Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation

Abstract

Pempek, an indigenous culinary offering hailing from South Sumatra, Indonesia, is a traditional fishcake preparation prominently featuring wahoo (Acanthocybium solandri) and sago starch as its principal constituents. Often accompanied by a delectable sweet and sour sauce known as kuah cuko, comprising palm sugar, vinegar, tamarind, and chili pepper, pempek's historical lineage is distinctly marked by the influence of Chinese gastronomy. Presently, pempek manifests in a diverse array of forms, many of which are ubiquitously available across various Indonesian urban centers. The variance observed among these distinct pempek types is primarily attributable to differing supplementary ingredients, shapes, fillings, cooking techniques, and presentation styles, resulting in a plethora of choices. Notably, the creative endeavors of culinary enthusiasts have spurred innovative adaptations of pempek recipes. Pempek's pervasive popularity has elevated it to an emblematic symbol of identity and regional pride within the South Sumatran populace. Furthermore, this culinary tradition is steeped in historical and philosophical underpinnings that aptly represent the traditional way of life in South Sumatra. It is worth noting that pempek presently enjoys the distinguished recognition of being designated as an Intangible Cultural Heritage by UNESCO. This scholarly review endeavors to delve into the comprehensive spectrum of pempek, encompassing its historical evolution, philosophical values, traditional production, nutritional attributes, existing traditional variants, development, innovations, and significant contribution to local economy.