Traditional Indonesian Food Research Articles

Ensemble Learning Development Based on Transfer Learning for Indonesian Traditional Food Detection

Development of traditional food competes with other traditional foods now. They must compete with fast food and food from abroad. In 2013, the food and beverage sector were the second highest contributor to tourist expenditure after accommodation. This shows its very important role in the economy. That caused, we need a model that can predict traditional Indonesian foods and snacks. We used ensemble learning. It had 2 transfer learning methods, namely VGG-19 and Xception. They will be combined to improve the performance of the existing model. The research result shown output. It has found that the ensemble learning model achieved accuracy of up to 97% on training data and 91% on testing data. It is hoped that this prediction model can help people recognize typical Indonesian food and increase interest in and preserve the food around them.

DEVELOPMENT STRATEGIES FOR SERMIER CRACKERS TO INCREASE INCOME FOR THE COMMUNITY OF WANTILGUNG VILLAGE, NGAWEN DISTRICT, BLORA REGENCY

Sermier crackers, a type of cracker made from cassava, have been a longstanding traditional snack. Their unique, distinct, and delicious taste, combined with their affordability, makes them comparable to other flavored crackers. However, the popularity of these crackers has been declining due to advancements in food management and a growing preference among consumers to try new foods. The lack of innovation from food producers may also contribute to a reduced interest in traditional Indonesian foods. This study aims to identify methods and strategies to develop a cassava-based cracker business in Wantilgung Village, Ngawen District, Blora Regency. Data were collected through a field survey involving 125 respondents. The analysis of sermier crackers revealed the following financial metrics: an initial investment of Rp. 1,093,000, total asset costs of Rp. 36,430, total variable costs of Rp. 1,620,000, total operational costs of Rp. 1,664,430, monthly revenue of Rp. 7,200,000, a profit of Rp. 5,543,570, and a payback period of two months. A SWOT analysis (Strengths, Weaknesses, Opportunities, and Threats) was employed to identify aggressive alternative strategies for the sale of sermier crackers. The data utilized in this study included primary, quantitative, and secondary data sources.

The isolation and identification of lactic acid bacteria from Indonesian traditional fermented food

Abstract Indigenous Indonesian fermented food is considered a source of probiotics because it usually contains lactic acid bacteria (LAB). Some LAB strains meet the requirement to be probiotics with some functional properties for positive health impacts. However, those functional properties of probiotics have not been fully investigated and need to be continued to complete. To investigate more about LAB from traditional Indonesian fermented foods, the isolation and identification of LAB from some traditional Indonesian fermented foods was done. It was isolated LAB from kimchi (Tangerang), mandai (Banjarmasin), menteng fruit (Banjarmasin), petis (Tangerang and Semarang), salty vegetable (Tangerang), fermented cassava (Tangerang), and fermented durian (Lampung). LAB was isolated in MRS medium with 1% CaCO3, then isolates were characterized biochemically by Gram staining and catalase test. Twenty-one isolates were characterized as gram-positive, and catalase-negative. This strain was further identified by 16S rDNA sequence analysis, the sequences were then checked for similarities using the Basic Local Alignment Search Tool. The result showed that 2 strains of Weissella paramesenteroides found was from Kimci, 1 strain of Pediococcus pentosaceus from mandai, 2 strains of Lactobacillus plantarum from menteng fruit, 1 strain of Leuconostoc pseudomesenteroides from petis Tangerang, 1 strain Bacillus sp from petis Semarang, 1 strain Lactobacillus plantarum from salty vegetable, 2 strain Weissella paramesenteroides from fermented cassava, 4 strain Lactobacillus plantarum and 2 strain Lactobacillus sp from tempoyak.

Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F0 - value, metal contamination and microbial analysis

Abstract “Ayam Taliwang” and “Sate Rembiga” are traditional foods from Mataram, West Nusa Tenggara, Indonesia with meat-based ingredients and have a short shelf life. In this study, the packaging of ready-to-eat food products with a retort process to increase shelf life was explored. The main objective of this study was to identify the packaging results of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” by retort process, including parameters of Lethality value (F0 -value), metal contamination and microbial analysis. The procedure of this study was that the food samples were packed in aluminum foil, then vacuum sealed and processed in a retort. The retort processing temperature and time used were 121°C and 20 minutes. The results showed that the F0-value for “Ayam Taliwang” was 19.62 minutes, while the F0-value for “Sate Rembiga” was 30.32 minutes. Metal contamination test results for “Ayam Taliwang” showed that Plumbum (Pb) was 0.531 ppm, Cadmium (Cd) 0.0047 ppm and Arsenic (As) 0.0317 ppm, while Mercury (Hg) and Lead (Sn) were not detected. The metal contamination test for “Sate Rembiga” was Cd 0.0013 ppm, As 0.0104 ppm and Sn 1.1621 ppm, while Pb and Hg were not detected. Microbial contamination test results for “Ayam Taliwang” showed that Staphylococcus aureus and Clostridium perfringens were 10 colonies/gr, Enterobateriaceae were 10 colonies/gr, while Salmonella and Lysteria monocytegens were negative. “Sate Rembiga”, Staphylococcus aureus and Clostridium perfringens were found at 102 colonies/gr, while Enterobateriaceae, Salmonella and Lysteria monocytegens were negative. Therefore, ready-to-eat “Ayam Taliwang” and “Sate Rembiga” meet the requirements for distribution using the retort process.

Pengaruh Lama Perebusan Kedelai (Glycine max. L) Menggunakan Autoclave Terhadap Senyawa Fitokimia Tempe

Tempe is a traditional Indonesian food, a processed product made from soybeans which is formed from the Rhizopus Sp type mold, especially from the R. oligosporus species through a fermentation process. The tempeh production process needs to be improved in terms of time efficiency, cost, workmanship effectiveness and nutrition. This improvement can be done by boiling the soybeans in an autoclave. Soybeans contain antioxidant compounds in the form of isoflavones, tocopherol and ascorbate. Antioxidants are really needed by the body as an antidote to free radicals because they work by donating one electron to compounds that are oxidants so that the negative impact of oxidants can be inhibited. The aim of this research was to determine the effect of boiling time for soybeans (Glycine max L.) in an autoclave on phytochemical compounds (total polyphenols, total flavonoids and antioxidants) as well as the sensory properties (color and compactness) of soybean tempeh. This research method uses a non-factorial experimental design prepared with RAL (Completely Randomized Design) which consists of 1 factor, namely the length of boiling soybeans in an autoclave with 4 treatment levels P1 (5 minutes), P2 (10 minutes), P3 (20 minutes), P4 (30 minutes) and each treatment was repeated 3 times. The results showed that the highest total phenolic content and total flavonoid content were obtained from soybean tempeh with soybean tempeh treatment in an autoclave for 5 minutes, namely 5.33 mgGAE/g and 0.121 mgQE/g, while the highest antioxidant activity was obtained from soybean tempeh with boiling treatment. soya bean. in an autoclave for 30 minutes, namely 11.32%

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

Tempe is Indonesian traditional food made from fermented soybeans. Tempe has a short shelf life due to its high moisture content and the activity of microorganisms. The shelf life of tempe can be increased by using tea extract in tempe processing because tea contains antioxidant and antimicrobial components. This research aims to evaluate the effect of using tea extract in tempe processing on the shelf life, physicochemical characteristics, and sensory profile of tempe. During storage, the shelf-life test used the descriptive observation method on the colour, flavour, taste, and texture. The use of 0.5% black tea extract in the initial soaking of soybeans can increase the shelf life of tempe to 4 and 6 days at room and refrigerator temperature, respectively. The result showed that tempe had significantly (p<0.05) lower ash content (0.81% wb), brightness (65.37), and pH (6.50), while the texture (15.3 Kg force) was significantly higher (p<0.05) than the control (untreated tempe). The results of sensory evaluation using the hedonic rating test showed that fresh tempe with black tea extract treatment had significantly lower (p<0.05) colour, texture, and overall attributes than the control one. The same evaluation on fried tempe showed that the black tea extract treatment significantly increased (p<0.05) the texture attribute compared to the control.

