Anis Miftachurrochmah, Wenny Bekti Sunarharum, Kiki Fibrianto
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. © The Author(s) 2025.
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
