Savory flavor in various foods - foodreview.co.idfoodreview.co.id/seminar8mei18/Traditional Fermented Indonesian... · dishes in Semarang and Surabaya. ... minyak samin; yogurt-like

In-depth Seminar Food Review 080518

4

Savory flavor in various foods

1

2

3

5

What is Umami? The role of umami attribute

in savory tastants.

Potency of traditional fermented Indonesian

products as savory ingredients

Wrapped up

What is flavor ? What is savory flavor?

Oaklander, Mandy (July 28, 2015)



Sweet

Savory

Sweet or savory?


Gurih (translation in bahasa Indonesia)

Umami

Tasting of salt or spices

and not sweet

(www.macmillandictionary.

com)

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)



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")


➢ The year of 2000 when the researcher at the

University of Miami discovered that specific

receptors designed to recognize the only

umami taste existed on the human tongue.

➢ Confirmed by Prof. Charles Zucker of

California discovered a main receptor of umami

What is Umami?Basic taste

Sweet Bitter Sour Salty Umami

Prof Kikunea Ikeda

found “umami” in kelp

(1908)


S

N-

O

OO

O

CH3

K+

S

N-

O O

O

Na+

H+

N

N

N

H3C

O

O

CH3

CH3

PO42-

COOHH2NH

Na+

NH

N

N

O

NH2N

O

OH

HH

HHOH

O4P2-

2Na+

Mineral

Balance

Protein Intake

Turiadi, 2011In-depth Seminar Food Review 080518

Taste Physiological

Perceptions

Substance

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

variety of foods

palatable,

although umami

by itself is not

particularly

palatable

Umami : a pleasant, long

lasting, savory or full taste

common in snack, seafood,

cheese, and a variety of

vegetables.

The umami taste

blends well with

various other tastes

to expand and

round out flavors


Well Known Umami Subtances

Glutamic Acid

IMP, GMP & XMP

Umami responsible

compounds: free

amino acidEspecially

➢Glutamate

➢ribonucleotides

(inosianate-IMP,

guanylate-GMP, etc)


• 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)

Exposure of Umami Breast Feeding

Carratu et al. 2003In-depth Seminar Food Review

080518

Sources

of Umami

In Natural Food


Source: www.umami.org.au

Cheese

Gutamatic acid extracted from ripe cheddar cheese (Andersen et al. 2010).

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)

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 thesucsinic acid and propianat. Nukleotide was below the threshold level


Classification of Fermented Foods

Based on the Substrate

• Fermented grain,

cereals, and legume

foods

• Fermented fruits and

vegetable products

• Fermented roots

and tuber products

• Fermented fish

and meat products

• Fermented milk

products

In-depth Seminar Food Review

080518

Indonesian Condimental Sources of

Umami

Terasi

Petis

Fish Sauce

Tempe Semangit

Indonesian

Condiments

Bakasang,

Bekasam

Tauco

Soy Sauce,

Kecap manis

Tempoyak

Picung seed

Many others…..In-depth Seminar Food Review

080518

Fish Fermented ProductsFermented 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)

(Irianto and Giyatmi, 2012)In-depth Seminar Food Review 080518

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)


080518

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)

The umami taste of bakasang

could be contributed by free

amino acid such as glutamic acid,

alanin, isoleucine and lysine

(Ijong & Ohta, 1995)

The Relationship Between Sensory Attributes of Bakasang

and Its Physicochemical Properties

In-depth Seminar Food

Review 080518

BekasamIt 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)


080518

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)

Bekasam related: WadiWadi 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 arengabrown sugar solution for one night before salting. The other condiments should be added: roasted raw rice, sticky rice and maze plus juice of nipis lemon, jackfruit and barendongleaves, grown coffee and teki grass also be added. Fermentaion duration 1 – 2 weeks.


080518

Wadi : betok, papuyu, patin, gurami, nila and other fresh water fishes (Adawiyah, 2007) ..