Nutritional Analysis Of Traditional Indonesian Food Using Machine Learning

This research aims to analyze the nutritional composition of traditional Indonesian food using the clustering method. Nutritional data from 1,346 types of Indonesian food, including calories, protein, fat and carbohydrates, was analyzed with the help of RapidMiner Studio. The clustering results produced three main clusters: (1) foods low in nutrients, (2) foods high in nutrients, and (3) foods with moderate nutrients. Through statistical analysis, variations were found in the number of foods with certain nutritional values in each attribute. This research provides better insight into the nutritional composition of traditional Indonesian foods that are frequently consumed by the public. It is hoped that the results of this research can help individuals choose foods that suit their body's needs, as well as contribute to encouraging a healthier lifestyle in society.

FINANCIAL LITERACY AND CULINARY SMEs

Traditional food plays a significant role in the lives of people all over the world, including Indonesia. The combination of society and culinary creates a unique bond that is always fascinating to explore. Many individuals who run traditional food businesses have achieved unimaginable success, such as owning houses and vehicles. When we observe the process of these simple culinary businesses, it becomes clear that they alone cannot fulfill all of their daily needs. In this article, we will qualitatively describe the importance of accounting for the behavior of traditional Indonesian food from ancient times to the present. By examining the existing evidence, it is evident that these simple culinary businesses have thrived in the community for many decades. Accounting for the behavior of traditional Indonesian food businesses is essential for understanding their impact on the local economy and society. By studying their practices and strategies, we can gain insights into how these businesses have managed to thrive and adapt to changing market conditions.

Development and Characterization of Pectin-Based Colon Targeted Pellets Containing Lactobacillus Plantarum FNCC-0461

Lactobacillus plantarum FNCC-0461 is a lactic acid bacteria isolated from "dadih" a traditional Indonesian food that has potential as a probiotic. Probiotics can show health benefits if they can maintain cell viability of at least 7 log CFU in the distal ileum and colon. However, most probiotics are not resistant to the extreme conditions of the gastrointestinal tract. Probiotic encapsulation in the form of pectin-based colon targeted pellets is a promising delivery system to overcome probiotic viability problems due to the gastrointestinal tract extreme conditions and can assist release to specific target site in colon. Pellets was produced by extrusion-spheronization method using microcrystalline cellulose (MCC), lactose and pectin. Optimization of spheronization process was carried out by varying the spheronization speed and time while the optimization of pellets formula was carried out by varying the concentration of total pectin and the type of coating polymer (cellulose acetate phthalate (CAP) or shellac). The morphology, particle size, moisture content, micromeritic properties, process yield and viability of pellets were evaluated. Release of probiotics on coated and uncoated pellets were examined at pH 1.2, 6.8 and 7.4 under simulated colon fluid for 24 hours. The formula containing MCC, lactose and pectin (5:4:1) with spheronization speed at 1500 rpm for 15 minutes showed the best pellets characteristic and cell viability. The pellets obtained were spherical, with particle size distribution of 913.57±8.28 μm, process yield of 88.71±1.04 % and viability of 7.50 x 107 cfu/g. Pellets coated with CAP showed the highest cell release in simulated colon fluid of 1.38 x 107 CFU/g at 24 hours. This research proved that CAP coated pellet formulation has promising potential for colon targeted delivery of L. plantarum as well as to protect the viability of probiotics for colon-targeted delivery.

Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes

Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and each treatment was repeated four times. The treatment in this study was the soaking of glutinous rice into natural dye extracts, namely red dragon fruit extract, purple sweet potato extract, and suji leaf extract, with different concentrations, namely 10%, 15%, 20%, and 25%. The data obtained were statistically analyzed using variance analysis and continued with Duncan's new multiple-range test (DNMRT) at a level of 5%. The results showed that natural dye extracts with different concentrations have a noticeable influence on total lactic acid, alcohol content, total lactic acid bacteria, antioxidant activity, and sensory characteristics of color, aroma, taste, and hardness. The soaking treatment in red dragon fruit extract and purple sweet potato extract with a concentration of 20% resulted in glutinous rice tapai, preferred by panelists. Furthermore, the characteristic pH value of 3.35-3.41, total lactic acid 0.61-0.70%, alcohol content 0.33-0.42%, total lactic acid bacteria 9.11-9.40 CFU/mL, and antioxidant activity 167.35-102.51 ppm.

Potent antioxidant activity of black grass jelly (Mesona palustris BL) leaf extract and fractions

Black grass jelly (Mesona palustris BL) is an Indonesian traditional food that is rich in antioxidants and believed to have potential for treating various diseases such as diabetes, hypertension, and cancer. The present study aimed to determine the antioxidant activity of black grass jelly leaf extract as well as fractions using ABTS, DPPH and FRAP methods. Following ethanol extraction and subsequent fractionations, total flavonoid level was determined, followed by antioxidant activity tests using the ABTS, DPPH and FRAP with vitamin C as references. The tests revealed the following order of antioxidant activities, ethyl acetate fraction>extract>water fraction>n-hexane fraction. All test substances had IC50 of <50 ppm, which categorized them as having very high antioxidant activities. In line with this data, on the basis of reducing power, ethyl acetate extract was shown to be the most potent antioxidant, having a value of 20.24 mgAAE/g sample. Overall, results of the present study suggest the potential use of black grass jelly as a part of the therapeutic armamentarium for oxidative stress-related diseases.

Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective.

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the purpose of food preservation. However, preclinical studies have highlighted that microbial action leads to a modification in the nutritional composition of the food's matrix. Although there is a wide availability of data on the beneficial effect of soy, tempeh remains relatively unexplored, perhaps due to its limited diffusion in the world, which limits its research availability. However, available data suggest that tempeh may confer beneficial health effects due to the high bioavailability of nutrients and phytochemicals, showing ameliorative action on oxidative stress, glycaemic control, and blood lipid levels. Furthermore, the high biological value of tempeh means it can be used to optimize protein and caloric intake in athletes, vegetarians, and children. Moreover, the microbial fermentation used in the production of tempeh, in addition to improving the bioavailability of minerals, proteins, fibre, vitamins, and isoflavones, produces biopeptides whose biological effect is currently of great interest. Tempeh can be employed in traditional preparations as well as second-generation foods, such as plant-based meat substitutes, to provide functional and nutritional properties and a higher eco-friendly option compared to animal foods. This review aims to provide an overview of tempeh's properties, regarding human data and future research perspectives.

The Effect of Banana Kepok Substitution on Soybean Tempe as a Food Rich in Carbohydrates and Protein

Tempe is a fermented food product made from soybeans. It is a traditional Indonesian food. To make tempe, soybeans are soaked, dehulled, and partially cooked. Afterward, a specific type of mold called Rhizopus oligosporus is added to the soybeans. Kepok bananas are a type of food that high in carbohydrates. This research aimed to determine the effect of kepok bananas on tempe's carbohydrate and protein content. This research used a Completely Randomized Design (CRD) method with 4 treatments and three replications. A0: No Banana Kepok Substitution; A1: 80% Soybeans and 20% Banana Kepok; A2: 60% Soybeans and 40% Banana Kepok; A3: 40% Soybeans and 60%. Banana Kepok The parameters observed were proximate analysis (water, carbohydrate, protein and fat content) as well as organoleptic tests. The data analysis technique used is Variance Analysis and Duncan test. The results of the study showed that Kepok bananas had a real influence on the carbohydrate and protein content of tempe. The carbohydrate value of tempe with the substitution of kepok banana ranges from 4.81% -13.93%. The protein content value of tempe with the substitution of kapok banana ranges between 11.48% - 18.98%.

Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review

This review focus on examining the significant role of fungi in Indonesian traditional cuisine. It explores how molds, specifically Rhizopus sp. and Aspergillus sp., contribute to the fermentation, preservation, and flavour enhancement of typical Indonesian dishes like tempeh, Oncom, and tape. Beyond their culinary utility, this study delves into the cultural importance of mold-based food traditions, tracing their historical origins and continued prevalence in Indonesian households. Furthermore, the review discusses the nutritional and potential health benefits associated with mold-fermented foods within the Indonesian dietary context. It also addresses the challenges and future prospects of utilizing mold microorganisms in traditional food preparation, highlighting opportunities for ongoing research and innovation. This analysis underscores the enduring and intricate relationship between fungi and Indonesian food, showcasing their influence on the nation's culinary heritage and identity.

Pengaruh Lama Perendaman Dan Metode Pengolahan Tempe Terhadap Sifat Kimia, Mikrobiologi Dan Organoleptik

Tempeh is a traditional Indonesian food made from fermented soybeans with the fungus Rhizopus Oligosporus and has a distinctive aroma. Tempeh contains many nutrients that are beneficial to health because the nutriens are more easily digested, absorbed, and utilized by the body. An important principle in preparing good tempeh is soaking and boiling it. Soaking is used to achive a suitable pH (acidity) for mold growth, namely 3.5-5.2. and boiling is used to soften soybean seeds and inactivate microbes that grow during soaking. The purpose of this study was to see the effect, interaction between soaking time and processing method on the chemical, microbiological and organoleptic properties of tempeh. This study used a Completely Randomized Design (CRD) factorial two factors. Factor I soaking time (12 hours, 18 hours, and 24 hours). Factor II is the tempeh processing method (one time boiling method and the two-time boiling method). Statistical Analysis using Analysis of Variance (ANOVA) with IBM SPSS version 20 and later Duncan Multiple Range Test (DMRT). Organoleptic test using Ranking Test. Soaking duration and processing method had a significant effect on the observed parameters of water content, protein, antioxidants, color and had no significant effect on the parameters of Total Plate Count (TPC) of mold, as well as texture and odor organoleptic tests. Best on the Indonesian National Standart for 12 hour soaking and one time processing/boiling method, the resulting tempeh contains 57,10% water content, 47,25% protein, 0,39% antioxidants, Total Plate Count (TPC) mold 258 CFU/g x 10-1 and organoleptic texture (compact when sliced), color (white evenly all over the surface), and smell/aroma (typical tempeh odor)

Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.

“Is that holy soup?” Analyzing Translation Procedures of Indonesian Traditional Food

Translating traditional cuisine terms from the source language to the target language needs to be conducted appropriately to avoid the loss of meaning. In this sense, comprehending the procedures used to translate traditional cuisine terms can provide more insights for translators and educators in the translation field. Hence, the current research examined the procedures used in translating a set of Indonesian traditional food terms into English. This study used a qualitative descriptive research design with an emphasis on cultural analysis. The present study applied Newmark's typology of translation procedures to analyze a series of translated texts of Indonesian traditional food on a website. The results suggest that seven translation procedures (descriptive equivalent, literal translation, expansion, functional equivalent, cultural equivalent, and couplets) were used to translate the data. Furthermore, the results imply that the use of translation procedures as well as the translator’s ideology have a significant impact on the translation results. In addition, it is significant for a translator to know the cultures of the target language and the source language to render appropriate translation results that can be understood by the intended readers. Besides that, it seems important for researchers to investigate the reasons behind the translators’ preferences in choosing certain procedures to develop translation texts in the target language.

