Physical, Chemical, and Microbial Changes during Fermentation of Bungkil: A Traditional Snack Originated from Banyumas, Central Java

Umi Purwandari, Zeilina Pangestika, Jamilah, Rakhmawati, M. Muktamar

2019

Abstract

Bungkil is a traditional snack or side dish made from by-product of traditional process of coconut oil making process, originated from Banyumas and Kebumen regencies, Central Java. We interviewed a bungkil maker for bungkil making process, in the area of production,. The process includes washing mature coconut kernel, soaking in water for three days, draining, and first fermentation by wrapping in layers of banana leaf for three days, draining, grating, second fermentation by wrapping grated coconut in layers of banana leaf for two days, and sun-drying and oil separation. The by product is the cake, which is called ‘bungkil’. The cake is mixed with spices, oval or round shaped, and then fried in coconut oil. It is then ready for consumption. We analysed pH, water activity, and microbial count during fermentation. Results showed that final pH, and water activity were 7.50, 0.88, respectively. Microbial concentration in fresh coconut was 9.84x107 cfu/mL, at the end of soaking was 4.42x109 cfu/mL, and at the end of sun-drying was 2.74x109 cfu/mL.

Paper Citation

in Harvard Style

Purwandari U., Pangestika Z., Jamilah., Rakhmawati. and Muktamar M. (2019). Physical, Chemical, and Microbial Changes during Fermentation of Bungkil: A Traditional Snack Originated from Banyumas, Central Java. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 89-92. DOI: 10.5220/0009979400002833

in Bibtex Style

@conference{2nd sis19,
author={Umi Purwandari and Zeilina Pangestika and Jamilah and Rakhmawati and M. Muktamar},
title={Physical, Chemical, and Microbial Changes during Fermentation of Bungkil: A Traditional Snack Originated from Banyumas, Central Java},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={89-92},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009979400002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Physical, Chemical, and Microbial Changes during Fermentation of Bungkil: A Traditional Snack Originated from Banyumas, Central Java
SN - 978-989-758-466-4
AU - Purwandari U.
AU - Pangestika Z.
AU - Jamilah.
AU - Rakhmawati.
AU - Muktamar M.
PY - 2019
SP - 89
EP - 92
DO - 10.5220/0009979400002833