A Group of Researchers of IPB Analysed Microbial Characteristics of Bekasam of Common Carp
Indonesia is rich in traditional processed indigineous products. One of which is bekasam, a fermented fish paste used in Indonesian cooking. Traditional preservation and processing methods, such as salting, boiling, smoking, and fermentation, are responsible for 54.67% of the total preserved and processed fish products. Fermented fish products, categorized as terasi, peda, and kecap ikan, contribute to less than 2% of the total preserved and processed fish products. In addition to terasi, peda, and kecap ikan, other fermented fish products are produced in Indonesia. These include bakasang, bekasam, budu, cincaluk, jambal roti, naniura, petis, picungan, pudu, rusip, and tukai. Indonesian fish fermentation products have various forms, raw materials, and fermentation type and generally still use spontaneous fermentation process that is fermentation using salt. Most of these fish fermentation products have not been studied in detail, therefore scientific information related to these products is hard to find.
This analysed the processing methods of fermented fish products in Indonesia and to get updated data related with their chemical composition and microbial characteristics, a group of researchers of PB carried out the research program for such purposes. The team consisted Desniar, Iriani Setyaningsih and Retno Santi Sumardi of the Department of Aquatic Product Technology, of the Faculty of Fisheries and Marine Sciences, of Bogor Agricultural University (FPIK IPB) to observe changes in chemical and microbiological parameters and isolation of acid-producing bacteria during fermentation of carps.
Iriani explained, bekasem or bekasam is a fermented freshwater fish product popular among people from Central Java and the South Sumatra province. In Central Kalimantan, bekasem is referred to as wadi. Traditionally, the main raw material used for bekasem processing is common carp (Cyprinus carpio). The raw material for process of making waste generally use raw materials of freshwater fish with the addition of salt and carbohydrate source of rice and tape with fermentation length of about 4-10 days.
" A specific part of bekasem processing is the addition of cooked rice, roasted rice, or fermented rice as a source of carbohydrate (energy) for the growth of the preferred bacteria. The traditional processing of bekasem starts with eviscerating and washing the freshwater fis. The mixed rice and fish are placed into traditional clay or plastic jars and stored for 1–2 weeks. Lactic acid bacteria play an important role in the fermentation of foods that cause changes in aroma and texture along with the effects of preservation with durable enhancement results in the final product, "she said.
She also said, little is known about the microbiology and fermentation patterns of this scar, because it is still produced on a small scale and household. "It is therefore necessary to research on this product mainly know the chemical and microbiological changes and get acid-producing bacteria isolates, especially lactic acid bacteria derived from the former and dig its potential," he said.
He said, the fermentation are kept for 10 days to allow fermentation to occur until a dark and sticky liquid is formed, acid scent, the color began to turn pale gray, and the texture began soft. Chemical and microbiological changes during fermentation include salt depletion, total microbial, and total increase of titrated acids. However, due to the fermentation process, the pH of bekasam is low.
"The total value of acid-producing bacteria increased in the 6th day fermentation but decreased after the 6th to 10th day. Based on the results of the characterization of the 29 isolates, it is suspected that lactic acid bacteria play a role during fermentation of common carp," he said. (Wied)
