Sehari Menjadi Pembuat Kecap | REDAKSI (11/09/22)

Summary

This video showcases the intricate and traditional process of making kecap (soy sauce) in Majalengka, West Java. The production journey spans from washing and boiling black soybeans to fermenting, boiling again with palm sugar and spices, and finally bottling. The video highlights the teamwork and careful steps involved in each stage, demonstrating the dedication of the workers. Established in 1958 and managed by the third generation, the kecap factory produces up to 30,000 liters monthly, distributing locally and internationally. A blend of tradition, craftsmanship, and hard work creates this iconic and beloved condiment.

Takeaways

• 😀 Majalengka, located in West Java, is known for its clay roof tile production and kecap (soy sauce) manufacturing.
• 😀 Kecap production in Majalengka involves a long and detailed process, starting with black soybeans from Brebes, Central Java.
• 😀 The process begins by washing and boiling the soybeans for around 5 hours before they are sun-dried for 3 to 5 hours.
• 😀 The dried soybeans are placed on 'vampirs' (drying mats), and workers must ensure that the beans are evenly spread.
• 😀 After drying, the soybeans undergo fermentation, first forming oncom, a substance filled with fungus, which is then dried again.
• 😀 Oncom is sieved to remove excess fungus before being mixed with saltwater for the second fermentation, lasting 10 to 14 days.
• 😀 After the second fermentation, the soybeans are boiled once again, using traditional methods with wood fire to enhance flavor.
• 😀 The boiled soybeans are then stored and cooled before being mixed with palm sugar to add sweetness, a key feature of Majalengka kecap.
• 😀 Kecap production at this factory has been ongoing since 1958, and it is currently managed by the third generation of the founding family.
• 😀 Kecap Majalengka is now exported to various regions, including Bekasi, Tangerang, and even overseas, marking the success of the local industry.

Q & A

What is the primary ingredient used in the production of kecap in Majalengka?

The primary ingredient used in the production of kecap in Majalengka is black soybeans, which are sourced from Brebes, Central Java.

How long are the soybeans boiled during the kecap production process?

The soybeans are boiled for approximately five hours during the production process.

What is the purpose of drying the soybeans under the sun?

The purpose of drying the soybeans under the sun is to prepare them for fermentation by reducing moisture content and ensuring they are ready for the fermentation process.

What is 'oncom' and how is it produced in the kecap manufacturing process?

'Oncom' is a fermented product made from soybeans, which are fermented with a fungus. After the initial drying process, the soybeans are fermented for several days to form oncom before undergoing a second round of drying and fermentation.

How long does the second fermentation process last?

The second fermentation process lasts between 10 to 14 days.

Why does the kecap factory use wood fire for cooking the soybeans?

The factory uses wood fire for cooking the soybeans because it imparts a unique flavor to the kecap, giving it a traditional and distinct taste.

What happens after the soybeans are cooked and the soybean extract is collected?

After the soybeans are cooked and the extract is collected, it is cooled and then mixed with palm sugar to achieve the characteristic sweetness of the kecap.

How long does the kecap need to cool before the next step?

The kecap needs to cool for approximately one day before it can proceed to the next steps of filtering and bottling.

What sizes are available for the bottled kecap, and what is their price range?

The bottled kecap is available in sizes ranging from 135 ml, 300 ml, 600 ml, to 5 liters. The price starts from 6,000 IDR depending on the size.

What is the monthly production capacity of the kecap factory in Majalengka?

The kecap factory in Majalengka has a monthly production capacity of 30,000 liters of kecap.