Brem Lombok: Karakterisasi Fermentasi dan Perubahan Mutu Minuman Fermentasi Beras Tradisional Suku Sasak
Brem Lombok: Fermentation Characteristics and Quality Changes of a Traditional Sasak Fermented Glutinous Rice Beverage
Keywords:
Biotransformasi Pati; Brem Lombok; Keamanan Pangan; Metabolomik; Mikrobioma Fermentasi
Abstract
Brem Lombok merupakan minuman fermentasi beras ketan (Oryza sativa var. glutinosa) tradisional suku Sasak yang diproduksi tanpa proses distilasi dan terbentuk melalui aktivitas mikroba selama fermentasi. Penelitian ini menggunakan metode tinjauan sistematis mengacu pada pedoman PRISMA 2020 untuk mengkaji komposisi mikrobiota, aktivitas enzimatis, profil metabolit, serta aspek keamanan pangan Brem Lombok. Hasil kajian menunjukkan bahwa proses fermentasi melibatkan kapang amilolitik (Aspergillus dan Rhizopus), bakteri (Bacillus spp. dan bakteri asam laktat), serta khamir (Saccharomyces cerevisiae dan khamir non-Saccharomyces). Mikroba tersebut menghidrolisis pati melalui enzim ?-amilase dan glukoamilase menjadi glukosa, yang kemudian difermentasi menjadi etanol, asam organik, dan senyawa volatil yang berperan dalam pembentukan aroma dan cita rasa khas. Kestabilan dan keamanan mikrobiologis produk dipengaruhi oleh penurunan pH dan pembentukan etanol selama fermentasi. Selain itu, fermentasi berpotensi meningkatkan ketersediaan senyawa bioaktif, terutama yang berkaitan dengan perubahan senyawa fenolik. Namun, potensi risiko keamanan pangan tetap perlu diperhatikan, khususnya terkait kemungkinan terbentuknya amina biogenik dan etil karbamat, sehingga diperlukan pengendalian higiene proses dan penggunaan kultur starter yang terkontrol. Kajian ini juga menunjukkan masih terbatasnya data mengenai profil metabolit dinamis serta hubungan antara komposisi kimia dan karakter sensori Brem Lombok. Oleh karena itu, pengembangan ke depan dapat diarahkan pada penerapan Indikasi Geografis (IG), pemanfaatan hasil samping sebagai produk bernilai tambah, serta pengembangan kultur starter lokal terstandar untuk meningkatkan konsistensi mutu, keamanan pangan, dan perlindungan keaslian Brem Lombok sebagai produk fermentasi tradisional.
References
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Kitchenham, B., & Brereton, P. (2013). A systematic review of systematic review process research in software engineering. Information and Software Technology, 55(12), 2049–2075. https://doi.org/10.1016/j.infsof.2013.07.010
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Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., & Hutkins, R. (2017). Health benefits of fermented foods: Microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: A review. Journal of Cleaner Production, 65, 28–41. https://doi.org/10.1016/j.jclepro.2013.10.051
Nout, M. J. R., & Aidoo, K. E. (2002). Asian fungal fermented food. Springer.
Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, E. A., Brennan, S. E., Chou, R., Glanville, J., Grimshaw, J. M., Hróbjartsson, A., Lalu, M. M., Li, T., Loder, E. W., Mayo-Wilson, E., McDonald, S., & Moher, D. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71
Pandey, A., Soccol, C. R., & Mitchell, D. (2000). New developments in solid-state fermentation: I—Bioprocesses and products. Process Biochemistry, 35(10), 1153–1169. https://doi.org/10.1016/S0032-9592(00)00152-7
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Pinu, F. R., Edwards, P. J. B., Jouanneau, S., Kilmartin, P. A., Gardner, R. C., & Villas-Boas, S. G. (2014). Sauvignon blanc metabolomics: Grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines. Metabolomics, 10(4), 556–573. https://doi.org/10.1007/s11306-013-0615-9
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Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
Ray, R. C., & Joshi, V. K. (2014). Fermented foods: Past, present and future. In Microorganisms and fermentation of traditional foods (pp. 1–36). CRC Press.
