Exploration of Bekasam, Traditional Fermented Fish from Indonesia as Functional Food and Source of Bioactive Compounds

Abstract

Traditional fermented foods are essential in many cultures, yet many remain underexplored in terms of their functional potential. One such product is Bekasam, a traditional Indonesian fermented fish dish widely consumed as both a regional delicacy and a method of preservation. Despite its long-standing cultural significance, scientific research on its nutritional value and bioactive compounds remains limited. This review aims to explore the health benefits and biotechnological potential of Bekasam by analyzing relevant literature from the last 15 years using international databases such as Scopus, MDPI, Google Scholar, and Wiley Online. The fermentation of Bekasam occurs spontaneously under anaerobic conditions, involving lactic acid bacteria (LAB) such as Lactobacillus plantarum, Pediococcus pentosaceus, and Leuconostoc mesenteroides. These microbes, in combination with salt and carbohydrate sources like rice or cassava, contribute to the development of umami flavor and various bioactive compounds. Bekasam has demonstrated probiotic activity and antimicrobial properties, along with promising biotechnological potentials, including the presence of fibrinolytic enzymes and ACE-inhibitory peptides. These compounds exhibit antioxidant, antihypertensive, and cholesterol-lowering activities. This review summarizes current knowledge on the history, microbial ecology, fermentation methods, chemical composition, and bioactive properties of bekasam. It highlights bekasam's relevance as a nutraceutical candidate and emphasizes the need for standardized production, safety assessment, and clinical validation to support its broader application in health and biotechnology.