Physical Changes in Koji Fermentation by Aspergillus oryzae in Sweet Soy Sauce Production
DOI:
https://doi.org/10.24246/tmj.v1i1.10661Keywords:
kecap manis, fermentasi koji, Aspergillus oryzaeAbstract
Sweet soy sauce is a traditional product of Indonesia which made with black soybeans. There is koji fermentation in production of sweet soy sauce, which requires the role of yeast. This review aims to examine various changes in biochemistry and physical changes in koji fermentation by Aspergillus oryzae. In koji fermentation by A. oryzae there are physical changes that occurred, which included pH changes from 6.32 to 6.97 and reduce of water content from 40% to 22%.
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