1 What is flavor ? What is savory flavor?

Savory flavor in various 2 What is ? 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 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 or spices and not sweet (www.macmillandictionary. com)

Gurih (translation in bahasa )

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 , 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 , seafood, , 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 (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  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 , 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 Picung seed

Bakasang, Bekasam Indonesian

Petis , Kecap manis

Terasi

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, , or , 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 (, 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 50C. 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 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% and 10% arenga sugar, kept in tight sealed condiments and fermented for 2 weeks. Rusip can be consumed Ursip having stronger rawly in “” or utilizes as acid taste, darker color 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 (Sidoarjo), “semanggi” (), “” (Wonokromo, area in Surabaya), “ “(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 (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,, 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. coagulated with “rembega” latex

Dali is coagulant of buffalo milk produced specifically in North Sumatra. It produced by using papaya latex, pineapple extract, takokak Litsusu is milk or “sisal” leaf as coagulants coagulant used in making special traditional cheese from Nusa Danke is traditional cheese like product of Tenggara Timur Enrekang, South Sulawesi which is made from (NTT) called buffalo milk by boiling the milk, added with “litsusu” cheese papaya latex and in shell and kept in brine one night MINYAK SAMIN (), a butter-like product produced in Aceh, Northern Sumatra, is manufactured by storing fresh buffalo milk in an earthenware jar exposed to the sun for 1 hour. A certain amount of grounded Solanum aculeatissinum is added to coagulate the milk, together with a certain amount of Pandanus amarylifolius to obtain the desired smell. The milk allowed to stand another 24–48 hours at room temperature, and the cream layer is collected and heated until the fat on the top layer becomes A type of butter oil, is white, separable. The fat is then collected into a glass highly viscous, and contains bottle or can and allowed to crystallize. 99%–99.5% milk fat. Minyak samin manufacturing involves an enzymatic reaction catalyzed by a proteolytic enzyme from S. aculeatissima, which coagulates the milk protein. This process might involve an incubation period, bacterial fermentation might also occur during the preparation.(Surono, 2015) OverripeTempe in Indonesian Culinary

Function of over-ripe tempe as food condiment and food ingredient in Javanese cuisine. Function % Response To enhance the flavor of the 73.3 dishes To give distinct/favorable odour 36.7 To give ‘umami’ flavor 20.0 To soften food ingredients 16.7 To preserve the vegetables 16.7 green color Source:Yudianto (1997)

In-depth Seminar Food Review Sambel Tumpang Nasi 080518Rames Nasi

Amino Acid Composition during Fermentation

Amino acids and small peptides

Protein

Amino acids

In-depth Seminar Food Review 080518 STAGESTEMPE IN TEMPE FERMENTATIONFERMENTATION

50-90 h (#3) Spoilage 0-30 h (#1) Fast 30-50 h (#2) / Late Fermentation Growing Stage Transitional Stage Stage

# Tempe Still not compact and the Mould and their white mycelium 1 koro beans are not completely grow fast to cover the beans covered by white mycelium # Mature Compact white , soft The optimum phase in tempe 2 tempe texture; the mycelium fermentation. The mould growth covers the beans and rate is steady or only slightly penetrates inside increases # Overripe Rancid odour, loose and The mould growth replaced by 3 tempe non-compact texture, and bacteria fermentation resulted in yellow brownish spot the amino acid degradation In-depth Seminar Food Review 080518 24 hours fermentation (fresh tempe)

• Free amino acid composition was dominated by alanine followed by lysine to give the sweet-bland taste of the fresh tempe fermentation.

At 48 hours fermentation (tempe semangit) • Free amino acid composition in tempe dominated by alanine followed by glutamic acid and thus increased the umami or MSG-like taste of tempe.

