FaSSTrack Program 2014 - National University of Singapore

INDONESIAN TRADITIONAL FERMENTED PRODUCTS

Prof. Dr. Lilis Nuraida

Department of Food Science and Technology Bogor Agricultural University

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Outlines

• Introduction • Fermentation Technology • Fermented Food of Indonesia: – Fruits and Vegetables base – Legumes and abse – Fish, shrimps, meat and milk base • Industrialization of Traditional Fermented Foods

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

1 Fermented Food • Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzy mes produ ced du ring the gro w th of desirable microorganisms such as , yeasts, or . • Fermented foods are foods produced by the action of microorganisms (molds, yeasts or bacteria or a mixture of them) •Fermented foods represent on average one-third of total food consumption.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

History of Fermented Foods • Circa 5000 BC people has made in Babylon, 3000 BC in ancient Egypt, 2000 BC in pre-Hispanic Mexico, and 1500 BC in • 3000 BC milk fermentation beggyan in Babylon • 1500 BC people made bread - leavened bread in ancient Egypt •In Asia: • A number of the most important fermentations use molds for grain or fermentation; dairy products and other animal proteins (excepting fish) are not widely used • 300 BC koji-making process can be traced back in China • The Chinese were probably the first to develop vegetable fermentation • Javanesse (Indonesia) were the first to develop tempe, fermented soybean

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

2 Development of Fermentation Technology • Initially, fermentation is “spontaneous” or “natural”, no microorganisms were added, relied on naturally occuring microorganisms: – Many traditional fermented food are produced under natural fermentation • Starter cultures were later used to give more consistent products: – Some traditional foods are fermented by additing starter cultures, but other microorganism still present as the condition is not sterile • Strains Improvement by the use of screening, selection, and mutation had led to many improved cultures • Development of biotechnology: – make “engineered bacteria” for better product yields or characteristics

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Benefit of Food Fermentation

• Improved shelf life • At room temperature milk spoils in <8 hours, fermented can stay up to 2 days • Buffalo milk vs dadih • Improved nutrient and digestibility • tempe vs soy • vitamin B12 in traditionally fermented tempe • Improved taste and flavor •tempe vs soy, dadih vs buffalo milk • Reduced toxicity/ • phytate in soy decreases during fermentation • Health functions • Bioactive compound in tempe

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

3 Principles of Traditional Indonesian Fermentation Process • Fermentation under high concentration – Example: Terasi, petis, fish , , • Products are used as or seasoning • Fermentation to produce specific texture remedy meat using pulses as substrates – Example: tempe, • Lactic acid fermentation: – Example: , dadih, urutan, sayur asin (Indonesian /kimchi) • Alcoholic fermentation: – Example: tape, , tuak • Acetic acid fermentation: – Example:

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Diversity of Indonesian Fermented Products

Tuak ( sap wine) Mandai Terasi

Dadih Terasi

Tempoyak,

Tempe, Tauco, Oncom,Tape, Urutan, Liquid Indonesian Brem suarekraut, Terasi Tempe,Tape, Growol, Brem Tempe,Terasi, Petis, Peda, Brem

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

4 Fermented food of Indonesia: Pulses and based

Product Type of food Raw Material Fermentation Primary technology microorganisms Tempe Solid Soybean With addition Molds starter culture Tauco Paste Soybean Mix of addition Lactic acid bacteria, starter culture and yeast, molds natural controlled by salt Soy sauce Liquid Soybean Mix of addition Lactic acid bacteria, starter culture and yeast, molds natural controlled by salt Tape Paste With addition Yeast, molds, lactic starter culture acid bacteria Brem a. Liquid/ Glutinous rice With addition Yeast, molds, lactic starter culture acid bacteria b. Solid Oncom Solid presscake With addition Molds solid waste starter culture

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Fermented food of Indonesia: Fruits, vegetables and tubers based Product Type of food Raw Material Fermentation Primary technology microorganisms

Tempoyak Paste Natural, Lactic acid bacteria controlled by salt

Sawi Asin ( Solid in liquid Green Chinesse leaves Natural, Lactic acid bacteria Kimchi/Sauer Kraut) controlled by salt

Mandai Solid Cempedak (Artocarpus Natural, Lactic acid bacteria champeden) controlled by salt

Tuak (coconut sap Alcoholic drink Coconut sap Natural, Yeast, lactic acid wine) controlled by bacteria salt

Nata de coco Solid Coconut sap With addition Acetic acid bacteria starter culture

Tape singkong Solid With addition Yeast, molds, lactic starter culture acid bacteria

