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Sauces and condiments from Majalengka Regency, West Java, Indonesia
Kecap Majalengka is a sweet black-soybean soy sauce made in family factories in West Java. The boiled beans are sun-dried and grown over with mould, soaked in brine for 7–10 days, then the extract is reduced for hours over a wood fire and cooked with palm sugar.
| Black soybeans | Moisture at most 10 %[detik2018] |
| Salt | For the brine soak[detik2018] |
| Gula aren (palm sugar) | Melted, then cooked with the soy extract[detik2018] |
Total time across the recorded steps: 11 days – 18 days
What changes: Black soybeans are sorted, washed and boiled until soft
Output: cooked beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kecap Majalengka is a sweet black-soybean soy sauce made in family factories in West Java. The boiled beans are sun-dried and grown over with mould, soaked in brine for 7–10 days, then the extract is reduced for hours over a wood fire and cooked with palm sugar. Made in 6 steps over 11 days – 18 days. The longest step, soak in brine, takes 7–14 days (Pasti Liberti 2018).
| Main step | 7–14 daysReported[detik2018][kontan2011] | Soak in brine |
|---|---|---|
| Acidity | pH 3.5–6Set[suri2024] | Cook with melted palm sugar and spices, then cool in wooden vats |
Majalengka kecap comes from small family firms that mould the black beans themselves, soak them 7–14 days in brine, and reduce the extract for hours over wood fires before adding palm sugar.
The national standard for kecap manis, SNI 3543.1:2013, sets pH 3.5–6.0 and limits moulds to 50 colonies per gram and total aflatoxin to 20 µg/kg. Mould grown on the beans is the risk. Aflatoxin producers have been isolated from Indonesian soybean koji, and one survey found aflatoxin B1 above 5 μg/kg in about 47 % of 32 kecap samples (Sulistyo and Nikkuni 2006). WHO says most mycotoxins survive food processing, so boiling cannot be counted on to remove it.
Every number is labelled with how it is known. How this atlas is made
Saad Wangsawidjaja started Maja Menjangan in 1940 and built a separate factory in 1960. Its peak output was 80,000 to 100,000 litres a year, and by 2018 it made about a tenth of that. Only 35 Majalengka kecap factories were still producing in 2013. A 2011 report counted the Maja Menjangan manager's firm and 36 others in Majalengka, most run from homes, with 3 to 15 workers each, and dated the town's kecap industry to the 1940s under Dutch rule.
