The effects of kinds of lumus and the storage period on the quality of patin wadi based

on the results of nutrient tests

Indah Sari Dewi, Utami Sri Hastuti, Umi Lestari, and Hadi Suwono

Citation: AIP Conference Proceedings 1844, 030003 (2017); doi: 10.1063/1.4983430

View online: https://doi.org/10.1063/1.4983430
View Table of Contents: http://aip.scitation.org/toc/apc/1844/1
Published by the American Institute of Physics

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The Effects of Kinds of Lumus and the Storage Period on the
Quality of Patin Wadi Based on the Results of Nutrient Tests
Indah Sari Dewi1,2,a), Utami Sri Hastuti3, Umi Lestari3, and Hadi Suwono3
1
Student at Educational Biology, Post Graduate Program, Universitas Negeri Malang, Malang, Indonesia
2
Lecturer at Universitas Muhammadiyah Palangkaraya, Palangkaraya, Central Kalimantan, Indonesia
3
Departement of Biology Education, Faculty of Mathematics and Natural Science, Universitas Negeri Malang,
Malang, Indonesia
a)
Corresponding author: inasari13@gmail.com

Abstract. Wadi is the processed product of fish, due to local knowledge of the Dayak community, made of fresh fish with
salt and lumus. The efforts to increase the quality of wadi as a kind of food were based on local knowledge, and are still
ongoing. It is one of the ways to conserve wadi existence in the middle of the modern culture. It is important to add a
variety of spices in suitable amounts as the innovation in producing wadi. People process wadi by using lumus made of
rice and corn. Lumus gives a special taste and aroma t o wadi, furthermore, the effects of kinds of lumus and their
concentrates, and the storage period on the nutrients of wadi are not known yet. This research used patin fish (Pangasius
sp), white rice (Oryza sativa), white sticky rice (Oryza sativa var.glutinous), and corn (Zea mays) as the kinds of lumus.
Each kind of lumus is mixed with fresh patin fish in different concentrations: 15%, 25% and 35%. The results of nutrient
tests include measures of protein, carbohydrate, and fat, and show that patin which has been processed into wadi has more
nutrients than fresh patin. The storage period and the varying concentrates of lumus effect the level of nutrients in patin
wadi.

INTRODUCTION
The high potential of natural resources in Central Kalimantan (Central Borneo) cannot prevent local people from
suffering problems regarding a lack of food and nutrients. The level of the problem in Central Kalimantan has been
increasing since 2009-2013. Data on the numbers of people with nutrient problems (bad nutrients) in Central
Kalimantan li sted up to 262,472 persons (11.10%) in 2009, increasing to 457,781 persons (19.82%) in 2013.1
The endurance of nutrients is also an important problem in Indonesia.2 The results of basic health research by the
Health Ministry of Indonesia in 2007 show that the average consumption per capita of people in Central Kalimantan
Province per day for energy is 1501.4 kcal, which is lower than the national level of 1789.9 kcal; the results for
protein are 58.9 grams, which is lower than the national level of 62.5 grams. The percent of household consumption
is low for energy, with a value of 72.3%, but this is higher than the national number of 57.9%, while it is low for
“protein”, 52.9%, compared to the national number of 55.5%.3
In agreement with the instruction of the constitution of Republic of Indonesia No. 18, 2012 about food state, the
development of food must be based on natural resources, organizations, and local culture. One of the foods with
potential to become the base for increased food endurance in Central Kalimantan is wadi (Figure 1). Wadi is the
preserved product of fish or meat, processed traditionally using salt and lumus, by people of the Dayak tribe in Central
Kalimantan.4

The 7th International Conference on Global Resource Conservation

AIP Conf. Proc. 1844, 030003-1–030003-8; doi: 10.1063/1.4983430
Published by AIP Publishing. 978-0-7354-1516-4/$30.00

030003-1
 (1) (2)
FIGURE 1. Fish Patin that storage to be Wadi in closed jar (1); and Fish patin become Wadi (2)

Empirically, the amount of lumus and contents of salt with the number of fish or meat in processing wadi
has not being decided yet, specifically by the people who usually make wadi.4 Salt as the preservative can be
combined with acid substances or sugar,5 in order to minimize the contents of salt as the preservative. Sugar is a
carbohydrate used as a sweetener. Some kinds of carbohydrate sources such as rice, glutinous rice, and corn, have
been used empirically by people as the material to make lumus (Figure 2) when processing wadi.4 In order to get
special taste and aroma of wadi, rice, sticky rice, and corn has the potential to increase the nutrient value of wadi.
Bekasam (fermented fish product) is made from carbohydrate sources such as cooked rice with the main ingredients
of nila fish, this can increase the non-protein nitrogen (NPN) value up to 12 ml/g.6 The minimization for the contents
of salt with the correct amount of formulated lumus is expected to produce wadi with high nutrient values, thus having
advantages for the health.

