Results

Table 1. Colonial Morphology and Growth Characteristics of A. oryzae on Different Media

To consider the correct arrangement of A. oryzae, growth rate, colony size, color and
other morphological characteristics must be consider. Table 1 shows the colonial morphology
and growth characteristics of A. oryzae on different media. It can be seen that Czapek’s Dox
agar grows rapidly while Malt Extract agar grows slowly. As for the size of colony, SDA has the
biggest size with 3 inches. Different type of media produced different colors of surface colony
which are brownish yellow, dark yellow, pale yellow, and yellow. On the other hand, reverse
colony colors also differs. The colors are white, brownish yellow and yellowish brown.

Table 2. pH and Viscosity Measurements of Soy Sauces at Room Temperature

Table 2 shows the pH and viscosity measurements of soy sauces at room temperature.
Sfla(1.5) has the highest pH number with 5.21 while S(Wai Weng) has the lowest with 4.7. As for
viscosity, S(Wai Weng) has the highest value of 3.561. It can be seen that there is an inverse
proportional relationship between viscosity and pH. The smaller the pH value, the higher the
viscosity.
Table 3. Protein%, Fat%, Reducing Sugar%, Alcohol% of Soy Sauce

Table 3 shows the percent components of soy sauce in terms of protein, fat, reducing
sugar and alcohol. For protein percent, Sory(3) had the highest percentage with 3.43 while on fat
percentage, Sory(1.5) and Sflat(1.5) got the highest with a value of 0.99. As for reducing sugar,
SWai Weng got the highest with 9.56 and for alcohol Sory(3) had the highest with the value of 1.00.

Table 4. Salt content of Soy sauce products.

Based
on the
salt
analysis, soy sauce made from A. Oryzae fermented for 3 months has the highest salt content
(155 ppm) while the lowest salt content (140 ppm) were the soy sauce from A. Flavus and A.
Oryzae that was fermented for 1.5 months. As compared to the reference soy sauce that is
commercially available, Wai Weng, the salt content of the produced soy sauce was approaching
to Wai Weng’s salt content (160 ppm).
Table 5. Rf values of individual standard Amino acids and Amino acids in Protein Hydrolizate of
Soy Sauces

Based
on the amino
acid identifucation, 3 amino acids (Valine,Threonine and Tryptophan) were found in A.Flavus
soy sauce, 4 amino acids (Valine, Lysine,Histidine and Tryptophan) were found in A. Oryzae
soy sauce and 2 amino acids (Valine and Histidine) were found in the commercially available
Wai Weng soy sauce. The amino acid contents of A. Flavus and Wai Weng soy sauce were
inline with the standard values for amino acid content while the A. Oryzae soy sauce has small
inconsistencies.

Objectives

- To be able to produce soy sauce through fermentation by the aid of Aspergillus oryzae
and Aspergillus flavus.
- To perform physical analysis based on pH and viscosity of the soy sauce produced.
- To perform chemical analysis based on protein, fat sugar, alcohol, salt and amino acid
content of the soy sauce produced.