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<p><i>Bekasam</i> is a traditional fermented fish from Indonesia, particularly South Sumatra, produced through spontaneous fermentation by lactic acid bacteria. This study aimed to evaluate the potential of <i>bekasam</i> as a natural flavor enhancer by analyzing the microbiological, chemical, and sensory characteristics of products made from black nile tilapia (<i>Oreochromis niloticus</i>), treated with 40% w/w cooked white rice as a carbohydrate source (with or without 3% w/w brown sugar) and varying salt concentrations (10%, 12.5%, or 15% w/w). The best-treated <i>bekasam</i> was obtained with 3% w/w brown sugar and 10% w/w salt, exhibiting higher umami taste intensity, umami aftertaste, sour aroma, and diffuse mouthfeel scores compared to commercial <i>bekasam</i>. These findings highlight the potential of <i>bekasam</i> as a natural flavor enhancer for culinary applications. Future research will focus on developing freeze-dried seasonings, extending shelf life, and conducting consumer studies before industrial-scale production.</p>

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Traditional fermented fish ‘bekasam’ as a flavor enhancer: Perspectives on characteristics of fermented product and sensory properties

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月29日

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  • Anis Miftachurrochmah,
  • Wenny Bekti Sunarharum,
  • Kiki Fibrianto

摘要

Bekasam is a traditional fermented fish from Indonesia, particularly South Sumatra, produced through spontaneous fermentation by lactic acid bacteria. This study aimed to evaluate the potential of bekasam as a natural flavor enhancer by analyzing the microbiological, chemical, and sensory characteristics of products made from black nile tilapia (Oreochromis niloticus), treated with 40% w/w cooked white rice as a carbohydrate source (with or without 3% w/w brown sugar) and varying salt concentrations (10%, 12.5%, or 15% w/w). The best-treated bekasam was obtained with 3% w/w brown sugar and 10% w/w salt, exhibiting higher umami taste intensity, umami aftertaste, sour aroma, and diffuse mouthfeel scores compared to commercial bekasam. These findings highlight the potential of bekasam as a natural flavor enhancer for culinary applications. Future research will focus on developing freeze-dried seasonings, extending shelf life, and conducting consumer studies before industrial-scale production.