Wadi having stronger

acid taste and strong

stinky aroma

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 rawly in “sambal” or utilizes as condiment in several cuisined. Functional ingredient due to its high content of acid lactic bacteria ?


080518

Ursip : teri and bilis .

Ursip having stronger

acid taste, darker color

and strong stinky

aroma—The fish

apperance almost

dissapeared

(Koesoemawardani,

2007).

Having longer shelf-life

than bekasam – 6 months

Definition

Umami

Terasi

starter

“Terasi” is one of salty fermented condiment made from fish

and or shrimp/rebon which in the form of solid paste.

❖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 starter was composed of Bacillus brevis, Bacillus pumilus,

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)


Review 080518

• “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)

Petis


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

bacteriocinSimilar to Chorizos?


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)


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)


080518

Dadih is a lactic acid traditional fermented buffalo

milk produced specifically in west

Sumatra, Indonesia. It is produced using fresh

buffalo milk by traditional fermentation with natural

microorganism in bamboo tube for 2 days.

Dali is coagulant of buffalo milk produced

specifically in North Sumatra. It produced by

using papaya latex, pineapple extract, takokak

or “sisal” leaf as coagulants

NTB’s fermented

Buffalo milk product

coagulated with

“rembega” latex

Danke is traditional cheese like product of

Enrekang, South Sulawesi which is made from

buffalo milk by boiling the milk, added with

papaya latex and mold in coconut shell and

kept in brine one night

Litsusu is milk

coagulant used in

making special

traditional cheese

from Nusa

Tenggara Timur

(NTT) called

“litsusu” cheese

https://id.wikipedia.org/wiki/Berkas:Dangke.jpg

MINYAK SAMIN (GHEE), 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

separable. The fat is then collected into a glass

bottle or can and allowed to crystallize.

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)

A type of butter oil, is white,

highly viscous, and contains

99%–99.5% milk fat.

OverripeTempe in Indonesian Culinary

Nasi GudegNasi RamesSambel Tumpang

Function % Response

To enhance the flavor of the

dishes

73.3

To give distinct/favorable odour 36.7

To give ‘umami’ flavor 20.0

To soften food ingredients 16.7

To preserve the vegetables

green color

16.7

Function of over-ripe tempe as food condiment and food

ingredient in Javanese cuisine.

Source:Yudianto (1997)


080518

Amino Acid Composition during Fermentation

Protein

Amino acids and small peptides

Amino acids


080518

TEMPE FERMENTATION

0-30 h (#1) Fast Growing Stage

30-50 h (#2) Transitional Stage

50-90 h (#3) Spoilage / Late Fermentation

Stage

STAGES IN TEMPE FERMENTATION

#

1

Tempe

koro

Still not compact and the

beans are not completely

covered by white mycelium

Mould and their white mycelium

grow fast to cover the beans

#

2

Mature

tempe

Compact white cake, soft

texture; the mycelium

covers the beans and

penetrates inside

The optimum phase in tempe

fermentation. The mould growth

rate is steady or only slightly

increases

#

3

Overripe

tempe

Rancid odour, loose and

non-compact texture, and

yellow brownish spot

The mould growth replaced by

bacteria fermentation resulted in

the amino acid degradationIn-depth Seminar Food Review

080518

• Free amino acid composition was dominated by alaninefollowed by lysine to give the sweet-bland taste of the freshtempe fermentation.

24 hours fermentation (fresh tempe)

• Free amino acid composition in tempe dominated by alaninefollowed by glutamic acid and thus increased the umami orMSG-like taste of tempe.

