Scholarlink

<p>Taoge Goreng is a sprout-based street food from Bogor, West Java, and an important element of Sundanese urban culinary heritage. Despite its name, the dish is not fried; mung bean sprouts, tofu, and ketupat are briefly boiled and served with a savoury sauce made primarily from fermented oncom and other soybean-based condiments. This narrative review integrates perspectives from cultural heritage and food microbiology to examine the sociocultural significance and microbial aspects of this field. Drawing on historical, ethnographic, and scientific literature, Taoge Goreng is contextualised among Indonesian sprout-based dishes such as tauge kocok, pecel, and urap, while distinguished by its central use of fermented ingredients, particularly oncom. The fermentation of oncom, commonly involving Neurospora intermedia and associated lactic acid bacteria, contributes to its flavour, texture, and nutritional composition. Studies on fermented ingredients suggest possible roles in enhancing protein digestibility and generating metabolites that influence sensory qualities and potential functional properties. However, direct effects in the finished dish remain insufficiently characterised. Overall, Taoge Goreng reflects the integration of spontaneous fermentation, efficient use of soybean by-products, and preservation of local identity. Future research should prioritise microbiome characterisation, safety and quality in informal food systems, metabolomic profiling, and documentation of traditional knowledge to support its recognition in ethnic food research and applied food microbiology.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Taoge Goreng of Bogor West Java as a traditional sprout-based food integrating cultural heritage processing practices and fermentation dimensions

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月2日

查看全文
  • R. Haryo Bimo Setiarto

摘要

Taoge Goreng is a sprout-based street food from Bogor, West Java, and an important element of Sundanese urban culinary heritage. Despite its name, the dish is not fried; mung bean sprouts, tofu, and ketupat are briefly boiled and served with a savoury sauce made primarily from fermented oncom and other soybean-based condiments. This narrative review integrates perspectives from cultural heritage and food microbiology to examine the sociocultural significance and microbial aspects of this field. Drawing on historical, ethnographic, and scientific literature, Taoge Goreng is contextualised among Indonesian sprout-based dishes such as tauge kocok, pecel, and urap, while distinguished by its central use of fermented ingredients, particularly oncom. The fermentation of oncom, commonly involving Neurospora intermedia and associated lactic acid bacteria, contributes to its flavour, texture, and nutritional composition. Studies on fermented ingredients suggest possible roles in enhancing protein digestibility and generating metabolites that influence sensory qualities and potential functional properties. However, direct effects in the finished dish remain insufficiently characterised. Overall, Taoge Goreng reflects the integration of spontaneous fermentation, efficient use of soybean by-products, and preservation of local identity. Future research should prioritise microbiome characterisation, safety and quality in informal food systems, metabolomic profiling, and documentation of traditional knowledge to support its recognition in ethnic food research and applied food microbiology.