Traditional fermented fish ‘ bekasam ’ as a flavor enhancer: Perspectives on characteristics of fermented product and sensory properties (opens in new tab)

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 concent...