PENGARUH PEMANFAATAN AIR KELAPA TUA TERHADAP KUALITAS KECAP MANIS DENGAN VARIASI LAMA WAKTU PEMASAKAN

This study aims to process soy sauce from old coconut water with variations in cooking time, as well as to examine its viscosity and protein content, as well as to evaluate the level of consumer preference through organoleptic tests. The method used is a Completely Randomized Design (CRD) with 4 treatments including variations in cooking time for 15 minutes, 25 minutes, 35 minutes, and 45 minutes, which are repeated 3 times. The parameters observed include protein content tests, viscosity tests, and organoleptic tests for sensory and hedonic analysis. The results showed that variations in cooking time affected the protein content of old coconut water soy sauce, with a tendency for protein content to decrease as cooking time increased. Despite the decrease, the protein content produced still exceeded the minimum standard of SNI 1996, which was 0.5% protein. In addition, the longer the cooking time, the higher the viscosity of the soy sauce produced; the highest viscosity was achieved at 45 minutes of cooking at 84 dPas, and the lowest at 15 minutes of cooking at 1.5 dPas. The color of the blackish brown soy sauce was influenced by kluwek and coconut sugar, although variations in cooking time did not provide significant differences in aroma and taste. Organoleptic tests showed that soy sauce cooked for 25 minutes had the highest level of preference, with ideal viscosity, homogeneous color, good spice aroma, and balanced sweetness, confirming the importance of cooking time in achieving the desired soy sauce quality.