ABSTRACT
Kecap or Indonesian soya sauce is a viscous, brown-black liquid seasoning produced from fermented soya bean with the addition of coconut palm sugar. ere are two kinds of kecap, kecap manis (sweet soya sauce) and kecap asin (salty soya sauce). Kecap manis has a sweet taste and a meat-like avour. Almost all kecap currently sold in the
9.1 Indonesian Soya Sauce (Kecap) 359 9.1.1 Description of Product 359 9.1.2 History 360 9.1.3 Places of Production, How Consumed and Role in
Diet 360 9.1.4 Traditional and Current Production Methods 361 9.1.5 Microbiology 364
9.1.5.1 Characteristics of Koji Starter Moulds 365 9.1.5.2 Characteristics of Pediococcus halophilus 366 9.1.5.3 Characteristics of Saccharomyces rouxii 366
9.1.6 Characteristics of the Substrate 367 9.1.7 Chemical Composition and Changes during
Fermentation 367 9.1.7.1 Koji Fermentation 367 9.1.7.2 Moromi Fermentation 368
9.1.8 Nutritional Value 368 9.1.9 Safety Considerations 368 9.1.10 Industrialisation 369 9.1.11 Future Prospects 370 9.1.12 Research Needs and Opportunities 370
References 370
Indonesian market is kecap manis. It is manufactured by fermenting soya beans using yellow-green Aspergillus spp., adding coconut palm sugar to the moromi ltrate, and boiling the mixture. Kecap is produced by a two-step fermentation. e rst fermentation is an aerobic mould fermentation, producing a product called koji, and the second is a submerged fermentation in brine, called moromi fermentation.
