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Table 3 Nutritional and chemical composition of tauco products from different producers throughout Indonesia, and their grouping based on multivariate statistical analysis of their proximate composition

From: Nutritional composition of tauco as Indonesian fermented soybean paste

Samples

Group

Moisture content

(% ww)

Ash content (% dw)

Crude proteins

(% dw)

Crude fats

(% dw)

Crude carbohydrates1

(% dw)

Salt content2

(% dw)

Total sugars

(% dw)

Total acids3

(% dw)

pH

MIS

Solid tauco

35.3 ± 0.3c

22.8 ± 0.4 h

11.7 ± 0.0b

7.09 ± 0.1de

58.4

16.9 ± 0.2e

11.9 ± 0.3 cd

1.27 ± 0.0a

5.35 ± 0.01r

CKS

Solid tauco

29.2 ± 0.3a

10.0 ± 0.2a

11.9 ± 0.1b

23.4 ± 0.6j

54.7

7.13 ± 0.1a

27.0 ± 0.6i

1.24 ± 0.1a

5.29 ± 0.01q

SIM

Solid tauco

32.5 ± 0.6b

18.1 ± 0.3cde

9.72 ± 0.0a

6.98 ± 0.3de

65.2

14.2 ± 0.1c

15.1 ± 0.1ef

2.18 ± 0.0de

4.38 ± 0.01a

CBC

Semisolid tauco

42.2 ± 0.5d

13.9 ± 0.3b

16.0 ± 0.1d

1.74 ± 0.0ab

68.4

10.8 ± 0.2b

11.8 ± 0.3 cd

1.49 ± 0.1b

5.09 ± 0.01n

CBM

Semisolid tauco

51.9 ± 0.6 h

27.9 ± 0.2ij

15.1 ± 0.2c

1.20 ± 0.0a

55.8

24.8 ± 0.3ij

27.6 ± 0.6ij

1.30 ± 0.0a

5.01 ± 0.01 m

MNB

Semisolid tauco

51.3 ± 0.3 h

19.7 ± 0.3ef

32.6 ± 0.3p

14.0 ± 0.2 fg

33.7

15.6 ± 0.2d

22.0 ± 0.3 g

5.43 ± 0.0 m

4.71 ± 0.01 h

SAP

Semisolid tauco

49.3 ± 0.4 g

22.3 ± 0.1 h

22.9 ± 0.3f

8.17 ± 0.2e

46.7

19.6 ± 0.1f

17.2 ± 0.4f

3.53 ± 0.1j

4.57 ± 0.01f

PDP

Semisolid tauco

48.0 ± 0.4f

36.2 ± 0.3 m

24.3 ± 0.0i

2.55 ± 0.7ab

36.9

19.6 ± 0.3f

23.8 ± 0.6gh

2.12 ± 0.0d

5.34 ± 0.01r

TKP

Semisolid tauco

46.8 ± 0.1e

20.0 ± 0.4 fg

23.3 ± 0.0 fg

5.01 ± 0.2 cd

51.7

14.2 ± 0.4c

25.5 ± 2.5hi

3.60 ± 0.0j

4.75 ± 0.01i

MMP

Semisolid tauco

50.1 ± 0.2 g

21.6 ± 0.1gh

25.4 ± 0.1 k

2.42 ± 0.0ab

50.5

15.6 ± 0.1d

35.5 ± 0.3 k

3.00 ± 0.0 h

4.93 ± 0.01 l

CIP

Semisolid tauco

46.8 ± 1.0e

19.5 ± 0.3def

24.8 ± 0.1j

5.28 ± 0.0 cd

50.4

15.6 ± 0.2d

10.9 ± 1.5bcd

4.18 ± 0.0kl

4.48 ± 0.01c

LEP

Semisolid tauco

48.0 ± 0.2f

17.8 ± 0.2 cd

25.8 ± 0.1 k

4.09 ± 0.1bc

52.3

11.3 ± 0.1b

42.3 ± 0.4 l

4.26 ± 0.0 l

4.63 ± 0.01 g

SKT

Semisolid tauco

54.5 ± 0.2i

