The Effect of Utilization of Palm Oil Sugar and Red Chili Extract in Making Spicy Soy Sauce Made from Palm Core Meal

Oct 13, 2025 by ludoplayers7.com 145 views

The Effect of Utilization of Palm Oil Sugar and Red Chili Extract in Making Spicy Soy Sauce Made from Palm Core Meal

Introduction

The use of palm oil sugar and red chili extract in the manufacture of spicy soy sauce made from palm core meal has been a topic of interest in recent years. Palm oil sugar, also known as brown sugar, has its own uniqueness compared to ordinary sugar, not only in terms of taste, but also from higher nutritional content such as minerals. Red chili extract, on the other hand, is rich in capsaicin, which provides the desired spicy effect and adds nutritional value such as vitamin C. In this study, we aim to evaluate the effect of oil palm brown sugar and red chili extract on the manufacture of spicy sweet soy sauce made from palm core cake.

Manufacturing Process

The manufacturing process of spicy sweet soy sauce made from palm core cake begins with fermentation of palm kernel meal to improve its quality as raw material in sauce fermentation. The fermented palm nilling cake will then go through the process of Koji and Moromi, before finally being cooked into a sauce. This process not only improves the quality of the raw material but also increases the availability of nutrition and improves the taste profile.

Research Design

This study uses factorial complete random designs with two factors, namely variations in the concentration of oil palm brown sugar (G) in 60%, 75%, and 95%, as well as variations in the concentration of red chili (C) of 0%, 10%, 20%, and 30%. Some parameters analyzed include red chili extract, color value L (brightness), color value A (redness), color value B (yellowish), ºHue value, total suspended solids (TSS), pH, protein content, reduction sugar content content, vitamin C content, as well as hedonic scores for taste, aroma, color, thickness, and general acceptance.

Results

The results showed that variations in the concentration of oil palm brown sugar had a significant effect on the colors of colors A, B, ºHue, TSS, and the hedonic score of the aroma, taste, and thickness of the spicy soy sauce produced. The addition of variations in the concentration of red chili also has a significant impact on the colors of colors A, B, ºhue, pH, TSS, protein content, vitamin C content, and hedonic scores of aroma, taste, and viscosity. The interaction between the two factors shows a significant difference in the colors of colors A, B, ºHUE, TSS, and the hedonic score of aroma, taste, and viscosity, while for the value of protein and vitamin C shows a significant difference.

Additional Analysis and Explanation

This study not only explores the physical and chemical aspects of spicy sweet soy sauce products, but also explores organoleptic components that are important in determining the quality of the product. The concentration of oil palm brown sugar and red chili extract can affect the sweet and spicy taste, which is the main characteristic of spicy sweet soy sauce. Palm brown sugar has its own uniqueness compared to ordinary sugar, not only in terms of taste, but also from higher nutritional content such as minerals. The addition of red chili extract that is rich in capsaicin provides the desired spicy effect, and adds nutritional value such as vitamin C which is beneficial for health.

Conclusion

By using the right research design, the results obtained can provide guidance for the food industry to develop soy sauce products that are not only delicious but also nutritious. This knowledge has the potential to increase the competitiveness of local products in the market, especially with the use of abundant raw materials such as palm and red chili. Overall, this research provides valuable insight into the processing of efficient local raw materials and creates innovative products that meet consumer tastes. Spicy sweet soy sauce made from palm core meal that was developed can be an interesting alternative for culinary lovers in Indonesia, enriching local culinary treasures with a unique new taste.

Recommendations

Based on the results of this study, the following recommendations can be made:

The use of oil palm brown sugar and red chili extract in the manufacture of spicy sweet soy sauce made from palm core meal can be a good alternative to traditional soy sauce products.
The concentration of oil palm brown sugar and red chili extract can be adjusted to achieve the desired sweet and spicy taste.
The use of palm kernel meal as a raw material can be a good option for the food industry, as it is abundant and can be processed into a variety of products.
Further research is needed to explore the potential of using other local raw materials in the manufacture of soy sauce products.

Future Research Directions

Future research can focus on the following areas:

Exploring the potential of using other local raw materials in the manufacture of soy sauce products.
Developing new products that combine the use of oil palm brown sugar and red chili extract with other ingredients.
Investigating the nutritional content of spicy sweet soy sauce made from palm core meal and its potential health benefits.
Conducting sensory evaluation of spicy sweet soy sauce made from palm core meal to determine its acceptability by consumers.
Frequently Asked Questions (FAQs) about the Effect of Utilization of Palm Oil Sugar and Red Chili Extract in Making Spicy Soy Sauce Made from Palm Core Meal

Q: What is the purpose of this study?

A: The purpose of this study is to evaluate the effect of oil palm brown sugar and red chili extract on the manufacture of spicy sweet soy sauce made from palm core cake.

Q: What are the raw materials used in this study?

A: The raw materials used in this study are palm kernel meal, oil palm brown sugar, and red chili extract.

Q: What is the manufacturing process of spicy sweet soy sauce made from palm core cake?

A: The manufacturing process of spicy sweet soy sauce made from palm core cake begins with fermentation of palm kernel meal to improve its quality as raw material in sauce fermentation. The fermented palm nilling cake will then go through the process of Koji and Moromi, before finally being cooked into a sauce.

Q: What are the parameters analyzed in this study?

A: The parameters analyzed in this study include red chili extract, color value L (brightness), color value A (redness), color value B (yellowish), ºHue value, total suspended solids (TSS), pH, protein content, reduction sugar content content, vitamin C content, as well as hedonic scores for taste, aroma, color, thickness, and general acceptance.

Q: What are the results of this study?

A: The results showed that variations in the concentration of oil palm brown sugar had a significant effect on the colors of colors A, B, ºHue, TSS, and the hedonic score of the aroma, taste, and thickness of the spicy soy sauce produced. The addition of variations in the concentration of red chili also has a significant impact on the colors of colors A, B, ºhue, pH, TSS, protein content, vitamin C content, and hedonic scores of aroma, taste, and viscosity.

Q: What are the implications of this study?

A: The implications of this study are that the use of oil palm brown sugar and red chili extract in the manufacture of spicy sweet soy sauce made from palm core meal can be a good alternative to traditional soy sauce products. The concentration of oil palm brown sugar and red chili extract can be adjusted to achieve the desired sweet and spicy taste.

Q: What are the recommendations of this study?

A: The recommendations of this study are that the use of oil palm brown sugar and red chili extract in the manufacture of spicy sweet soy sauce made from palm core meal can be a good option for the food industry. Further research is needed to explore the potential of using other local raw materials in the manufacture of soy sauce products.

Q: What are the future research directions of this study?

A: The future research directions of this study are to explore the potential of using other local raw materials in the manufacture of soy sauce products, to develop new products that combine the use of oil palm brown sugar and red chili extract with other ingredients, and to investigate the nutritional content of spicy sweet soy sauce made from palm core meal and its potential health benefits.

Q: What are the benefits of using palm kernel meal as a raw material?

A: The benefits of using palm kernel meal as a raw material are that it is abundant and can be processed into a variety of products. It is also a good option for the food industry as it is a sustainable and environmentally friendly source of raw material.

Q: What are the benefits of using oil palm brown sugar and red chili extract in the manufacture of spicy sweet soy sauce made from palm core meal?

A: The benefits of using oil palm brown sugar and red chili extract in the manufacture of spicy sweet soy sauce made from palm core meal are that it can provide a unique and delicious taste, and it can also add nutritional value to the product.