Ethnic Fermented Foods and Beverages of Indonesia 14
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Ethnic Fermented Foods and Beverages of Indonesia 14 Ingrid Suryanti Surono 14.1 Introduction which are of Malay extraction. The remainder of the natives is Melanesian (in Papua and the east- Indonesia is the largest archipelago in the world ern islands). There are ethnic Chinese, Indians, extending some 2000 km from north to south and and Arabs concentrated mostly in urban areas more than 5000 km from east to west and con- throughout the archipelago. There are about 300 sists of 17,508 islands, about 6000 of which are ethnic groups, each with cultural identities devel- inhabited, scattered over both sides of the equator oped over centuries and infl uenced by Indian, (Fig. 14.1 ). The archipelago stretches over more Arabic, Chinese, and European sources, and 742 than one tenth of the equator between Southeast different languages and dialects. Major ethnic Asia and Australia. The largest islands are the groups are Javanese (45 %), Sundanese (14 %), Kalimantan, Sumatra, Papua, Sulawesi, and Java. Madurese (7.5 %), Coastal Malays (7.5 %), and Indonesia lies between latitudes 11°S and 6°N others (26 %) (Expat website Association 2015 ). and longitudes 95°E and 141°E and consists of The agricultural sector of Indonesia comprises islands (CIA 2015 ). large plantations (both state owned and private) The temperature ranges between 16 and 35 °C that tend to focus on commodities which are with humidity ranging from 60 % to 98 %. There are important export products (palm oil and rubber) two seasons, the rainy monsoon season which usu- and smallholder production modes that focus on ally lasts from November through May, with the rice, soybeans, corn, fruits, and vegetables. heaviest rainfall from November through March, According to FAO of the United Nations (2015), followed by the dry season which is driest between the top 11 products of Indonesia in 2012 include June and September. Rainfall varies throughout paddy rice, palm oil, rubber, chicken, cassava, Indonesia, averaging 706 mm (28 in.) yearly. maize, coconuts, banana, palm kernels, mango, Indonesia has a population of 255,993,674 and mangosteens. people (estimated per July 2015) and is the fi fth Rice is a staple in Indonesia, except in Papua most populous nation in the world after China, and Maluku where people sustain themselves India, EU, and the United States, the majority of with sago, which is a type of tapioca; sweet pota- toes; and cassava. Indonesian cuisine is as varied I. S. Surono (*) as its culture, and the food in Indonesia is as Food Technology Department, Faculty of diverse as its geography with the infl uences from Engineering , Bina Nusantara University , China, Europe, and even India, rich in fl avors; Jl. Jalur Sutera Barat Kav. 21, Alam Sutera Campus , Serpong-Tangerang 15143 , Indonesia soy-based dishes, such as variations of tofu ( tahu ) e-mail: [email protected]; [email protected] and tempe , are also very popular (Table 14.1 ). © Springer India 2016 341 J.P. Tamang (ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia, DOI 10.1007/978-81-322-2800-4_14 342 I.S. Surono Fig. 14.1 Map of Indonesia Fermentation is one of the oldest and most such as cereals, legumes, tubers, fruits, vegeta- economic methods in preserving the quality and bles, animal such as meat and milk, and marine safety of foods; it not only prolongs the shelf life sources; many of them are made only on home but also reduces volume, shortens cooking times, scale in traditional methods of preparation passed provides better nutritional bioavailability, on from generation to generation using relatively enhances fl avor and aroma, and can be consid- simple equipment at very low cost with insuffi - ered as a functional food that exerts health- cient hygienic precautions (Surono and Hosono promoting benefi ts (Tamang 2015 ). A rich variety 1994a , b ). of indigenous traditional fermented foods involv- Most of the traditional food fermentations are ing yeast, mold, bacteria, and their combination, conducted by natural, spontaneous fermentation owned by each area, are an important part of the involving mixed benefi cial microbes from staple culture, identity, and heritage and have certain ingredients and environmental surrounding as distinct sensory characteristics as a result of home industry. As a consequence, pure and sin- metabolite accumulation produced by microbes gle culture will not be involved; natural contami- involved, contributing to fl avor, texture, and nation and inconsistent quality of the product aroma. Traditional fermented foods and bever- may occur due to lack of sterility and the use of ages are also considered as important part of diet natural fermentation (Nout and Sarkar 1999 ). due to its high nutritive