Soccol, C. R., Costa, E. S. F., Letti, L. A. J., Karp, S. G., Woiciechowski, A. L., & Vandenberghe, L. P. S. (2017). Recent developments and innovations in solid-state fermentation. Biotechnology Research and Innovation, 1(1), 52–71. https://doi.org/10.1016/j.biori.2017.01.002
Steinkraus, K. H. (2002). Fermentations in world food processing. Comprehensive Reviews in Food Science and Food Safety, 1(1), 23–32. https://doi.org/10.1111/j.1541-4337.2002.tb00004.x
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Van der Maarel, M. J. E. C., Van der Veen, B., Uitdehaag, J. C. M., Leemhuis, H., & Dijkhuizen, L. (2002). Properties and applications of starch-converting enzymes of the ?-amylase family. Journal of Biotechnology, 94(2), 137–155. https://doi.org/10.1016/S0168-1656(01)00407-2
Wolfe, B. E., & Dutton, R. J. (2015). Fermented foods as experimentally tractable microbial ecosystems. Cell, 161(1), 49–55. https://doi.org/10.1016/j.cell.2015.02.034
Babitha, S., Soccol, C. R., & Pandey, A. (2007). Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98(8), 1554–1560. https://doi.org/10.1016/j.biortech.2006.06.005
Belletti, G., Marescotti, A., & Touzard, J. M. (2017). Geographical indications, public goods, and sustainable development: The roles of actors’ strategies and public policies. World Development, 98, 45–57. https://doi.org/10.1016/j.worlddev.2015.05.004
Bhanja Dey, T., & Banerjee, R. (2015). Purification, biochemical characterization and application of ?-amylase produced by Aspergillus oryzae IFO-30103. Biocatalysis and Agricultural Biotechnology, 4(1), 83–90. https://doi.org/10.1016/j.bcab.2014.10.002
C?linoiu, L. F., & Vodnar, D. C. (2018). Whole grains and phenolic acids: A review on bioactivity, functionality, health benefits and bioavailability. Nutrients, 10(11), 1615. https://doi.org/10.3390/nu10111615
Chan, M., Sy, H., Finley, J., Robertson, J., & Brown, P. N. (2020). Determination of ethanol content in kombucha using headspace gas chromatography with mass spectrometry detection: Single-laboratory validation. Journal of AOAC International, 104(1), 122–129. https://doi.org/10.1093/jaoacint/qsaa094
Chiang, Y. W., Chye, F. Y., & Mohd Ismail, A. (2006). Microbial diversity and proximate composition of tapai, a Sabah’s fermented beverage. Malaysian Journal of Microbiology. https://doi.org/10.21161/mjm.210601
Cocolin, L., Alessandria, V., Dolci, P., Gorra, R., & Rantsiou, K. (2013). Culture-independent methods to assess the diversity and dynamics of microbiota during food fermentation. International Journal of Food Microbiology, 167(1), 29–43. https://doi.org/10.1016/j.ijfoodmicro.2013.05.008
Cocolin, L., & Ercolini, D. (2015). Zooming into food-associated microbial consortia: A “cultural” evolution. Current Opinion in Food Science, 2, 43–50. https://doi.org/10.1016/j.cofs.2015.01.003
Collins, J. D., Noerrung, B., Budka, H., Andreoletti, O., Buncic, S., Griffin, J., Hald, T., Havelaar, A., Hope, J., Klein, G., Koutsoumanis, K., McLauchlin, J., Müller-Graf, C., Nguyen-The, C., Peixe, L., Prieto Maradona, M., Ricci, A., Sofos, J., Threlfall, J., & Vågsholm, I. (2011). Scientific opinion on risk-based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. https://doi.org/10.2903/j.efsa.2011.2393
de Souza, P. M., & Magalhães, P. de O. (2010). Application of microbial ?-amylase in industry: A review. Brazilian Journal of Microbiology, 41(4), 850–861. https://doi.org/10.1590/S1517-83822010000400004
Granato, D., Barba, F. J., Bursa? Kova?evi?, D., Lorenzo, J. M., Cruz, A. G., & Putnik, P. (2020). Functional foods: Product development, technological trends, efficacy testing, and safety. Annual Review of Food Science and Technology, 11, 93–118. https://doi.org/10.1146/annurev-food-032519-051708
Hazelwood, L. A., Daran, J. M., Van Maris, A. J. A., Pronk, J. T., & Dickinson, J. R. (2008). The Ehrlich pathway for fusel alcohol production: A century of research on Saccharomyces cerevisiae metabolism. Applied and Environmental Microbiology, 74(8), 2259–2266. https://doi.org/10.1128/AEM.02625-07
Hole, A. S., Rud, I., Grimmer, S., Sigl, S., Narvhus, J., & Sahlstrøm, S. (2012). Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic lactobacilli. Journal of Agricultural and Food Chemistry, 60(25), 6369–6375. https://doi.org/10.1021/jf300410h
