The Effect of Tempe Flour Addition to the Quality of Coconut Water Sauce

Abstract

It had been done the research on effect of tempe flour addition to the quality of coconut water sauce with the aim of reducing dependence on soybean as a raw material of soy sauce and potential use of coconut water waste. The study was conducted with the combined treatment of tempe flour percentage (5{%} and 10{%}), and the addition of the preservative sodium benzoate treatment (0.1 g and 0.2 g). The protein level, metal contamination (Pb, Cu, Fe, Zn), microbial contamination and organoleptic tests of the flavor, color, fragrance and product stability during storage were analyzed. The results showed that the addition of tempe flour of 10{%} with 0.2 grams of the preservative sodium benzoate provide optimal results with a protein content of 6.24{%}, texture, flavor, and color were preferred and the product keep persitst for more than 8 weeks.