|Abstract: ||Mushroom is known throughout the world as food ingredient. One way to
preserve mushroom is canning. PT. Karya Kompos Bagas Mojokerto is one of
them, specially Champignon. The problem is from blanching procces produce a
lot of waste which consist full of nutritious substances such as protein,
carbohydrate, fat, and vitamin. Therefore, using these substances, soy sauce can
possibly be made.
The purpose of this research are to obtain the protein, carbohydrate, and
fat level contained and lost in the process of making the soy sauce, the energy
efficiency consumed throughout the boiling process, and financial value of end
This research is carried out on December, 2006 to February, 2007 in
Laboratory Technique of Processing Agricultural Produce (TPHP), University of
Brawijaya, Malang and Laboratory Biochemical, University of Muhammadiyah
Malang . The tools used are scale, metering glass, thermocouple, stopwatch, pan,
stove, LPG, plastic mesh, knife, and blender. And the ingredients are blanching
water, mushroom (Champignon), brown sugar, salt, keluwak, laos, garlic, sereh,
salam leave, pehkak, kemiri, and sesame.
Calculating mass balance during the production process is conducted to
reveal losses that occurs in every single production phase. The initial mass of
material is 1035 grams, after mixing is 1711 grams. After boiling came down to
932 grams, and after using the plastic mesh 745 grams.
Heat energy efficiency in the process is 25.437%, where heat input from
LPG is 4730.9 kJ and the output to heat up the pan is 77.734 kJ, to heat up the
material is 101.054 kJ, and the energy to let water evaporate is 1025.158 kJ. Soy
sauce produced throughout the process left down to 43.513%, this is influenced by
the total sugar consist in the sweet soy sauce.
Base seller price for a bottle (@600ml) of this soy sauce|