Bioactive Food Ingredients, Traditional Fermentation Production of Bioactive Food Ingredients

Increasing consumer education on information on health and food safety issues, bioactive use of food ingredients, or the addition of physiologically active components in the processing and development of new products (functional foods), are important elements in the prevention and treatment of diseases in various lifestyles. Since consumers are aware of health, leading the leading functional food trends in the food industry, efforts have been made in many countries to develop novelty of functional foods and establish the regulation of functional foods. However, the quality of consumer confidence in functional food products is still in doubt, now consumers are more turning to natural harvests in the countryside, to meet family needs in moderation.
Vegetable and animal food, intended as a functional food is not only known from the nutritional content and organoleptic properties. But the tertiary function of bioactive compounds in food ingredients can modulate and improve physiological systems/functions. Nutritional and non-nutritional constituents are believed to be bioactive sources from the results of enzymatic hydrolysis or fermentation, although consumers associate animal ingredients, especially red meat with a negative impression related to the content of saturated fat and cholesterol. Traditionally the existence of active compounds in the processing and preservation of food ingredients has been known and practiced by our ancestors by applying the concept of hurdle technology, method of ripening, natural fermentation methods, smoking, drying, packaging, adding food additives, meat samples from prey added spices are wrapped, dried in the sun and smoked (fermentation process), likewise milking animals/livestock as a result of milking are accommodated in any place/container when it is found, meat wrapped in leaves and stored in a cave (fermentation process) or making wellbore along the coast to place food according to capacity (maturation process, cooking).
Animal-derived foods (in many references) contain various active components that have the potential for health promotion such as omega-3 fatty acids, conjugated linoleic fatty acids have anti-carcinogenic, antioxidative, immunomodulatory, and bioactive derivatives derived from the hydrolysis of meat or milk proteins (natural fermented goat milk, especially fatty acid components such as capric, caprylic and caproic, goat odor, after fermented, formed aldehydes, multifunctional as above and can also prevent allergies from consuming broiler meat and eggs for the elderly).
L-carnitine helps reduce cholesterol levels, helps in energy production and calcium absorption, maintains stamina and fatigue recovery; and histidyl dipeptides such as carnosine and anserine which are most abundant as antioxidants in meat have functioned as wound healing, fatigue recovery, and anti-stress activity. The purpose of presenting this popular scientific article as a reference for researchers in designing the novelty of research results, exploring, studying, and knowing various bioactive components that have multi-functionality on body health.
In Bali, it is well known that processed and preserved pork products are commonly called urutan, currently has been widely produced (marketing outside Bali is within the scope of Indonesia, there are two types based on the process, some are directly steamed/fried and some are hung on the roof of the kitchen to be drained, the winds (lactic acid fermentation process runs), the product is more preferred by consumers, because it has more flavor sepeg containing the modified type of fat between the meat with spices (developed in accordance typical of the area of origin manufacture in Bali). Fermented soybeans into seredele products are widely favored in Gianyar, these also contain active components, but the active components are known based on reference, limited publicity to trace the active components of the seredele. Food and feed ingredients, when processed, processed by the fermentation method, of course, produce physiologically active compounds, to overcome, maintain mental balance, stabilize body health.