HERSYNANDA KARYADI UTAMAH0606018SYLVITRIA WIDOYO H0606070LULIS ALMUNIFA ZAHROH H0908035

Presented in The 8th National Student Paper Competition

Background

Indigenous Food

FermentationProcess

Nutritional value

Antioxidant, essential fatty acid, essential amino acid

(parkouda,2009) Flavor

compound

Indigenous Condiment

CABUK

CabukStarchy product prepare from fermented sesame cake, with Bacillus sp. as the main organisms associated with the fermentation.Commonly cabuk paste also served with addition of some sugar palm, kemangi leaves, and kaffir lime leaves

Considered as food for the poor

Minimum information about the superior properties of cabuk

Short shelf life and objectionable packaging materials

superior properties including the functional properties that may produce during fermentation process

Concept of modern packaging

Environmental condition mayproduce undesired cabuk

effect of each ingredient which ware added to cabuk

Production Process

Benefit Gained From Fermentation Process

Sesame seed fermentation had done

by bacteria which stable in alkaline

condition (pH 9) (Anam and Setyorini 2006)

Alkaline Fermentation

majority of indigenous condiment processed by

(Parkouda ,2009)

the protein of the raw materials is broken down into amino acids and peptides;

ammonia is released during the fermentation, raking the pH of the final products

achieved spontaneously by mixed bacteria cultures

dominated by Bacillus subtilis

(Wang and Fung, 1996).

Cabuk Fermentation

specific pleasant flavor.

Benefit Gained From Fermentation Process

1.Preservation

2.Variety in flavor

3.Making inedible foods edible

4.Enhanced nutritional value

5.Decreased toxicity

Benefit Gained From Fermentation Process

1.Preservation amino

acids peptides

Hydrolyzed

ammonia

• pH Increased• Inhibits pathogenic and

spoilage microorganisms

2. Variety in flavor

Protein Proteolysis

Poly-γ-glutamic acid.

Proteolysis Ammonia

UMAMI Pungent Smell

Benefit Gained From Fermentation Process

3. Making inedible foods edible

4. Enhanced nutritional value

hydrolytic enzyme

Carbohydrates

readily digestible sugar

Protein

Amino acid

Lipid

Essensial fatty acid

Softer texture

• High in oleic acid, • linoleic acid, • antioxidant activity

(Handajani et al., 2009)

Benefit Gained From Fermentation Process

5. Making inedible foods edibleAlkaline fermentation decreases or eliminates the toxic

components of some raw materials (Wang and Fung, 1996).

oxalic acid, phytic acid, and hydrocyanic acid

Dawadawa

Benefit Gained from ingredient which ware added to cabuk

1. Preserving (antimicrobial effect)

2. Enhance Flavor

3. Increase Antioxidant Activity

4. Other Functional Properties

Benefit Gained from ingredient which ware added to cabuk

1. Preserving (antimicrobial effect) •antimicrobial

effects•antifungal effects

inhibited the growth of 17 species of

Salmonellae inhibit L. monocytogenes growth.

draws out moisture and creates an environment inhospitable to bacteria

2. Enhance Flavor

Benefit Gained from ingredient which ware added to cabuk

3. Increase Antioxidant

4. Other functional

GarlicBasil leaves

Palm sugar

Garlic’s sulfur components suppressing colon tumor

Garlic can avoid • hypercholesterolemic • atherosclerosis• ischemia-reperfusion arrhythmias and infarction, • ischemic heart disease, • peripheral arterial occlusive disease, • hypertension and hyperlipidemia.

Environmental Condition which Produce Undesired Cabuk

Cabuk production is made in homes using rudimentary equipment under poor hygienic conditions

vomiting and diarrhea through the production of emetic toxin (cereulide)

B. cereus

Staphylococcus spp, Escherichia coli, Salmonella spp., Shigella spp., and Clostridium spp.

To avoid this condition

• Train and socialize the GMP and good sanitation concept to producers

• Developing the controlled starter cultures for fermentation

• Heat treatment before package

Modern Packaging Concept of Cabuk

To increase the presence of cabuk and market competitiveness, its need to be package on modern package.

• As a product of alkaline fermentation, cabuk contain high glutamate compound which produce umami taste so its can potentially use for condiment.

• During fermentation, the functional compound (antioxidant, oleic and linoleic acid) are increased. Alkaline fermentation also produce beneficial effect such as preservation, flavor producing, make food more edible, enhancing nutritional value, and decreasing toxicity.

• Herb, salt, and palm sugar added on cabuk have a beneficial effect such as preserve (antimicrobial effect), enhance cabuk flavour, increase antioxidant activity, and add some functional properties

• Unhygienic condition of production may produce undesired cabuk with contamination of Staphylococcus spp, Escherichia coli, Salmonella spp., Shigella spp., Clostridium spp and B. cereus

• To increase the beneficial value and market competitiveness cabuk can be packed in cup or sachet which pasteurize before.

CONCLUSIONS

• Its necessary to explore the potential of Cabuk as indigenous food and functional food.

• As well as sosialisation the potential of Cabuk in public,

RECOMMENDATIONS

Presented in The 8th National Student Paper Competition

Keep indigenous food , it is a part of heritages cultures