Salsabila, Naurahyani Syifa (2024) PROSES PRODUKSI KECAP DI PT. HEINZ ABC INDONESIA - PLANT PASURUAN. Project Report (Praktek Kerja Lapang). UPN Veteran Jawa Timur, Surabaya. (Unpublished)
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Abstract
Soybeans (Glycine max (L.) Merrill) have been cultivated in Indonesia since 1970 and are a significant source of vegetable fats, proteins, phosphorus, iron, calcium, B vitamins, and complete amino acids. The majority of soybeans are utilized for food products such as tempeh, oncom, and soy sauce. Soy sauce, as one of the fermented soybean products, serves as a flavor enhancer for food and has shown a significant increase in exports, reaching 15,696.69 tons valued at US $23.45 million in 2022, a 4.44% rise from the previous year (Badan Pusat Statistik, 2022). The production process of soy sauce involves two fermentation stages: koji, using the mold Aspergillus Oligosporus for 2 days, and moromi (tauco), using a 23% salt solution for 4 months. Aspergillus Oligosporus produces proteolytic enzymes that break down proteins into simpler, nitrogen-rich amino acids, which are crucial for soy sauce quality (Briani et al., 2014). The total nitrogen content in soy sauce is influenced by raw materials, soaking, cooking, and fermentation, with Aspergillus Oligosporus requiring optimal growth conditions for maximum proteolytic activity. PT. Heinz ABC Indonesia Pasuruan Plant, a leading producer of soy sauce and syrup, implements strict standards from raw material testing, fermentation, and production to filling and packaging to ensure product quality and quantity. The application of scientific and technological knowledge acquired during studies in the Food Technology program can be used as a reference for direct field observation. This direct observation at PT. Heinz ABC Indonesia Pasuruan Plant aims to provide practical insights and experience to students, as well as to compare learned theories with industrial practices.
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang)) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Naurahyani Syifa Salsabila | ||||||||
| Date Deposited: | 20 Jun 2025 02:00 | ||||||||
| Last Modified: | 20 Jun 2025 02:00 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38273 |
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