(1) (2) (3)

FIGURE 2. Rice lumus (1); sticky rice lumus (2); and corn lumus (3)

Wadi has potential as a local food product with extra nutrients value and taste because food preserved by fermenting
can show increased nutrient values and taste.7-8 Wadi can last for months or even up to a year.9-10 Wadi is expected to
be applied to one type of food which is required to implement food warranty, especially in Central Kalimantan,
because the wadi produced is suitable as common food that consumed by local residents. The use of food in the
foundation of food endurance include: i) the use of food which can be accessed by the household; and ii) the
individual’s ability to absorb the nutrient and substances, i.e. the use of food efficiently by the body.2

MATERIALS AND METHODS

This research has a number of variables. Independent variable A: kinds of lumus, the materials used are: white
rice (A1), white sticky rice (A2), and corn (A3), each with a ratio of 15%, 25%, and 35%. Independent variable B:
patin fish (P) 200 grams. The dependent variable is the results of nutrient tests of patin wadi.

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 TABLE 1. The variable treatments

Lumus Patin Fish (P)

A P
B P
C P
D P
E P
F P
G P
H P
I P
Information:
A: White Rice 15% F : White Sticky Rice 35 %
B:White Rice 25% G: Corn 15%
C: White Rice 35 % H: Corn 25%
D: White Sticky Rice 15% I : Corn 35 %
E: White Sticky Rice 25% P : Patin fish (200 g)

The Process of Making Patin Wadi

The fresh patin fish is cleaned, its gills and abdomen are thrown out and then 200 g is weighed for each treatment,
the fish is washed with water and dried for 30 minutes.
1. Each material of lumus, rice, sticky rice, and corn is fried without using oil until it is cooked and brown.
Then, the ingredients are ground. Each kind of lumus is mixed with fish for each of the treatments in the
ratio of 15%, 25%, and 35%.
2. Each patin fish (Pangasius sp.) is weighed to about 200 grams and mixed with 15% salt and 10% sugar, with
15% lumus of white rice; they have to be mixed well (homogeneous). The same is done for the lumus of 25%
and 35% white rice, and for the lumus made of sticky rice and corn with the same ratios.
3. The homogeneous mixture is kept in a glass jar which is covered tightly and labeled, and left for 22 days to
obtain patin fish with the special taste and aroma.

The Nutrient Tests

The test of the nutrient contents is treated to the sample of wadi kept for 7 days (H0), 12 days (H5), 17 days (H10),
and 22 days (H15). The test includes proximate tests for carbohydrates, protein, and fat. The nutrient tests took place
in the Laboratory of the Quality and the Safety Test for Food of Universitas Brawijaya, Malang, Indonesia.

RESULT AND DISCUSSION

The results on the nutrients test of fresh patin fish show differences with the results of the nutrients test of patin
wadi. The differences in the results of the patin wadi test can be seen based on the kinds of lumus in different
concentrates and storage periods. The results of the nutrient content tests on fresh patin fish (Table 2) and patin wadi
include protein (Fig. 1), fat (Fig. 2), and carbohydrate measurements (Fig. 3).

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 TABLE 2. The contents of protein, fat, and carbohydrate of fresh patin fish

Parameter Patin Fish (%)

Protein 14.14
Fat 7.94
Carbohydrate 3.20

20 A
Protein concentrate (%)

B
C
15
D
E
10
F
G
5
H
I
0
H0 H5 H10 H15
Long storage (day)

FIGURE 3. Graphic protein concentrate of patin wadi based kinds of lumu and long storage

Based on (Figure 3), it can be explained that the longer the storage period, the higher the increasing of the
contents of protein on patin wadi, mainly up to the storage period of 17 days (H0). Kinds of lumus which produce
patin wadi with the highest contents of protein are lumus A (white rice) in concentrates of 15%, lumus D (white
sticky rice) in the ratio of 15%, and lumus G (corn) in the ratio of 15%. While, on the storage period of 22 days, the
contents of the protein of patin wadi are decreased. The longer it is then, the lower the protein. Moreover, the results
of the contents of fattest of patin wadi with the vary concentrates of lumus and the storage periods can be seen in
(Figure 4).

