Procedure And Process.docx

Member’s name: 1. Siti Iffah Munawaroh (20) 2. Zaidatul Mabruroh (24)

Procedure and Process for make a soy sauce Material Soybean Mushroom (Rhizopus sp.) Lemongrass Lime leaves Laos Pokak Brown sugar Water Kitchen salt 800 grams for 4 liters of water

Tool Pan Tampah Filter cloth Stirring spoon Bottle has been sterilized Procedur 1. Wash and soak soybeans in 3 liters water for one night. 2. Boil soybeans until soft, then drain and coll 3. Give tempeh mushrooms to cooled soybeans. Stir until smooth and store at room temperature at range 250 - 300 C for 3 - 5 days 4. After soybeans overgrown with white mushrooms evenly distributed, add salt solution. Place in a container and leave for 3-4 weeks at room temperature at range 250 - 300 C. The maximum limit of the salting process is two months 5. Immediately pour clean water, cook until boiling then strain 6. Reinsert the filter, add sugar and spices. These spices (except bay leaves, orange leaves and lemongrass) are roasted first then finely ground and mixed until blended. 7. Addition of brown sugar

Sweet soy sauce :every 1 liter of filter requires 2 kg of brown sugar Salty soy sauce: every 1 liter of filter results requires 2½ ounces of brown sugar 8. After all the ingredients are mixed into the sieve, cook while continuing to stir. Boiling is stopped when it has boiled and is no longer frothy 9. After the mixture is cooked, strain it with a filter cloth. The filter is a soy sauce that is ready to be bottled

Process The first process is whasing soybeans. Soybeans are washed to remove impurities of soybeans. Then, the boiling process of soybeans is make soybeans can be soft and easy to peel. Next, the immersion process. The immersion process provides an opportunity for the growth of lactic acid bacterial, so there is a decreas of pH around 4,5 to 5,3. In the immersion process, the soybeans can absorb water until the soybeans expand, thus saving cooking time and costs. Then, Fermentation process using a mushroom. The fermentation process aims to convert an organic material into another organic material using a microorganism. in making this soy sauce we convert soybeans into soy sauce with the help of rhizopus sp. The fermentation process is carried out for 3 to 5 days so that the fungus can grow well. The amount of mushrooms must be adjusted to the amount of soybeans, so it's not to cause failure of mushrooms growth. The fermentation process is complete if the distinctive smell and taste are formed. The Fermented products are boiled and added appropriate spices, to a distinctive smell and taste. Then the filtering process, filtering is completed with two filtering times with different filter sizes in each process. Soy sauce products are expected to produce pure and clean products, to be streamed efficiently into containers. Finally, the filling process on the packaging makes it easier for consumers to consume it