At 72 hours fermentation (tempe bosok)

• It would be in the late stage and large amount of protein would have been hydrolyzed resulting in the production of large amounts of amino acids

Handoyo and Morita (2006) In-depth Seminar Food Review 080518 Amino Acids Composition

-1 Nitrogenous Amino Acids Content (mg mL ) Non-Volatiles 0 Hour 24 Hours 48 Hours 72 Hours 96 Hours Asp 0.66 0.93 0.99 1.04 1.03 Glu 1.37 2.04 2.11 1.94 1.73 Ser 0.24 0.36 0.39 0.43 0.46 His 0.22 0.26 0.25 0.23 0.20 Gly 0.23 0.30 0.33 0.37 0.33 Thr 0.22 0.31 0.32 0.36 0.35 Arg 0.32 0.46 0.49 0.52 0.52 Ala 0.19 0.31 0.38 0.42 0.39 Tyr 0.12 0.17 0.22 0.27 0.30 Met 0.08 0.12 0.13 0.14 0.14 Val 0.14 0.22 0.28 0.37 0.43 Phe 0.19 0.28 0.35 0.43 0.50 Ile 0.15 0.24 0.29 0.37 0.41 Leu 0.22 0.36 0.45 0.57 0.65 Lys 0.45 0.48 0.44 0.49 0.40

Total 4.77 6.84 7.41 7.95 7.83 In-depth Seminar Food Review 080518 Taste Activity Value

Taste Characteristic Taste Activity Value 0 Hour 24 Hours 48 Hours 72 Hours 96 Hours MSG-like 5.24 7.72 8.01 7.51 6.79 Sweet 0.73 1.10 1.27 1.41 1.34 Bitter 2.95 4.17 4.56 5.06 5.23 Tasteless 0.89 0.96 0.89 0.98 0.80

• Taste activity value is calculated from the individual amino acids content (mg/mL water soluble extract) divided by its corresponding threshold value (mg/mL). • Taste threshold concentrations were referred to the literatures (Kato et al, 1989 ; Scharbert et al, 2004)

In-depth Seminar Food Review 080518 Ratio of Taste Activity Value

Taste Taste Activity Value Characteristis 0 24 48 72 96 hour hours hours hours hours Confirmed using sensory analysis Umami + Sweet 5.4 19.8 27.6 23.0 22.2 (taste dillution Bitter 11.8 25.0 20.6 13.8 18.8 method) Ratio 0.5 0.8 1.4 1.6 1.2

✓ Result of sensory 300 256 analysis 250 ✓ Dillution Factor of 200 umami taste in 128 128 150 WSEs from 100 64 different extended 32 fermentation time DillutionFactor 50 0 0 hour 24 hours 48 hours 72 hours 96 hours 0 Jam 24 Jam 48 Jam 72 Jam 96 Jam

In-depth Seminar Food Review 080518 Extended Fermentation Time HPLC Profile of WSE (0 to 96 hours Fermentation)

0 hour

24 hours 48 hours

72 hours 96 hours

In-depth Seminar Food Review 080518 Sampels Fraction Taste Dillution Factor WSE umami 32 WSE Fraction 1 umami 2 0 Hours 2 umami 16 3 umami 16 4 umami 1 WSE umami 64 WSE Fraction 1 umami 4 Analysis of 24 Hours 2 umami 16 3 umami 128 Taste Dillution 4 umami 2 WSE umami 128 from WSE’s WSE Fraction 48 Hours 1 umami 16 Fracination 2 umami 128 3 umami 4 WSE umami 256 WSE Fraction 72 Hours 1 umami 8 2 umami 128 3 umami 8 WSE umami 128 WSE Fraction 96 Hours 1 umami 8 2 umami 64 3 umami 8 (Rahayu et al, 2013) In-depth Seminar Food Review 080518 The non-volatile taste components in the over-ripe tempe

Amino acids and peptides are produced during the over-fermented tempe process.

Aspartat acid and glutamic acid are the predominat amino acids in over-fermented tempe.

Over-fermented tempe has taste characteristics : MSG-like taste, sweet taste and bitter taste.

Taste activity value indicate that the taste of over-fermented tempe is characterized by MSG-like and bitter tastes.

In-depth Seminar Food Review 080518 Overripe Tempe Size reduction and dehydration

Soaking in salt water (25%, 3 days) Boiling (1h) and crushing of the beans

Filtration and addition of spices Filling into sterile bottles and pasteurization (15 min)

Soy Sauce

Basic soy sauce production from overripe tempe (Source: Siswani et al., 2008).