21.5 ± 0.5gh

29.4 ± 0.1n

0.92 ± 0.0a

48.1

19.7 ± 0.2f

17.6 ± 1.1f

5.34 ± 0.0 m

4.80 ± 0.01j

CMC

Liquid tauco

59.2 ± 0.5 k

17.1 ± 0.2c

23.5 ± 0.1gh

2.89 ± 0.1abc

56.5

10.7 ± 0.2b

29.8 ± 0.9j

4.11 ± 0.0 k

4.41 ± 0.01b

SAB

Liquid tauco

60.5 ± 0.5 l

44.7 ± 0.6o

23.8 ± 0.2 h

9.24 ± 0.3e

22.2

25.7 ± 0.4j

6.04 ± 0.2a

1.65 ± 0.0c

5.22 ± 0.01o

CBB

Liquid tauco

62.3 ± 0.4 m

28.8 ± 0.9jk

29.3 ± 0.2n

6.87 ± 0.2de

35.0

27.1 ± 0.2 k

12.9 ± 4.1de

5.36 ± 0.0 m

4.76 ± 0.01i

CDS

Liquid tauco

68.1 ± 0.4p

36.8 ± 1.2 m

27.7 ± 0.4 l

1.30 ± 0.1a

34.1

14.5 ± 0.3c

27.2 ± 1.6ij

4.09 ± 0.1 k

4.54 ± 0.01e

KES

Liquid tauco

67.4 ± 0.4op

33.4 ± 0.8 l

28.8 ± 0.4 m

19.0 ± 4.9i

18.9

30.6 ± 0.7 l

12.9 ± 0.8de

2.16 ± 0.1de

4.88 ± 0.01 k

BMP

Liquid tauco

61.5 ± 0.6 m

35.8 ± 0.3 m

20.4 ± 0.3e

16.8 ± 0.8hi

27.0

23.2 ± 0.5 h

8.64 ± 0.6b

2.59 ± 0.1f

5.24 ± 0.01p

MIP

Liquid tauco

66.8 ± 0.3o

26.4 ± 0.5i

25.6 ± 0.3 k

17.4 ± 0.2hi

30.7

21.2 ± 0.4 g

29.9 ± 0.2j

3.39 ± 0.1i

4.50 ± 0.01d

CGM

Liquid tauco

66.0 ± 0.4n

29.7 ± 1.1 k

30.9 ± 0.2o

18.7 ± 0.2i

20.8

24.1 ± 0.4hi

16.9 ± 1.3f

2.87 ± 0.1 g

5.91 ± 0.01t

HAM

Liquid tauco

61.5 ± 0.2 m

73.8 ± 4.0p

24.0 ± 0.3hi

15.1 ± 0.3gh

8.47

68.4 ± 2.5o

4.45 ± 0.1a

2.23 ± 0.1e

5.28 ± 0.01q

BEB

Liquid tauco

59.4 ± 1.0 k

41.3 ± 2.0n

27.6 ± 0.2 l

15.7 ± 0.3gh

15.5

33.5 ± 0.6 m

9.99 ± 0.2bc

3.30 ± 0.1i

5.01 ± 0.01 m

SUM

Liquid tauco

56.2 ± 0.4j

43.1 ± 0.4o

25.5 ± 0.3 k

12.3 ± 1.4f

19.1

35.2 ± 0.3n

15.8 ± 1.0f

2.81 ± 0.1 g

5.50 ± 0.01 s

  1. Mean ± SD of triplicate analysis of each component was reported, except for crude carbohydrates. Numbers in a column that does not share the same alphabetical letter represent significant differences (p < 0.05)
  2. 1Crude carbohydrates were calculated as by difference of wet weight basis and then convert to dry weight basis
  3. 2Salt content was expressed as sodium chloride (NaCl) concentration, due to the addition of a large amount of NaCl in the tauco fermentation process
  4. 3Total acids were titratable acids, expressed as lactic acid equivalent, because the main organic acid of soybean paste products is lactic acid