# _Oncom_: A Nutritive Functional Fermented Food Made from Food Process Solid Residue
## 5 Sensory Characteristics of _Oncom_: _Oncom_ as an Alternative to Meat
Both types of _oncom_ are prepared from different raw materials but also using different moulds, such that black _oncom_ is prepared using _R. oligosporus_ and red _oncom_ using _N. sitophila_[3]. The enzymes amylase, protease, and lipase, produced by moulds, cause physicochemical changes in the carbohydrates, proteins, and lipids that make up both types of _oncom_, increasing its digestibility, nutritional value, and flavour [20]. The biochemical transformations taking place in them shape not only their characteristic taste but also their colour [3]. The fermented products are called red _oncom_ because of the shiny orange colour of the microbial conidia. In the case of black _oncom_, its surface is not fully covered by mycelia, giving a grey-black colour on the surface [3]. These unique sensory characteristics of black and red _oncom_ make them a fascinating subject of study and experimentation (Table 6). The red _oncom_ study conducted by [PERSON] and colleagues shows that the fermented tofu dreg (_okara_) was dark in colour, with more red and yellow pigments, and contained more red and yellow pigments than the unfermented product [8]. Red _oncom_, with its diverse varieties like Bandung red _oncom_ and Bogor red _oncom_, and the unique black _oncom_, also known as _oncom_ hitam, offer a fascinating array of flavours and textures. The preparation of these _oncoms_, using tofu dreg (_okara_) for Bogor red _oncom_ and a blend of peanut press cake and tapioca solid waste for Bandung red _oncom_, adds to their distinctiveness [3]. Black _oncom_, made from peanut press cake, is often mixed with tapioca solid waste or cassava powder, i.e., tapioca, to obtain a better texture and more excellent softness [81]. _Oncom_ from fermented peanut press cake (black _oncom_) is thick and has a semi-solid and homogeneous texture similar to tempeh [20]. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sensory Characteristics** & **Red _Oncom_** & **Black _Oncom_** \\ \hline Texture & Compact and soft texture (Bandung red _oncom_), juicy, soft, fibrous, chewiness, has high springiness, cohesiveness, less hardness & Thick, has a semi-solid and homogeneous texture, high hardness \\ \hline Acceptability & Taste and texture are accepted by consumers (Bandung red _oncom_); red _oncom_ is more preferred than their original waste without fermentation, with a stronger preference for red _oncom_, driven by its umami taste and red than black colour & Black _oncom_ was rated as more acceptable than red _oncom_ \\ \hline \hline \end{tabular}
\end{table} 
Table 6: _Cont._Acceptability and preferences of red and black _oncom_ depends on many factors. For example Bandung red _oncom_ and Bogor red _oncom_, with their unique textures and flavours, have been well received by consumers, as indicated by the research conducted by [PERSON] et al. [3]. The acceptance of these fermented products over their original waste without fermentation [81] underscores their market potential. While both types of _oncom_ have a typical taste, one study indicates that black _oncom_ was rated as more acceptable than red _oncom_[3; 23], further highlighting their consumer appeal. In other research, [PERSON] et al. surveyed 80 consumers about the acceptability of three types of red and black _oncom_s, revealing a stronger preference for red _oncom_, driven by its umami taste and red colour, than black _oncom_[33]. [PERSON] et al. [97] analysed the sensory profile and physicochemical properties of roasted red _oncom_ obtained from different manufacturers in Bogor Regency, focusing on understanding the impact of variations in production methods and raw materials. Using the rate-all-that-apply (RATA) method, five samples were tested by 30 panellists who rated the intensity of 18 sensory attributes. The panellists identified key sensory attributes for evaluation during an initial focus group discussion (FGD).