variations in KCl concentration while the total salt in brine solution was 20.0%. After a month of fermentation, pH, total dissolved solids, volatile aroma compounds, and hedonic tests were conducted. This study demonstrated that increasing sodium chloride (NaCl) concentrations in tempeh-based soy sauce results in a decrease in pH and an increase in total dissolved solids over a one-month fermentation period. There were 108 volatile aroma compounds detected in all of the soy sauce samples, but only 18 of the same volatile aroma compounds were identified, consisting of alcohols (6), ethers (2), acids (2), aldehydes (2), organosilicon compounds (3), sulfuric component (1), and other compounds (2). The sensory evaluation revealed no significant differences between samples, though the highest panellist acceptance for aroma and taste was at 15.0% NaCl concentration.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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