Growol Solid Cassava Natural, Lactic acid bacteria controlled by Lilis Nuraida-Department of Food Sci.salt And Tech. IPB – July 2014

5 Fermented food of Indonesia: Fish, shrimp, meat and milk based Product Type of food Raw Material Fermentation Primary technology microorganisms liquid Fish Natural, Proteolytic bacteria, controlled by lactic acid bacteria salt Terasi paste Fish, shrimp Natural, Proteolytic bacteria, controlled by lactic acid bacteria salt Petis Viscous liquid Fish, shrimp Natural, Proteolytic bacteria, controlled by lactic acid bacteria salt

Peda Solid Fish Natural, Proteolytic bacteria, contlldbtrolled by ltiidbtilactic acid bacteria salt

Dadih Yoghurt like Buffalo milk Natural, Lactic acid bacteria controlled by salt

Urutan Solid Pork Natural, Lactic acid bacteria (Balinese Lilis Nuraida-Department of Foodcontrolled Sci. by And Tech. IPB – July 2014 Sausages) salt

The objectives of fermentation • Fermentation of fruits, vegetables, milk, fish , meat is to preserve and modify organoleptik and nutritional properties • Fermentation of cereals and seeds is not as much their preservation, but rather the modification of their organoleptic and nutritional properties

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

6 Legumes and Cereals base Fermented Products

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Soy sauce and Tauco • Soy sauce, local name: kecap – Used as condiment or seasoning to prepare dishes – Soy sauce has a distinct basic taste of due to naturally occurring fffree glutamates and other flavour compounds generated from hydrolyses of protein and other food compound in soybean – Two type of soy sauce: • : – Brown tick solution – the most populair one in Indonesia • Salty soy sauce – Clear brown solution • Tauco: – Paste/slurry – Used as seasoning for cooking fish or vegetables – Taste: sour and typical tauco taste – Similar product: (Japanese) Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

7 Soy sauce, kecap

Satay with sweet soy sauce

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Tauco

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

8 Fermentation of kecap/soy sauce and tauco • Two stages of fermentation: – fermentation – Brine Fermentation

• Mold Fermentation (also called as koji fermentation) – Soybean are soaked overnight, seed coast are removed, split into halves, boiled, dried, cooled, inoculated with starter culture Aspergillus oryzae, A . soyae. • Fermented for 2 days • During mold fermentation, proteinases, amylases and other enzymes are produced. The flora of lactic acid bacteria are also developed

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Fermentation of kecap and tauco • Brine fermentation (moromi fermentation) – The cake from the mold fermentation is soaked in 24% brine solution (mixed with equal amount of soybean cake) • Tradiitionally brine fermentation is done in earthware, but nowdasy using plastic drum – Fermentation is spontaneous/natural fermentation with high salt concentration as selective agent for undesirable microorganisms – Fermented for 2.5 month or longer • For tauco production, fermentation is shorter – Proteinase, amylases and other enzymes continue to act during this stage – Also: lactic acid fermentation and alcohol fermentation by yeast

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

9 • Soy sauce: – Solution is extracted from the slurry after completion of brine fermentation – Heated and bottled: salty soy sauce – Cooked with addition of , spices (, , , etc), and bottled: sweet soy sauce • Tauco: – Brine fermentation usually shorter – The slurry is mixed with palm sugar, spices and cooked, then bottled

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Soysauce and Tauco

Soybean Kecap also made from black soybean Sweet soy Boiling sauce Soy sauce Soaking Cooked 2nd boiling stage/ Heated with sugar simmering in hot water and spices Solution Starter Innoculation Tauco Pressed and Mold Fermentation/Koji Filtered Brine Cooked solution with sugar Brine Mold Fermentation/Moromi Slurry (20%) and spices

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

10 Oncom • Oncom made of peanut presscake or tofu solid waste mixed with tapioca solid waste (onggok) as additonal carbohydrate source • Oncom eaten to a lesser extent than tempe • Two type of oncom: – Oncom hitam (Black Oncom): • Fermented peanut presscake – Oncom merah (Red Oncom): • Tofu solid waste • Typical to West Java • They are eaten after they are fried, made as chips or cooked with vegetables

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Tofu solid waste Peanut presscake Peanut presscake

RdORed Oncom Black Oncom

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

11 Solid waste of tapioca production Peanut

Soak in clean water Soak in clean water 1-60 minutes 3-4 hours

Drain well Drain well Fermentation Crumble by hand, screen through a coarse bamboo sieve Crumble by hand Process of Peanut Press Mix thoroughly Cake Oncom

