The Quality of Ethnic Fermented Bamboo Shoots (Lemea) From Bengkulu (Indonesia) by Using Different Fermentors
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Abstract:
Background: Lemea is a traditional fermented food originating from Bengkulu, Indonesia, and is produced from bamboo shoots and fish. Traditionally, lemea has been fermented using various simple containers, which may affect the fermentation process and the quality of the resulting product. Differences in container materials may influence moisture retention, microbial growth, and sensory characteristics during fermentation.
Aims: This study aimed to determine the effect of different fermentation vessels on the physicochemical, microbiological, and sensory characteristics of lemea.
Methods: An experimental study was conducted using a Completely Randomized Design (CRD) consisting of five fermentation vessel treatments: glass jar, plastic jar, bamboo container, food-grade polypropylene (PP) plastic container, and Tupperware container. Each treatment consisted of bamboo shoots (Dendrocalamus asper) and tilapia fish (Oreochromis mossambicus) at a ratio of 2:1. The fermented products were analyzed based on moisture content, bacterial count, and sensory characteristics, including aroma, texture, and color.
Results: The results showed that the type of fermentation vessel affected the quality characteristics of lemea. The highest moisture content was observed in the Tupperware treatment (40.54%), while the lowest was recorded in the plastic jar treatment (38.74%). The highest bacterial count was found in the glass jar treatment (7.0 × 10⁵ CFU/mL), whereas the lowest bacterial count was observed in the Tupperware treatment (1.1 × 10⁵ CFU/mL). Sensory evaluation showed that lemea fermented in the bamboo container received the highest preference scores for aroma and texture, while the plastic jar treatment received the highest preference score for color.
Conclusion: The type of fermentation vessel influences the physicochemical, microbiological, and sensory characteristics of lemea. The findings demonstrate that fermentation vessel selection is an important factor in maintaining and improving the quality of traditional lemea products.
Keywords: Bamboo shoot, Bengkulu ethnic food, Fermentor, Lemea
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