Hur, S. J., Lee, S. Y., Kim, Y. C., Choi, I., & Kim, G. B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 160, 346–356. https://doi.org/10.1016/j.foodchem.2014.03.112
Jin, G., Zhu, Y., & Xu, Y. (2017). Mystery behind Chinese liquor fermentation. Trends in Food Science & Technology, 63, 18–28. https://doi.org/10.1016/j.tifs.2017.02.016
Jolly, N. P., Varela, C., & Pretorius, I. S. (2014). Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Research, 14(2), 215–237. https://doi.org/10.1111/1567-1364.12111
Kitchenham, B., & Brereton, P. (2013). A systematic review of systematic review process research in software engineering. Information and Software Technology, 55(12), 2049–2075. https://doi.org/10.1016/j.infsof.2013.07.010
Lachenmeier, D. W., Kanteres, F., & Rehm, J. (2009). Carcinogenicity of acetaldehyde in alcoholic beverages: Risk assessment outside ethanol metabolism. Addiction, 104(4), 533–550. https://doi.org/10.1111/j.1360-0443.2009.02516.x
Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology, 15(2), 67–78. https://doi.org/10.1016/j.tifs.2003.09.004
Linares, D. M., Del Río, B., Ladero, V., Martínez, N., Fernández, M., Martín, M. C., & Álvarez, M. A. (2012). Factors influencing biogenic amines accumulation in dairy products. Frontiers in Microbiology, 3, 180. https://doi.org/10.3389/fmicb.2012.00180
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., & Hutkins, R. (2017). Health benefits of fermented foods: Microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: A review. Journal of Cleaner Production, 65, 28–41. https://doi.org/10.1016/j.jclepro.2013.10.051
Nout, M. J. R., & Aidoo, K. E. (2002). Asian fungal fermented food. Springer.
Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, E. A., Brennan, S. E., Chou, R., Glanville, J., Grimshaw, J. M., Hróbjartsson, A., Lalu, M. M., Li, T., Loder, E. W., Mayo-Wilson, E., McDonald, S., & Moher, D. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71
Pandey, A., Soccol, C. R., & Mitchell, D. (2000). New developments in solid-state fermentation: I—Bioprocesses and products. Process Biochemistry, 35(10), 1153–1169. https://doi.org/10.1016/S0032-9592(00)00152-7
Petticrew, M., & Roberts, H. (2008). Systematic reviews in the social sciences: A practical guide. Wiley.
Pinu, F. R. (2018). Grape and wine metabolomics to develop new insights using untargeted and targeted approaches. Fermentation, 4(4), 92. https://doi.org/10.3390/fermentation4040092
Pinu, F. R., Edwards, P. J. B., Jouanneau, S., Kilmartin, P. A., Gardner, R. C., & Villas-Boas, S. G. (2014). Sauvignon blanc metabolomics: Grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines. Metabolomics, 10(4), 556–573. https://doi.org/10.1007/s11306-013-0615-9
Pinu, F. R., & Villas-Boas, S. G. (2017). Rapid quantification of major volatile metabolites in fermented food and beverages using gas chromatography–mass spectrometry. Metabolites, 7(3), 37. https://doi.org/10.3390/metabo7030037
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
Ray, R. C., & Joshi, V. K. (2014). Fermented foods: Past, present and future. In Microorganisms and fermentation of traditional foods (pp. 1–36). CRC Press.
Soccol, C. R., Costa, E. S. F., Letti, L. A. J., Karp, S. G., Woiciechowski, A. L., & Vandenberghe, L. P. S. (2017). Recent developments and innovations in solid-state fermentation. Biotechnology Research and Innovation, 1(1), 52–71. https://doi.org/10.1016/j.biori.2017.01.002
Steinkraus, K. H. (2002). Fermentations in world food processing. Comprehensive Reviews in Food Science and Food Safety, 1(1), 23–32. https://doi.org/10.1111/j.1541-4337.2002.tb00004.x
Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016). Diversity of microorganisms in global fermented foods and beverages. Frontiers in Microbiology, 7, 377. https://doi.org/10.3389/fmicb.2016.00377
Van der Maarel, M. J. E. C., Van der Veen, B., Uitdehaag, J. C. M., Leemhuis, H., & Dijkhuizen, L. (2002). Properties and applications of starch-converting enzymes of the ?-amylase family. Journal of Biotechnology, 94(2), 137–155. https://doi.org/10.1016/S0168-1656(01)00407-2
Wolfe, B. E., & Dutton, R. J. (2015). Fermented foods as experimentally tractable microbial ecosystems. Cell, 161(1), 49–55. https://doi.org/10.1016/j.cell.2015.02.034
