It had been done the research on effect of tempe flour addition to the quality of coconut water sauce with the aim of reducing dependence on soybean as a raw material of soy sauce and potential use of coconut water waste. The study was conducted with the combined treatment of tempe flour percentage (5% and 10%). and the addition of the preservative sodium benzoate treatment (0. 1 g an... https://www.roneverhart.com/RME-Fireface-UFX-III-Audio-Interface-p32300/