value, digestibility, and Based on the substrate used, fermented foods and reduced antinutrient compounds. Fermentation beverages can be classifi ed into: may assist in the detoxifi cation of certain unde- sirable compounds such as toxin and antinutri- Fermented grain, cereals, and legume foods ents which may be present in raw foods, such as Fermented fruits and vegetable products phytates, polyphenols, and tannins (Sharma and Fermented milk products Kapoor 1996 ). The manufacture of fermented Fermented fi sh and meat products foods uses diverse raw materials as substrates, Fermented roots and tuber products 14 Ethnic Fermented Foods and Beverages of Indonesia 343 Table 14.1 Ethnic fermented foods and beverages of Indonesia Regions of Nature and consumption in Foods Substrates uses Microorganisms Indonesia References Tempe Soybeans Side dish Rz. oligosporus All regions Astuti et al. 2000 Oncom Soybean, Side dish N. sitophila , Rz. West Java Sastraatmadja et al. ( 2002 ), peanut oligosporus Hoo ( 1986 ), Afi fah et al. 2014 , Sulchan and Nur ( 2007 ), and Sumi and Yatagai ( 2006 ) Gembus Soybean Side dish Rz. oligosporus Central Java Kuswanto ( 2004 ), Sulchan and Rukmi ( 2007 ), Sulchan and Nur ( 2007 ). and Fatimah ( 1998 ) Kecap Soybean Condiment A. oryzae , A. sojae , Rz. All regions Steinkraus ( 1995 ) and oryzae , Rz. oligosporus Judoamidjojo ( 1986 ) Acar Vegetables Condiment Lb. plantarum All regions Lennox and Efi uvwere ( 2013 ) Sayur asin Vegetables Condiment Lb. plantarum , Leu. West Java Sulistiani et al. (2014 ) and mesenteroides , Lb. Puspito and Fleet ( 1985 ) confusus , Lb. curvatus , P. pentosaceus Tauco Soybean Condiment R. oligosporus , Rz. West Java Winarno et al. ( 1973 ) oryzae , A. oryzae , Lb. delbrueckii , Hansenula sp. Tempoyak Flesh of Condiment Ent. gallinarum UP-9, Sumatra Wirawati ( 2002 ), Pato and durian ( Durio Ent. faecalis UP-11, Surono ( 2013 ), Widowati zibethinus ) Oenococcus , et al. ( 2013 ), and Yuliana Leuconostoc , and Garcia ( 2009 ) Enterococcus , Lactococcus , Pediococcus acidilactici , Lactobacillus. Leuconostoc sp. Mandai Inner part of Condiment P. pentosaceus , Lb. Kalimantan Emmawati ( 2014 ), Rahayu cempedak or plantarum , Lb. pentosus ( 2003 ), ( 2010 ) jackfruit Brem Cassava, Snack, Rz. oryzae , M. rouxii , A. Central Java, Basuki ( 1977 ), Saono et al. glutinous rice beverages oryzae , S. cerevisiae , Bali ( 1984 ), and Aryanta ( 2000 ) Acetobacter aceti Tuak Juice of plant Beverages S. cerevisiae , C. tropicalis North Sumatra, Hermansyah et al. ( 2015 ) Nusa Tenggara Dadih Buffalo milk Beverage Lac. lactis subsp. lactis , West Sumatra Imai et al. (1987 ) and Lb. brevis , Lb. plantarum , Surono ( 2003a , b ) Lb. casei , Lb. paracasei , and Leu. mesenteroides Urutan Meat, pork Side dish Lb. plantarum , Lb. Bali Antara et al. ( 2002 ) and farciminis , and obligate Aryanta ( 1998 ) heterofermentative lactobacilli Lb. fermentum and Lb. hilgardii . Besides, P. acidilactici and P. pentosaceus (continued) 344 I.S. Surono Table 14.1 (continued) Regions of Nature and consumption in Foods Substrates uses Microorganisms Indonesia References Peda Fish Side dish Lb. plantarum , Lb. Java Rahayu ( 2003 ) curvatus , Lb. murinus and Strep. thermophilus Terasi Fish and Condiment Bacillus sp. and Sumatra, Java Surono and Hosono shrimp Pseudomonas sp. ( 1994a ) Telur asin Duck egg Side dish Lb. plantarum , Lb. casei All region Suprapti (2002) and subsp. rhamnosus , Saputra ( 2013 ) Enterococcus gallinarum , and P. acidilactici Tape Cassava, Snack Rz. oryzae , M. rouxii , A. West Java, Aryanta (1988) and glutinous rice oryzae , S. cerevisiae , E. Central Java Uchimura et al. ( 1998 ) burtonii , H. anomala , and P. pentosaceus. Lb. plantarum and Lb. fermentum Growol Cassava Snack Coryneform , Yogyakarta Suharni (1984 ) Streptococcus , Bacillus , Actinobacteria Lactobacillus , and yeast Gatot Cassava Staple food P. pentosaceus , Yogyakarta Ichsyani ( 2014 ) Saccharomyces sp. TR7 , Lb. plantarum 250 Mut7 FNCC 14.2 Traditional Fermented Foods 14.3 History, Manufacture, of Indonesia Biochemical and Nutritional Value, and Socioeconomics 14.2.1 Fermented Grains/Legumes of Tempe and Cereals 14.3.1 History of Tempe Tempe , oncom , tauco , and kecap are all Indonesian legumes and grain fermented foods. The word tempe appears to have originated in Tempe and oncom are solid fermented foods, Central Java, Indonesia. It is not derived from tauco is in the form of paste or slurry, and kecap Chinese (as other soy foods in Indonesia), and it is a liquid fermented food. Historically, most tra- does not start with the prefi x tau or tao (as do ditional soy protein foods originated from China tauci , tauco , taugé , taujiong , tahu , takua ) (Astuti and were introduced later to other countries in the 1999 ). The earliest known tempe reference is East and Southeast