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Traditional Fermented Indonesian Products As Sources of Savory Ingredients

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Traditional Fermented Indonesian Products As Sources of Savory Ingredients 1 What is flavor ? What is savory flavor? Savory flavor in various foods 2 What is Umami? The role of umami attribute 3 in savory tastants. Potency of traditional fermented Indonesian 4 products as savory ingredients 5 Wrapped up In-depth Seminar Food Review 080518 Oaklander, Mandy (July 28, 2015) In-depth Seminar Food Review 080518 In-depth Seminar Food Review 080518 Sweet Sweet or savory? Savory In-depth Seminar Food Review 080518 Tasting of salt or spices and not sweet (www.macmillandictionary. com) Gurih (translation in bahasa Indonesia) The meaning of savoury is sedap, enak, lazat, menyelerakan , tidak manis, baik, savari, makanan yang tidak manis , mempunyai rasa dan bau yang menyedapkan, berempah (mykamus.com) Umami In-depth Seminar Food Review 080518 In-depth Seminar Food Review 080518 What’s Umami? Smell is the main determinant of a food item's flavor. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized, although some cultures also include pungency and oleogustus ("fattiness") In-depth Seminar Food Review 080518 What is Umami? Basic taste Sweet Bitter Sour Salty Umami ➢ The year of 2000 when the researcher at the University of Miami discovered that specific receptors designed to recognize the only Prof Kikunea Ikeda umami taste existed on the human tongue. found “umami” in kelp (1908) ➢ Confirmed by Prof. Charles Zucker of California discovered a main receptor of umami In-depth Seminar Food Review 080518 O O Na+ K+ Mineral N- N- S S Balance O O O CH3 O O O CH3 H3C N O N N CH3 H+ Na+ PO42- H COOH H2N O N NH Protein Intake N N NH2 O4P2- O Turiadi, 2011 2Na+ H H H H OH OH In-depth Seminar Food Review 080518 Taste Physiological Substance Perceptions Sweet Source of energy Sugar/sucrose, glucose, fructose, etc Salty Electrolite (mineral) Salt (NaCl) Sour Unripe or damage Vinegar, acetic acid, citric acid, lactic acid, etc Bitter Toxic Alkaloid, calcium chloride, naringin, humulone, and caffeine Umami Source of protein Glutamate, inosinate, and guanilate What is Umami? Umami makes The umami taste variety of foods blends well with palatable, various other tastes although umami to expand and by itself is not round out flavors particularly palatable Umami : a pleasant, long lasting, savory or full taste common in snack, seafood, cheese, and a variety of vegetables. In-depth Seminar Food Review 080518 Well Known Umami Subtances Umami responsible Glutamic Acid compounds: free amino acid Especially ➢Glutamate ➢ribonucleotides (inosianate-IMP, guanylate-GMP, etc) IMP, GMP & XMP In-depth Seminar Food Review 080518 Exposure of Umami Breast Feeding • Umami is most likely the very first taste experience by human beings. • Human milk (ASI) as the first exposure of umami taste. • 20 free amino acids found in human breast milk, glutamate contents represents roughly more than 50% of the entire amino acid content (10x than in cow milk) Carratu et al. 2003 In-depth Seminar Food Review 080518 Sources of Umami In Natural Food In-depth Seminar Food Review 080518 Source: www.umami.org.au Cheese Gutamatic acid extracted from ripe cheddar cheese (Andersen et al. 2010). Cheddar cheese glutamic acid level from 10 to 180 mg/100 g after 8 months Drake et al. (2007) analyzed the glutamate, IMP, GMP, sodium chloride, lactic acid, propionic acid and succinic acid in cheddar and Swiss cheeses The umami of glutamic has been supported by the sucsinic acid and propianat. Nukleotide was below the threshold level Aging proteolysis increasing glutamic acid into the highest level in Italian cheese called Parmesan in best maturity after 24–30 months, 1200–1600 mg/100 g (Ninomiya 1998) In-depth Seminar Food Review 080518 Classification of Fermented Foods Based on the Substrate • Fermented fish • Fermented grain, and meat products cereals, and legume • Fermented milk foods products • Fermented fruits and vegetable products • Fermented roots and tuber products In-depth Seminar Food Review 080518 Indonesian Condimental Sources of Umami Fish Sauce Picung seed Bakasang, Bekasam Indonesian Tempoyak Condiments Petis Soy Sauce, Kecap manis Terasi Tauco Tempe Semangit In-depth Seminar Food Review Many others….. 080518 Fish Fermented Products Fermented fish products have an important role in stimulating appetite. There are large variety of traditional Indonesian fermented fish products involving yeast, molds, or bacteria, using different type of raw materials, diversification process and final appearance. There are two types of fermented fish product based on its final appearance : • The final product similar to the original ingredient (Bakasang, bekasem, peda, picungan, ikan tukai, wadi etc) •The final product different to the original ingredient (fish sauce, terasi, petis, silase, cincaluk, etc) In-depth Seminar Food Review 080518 (Irianto and Giyatmi, 2012) Bakasang Bakasang is a light brown, thick, salty sauce with distinct flavour characteristics which widely consumed in North Sulawesi, Indonesia It has been produced