At 48 hours fermentation (tempe semangit)

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

At 72 hours fermentation (tempe bosok)

Handoyo and Morita (2006) In-depth Seminar Food Review

080518

Amino Acids Composition

Amino Acids

Content (mg mL-1

)

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

Nitrogenous

Non-Volatiles


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)


080518

Confirmed using sensory analysis

(taste dillution method)

Ratio of Taste Activity Value

Taste

CharacteristisTaste Activity Value

0

hour

24

hours

48

hours

72

hours

96

hours

Umami + Sweet 5.4 19.8 27.6 23.0 22.2

Bitter 11.8 25.0 20.6 13.8 18.8

Ratio 0.5 0.8 1.4 1.6 1.2

3264

128

256

128

0

50

100

150

200

250

300

0 Jam 24 Jam 48 Jam 72 Jam 96 Jam

Dillu

tion F

acto

r

Extended Fermentation Time

0 hour 24 hours 48 hours 72 hours 96 hours

✓ Result of sensory

analysis

✓ Dillution Factor of

umami taste in

WSEs from

different extended

fermentation time


HPLC Profile of WSE

(0 to 96 hours Fermentation)

0 hour

24 hours 48 hours

72 hours 96 hours


080518

Analysis of

Taste Dillution

from WSE’s

Fracination

Sampels Fraction Taste Dillution Factor

0 Hours

WSE umami 32

WSE Fraction

1 umami 2

2 umami 16

3 umami 16

4 umami 1

24 Hours

WSE umami 64

WSE Fraction

1 umami 4

2 umami 16

3 umami 128

4 umami 2

48 Hours

WSE umami 128

WSE Fraction

1 umami 16

2 umami 128

3 umami 4

72 Hours

WSE umami 256WSE Fraction

1 umami 8

2 umami 128

3 umami 8

96 Hours

WSE umami 128

WSE Fraction

1 umami 8

2 umami 64

3 umami 8


Review 080518(Rahayu et al, 2013)

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.


080518

Overripe TempeSize reduction and dehydration

Soaking in salt water (25%, 3 days)

Boiling (1h) and crushing of the beans

Filtration and addition of spicesFilling 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

Soy

sauce :

• Soy protein hydrolysates (Hydrolyzed by

enzymes or acids)

• Fermentation :2 steps—koji fermentation

(solid state) and moromi fermentation (brine

state)

Type

of soy

sauce

• Japanese type which is produced using soybeans

and wheat as ingredients –typically found in Japan

•China type which is made from only soybeans—

found in China and Southeast Asia


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).


080518

Tauco Made from yellow soybean by two

steps fermentation: mold and brine

fermentation

Similar

condiments:

“Miso” (Japan),

Soybean Jiang

(China), “Jang”

(Korea)

(Shurtleff and

Aoyagi, 2009)

One of the traditional

condiment which have

positive role in the

Indonesian diet,

especially in West

Java. Utilizing as a

flavoring agent in

Indonesia Cuisine,

owing to its specific

Meat-like flavor

(Usman and Hosono,

1996)


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

taste and flavor of tauco (Indriani, 2009)In-depth Seminar Food Review

080518

CHARACTERIZATION OF UMAMI

FRACTIONS FROM WATER-SOLUBLE

EXTRACT OF ONCOM (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

Picung FruitIn-depth Seminar Food Review

080518

PEMANIS ASPARTAM (methyl ester dari L-aspartyl-L-

phenylalanine)

Tidak baik bagi

penderita

Phenylketonuria

(PKU)


080518

Tempoyak is fermented

durian, 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

volatiles have been

studied

The flavor of tempoyak varies a lot

and can be mildly sweet and sour or

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 banana leaf

and keeping for 1-3 days

being spontaniously by

the microbes from the

bamboo shoot and fish.

Cooked Lemea with chili

having unique aroma and sour

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, sweet soy sauce, picung, petis, terasi, oncom, danke,tauco,urutan

• Fermentation produce more free amino acids as tastantsincluding 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


INDONESIAN SAVORY? Ooo good….yummy

Kenikmatan dari Tuhan YMEIn-depth Seminar Food Review

080518

Documents

Savory flavor in various foods - foodreview.co.idfoodreview.co.id/seminar8mei18/Traditional Fermented Indonesian... · dishes in Semarang and Surabaya. ... minyak samin; yogurt-like