Steam Inoculate with o dried red oncom Place on woven bamboo Incubate at 25-30 C for Cool and form into (Neurospora sp) or trays and cover with 36-48 hours, turn upside Flat cakes in wooden mold black oncom banana leaves down after 24 hours (Rhizopus sp) powder Flowsheet : Indonesian for oncom merah production (home Red Oncom or and local industry) (from Saono et al, 1977 b). Black Oncom

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Solid waste of tapioca production

Soak in clean water 1-60 minutes Wet solid waste of tofu or soybean milk Drain well Fermentation Drain by putting in a sack Process of Crumble by hand, screen and press under a heavy through a coarse bamboo sieve stone Solid Waste Tofu/ Mix thoroughly Oncom

Steam

o Inoculate with Place on woven bamboo Incubate at 25-30 C for Cool and form into dried red oncom trays and cover with 36-48 hours, turn upside Flat cakes in wooden mold powder banana leaves down after 24 hours (Neurospora sp)

Flowsheet : Indonesian for oncom hitam production (home and Oncom merah local industry) (from Saono et al, 1977 b).

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

12 Fermentation of Oncom

• Controlled fermentation with addition of starter culture • Red Oncom (Oncom merah) – The essential molds belong to Neurospora (N. crassa and N. sitophila) – Yeast and other microorganism are present – Bacteria likely to be responsible for the production of Vit B12 are also present • Black oncom: – Use similar starter as tempe: • During fermentation: – Protein is hydrolised to smaller component, however total amino acid profiles was not very much affected – Lipid is hydrolised deliberating free fatty acid. Total fat content decreases. – Carbohydrate is fermented to prduce organic acid – Hydolyses of oligosaccharides increases digestibility

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

• Composition of peanut presscake and oncom :

Peanut Presscake Oncom Moisture 10-16% 70% Oil 6-20% 3-9% Crude Protein 38-51% 20-30% Carbohydrate 14-20% 4% Ash 4-6% 1% CdfibCrude fiber 5-8% 2%

Saono et al, 1977

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

13 Tape and Brem: Alcoholic food and drinks

Steamed Glutinous rice

Fermentation 2 d

Solid brem Longer Tape ketan Fermentation

Liquid Brem Filtration, StifSeparation of EtiEvaporation, (Indonesian clarification, liquid molding ) aging

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Tape Tape, Solid brem Solid brem Liquid brem/alcoh olic drink

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

14 Tape

Brem, alcoholic drink Solid Brem

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Tape • Two types of tape: Tape ketan and tape ketela/tape singkong • Tape ketan is prepared from steamed glutinuous rice (Oryza sativa var glutinuous), inoculated with ragi (()starter cultures) prior to incubation. – Two types of tape ketan: • black (purple) tape ketan and white tape ketan. • The white tape ketan is often coloured green by addition of leave extract of certain plant i.e. locally named katuk (Souropus androgynus Merr) leaves or suji (Dracaena angustifolia (Medik) Robx)or) or pandan (Pandanus amarylifolius). • Tape ketela/tape singkong is prepared from cassava • Juicy, sweet, acidic and alcoholic taste

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

15 Fermentation of tape from White Glutinous rice Black Glutinous rice glutinuous rice/tape ketan Soak for > 1 h Soak overnight

Katuk and Suji leaf Mix with extract of katuk Steaming for extract or suji leaves about 30 min

Cool to room temperature

Sprinkle and Mix with powdered ragi /starter culture

Place in a container, cover with banana leaves and container lid

Allow to ferment at room Tape starter culture made of rice flour temperature for 2-4 days (Rice flour mixed with coconut water and some spices, incubated to support the growth desirable Tape ketan microorganism and sun dried

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Fermentation of tape ketela/tape singkong Cassava tubers

Peeling and Washing

Steaming

Cooling

Place in bamboo container lined with banana leaves Powdered ragi is sprinkled over each layer of cassava

Covered with banana leaves

Incubation at room temperature for 2-3 days

Tape ketela

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

16 Composition of Tape

Component Tape ketan (g/100g wet Tape ketela/tape singkong base) (g/100kg wet base)

