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

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 microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating

Characteristics of Lactic Acid bacteria isolated from traditional fermented fish

“…Fermented fish foods are made in the country using various foodstuffs and traditional formulas. These include chao, wadi, peda, pekasam ale-ale, buduk and pekasam (Nofiani et al 2010;Nofiani and Ardiningsih 2018;Nofiani et al 2019;Nurhikmayani et al 2019).…”

“…Buduk, pekasam and pekasam ale-ale were traditional fish fermentations that contain different LAB genera and characteristics. Buduk is a sauce prepared by fermenting fresh small fish, sugar, roasted rice, vinegar, or wine (optional) for seven days at room temperature (Nofiani et al 2019). Pekasam is prepared by fermenting various small freshwater fish with salt in a certain ratio and incubated at room temperature for 7-10 days.…”