PEMANFAATAN KACANG MERAH (Phaseolus vulgaris L) PADA PEMBUATAN KECAP MANIS

Soy sauce is a liquid fermented vegetable or animal protein with high protein in a salt solution and is currently not used as a source of protein but more for flavoring purposes. This study aims to determine the level of substitution of red beans that produce red soy sauce according to quality standards and preferred by consumers. This research has been carried out at the Basic Laboratory of Ekasakti Padang University and ATIP in August to September 2006. The raw materials used are red beans, and other additives. Chemicals are used for chemical analysis accompanied by laboratory equipment.The results of the study: (1) protein content to the level of soybean substitution with red beans by 30% still meet the quality requirements of red soy sauce according to the Soy Sauce Quality Standard (SII), (2) the amount of red soy sauce mold at all levels of soybean substitution with red beans meets the standards required, and (3) the level of consumer preference (organoleptic test) on the resulting sweet soy sauce decreases as the use of soybeans decreases, ranging from normal to like.