0.8 Ash 0.21 6.75 Crude protein 11 NA Soluble protein 3 34.6 Carbohydrate NA 170 kkal Energy NA NA Free glucose 65.5 NA Total glucosed 78 NA Ethanol 2.7 NA Lactic acid 0.29 NA pH 4.3 Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Brem • Two type of brem: – Liquid brem/alcoholic drink  Indonesia rice wine – Solid brem • Liquid brem: – Alcoholic drink with alcohol content about 9-25% – Sweet, alcoholic and slightly sour – Produced from tape ketan (usually purple tape ketan) – Liquid comes out duirng tape fermentation is collected. Tape slurry is pressed, the liquid is also collected and filtered – The liquid is gone through aging process to increase alcohol content and develope flavor of brem.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

17 Solid brem • Solid brem: – Non alcoholic , sweet , evervescens – Made of tape liquid (similar preparation to liquid brem), however the liquid is then heated to evaporate the water (as well as alcohol) – The viscous dough was poured into mold to get round or rectangular shape cake

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Fruits and Vegetables base Fermented Products

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

18 Tempoyak • Fermented durian pulp • Strong smell of typical durian, sour • Used as ingredient to make condiment as appetizer ( tempoyak) or used in traditional cooking of fish and vegetable dishes. • Fermentation of durian into tempoyak is to preserve durian when durian season is coming.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Composition of tempoyak

Component Content (g/100g)

Water 70

Energy 126 kcal

Protein 1.1

Fat 2.2

Carbohydrate 25.5

Salt 2.0 – 15.0 Acetic Acid 0.7

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

19 • Tempoyak fermentation: – Fermentation of durian into tempoyak is spontaneous/natural fermentation. – Durian pulp is placed in jars and mixed with salt between 2-15% – The container is tightly closed and kept for 7 day to let the fermentation undergoes. Tempoyak – Traditionally, the container used ithbtdis earthware, but nowdays, plastic, alumunium and glass jars are usually used.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Sawi asin • Indonesian kimchi or sauerkraut • Sold in bulk in glass jar or vaccum ppgackaged • Sour taste • Made of green chinesse leaf • Limited in northern west java • Cooked with meat • Natural fermentation using salt (2-3%) to control undesirable microorganisms – ThlThe leaves are pa lce did in con titainer, spr ikldinkled with salt layer by layer – The container is tightly closed or top covered to exclude air and kept at room temperature

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

20 Nata de coco • Originally from Philippine, but it has been widely produced in Indonesia • Jelly like product, eaten as desert, mixed with , or fruit or mixed with jelly. • The product is extracellulair cellulose synthesized by the starter (Acetobacter xylinum) Nata de coco cocktail • Made of coconut water • Other substrate to produce nata de coco: considered to produce better quality of nata

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

• Fermentation of nata: – To the substrate is added sugar, nitrogen source, acetic acid • To produce cellulose, the bacteria need high sugar and availability of protein • Acetic acid is added to create optimum condition for the nata bacteria to grow (pH 4.5) and inhibit undesirable microorganisme – The mixture is then heated, cooled and innoculated with starter culture (Acetobacter xylinum) – Fermentation is done in a shallow layer at room T (30 C) for 2 weeks until the thick mass is developed – The bacteria need oxygen to grow (aerobic) – The cellulose is harvested, deacidified by washing and soaking in water for 2-3 days (in some company also followed boiling them in water) • The cellulose cake is cut and mixed with syrup or fruit cocktail Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

21 Fish, Shrimps, Meat and Milk base Fermented Products

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Fish sauce

• Fish sauce or kecap ikan is clear brown solution with typical aroma and taste of fish sauce • Made from fish or low grade fish with natural fermentation or enzymatic hydrolyses • Contain high soluble nitrogen developed during fermentation • Used as seasoning or condiment • Other product: petis – Tick liquid, paste – Similar product in Asian: patis (Filipina), nuoc-mam (Vietnam), (Malaysia), nam pla (Thailand).

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

22 • Fish sauce fermentation – Natural/Spontaneous fermentation in present of salt as controlling agent – Fis h is m ixe d w ith sa lt, pac ke d an d le t fermen ta tion undergo – The solution comes out from the fermentation is collected and at the end of fermentation the fish slurry is pressed, filterred and used as fish sauce base. • To make fish sauce, the solution is hetaed or pasteurised • To make petis, palm sugar is added and cooked until becoming tick solution – The microbial involve mainly proteolytic bacteria and lactic acid bacteria – During fermentation the protein is hydrolised into short peptide or amino acid that contribute to flavor of fish sauce

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Terasi • Terasi is a which has a unique strong aroma, made from fermented shrimp or fish or mix of them. • Similar product in Malaysia is called Belachan • Terasi is used as seasoning to make the dish more delicious or as main ingredient to make sambal, a traditional chilli sauce. • The appearance of terasi varies from reddish to dark brown. • The most popular terasi in Indonesia is those produced in Bagansiapiapi, Cirebon, Jember, Rembang, and Sidoarjo.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

