In the heart of South Sumatra, Indonesia, a traditional fermented fish known as bekasam has been a culinary staple for generations. Now, a recent study published in the *Journal of Ethnic Foods* is shedding light on its potential as a natural flavor enhancer, offering promising opportunities for the agriculture sector. Led by Anis Miftachurrochmah from the Department of Food Science and Biotechnology at Universitas Brawijaya, the research delves into the microbiological, chemical, and sensory characteristics of bekasam, paving the way for innovative applications in the food industry.
Bekasam is produced through spontaneous fermentation by lactic acid bacteria, a process that imparts unique sensory properties to the fish. The study focused on black nile tilapia (Oreochromis niloticus), treated with cooked white rice and varying concentrations of salt and brown sugar. The findings revealed that the best-treated bekasam, achieved with 3% w/w brown sugar and 10% w/w salt, exhibited higher umami taste intensity, umami aftertaste, sour aroma, and a more diffuse mouthfeel compared to commercial bekasam.
“This study highlights the potential of bekasam as a natural flavor enhancer,” Miftachurrochmah explained. “The unique sensory properties of bekasam can be harnessed to create innovative food products, offering a natural and sustainable alternative to artificial flavor enhancers.”
The commercial implications for the agriculture sector are significant. As consumer demand for natural and sustainable food products continues to grow, the development of bekasam-based flavor enhancers could open new markets for fish farmers and food processors. The study suggests that future research will focus on developing freeze-dried seasonings, extending shelf life, and conducting consumer studies before industrial-scale production.
“This research is a stepping stone towards the commercialization of bekasam as a natural flavor enhancer,” Miftachurrochmah added. “It offers a glimpse into the potential of traditional fermented foods to meet the demands of the modern food industry.”
The study not only underscores the importance of preserving traditional food practices but also highlights the potential for innovation within the agriculture sector. By leveraging the unique sensory properties of bekasam, food scientists and entrepreneurs can create new products that cater to the evolving tastes of consumers. As the research progresses, it could shape the future of the food industry, offering a sustainable and natural solution to the growing demand for flavor enhancers.
In the words of Miftachurrochmah, “This is just the beginning. The journey towards commercializing bekasam as a natural flavor enhancer is an exciting one, and we are eager to explore the possibilities it holds for the future of food.”