Tauco, fermented Indonesian soybean, processing and the nutritional value

¹ Food Science, Agricultural Technology Faculty, Graduated School IPB University, Dramaga Bogor West Java, Indonesia
² Computer Science, Mathematics and Natural Science Faculty IPB University, Dramaga Bogor, West Java, Indonesia
³ Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University Dramaga Bogor, West Java, Indonesia
⁴ Food Science and Technology, Science, Technic and Design Faculty, Kalibata South Jakarta, Jakarta Indonesia

^* Corresponding author: 2019usseveline@apps.ipb.ac.id

Abstract

Tauco is a culturally and culinarily significant traditional fermented soybean condiment in Indonesia. Its production methods vary across different regions. This study aims to examine and compare the processing methods and proximate composition of tauco from three key regions: Cianjur, Pekalongan, and Singkawang. The production process involves sequential steps, including soybean soaking, boiling, solid fermentation, brine fermentation, and drying. Regional variations in fermentation duration and environmental conditions influence the final product characteristics. Proximate analysis of tauco samples evaluated protein, fat, ash, titratable acidity measurement and crude fiber content. The results indicate significant differences in the proximate composition of tauco across the regions. Tauco from Pekalongan exhibited the highest protein content (29.31% db) and the lowest fat content (0.87% db), which may be attributed to a shorter fermentation period. Singkawang tauco had a higher moisture content (73.31% db) and lower protein levels (11.08% db), resulting from prolonged fermentation leading to liquid product. For ash content Singkawang and Pekalongan has a same content but Cianjur has the highest ash content 14.26%. The titratable acidity measurement had different in result in sample 1.80; 1.28; 0.89 for Cianjur, Pekalongan and Singkawang respectively. Fiber content of Cianjur sample was the highest 6.86 and followed by Singkawang and Pekalongan 3.86 and 3.83 respectively. These regional variations in tauco production and composition reflect differences in fermentation practices and climatic conditions, significantly impacting the nutritional properties of the product. The findings provide valuable insights for improving fermentation practices and enhancing product consistency in future commercialization efforts.