25 A
Fat concentrate (%)

B
20
C
15 D
E
10 F
G
5
H
0 I
H0 H5 H10 H15
Long storage (day)

FIGURE 4. Graphic fat concentrate of patin wadi based kinds of lumus and long storage

Based on (Fig. 4), it can be seen that the content of fat in patin wadi is higher than the fresh patin fish (7.94%).
The greatest increase in the contents of fat of patin wadi is following the storage period of 7 days (H0). After

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storage, the contents of fat are decreased for almost all patin wadi t yp e s wi t h different concentrates and kinds
of lumus. The content of fat with the highest average of increase is patin wadi with lumus A (white rice at the
concentration of 15%). The lowest average fat was fo r patin wadi with lumus I (corn at the concentration of 35%).
Furthermore, the results for the contents of carbohydrate in patin wadi related to the storage periods and different kinds
of lumus can be seen in (Figure 5).

FIGURE 5. Graphic carbohydrate concentrate of patin wadi based kinds of lumus and long storage

(Figure 5) shows that there is an increase in the contents of carbohydrate in patin wadi compared with the fresh
one (3.20%). This was true for all types of patin wadi with different treatments related to the kinds of lumus and the
concentrates, as well as storage periods. The higher the concentrate of lumus, the higher the contents of carbohydrate
in patin wadi, while the longer the storage period, the lower the contents of carbohydrate of patin wadi.
Lumus or samu is rice fried without using oil and then ground.11-12, 4 Lumus is one of the main ingredients for
processing wadi. During the process of making wadi, lumus and salt are the preservative of the fermenting process.13
Empirically, the people of the Dayak tribe preserve fish in wadi using lumus with main ingredients of white rice,
paddy, sticky rice (glutinous rice), and corn.4 All of the ingredients are fried without using oil and ground or pounded
until finely granulated and then mixed with salt and fish to process wadi. As the source of carbohydrate, rice is well-
known to contain high levels of amylose. Glutinous rice is mostly dominated by amylopectin and it is sticky, while
pera rice (cooked rice with a little bit water) contains more than 20% amylose, which makes the grains separate
(unstuck) and rather hard. Commonly, the content of amylose in the rice flour is 11.78%, and the content of
amylopectin is 88.22%.14
The use of rice as the basic ingredient to process fermented food has been practiced in many countries in the
world. In Japan, there is a fermented fish product using salt, vinegar, cooked rice, called “narezushi”, which produces
7 genera and 26 species of BAL. Fish fermentation uses rice as the basic ingredient and has also the part of the
local process and food endurance in Indonesia. Fish fermenting in the area of Sumatera is known as “bekasam”,
while in Central Kalimantan itself known some kinds of fermented product such as “pakasam”, “cancalu”, and
“wadi”.10 The nutrients of “bekasam” with lele dumbo fish as the main ingredients mixed with rice flour show
contents of abu (3.27%), N-amino acids (0.35%), and total acids (1.37%). In the process of making bekasam from
lele dumbo fish, glutinous flour is used to produce the contents of ash (3.54%), N-amino (0.30%), and total acid
(0.86%).15 In the process of making wadi in Central Kalimantan, some people use fried white glutinous rice without
using oil, and grind this into the lumus and salt mixture.4 Besides, some people may also use corn as the main ingredient
of lumus.
The main component of corn is amylose (starch), which accounts for about 70% of the grain weight.16 The use
of corn as the basic ingredient for food fermenting has been practiced by some groups of community in the world.
The use of corn or maize in the fish fermenting process in Indonesia is still practiced in vitro. The process of
making bekasam from lele dumbo fish uses maize, giving a product with the contents of water (72.22%), ash
(3.49%), N-amino (0.32%), and total acid (0.93%).15 The process to produce fishery products have the main purpose
to keep the freshness, preserve, produce the physically and chemically product that is different from the original one,
but it is still be liked by people, enrich the fish product by using the preserved ingredients, so they are not only sold