23 • Fermentation of terasi: – Fermentation process varies between area, but all natural fermentation – Spontaneous fermentation – Proteolytic bacteria and lactic acid bacteria played major role – Proteolytic bacteria: Bacillus and Micrococcus – Condition is controlled with addition of salt – Shrimp or small fish or a mixture of both was mixed with salt, kept in a container or bag. • Fermentation takes place at room temperature for months. – In smaller scale, fermentation is done by wrapping a mixture of shrimp and salt in and sundried for couple days – The fermented shrimp or fish is then dried, comminuted, mixed with other ingredient, i.e to form paste

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

• Fermentation of terasi: • DiDuring t hfhe fermentat ion per idiod, the enzyme produced by micoorganisme decomposes the shrimps leads to development of unique flavour and aroma, especillay those derived from protein. • Proteolytic bacteria considered to be important in tifttiterasi fermentation.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

24 Peda

• Peda is fermented fish, generally Restrelliger spp. • Two type of peda: – white peda ( Restrelliger knagorta) and red peda ( Restrellinger nglegtus) • Peda is eaten with rice after it is fried or grilled • Fermentation is done under high salt condition and limited oxygen

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

• Fermentation of Peda – Two step natural fermentation – First step: • Fish is cleaned • Fish is mixed with salt and placed in a plastik or earth container. The salt is sprinkled over each laer of fish • The amount of salt is 25-30% of fish weight • The container is covered with the lid and kept for 3-6 days in a cool palce • At the end of the first step ermentation, the fish is wash and drain followed by tempering – Second step • Fish is placed in earth container lined with paddy straw or drieed banana leaf • Salt is sprinkeld over each layer fish • The container is covered by heavy lid to get anaerobic condiiton • Fermentation takes place for 10-15 days

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

25 Urutan • Typical of • Urutan is traditional sausages made of pork with addition of some spices. • Used pork intestine as casing – Nowdays, commercial sausages casing is used • As part of food in religious ceremonial • Eaten after it is fried or grilled • Uru tan is different with or dinary sausages as it con ta ins mea t c hun k, hence the surface of the sausages is rough. • The length of urutan could be as long as 2 m • Two type urutan: • Fresh urutan  kept in oil • Fermented urutan  spesifik flavour due to fermenttaion process

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

• Fermentaion of urutan: – Pork is chunked and mixed with seasoning and spices. – The mixture is stuffed into cleaned pork intestine or commercial casing – Urutan is the sun dried. • During sun drying natural fermentation takes place • The source of micrrorganism is raw material and spices • The key o microrganism is lactic acid bacteria – Now days con tlldftrolled fermen ttibtation by a dding s tttarter cu lture and controlled drying is being developed.

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

26 Dadih

• Dadih, is an Indonesian traditional fermented product from West Sumatra • Physically, it is a sour soft solid with a fine texture resembling custard and does not break easily when scooped. • Product of spontaneous fermentation made of fresh raw buffalo milk • Dadih contains fat,,p protein and total sugars (7.05, 4.79 and 17.2%, respectively • Dadih usually consumed directly

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

27 • Fermentation of dadih: – Dadih is natural fermentation product – Fermentation is carried out in bamboo tubes capped with banana leaves and tightened with ruber band – Fresh buffalo milk filtered to separate dirt or foreign objects that enter during milking. Then, it is poured into a bamboo tube that has been cut (the each length is about 10 cm from the segment or node of bamboo). – Bamboo that used to produce dadih must be fresh. – Fermentation process are naturally at room temperature and will become thick (dadih) after 2 days – The raw buffalo milk, the inner part of bamboo tubes, or the banana leaves are the most probable entry routes for the indigenous lactic acid bacteria

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

Industrialization of Traditional Fermented Products • Most traditional fermented foods are produced by hhlddlllidtihouse hold and small scale industries • Soy sauce/kecap and nata de coco are example of fermented foods that has been produced by large industries in Indonesia • Large industries uses fermented products as raw materials to produced ready to use condiment and seasoning: – Raedy to use seasoning containing fermented products such as fish paste (terasi) and tauco – Chilli sauce with fish paste (terasi)  botled sambal terasi

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

28 Thank you

Contact: [email protected]

Lilis Nuraida-Department of Food Sci. And Tech. IPB – July 2014

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