Process:
The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic.The microorganisms play important roles in protein degradation and flavor-aroma development.
Benefit of fish sauce(budu):
1)Budu which was made from anchovy sauce have shown potential as an anti-cancer agent.Against free radicals and is believed to prevent aging and prevent degenerative diseases and Poor as atherosclerosis, coronary heart disease, diabetes, cancer, and otherwise at an earlier stage.
2)Budu also as a food sourced from fish have potential as brain food.
3)Budu content has gluthaione as antioxidants, remove toxic waste and Improve the immune system (immune) that can combat and prevent many dangerous diseases to cancer. 4)Nutrition Budu also rates acts to stunt the growth of bacteria and stokiosa raffinosa, the main Cause of symptoms flatulensi and Stomach problems in children and Adults. 2 group vitamin found in budu ie, water-soluble vitamins (vitamin B complex) and fat-soluble vitamins (vitamins A, D, E and K).
Should i conduct a research about budu??.hmmm!
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| Yo dop?doptau pon.Kena minum budu doh la pasnie. |
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| Fermentation Process. |
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| My favourite bila balik kelate.Budu+lada+poyok+perah lima nipis cikit.Sedapnyo |
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