Tempe semangit vegetarian broth has been developed as well Indonesian Soy Sauce

• hydrolysates (Hydrolyzed by Soy enzymes or acids) • Fermentation :2 steps—koji fermentation sauce : (solid state) and moromi fermentation (brine state)

• Japanese type which is produced using and wheat as ingredients –typically found in Japan Type •China type which is made from only soybeans— of soy found in China and sauce

In-depth Seminar Food Review 080518 Indonesian Soy Sauce

 Indonesian soy sauce is made using only soybeans as the nitrogenous source (Lioe et al, 2004).  The dominant sweet taste come from brown sugar. Enriched with spices.  Besides free L-glutamic acid and aspartic acid, free aromatic amino acids such as L- phenylalanine and L-tyrosine may also play an important role in impressing savory or umami taste of Indonesian soy sauce (Apriyantono et al, 2004 and Lioe et al, 2004).

In-depth Seminar Food Review 080518 Tauco Made from yellow by two steps fermentation: mold and brine fermentation

One of the traditional condiment which have positive role in the Indonesian diet, Similar especially in West condiments: Java. Utilizing as a “” (Japan), flavoring agent in Soybean Jiang Indonesia Cuisine, (China), “Jang” owing to its specific (Korea) Meat-like flavor (Shurtleff and (Usman and Hosono, Aoyagi, 2009) 1996)

In-depth Seminar Food Review 080518 Tauco (con’t)

Various kinds of microflora, including: Rhizopus sp, Aspergillus sp, Lactobacillus delbrueckii, Hansenula sp, Bacillus sp, Micorcoccus sp, Staphylococcus sp and Aerococcus varians (Winarno et al, 1978; Steinkraus, 1983; Surono and Hosono, 1995; Usman and Hosono, 1996)

17 Amino acids have been reported present in tauco. The high content of amino acids such as glutamic acid, aspartic acid, leusine, argynine, proline and lysine may have important role for the

In-depth Seminar Food Review taste and flavor of tauco (Indriani, 2009) 080518 CHARACTERIZATION OF UMAMI FRACTIONS FROM WATER-SOLUBLE EXTRACT OF (Safira, 2018) Pangium edule Reinw.

Traditionally used as: • Spices (fermented picung) • Black Colorant (fermented picung) • Preservative for fresh fish • Known as “Payang kayu” in East Kalimantan and “kluwak” in Java

In-depth Seminar Food Review 080518 Picung Fruit PEMANIS ASPARTAM (methyl ester dari L-aspartyl-L- phenylalanine)

Tidak baik bagi penderita Phenylketonuria (PKU)

In-depth Seminar Food Review 080518 Tempoyak is fermented , well known in Sumatera and Borneo.

Tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation.

The organic acids and The flavor of tempoyak varies a lot volatiles have been and can be mildly or studied extremely pungent and bit rank Lemea is a fermented food origin to ethnic group called “Rejang” (Bengkulu). It has been made by mixing minced bamboo shoot with small fresh fish then wrapped tightly with and keeping for 1-3 days being spontaniously by Cooked Lemea with chili the microbes from the having unique aroma and sour bamboo shoot and fish. taste also savory touch (gurih)

Canned lemea has been exported to Japan? In-depth Seminar Food Review 080518 Wrapped Up

• Various traditional fermented products showing the “savory power” such as tempe semangit,bekasam, bakasang, lemea, dadih, , picung, petis, terasi, oncom, danke,tauco,urutan

• Fermentation produce more free amino acids as tastants including umami and unique aroma

• Lack of detail the scientific information and wholesome investigations might reduce the utilization of the potencies

• Indonesia is very rich in savory contributing condiments. Potencies of traditional condiments are still under investigated and utilization. The diverse local wisdom and diverse local natural sources can be applied for developing various natural savory flavorings In-depth Seminar Food Review 080518 INDONESIAN SAVORY? Ooo good….yummy

Kenikmatan dari Tuhan YME In-depth Seminar Food Review 080518