VEDCA - E9 Countries Initiative


Diklat E9

The Making Of Soya Sauce (Kecap)

Unit Kerja : Agroindustri

Soya sauce or Kecap in Bahasa Indonesia is the essence of soybean which has been fermented with or without the addition of palm sugar and spices. The origins of soy might be come from mainland China around 3000 years ago or around 1000 BC. Soya sauce was introduced in Japan along with the development of Buddhism in Japan circa 600-500 BC. In Indonesia, the word �Kecap� or "Soy Sauce" was allegedly taken from the Chinese language kộechiap or k�-tsiap.

In China and Japan the manufacture of soya sauce fermentation (which produces baceman) conducted over 1-3 years. This is necessary to do in order to obtain a distinctive and unique flavor. In Indonesia, fermentation (pembaceman) is only carried out for 1-3 months. Kecap is identical with soy sauce; therefore soy sauce has a variety of names such as shoyu, sofa, Japanese tamari, tao-yu, toyo and soy sauce.

Soya sauce is grouped into several types based on raw materials, taste, and the manufacturing process. So far we know as soy sauce from soy material blackish brown. Basically other than soy sauce there are still some types of soy sauce with other raw materials which we call the ketchup. Based on the flavor, soya sauce can be grouped into two varieties; sweet and salty soya sauce. The sweet one has a thick textured sauce. The thickness is obtained from thickening and sweetening. Meanwhile the salty soy sauce is usually more dilute. Each type has its own benefits; both are made for a food additive and flavoring food taster. From the manufacturing process, soya sauce is categorized into three types, i.e. 1) fermentation; a soy sauce-making process that has traditionally distinctive taste. 2) hidrolisa/hydrolyze; hydrolysis process to produce soya sauce, known as the modern. Modern soya sauce can be made in a short time, but has no distinctive taste. 3) a combination of hydrolysis and fermentation. By this combination, in a short time the process will produce soya sauce.

In this module will discuss the making of fermented soy sauce or traditionally soya sauce produced with a distinctive taste. This process is the most simple and can be applied in small scale.

File : Soya-sauce.docx

Tanggal Update : 25/05/2010 10:38:51