APPLICATION OF MATERIAL FLOW ANALYSIS (MFA) ON BIOVALORIZATION SYSTEM OF SOY SAUCE AND TOFU SOLID WASTE INTO SEASONING SAUCE PRODUCTS

Hanif Faizah Eka Fediyani; Novirina Hendrasarie; Dedin Finatsiyatull Rosida; Sekar Ayu Larasati

doi:10.22373/ljee.v7i1.10310

Authors

Hanif Faizah Eka Fediyani UPN "Veteran" Jawa Timur
Novirina Hendrasarie
Dedin Finatsiyatull Rosida
Sekar Ayu Larasati

DOI:

https://doi.org/10.22373/ljee.v7i1.10310

Keywords:

Biovalorization, Material Flow Analysis, Waste Reduction, Aspergillus, Solid Waste

Abstract

The massive volume of agroindustrial solid waste from soy sauce (59.7%) and tofu (35.5%) production has the potential to pollute the environment if it ends up in water bodies. However, the high nutrient content opens up opportunities for biovalorization into value-added products. Soy sauce solid waste has a protein content of 16.31%, and tofu solid waste has a protein content of 4.78%. This study aims to produce a plant-based sauce from soy sauce and tofu residues by adding banana peel pectin as a thickener, while simultaneously calculating the waste reduction rate using Material Flow Analysis (MFA) with STAN 2.7.101 software. The method used was solid-state fermentation (SSF) for 72 hours using Aspergillus oryzae and Aspergillus sojae. The sauce characteristics were evaluated through pH, protein content, and organoleptic testing using a scoring method (1–5) to determine the best treatment. From the MFA mapping, it was proven that the biovalorization process of soy sauce residue-based sauce was able to reduce solid waste by up to 55.14%, which is more efficient compared to tofu residue, which only reduced waste by 44.51%.

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