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The study found that when comparing the thickness of the layer thickness was found to be 2 soybean growing centimeter of infections as well. With the activities of the enzymes protease that 72 hours is the highest 206.50 unit/ml compare strains fungi found that A. oryzae TT has a maximum relative humidity is 83% rh is the activities of the enzyme protease to 36 hours is the highest unit 366.00/ml study on appropriate ratio of starch fermentation Kochi. I found that the ratio of soybean: rice flour ratio 1: 1. Keep up the activity of the enzyme protease that 36 hours is the education unit/ml 382.13 concentration salt water appropriate fermentation soy sauce at 16, 18 and 20 percent found that salt water concentrations at 20 percent with activity of the enzyme protease to 151.67 unit/ml test to the senses. The color. Smell, taste and overall preferences found that

The study found that Compared thickness of 2 cm thick soy found that the growth of bacteria as well. The protease enzyme activity was highest at 72 hours. 206.50unit / ml The comparison showed that the fungal species A. oryzae TT has the maximum relative humidity is 83% rh the protease enzyme activity was highest in the 36-hour 366.00 unit / ml powder for the ratio of fermented Koji. The ratio of soy flour at a ratio of 1 to 1. To the activity of the enzyme protease, most of the 36 hours was 382.13 unit / ml of concentrated saline solution suitable for fermentation of soy sauce, 16, 18 and 20 percent concentrations of brine at 20 percent of the activity of the enzyme pro. Haiti's highest 151.67 unit / ml test the sensory color, odor, flavor and overall liking were found.

The study found that When comparing the thickness of soybean, it was found that the thickness 2 cm, with growth of infection as well. The activity of the protease enzyme that 72 hours maximum 206.50unit / ml comparison of strains fungi found A. Oryzae TT with relative humidity is the most 83% RH. The activity of the protease enzyme that 36 hour high is the most 366.00 unit / ml education ratio optimum fermentation koji powder It was found that the ratio of soybean to flour ratio 1 per 1. The activities of protease 36 hours is the most 382.13 unit / ml effect proper fermentation soy sauce brine, and the 16 18 20 percent. Showed that the concentration brine that 20 percent were the activities of protease, maximum 151.67 unit / ml test of the senses, the color, smell, taste and overall liking found.