through a natural fermentation of small fish (or the viscera of bigger fishes) by preconditioned the fishes with salt in a warm place (usually near the source of fire in the house) in uncontrolled temperature normally ranges from 30 to 50C. The resulting products have various flavour and quality relating to the used raw material and the fermentation process (Ijong & Ohta, 1996) In-depth Seminar Food Review 080518 The Relationship Between Sensory Attributes of Bakasang and Its Physicochemical Properties The umami taste of bakasang could be contributed by free amino acid such as glutamic acid, alanin, isoleucine and lysine (Ijong & Ohta, 1995) The 2nd model indicated that salty, umami, bitter and bitter aftertaste showed an excellent correlation to moisture content, aw, salt content and free amino nitrogen (FAN) (Harikedua et al, 2011) In-depth Seminar Food Review 080518 Bekasam It has been produced through a natural lactic acid fermentation of small/medium fresh water fish by using rice waste as carbohydrate source with salt addition in a sealed jar for several days –--gabus was 7 days (Hidayati, 2012; Suyatno,2015) Bekasam : lele, mas, wader, nila, sepat, mujaer and other fresh water fishes (Adawiyah, 2007) Spontaneous Fermented Bekasam ‘s lactic acids microbes: bacteria Staphylococcus sp, Lactobacillus sp , Streptococcus sp (Chandra dkk, 2007) In-depth Seminar Food Review 080518 Bekasam related: Wadi Wadi is origin to Dayak people (Central Borneo) which also has been produced through a natural lactic acid fermentation of fresh water fish like bekasam, however has different in detail. The fish should be immersed in arenga brown sugar solution for one night before salting. The other condiments should be added: roasted raw rice, sticky rice and maze plus juice of Wadi having stronger nipis lemon, jackfruit and barendong acid taste and strong leaves, grown coffee and teki grass also be added. Fermentaion duration stinky aroma 1 – 2 weeks. Wadi : betok, papuyu, patin, gurami, nila and other fresh water fishes (Adawiyah, 2007) .. In-depth Seminar Food Review 080518 Bekasam related: Rusip Rusip known as Bangka-Belitung (South Sumatra) specific sauce is also produced through a natural lactic acid fermentation of fresh water fish (Sastra, 2008). The small fish added with 25% salts and 10% arenga sugar, kept in tight sealed condiments and fermented for 2 weeks. Rusip can be consumed Ursip having stronger rawly in “sambal” or utilizes as acid taste, darker color condiment in several cuisined. and strong stinky Functional ingredient due to its high aroma—The fish content of acid lactic bacteria ? apperance almost dissapeared (Koesoemawardani, Ursip : teri and bilis . 2007). Having longer shelf-life In-depth Seminar Food Review than bekasam – 6 months 080518 Definition “Terasi” is one of salty fermented condiment made from fish and or shrimp/rebon which in the form of solid paste. Umami ❖The average values for the free amino acids in “Terasi” was 4,304 mg/100g. ❖The major free amino acids are glutamic acid, alanine, leucine and lysine (Takeshi et al, 1999) Terasi Terasi starter was composed of Bacillus brevis, Bacillus pumilus, starter Bacillus megaterium, Bacillus coagulans, Bacillus subtilis and micrococcus kritinae (Surono and Hosono, 1994). The presence of halopilic latic acid bacteria such as Tetragenococcus halophilus and T. muriaticus were also reported (Kobayashi et al, 2003) In-depth Seminar Food Review 080518 Petis • “Petis” is generally uses as seasoning in some cuisines, such as “rujak” (cingur, tahu, gobet, manis), kupang lontong (Sidoarjo), “semanggi” (Surabaya), “lontong balap” (Wonokromo, area in Surabaya), “tahu campur “(Lamongan), ”tahu tek” (Lamongan), or “campor” (Madura).“Telur and Tahu Petis” are included as favorite dishes in Semarang and Surabaya. • The average values for the free amino acids in “petis” is 2,547mg/100g. The major free amino acids are glutamic acid, alanine, leucine and lysine (Takeshi et al, 1999) In-depth Seminar Food Review 080518 Urutan is Balinese fermented food produced from minced pork added with salt and several condiments put in pork intestine and kept for 2- 4 days under sun shine This fermented pork sausage is dominated by lactic acid bacteria which produced bacteriocin Similar to Chorizos? In-depth Seminar Food Review 080518 The highest concentrated amino acid in the duck egg was glutamic acid with values of 13.1 g/100 g). Recently becoming popular savory flavoring ingredient, WHY ? In-depth Seminar Food Review 080518 Table 3. Amino acid contents of white and yolk of fresh and salted duck egg (g /100g) In-depth Seminar Food Review 080518 There are 3 types of traditional dairy foods, namely the butter-like product minyak samin; yogurt-like product dadih; and cheese-like products dali or bagot in horbo,dangke, litsusu, and cologanti. (Surono, 2015) In-depth Seminar Food Review 080518 Dadih is a lactic acid traditional fermented buffalo milk produced specifically in west Sumatra, Indonesia. It is produced using fresh NTB’s fermented buffalo milk by traditional fermentation with natural Buffalo milk product microorganism in bamboo tube for 2 days.
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