HomeBlogs Oncom Oncom is the food of people in Indonesia, which consists of two main
types: oncom red and black oncom. Oncom made from red kapang oncom
Neurospora sitophila while oncom made from black kapang tempe Rhizopus
Oncom generally made from red pulp, and the soybean
that has been taken in making protein know. While black oncom oilcake
usually made from peanut sometimes mixed with the Lees (onggok) cassava
flour or cassava, in order to have a better texture and more software.
is a waste residue from processing soybeans into known. Oilcake peanut
pulp is derived from the peanut oil that has been taken with the
mechanical process of Exploitation or extraction process.
the second form of waste materials, but is reviewed in terms of
nutrition is indeed the second material is a material that nutrient
dense, so that it is to be pitied or be removed if the cattle feed.
raw materials needed in making oncom are kapang. Kapang oncom can
remove the enzyme lipase and protease that is active during the
fermentation process and play an important role in the decomposition of
sugar into starch, disintegration bean cell wall materials, and the
decomposition of fat, and the Establishment of a little alcohol and
ester is tasty and fragrant smell.
Many people who appreciate
oncom less processed than the other nuts, such as tempe and tahu.
Negative views appear as oncom made of pulp or know oilcake peanut.
views are very mistaken, for oncom have nutritional value and quality
is good due to the fermentation process. From the second table, note
that oncom have oilcake peanut protein, fat and soluble solid is higher
than oncom know the Lees.
Another thing that needs to be refined
in order to receive the increased power of the oncom, is related to the
appearance, shape, and color. To further increase the oncom received in
the wider community, needs to sanitation problems of raw materials,
processing equipment, and the environment, and Hygiene of workers
With the fermentation process, the chemical
structure of materials was a complex, will unravel compound-compound
into a simpler, so more easily digested and utilized by the body. Kapang
by the fermentation process also will produce components so that the
flavor and taste to be preferred by consumers.
sometimes and want to dispose of gas after eating boiled soybean.
Symptoms are very common, due oligosakarida gas form by the fermentation
process in the soybean that is raffinosa and stakhiosa activity by
microbes in the stomach.
The fermentation process by kapang oncom
has also been proven to prevent the occurrence of effects flatulensi
(kembung stomach). During the fermentation process oncom, will kapang
the enzyme alpha-galaktosidase that can decipher rafinosa and soybean
stakhiosa until the uterus is very low, so it does not impact on the
form of gas.
At the time of making oncom, it is important to
consider the Hygiene and sanitation to prevent the occurrence of
pollution from other microbe-microbe, especially kapang Apergillus
flavus is capable of producing toxic aflatoksin. Will kapang oncom but
also able to act as a press aflatoksin production. Use kapang N.
sitophila oilcake in the fermentation process can reduce peanut
aflatoksin uterus of 50 percent, while the use of kapang RH. oligosporus
can reduce aflatoksin oilcake of 60 percent. Aflatoksin generated on
the nuts and seeds that are ugly quality. To prevent aflatoksin, it is
advisable to use raw materials of good quality.
eaten raw. Rendering is the most popular, such as dry fried tempe. Oncom
can also be a mixture of sambal (sambal called oncom). Processing using
the popular condiment oncom as is the comro ( “oncom dijero”), typical
Pasundan oeuvre. Oncom also be a compound in the Laksa and other food
has any sauce.
Oncom still considered to be less useful even
greater potential as a supplier of protein for the middle to lower price
because of lower than Tempe.