Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

  • Risa Nofiani Department of Chemistry, Mathematics and Natural Sciences Faculty, Tanjungpura University, Prof. Dr. H. Hadari Nawawi Street, Pontianak, Indonesia 78124. Telephone/Facsimile.: (561)577963
  • Endang Elminah Department of Chemistry, Mathematics and Natural Sciences Faculty, Tanjungpura University, Prof. Dr. H. Hadari Nawawi Street, Pontianak, Indonesia 78124. Telephone/Facsimile.: (561)577963
  • Puji Ardiningsih Department of Chemistry, Mathematics and Natural Sciences Faculty, Tanjungpura University, Prof. Dr. H. Hadari Nawawi Street, Pontianak, Indonesia 78124. Telephone/Facsimile.: (561)577963
Keywords: anchovies, buduk, fermentation, fish sauce

Abstract

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,
roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiological
properties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture
52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol
0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenic
bacteria detected. Each commercial buduk showed different physicochemical properties probably caused
by variation in recipe of each producer. The microbiological properties did not significantly different but the
TMAB found more than the threshold value indicating

References

Anal AK, 2019. Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia : A Review. Fermentation. 5(1), 8–20.

Anggo AD, Ma WF, Swastawati F, Rianingsih L. 2015. Changes of Amino And Fatty Acids In Anchovy (Stolephorus sp. ) Fermented Fish Paste With Different. Procedia Environmental Sciences. 23:58–63.

Ayad EHE, Verheul A, Engels WJM, Wouters JTM, Smit G. 2001. Enhanced Flavour Formation by Combination of Selected Lactococci from Industrial and Artisanal Origin with Focus on Completion of a Metabolic Pathway. Journal of Applied Microbiology. 90:59–67.

Chiang YW, Ismail M. 2006. Microbial Diversity and Proximate Composition of Tapai, A Sabah’ s Fermented Beverage. Malaysian Journal of Microbiology. 2(1):1–6.

Chuon MR, Shiomoto M, Koyanagi T, Sasaki T, Michihata T, Chan S, Mao S, Enomoto, T. 2014. Microbial and chemical properties of Cambodian traditional fermented fish products. Journal of the Science of Food and Agriculture. 94(6):1124–1131.

Elferink JWHO, Krooneman J, Gottschal JC, Spoelstra SF, Faber F, Driehuis F. 2001. Anaerobic Conversion of Lactic Acid to Acetic Acid and 1, 2-Propanediol by Lactobacillus buchneri. Applied and Environmental Microbiology. 67(1):125–132.

El Sheikha AF, Montet D. 2015. Fermented Fish and Fish Products: Snapshots on Culture and Health in Ray RC, Montet. (Editors). Microorganisms and Fermentation of Traditional Foods. New York (US): Published by CRC Press Taylor and Francis Group.

Gandemer G. 2002. Lipids in Muscles and Adipose Tissues, Changes during Processing and Sensory Properties of Meat Products. Meat Science. 62:309–321.

García C, Rendueles M, Díaz M. 2019. Liquid-Phase Food Fermentations with Microbial Consortia Involving Lactic Acid Bacteria. Food Research International. 119:207–220.

Glatman L, Drabkin V, Gelman A. 2000. Using Lactic Acid Bacteria for Developing Novel Fish Food Products. Journal of the Science of Food and Agriculture. 380:375–380.

Holt J, Krieg N, Sneath P, Staley J, Williams S. 1994. Bergey’s Manual of Determinative Bacteriology. 9th Edition . Baltimore (US): Published by William and Wilkins.

Huda N, Rosma A. 2006. Budu and Tukai: Endemic fermented fish products from West Sumatra. Infofish International. 3:49–51.

Ijong FG, Ohta Y. 1996. Physicochemical and Microbiological Changes Associated with Bakasang Processing-A Traditional Indonesian Fermented Fish Sauce. Journal of Science Food Agricultural. 71:69–74.

Ines A, Falco V. 2019. Lactic Acid Bacteria Contribution to Wine Quality and Safety. In Generation of Aroma and Flavours. London (UK):Published by IntechOpen.

Jung MY, Kim TW, Lee C, Kim JY, Song HS, Kim YB, Ahn SW, Kim JS, Lee SH. 2018. Role of jeotgal, a Korean Traditional Fermented Fish Sauce, in Microbial Dynamics and Metabolite Profiles during Kimchi Fermentation. Food Chemistry. 265:135–143.

Lee H, Choi Y, Hwang IM, Hong SW, Lee M. 2016. Relationship Between Chemical Characteristics and BacterialCommunity of A Korean Salted-Fermented Anchovy Sauce, Myeolchi-Aekjeot. LWT - Food Science and Technology. 73:251–258.

Nadiah I, Mohd B, Huda N, Nadiah W, Abdullah W, Al-karkhi AFM. 2014. Protein Quality of Fish Fermented Product: Budu and Rusip. Asia Pacific Journal of Sustainable Agriculture Food and Energy. 2(2):17–22.

Nofiani R, Ardiningsih P. 2018. Physichochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2):243–249.

Nofiani R, Kalbar M, Ardiningsih P. 2010. Chemical Characteristic and Microbiological Safety of Commercial Fermented Ala-Ale from West Kalimantan, Indonesia. Journal of Fisheries and Aquatic Science. 5(6), 483–493.

Northrop BYJH. 1926. A Convenient Method for The Formol Titration. The Journal of General Physiology. 767–769.

Pessione E. 2012. Lactic Acid Bacteria Contribution to Gut Microbiota Complexity : Lights and Shadows. Frontiers in Cellular and Infection Microbiology. 2:1–15.

Rhee S, Lee JE, Lee CH. 2011. Importance of Lactic Acid Bacteria in Asian Fermented Foods. Microbial Cell Factories. 10:S5.

Sedanza MGC, Posadas NG, Serrano Jr AES, Nuñal SN, Pedroso FL, Yoshikawa T. 2016. Development of Aquafeed Ingredient by Solid State Fermentation of the Crinklegrass, Rhizoclonium riparium on a Laboratory Scale. Aqualculture, Aquarium, Conservation, and Legislation. 9(3):733–740.

Wu YY, You G, Li LH. 2015. The Application Status of Microbes in Salted Fish Processing. In T. Zhang & M. Nakajima (Eds.), Advances in Applied Biotechnology. Berlin (Germany) : Published by Springer-Verlag

Xu Y, Li L, Xia W, Zang J, Gao P. 2019. The Role of Microbes in Free Fatty Acids Release and Oxidation in Fermented Fish Paste. LWT - Food Science and Technology. 101:323–330.

Published
2019-12-31