Oncom generally made from red pulp, and the soybean that has been taken in making protein know. While black oncom oilcake usually made from peanut sometimes mixed with the Lees (onggok) cassava flour or cassava, in order to have a better texture and more software.
Know is a waste residue from processing soybeans into known. Oilcake peanut pulp is derived from the peanut oil that has been taken with the mechanical process of Exploitation or extraction process.
Although the second form of waste materials, but is reviewed in terms of nutrition is indeed the second material is a material that nutrient dense, so that it is to be pitied or be removed if the cattle feed.
Other raw materials needed in making oncom are kapang. Kapang oncom can remove the enzyme lipase and protease that is active during the fermentation process and play an important role in the decomposition of sugar into starch, disintegration bean cell wall materials, and the decomposition of fat, and the Establishment of a little alcohol and ester is tasty and fragrant smell.
Many people who appreciate oncom less processed than the other nuts, such as tempe and tahu. Negative views appear as oncom made of pulp or know oilcake peanut.
The views are very mistaken, for oncom have nutritional value and quality is good due to the fermentation process. From the second table, note that oncom have oilcake peanut protein, fat and soluble solid is higher than oncom know the Lees.
Another thing that needs to be refined in order to receive the increased power of the oncom, is related to the appearance, shape, and color. To further increase the oncom received in the wider community, needs to sanitation problems of raw materials, processing equipment, and the environment, and Hygiene of workers handling processes.
With the fermentation process, the chemical structure of materials was a complex, will unravel compound-compound into a simpler, so more easily digested and utilized by the body. Kapang by the fermentation process also will produce components so that the flavor and taste to be preferred by consumers.
Kembung happens sometimes and want to dispose of gas after eating boiled soybean. Symptoms are very common, due oligosakarida gas form by the fermentation process in the soybean that is raffinosa and stakhiosa activity by microbes in the stomach.
The fermentation process by kapang oncom has also been proven to prevent the occurrence of effects flatulensi (kembung stomach). During the fermentation process oncom, will kapang the enzyme alpha-galaktosidase that can decipher rafinosa and soybean stakhiosa until the uterus is very low, so it does not impact on the form of gas.
At the time of making oncom, it is important to consider the Hygiene and sanitation to prevent the occurrence of pollution from other microbe-microbe, especially kapang Apergillus flavus is capable of producing toxic aflatoksin. Will kapang oncom but also able to act as a press aflatoksin production. Use kapang N. sitophila oilcake in the fermentation process can reduce peanut aflatoksin uterus of 50 percent, while the use of kapang RH. oligosporus can reduce aflatoksin oilcake of 60 percent. Aflatoksin generated on the nuts and seeds that are ugly quality. To prevent aflatoksin, it is advisable to use raw materials of good quality.
Oncom rarely eaten raw. Rendering is the most popular, such as dry fried tempe. Oncom can also be a mixture of sambal (sambal called oncom). Processing using the popular condiment oncom as is the comro ( "oncom dijero"), typical Pasundan oeuvre. Oncom also be a compound in the Laksa and other food has any sauce.
Oncom still considered to be less useful even greater potential as a supplier of protein for the middle to lower price because of lower than Tempe.
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