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{{short description|Indonesian traditional fermented dish}}
{{Infobox food
'''Oncom''' ("on-chom") is one of the staple foods of [[Indonesia]]. In Indonesia, there are two kinds of oncom: red oncom and black oncom. Oncom is closely related to [[tempeh]]; both are foods fermented using [[fungus|molds]], traditionally made in Indonesia. Oncom is particularly associated with [[West Java]]<ref>"Production of High-Quality Oncom, a Traditional Indonesian Fermented Food, by the Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum", D. D. Sastraatmadja et al., ''J. Grad. Sch. Agr. Hokkaido Univ.'', Vol. 70, Pt. 2: 111-127 (2002), at [http://hdl.handle.net/2115/13163]</ref>.▼
| name = Oncom
| image = Oncom.jpg
| image_size = 250px
| caption = A block of red oncom
| alternate_name =
| country = [[Indonesia]]
| region = [[West Java]]
| national_cuisine = [[Indonesian cuisine|Indonesia]]
| creator =
| course = Main course
| served =
| main_ingredient =
| variations =
| calories =
| other =
}}
▲'''Oncom''' (
Black oncom is made by using ''[[Rhizopus oligosporus]]'' while red oncom is made by using ''[[Neurospora intermedia]]'' var. ''oncomensis''.<ref>{{cite journal | doi = 10.1016/S0740-0020(86)80035-1 | volume=3 | issue=2 | title=Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia | year=1986 | journal=Food Microbiology | pages=115–132 | last1 = Ho | first1 = C.C.}}</ref> It is the only traditional human food produced from ''[[Neurospora]]''.
Red oncom has been found to reduce the [[cholesterol level]]s of rats.<ref>{{cite web|url=http://grande.nal.usda.gov/ibids/index.php?mode2=detail&origin=ibids_references&therow=421912|title=Plasma cholesterol reduction by defatted soy ontjom (fermented with Neurospora intermedia) in rats fed a cholesterol-free diet.|website=usda.gov|access-date=25 March 2019|archive-url=https://web.archive.org/web/20090719234737/http://grande.nal.usda.gov/ibids/index.php?mode2=detail|archive-date=19 July 2009|url-status=dead}}</ref>
==Toxicity==
In the production of oncom, sanitation and hygiene are important to avoid contaminating the culture with [[bacteria]] or other [[fungi]] like ''[[Aspergillus flavus]]'' (which produces [[aflatoxin]]). ''[[Neurospora intermedia var. oncomensis]]'' and ''[[Rhizopus oligosporus]]'' reduce the aflatoxin produced by ''[[Aspergillus flavus]]''.<ref>{{cite journal |last1=Nout |first1=M.J.R. |title=Effect of Rhizopus and Neurospora spp. on growth of Aspergillus flavus and A. parasiticus and accumulation of aflatoxin B1 in groundnut |journal=Mycological Research |date=December 1989 |volume=93 |issue=4 |pages=518–523 |doi=10.1016/S0953-7562(89)80046-2 |url=https://library.wur.nl/WebQuery/wurpubs/10309 }}</ref> However, aflatoxin-producing molds (''Aspergillus'' spp.) are often naturally present on peanut press cake. Furthermore, coconut press cake can harbor the very dangerous ''[[Burkholderia gladioli]]'', which produces two highly toxic compounds – [[bongkrek acid]] and [[toxoflavin]]. [[William Shurtleff]] and Akiko Aoyagi address toxicity in their [https://books.google.com/books?id=hdKzFlaqWT8C&dq=shurtleff+oncom&pg=P205 book section on oncom].
While it is known that [[
==Cooking
Oncom can be prepared and cooked in various ways. It can be simply deep fried as ''[[gorengan]]'' fritters, seasoned and cooked in a [[banana leaf]] pouch as [[pepes]], or roasted, seasoned, and mixed with steamed rice as ''[[nasi tutug oncom]]''.<ref name="JP-7rice">{{Cite news|url=https://www.thejakartapost.com/life/2016/08/18/seven-traditional-indonesian-rice-dishes-you-should-try.html|title=Seven traditional Indonesian rice dishes you should try|website=The Jakarta Post|language=en|access-date=2020-04-07}}</ref> Oncom is also a selected filling for ''comro'', ''[[lontong]]'' and ''[[arem-arem]]'' rice dumplings. ''Comro'' in particular is a popular [[Sundanese cuisine|Sundanese]] snack, the name was an abbreviation of ''oncom di jero'' which means "oncom inside".<ref>{{Cite web|url=https://kumparan.com/kumparanfood/serupa-namun-tak-sama-ini-perbedaan-combro-dan-misro-1533582530265420139|title=Serupa Namun Tak Sama, Ini Perbedaan Combro dan Misro|website=Kumparan|language=id-ID|access-date=2020-04-07}}</ref>
==Gallery==
<gallery mode=packed>
File:Oncom tekstur.jpg|Closer view of red oncom mold
Image:Pepes Oncom.jpg|Oncom cooked as [[pepes]] dish.
Image:Makanan Khas Sunda.jpg|[[Nasi tutug oncom]], roasted oncom mashed with steamed rice, served with side dishes.
</gallery>
==See also==
[[Category:Fermented foods]]▼
{{Portal|Food|Indonesia}}
[[Category:Soy products]]▼
* [[
[[Category:Indonesian cuisine]]▼
==References==
{{reflist}}
==Further reading==
*{{cite book |last1=Aoyagi |last2=Shurtleff |title= Book of Tempeh |edition=Professional |chapter-url=https://books.google.com/books?id=hdKzFlaqWT8C&q=onchom+appendix+H&pg=PA205 |language=en |chapter=Appendix H Onchom or Ontjom |year=1979 |publisher=Soyinfo Center |isbn= 9780060140090}}
{{Indonesian cuisine}}
{{Soy|state=collapsed}}
▲[[Category:Fermented soy-based foods]]
[[Category:Vegetarian dishes of Indonesia]]
[[Category:Vegetable dishes of Indonesia]]
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