A STUDY OF THE MATURITY PROCESS OF RED GUTTY KETAN FOOD INGREDIENTS IN TERMS OF THE TASTE: EXTREMELY LOW FREQUENCY MAGNETIC FIELD RADIATION

This study explores the novel effect of an Extremely Low Frequency (ELF) magnetic field on the durability of glutinous tape food, a traditional Indonesian food made from fermented glutinous rice. ELF magnetic field is a spectrum of electromagnetic waves with frequencies less than 300 Hz that can influence microbial activity and the chemical changes in food. The study uses a unique experimental method that exposes 20 glutinous tape samples, divided into a control group and an experimental group, each with 10 samples, to an ELF magnetic field of 1,000μT intensity for 45 minutes. The study uses a Complete Randomized Design (RAL) and analyzes the data using the One Way Anova test with LSD and Kruskal-Wallis tests using IBM SPSS Statistics 23. The results show that the experimental group’s glutinous tape samples did not experience spoilage compared to the control group’s. The study proves the ELF magnetic field's effect on the durability of glutinous tape food and provides insights for developing new food preservation techniques. The study demonstrates the innovation and applicability of using the ELF magnetic field for food durability.

THE IMPACT OF LOW-FREQUENCY MAGNETIC FIELD ON KETAN TAPE MATURATION: pH, DENSITY, AND TASTE

This study explores the novel effect of Extremely Low Frequency (ELF) electromagnetic waves on the fermentation process of sticky rice tape, a traditional Indonesian food made from glutinous rice. ELF electromagnetic waves are waves consisting of magnetic fields and electric fields that do not require intermediaries in their propagation and have frequencies ranging from 0-300 Hz. The study uses a unique experimental method that exposes 2 kg of sticky rice tape, divided into 10 control and 10 experimental samples, each weighing 100 grams and wrapped in ziplock plastic, to ELF electromagnetic waves for two days. The study uses a device that generates ELF electromagnetic waves with a certain intensity and frequency. The study measures the changes in the pH, density, and taste of the sticky rice tape samples after the exposure. The results show that the experimental group’s sticky rice tape had a higher pH, higher density, and sweeter taste than the control group’s sticky rice tape. The study proves the effect of ELF electromagnetic waves on the fermentation process of sticky rice tape and provides insights for the development of new food processing techniques. The study demonstrates the applicability and innovation of using ELF electromagnetic waves for food fermentation.

Tempeh consumption patterns in Indonesian family and contribution nutritional adequacy

Tempe is one of the original Indonesian traditional foods since the 16th century consumed as a snack, side dish, and vegetable. This research aimed to study consumption patterns, perceptions, and the contribution of tempeh nutrients to protein adequacy in Indonesian society. The study design is a cross-sectional study conducted online in October 2022 with 387 subjects from 34 provinces, taken purposively. Data was collected through online questionnaires. Tempe consumption data was analyzed using TKPI and compared with the RDA 2019. Data on characteristics, consumption patterns, and perceptions about tempeh are presented descriptively. Results, the average number of family members who consume tempeh is 4,3 ± 1,04 (minimum three and maximum 8) people, the frequency of consumption of tempe is 4,1 ± 1,7 times/week, the type of soybean tempeh (87,5%) with fried preparations (35%) and tempeh or crushed chili sauce (20,0%). The large portion of one meal is 50 grams. The average individual consumption is 41,75 ± 27,22 grams/capita/day. The eastern region is lower than the western and central regions. Consumption of tempeh contributes to the adequacy of protein by 10,27% - 14,6% and 30,25% to the adequacy of vitamin B12. 86,5% of subjects stated that tempeh was beneficial for heart health, anti-cancer, and antioxidants, but 14,5% of subjects stated that tempeh could increase uric acid and cholesterol, thyroid disorders, and allergies. The conclusion is that the average daily consumption of tempeh contributes one-sixth to the adequacy of protein and one-third to the adequacy of vitamin B12.