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@article{Slamet_Ganjar_2012, title={PENGARUH RHIZOPUS ORYZAE DAN ASPERGILLUS ORYZAE TERHADAP KUALITAS KECAP}, url={https://www.pgm.persagi.org/index.php/pgm/article/view/118}, DOI={10.22435/pgm.v0i0.2023.}, abstractNote={<p>Telah diteliti pengganti fermentasi mikroorganisme Aspergillus oryzae Rhyzopus oryzae dan campuran Aspergillus dan Rhyzopus oryzae, dengan perendaman dalam larutan garam 20% dalam waktu yang berbeda terhadap kualitas kecap.</p><p>Lamanya perendaman dalam larutan garam 20% yang berbeda menghasilkan kadar protein kecap yang berbeda. Aspergillus oryzae lebih baik dalam menghasilkan enzima protease dari pada Rhyzopus oryzae.</p><p>Uji organoleptik menunjukkan perbedaan tidak bermakna dalam hal rasa maupun aroma antar kecap yang dibuat dengan strain jamur yang berlainan serta waktu perendaman yang berbeda. Untuk membuat kecap, sebaiknya dilakukan perendaman dalam larutan garam 20% selama 14 hari.</p>}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Slamet, Dewi Sabita and Ganjar, Indrawati}, year={2012}, month={Nov.} }