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when they are fresh, in order to increase the nutrients value and the organoleptik of fish product.17 This fermenting
process can increase the contents of nutrients of food.7
The nutrients of wadi come from the fish and lumus support some species of bacteria living in wadi as contaminant
bacteria and advantageous bacteria. Among the species of advantageous bacteria, there are some which are
amylolytic, which means that they are able to hydrolyze amylose in wadi. Also, some of the bacteria are proteolytic,
which means that the bacteria are able to hydrolyze proteins in wadi, and the rest are lipolytic, and are able to
hydrolyze fat in wadi. Amylose will be hydrolyzed into a simpler compound, glucose, while proteins will be
hydrolyzed into simpler compounds, amino acids, which are absorbed as bacteria nutrients. The species of amylolytic,
proteolytic, and lipolytic bacteria altogether are able to produce lactate acid and increase the quality of nutrients in
wadi, in the same way as the other fermented fish products.18-,20
Commonly, fermented fish have shown increased contents of nutrients. Fermented food usually contains probiotic
microorganisms, which are useful to the health aspects.21 The research on the fermented fish in Nigeria shows that
there is an increase in the nutrients and the dominant probiotic bacteria; Staphylococcus aureus, Staphylococcus
epidermidis and Lactobacillus spp.22 The results of the research on the fermented fish (Plaa-som) in Thailand shows
that the level of salt, pH, acid, organic acid and the kinds of microorganism in maintaining the safety and preservation
of food.23 The result of the research into fermented fish known as “Peda” shows that there is a decrease in the content
of histamine of the fish, so that the food is safe and more consumable.24
The fermented fish shows that there is an increase in the nutrients value. The research into fermented kinds of
fish in some areas of Africa shows that there is an increase in the contents of protein.25 As the fermented food
product, wadi, and the other same kinds contain good enough contents of nutrients. Wadi made of patin fish
(Pangasius sp.) mixed with brown sugar and samu (lumus) at the concentration of 2.5% has nutrient values as
follows: protein (27.86%); fat (2.22%); water (61.11%).12 The process of making wadi with betok fish (Anabas
testudeus Bloch) as the main ingredients mixed with salt at the concentration of 15% can increase the contents of
protein up to 16.52%.26 The research into the process of making wadi with toman fish (Channa micropeltes) as the
main ingredients showed nutrient values as follows: protein (18.21%), fat (1.82%), and organoleptic value
(impressive in appearance, taste, and aroma, and make interest in appetite) with the average of 7.02%.27 The process
of making sepat siam fish (Trichogaster pectoralis Regan) wadi following the storage period of 14 days using salt
at a concentration of 18% and fried rice without oil at a concentration of 15%, as well as brown sugar at the
concentration of 10% of the fish weights, is the most effective to control proteolytic bacteria growth, and
support the growth of lactate acid bacteria which are able to decrease pH and optimize the growth of halophilic
bacteria.11 Thus, the contents of nutrients in wadi depend on the kind of fish, the storage period, the concentration of
salt and other ingredients. The nutrients contained in wadi can affect the quality of wadi.
Principally, the process of food preserving in wadi is a fermenting process.9, 28-29 The fermenting process
to make food has some functions and advantages, such as: 1) preservation, 2) safety of food, 3) increasing the
nutrient value of food, and 4) increasing the organoleptic quality of food.5, 30-32 The ingredients of fermented food
have increased their nutrient values.33 The fresh betok fish (Anabas testudeus Bloch) being fermented into wadi has
been modified in the synthesis process, and contains a number of amino acids and essential fat acids with benefits to
the health.9 Regarding the kinds of fish fermenting, the terms of fermenting are only reported for the formulation
of fish-carbohydrate-salt.30-31
The process of fermenting happens because the food is processed using microorganisms, especially bacteria.
During the process of fermenting, the metabolism of organic material is blocked by decreasing the activity of water
(aw under 0.75) by using a draining technique or salting5 and forming activity of certain substances, like organic
acid (lactic acid, acetic acid, formic acid, propionic acid), ethanol, and bacteriosin.34 The fermenting process
prevents the growth of contaminant bacteria because of the acid characteristic of the circumstance, so it makes food
safe to be consumed.35-36
Other research has also shown that fermented food can increase the quality of organoleptic.9,12,37,38 Other kinds
of bacteria playing a role in the food fermenting process with rice and fish as the ingredients include Amylolytic
lactic acid bacteria (ALAB). Some kinds of ALAB are also used in the process of making fermented food of fish,
such as Lactobacillus plantarum on making fermented fish mixed with rice ingredients in the Philippines,39
Lactobacillus manotivorans on the cassava ingredients in Columbia,40 and Lactobacillus fermentum on the maize
flour in Benin.41 The ALAB can be found in most fermenting processes with the ingredients of cereal and cassava.
The growth of bacteria in the fermenting process of fish is affected by some factors, such as pH, temperature,
organic material, and so on. On the research about fish fermenting in Thailand known as “Plaa- som” shows the
factors of salt concentrate, pH, the concentrate of acid, organic acid, kinds of microorganism affects the quality of

030003-6
fermented food.23 So, on the process of making wadi made of fish, the process of fermenting is also affected
by temperature, pH, and kinds of microorganism.

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