FERMENTATION IN SALT SOLUTION TO PRODUCE JACK BEANS (Canavalia ensiformis L) SAUCE

Abstract

The purpose of this research was to determine the proportion or optimal formulation so as to produce jack
bean sauce best quality using Design Expert D‐Optimal method. This research uses statistical data processing
program for which the software Design Expert 7.0.0 with Mixture D‐optimal design to design variable
the jack bean (X1), concentration of salt (X2), Rhizopus sp (X3), garlic (X4), coriander (X5), anise
(X6), turmeric (X7), bay leaves (X8), leaves of lemongrass (X9), galangal (X10), MSG (X11), brown sugar
(X12), and keluak (X13). Analyzed response were cyanide acid content, protein content, water content,
total dissolved solids, viscosity, flavor, color, consistency, and aroma. Selected jack bean sauce with
optimal formulation is sauce with the following composition jack bean 12,5%; salt solution 20%; Garlic
1,1%; coriander 0,5%; anise 0,05%; turmeric 0,5%; bay leaf 0,6%; lemongrass leaves 0,6%; galangal 1,2%;
MSG 0,4%; brown sugar 60,5%;keluak 2%. The formulation has been predicted by the program with levels
of cyanide 13,79 mg/kg; protein content of 3,46%; water content of 28,16%; total dissolved solids 20.58 o
Brix; viscosity 21.91 d.Pa.s; the flavor attribute scores 4.52; the color attributes score 4.55; the viscosity
attributes scores on 3.96; and the aroma attributes score 3.63.
Keywords: Formulation; Jackbeans; Soy Sauce; Design Expert; D‐Optimal.