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Other from West Java, Indonesia
Oncom hitam is a cake of peanut press cake, the residue left after pressing oil from peanuts, overgrown by Rhizopus or Mucor moulds. Local makers incubate it for only about a day, so the mould does not fully cover the cake and the surface stays greyish black. It is a cheap, protein-rich food that is fried or roasted.
| Peanut press cake | The main ingredient[sastraatmadja2002] |
| Soybean curd residue3 parts press cake to 1 part soybean curd | The ratio of the lab version; makers vary the mix[sastraatmadja2002] |
| Mould inoculum (Rhizopus or Mucor)0.1 g per 100 g of raw material | Dose of the cooked-rice inoculum used in the study; makers traditionally use no prepared inoculum[sastraatmadja2002] |
| Starter | traditionally powder of old oncom, or spores from the air of the making room; the 2002 study gave makers a prepared Rhizopus or Mucor inoculum on cooked rice |
Total time across the recorded steps: 24 h – 2 days
What changes: Peanut press cake is mixed with soybean curd residue
Makers use the same raw materials as Bandung red oncom; the study sterilised its lab mix, which makers do not do. Output: press-cake mix.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Oncom hitam is a cake of peanut press cake, the residue left after pressing oil from peanuts, overgrown by Rhizopus or Mucor moulds. Local makers incubate it for only about a day, so the mould does not fully cover the cake and the surface stays greyish black. It is a cheap, protein-rich food that is fried or roasted. Made in 4 steps over 24 h – 2 days. The longest step, incubate while the mould grows, takes 24 h – 2 days (Sastraatmadja D.D 2002) and runs at 25–32 °C (Sastraatmadja D.D 2002). Rhizopus species (R. oligosporus named for black oncom); Mucor species also used does most of the fermenting.
| Main step | 24 h – 2 daysReported[sastraatmadja2002] | Incubate while the mould grows |
|---|---|---|
| Temperature | 25–32 °CReported[sastraatmadja2002] | Incubate while the mould grows |
Unlike red oncom, which is grown mainly by Neurospora and covered in orange spores, black oncom is grown by Rhizopus or Mucor. Its mould growth is poor and gives no clean spore colour. Unlike tempeh, the base is an oil-pressing waste, not whole beans.
Aflatoxins have been reported in oncom made from peanut press cake. Rhizopus oligosporus can turn aflatoxin B1 into aflatoxicol A, about eighteen times less toxic. That does not make mouldy cake safe. The WHO advises discarding mouldy or discoloured peanuts, and most mycotoxins survive food processing, so frying does not remove them [who2023]. Fermented soybean pulp has caused fatal bongkrekic acid poisoning in Central Java [han2023]. This bacterial toxin forms in warm, near-neutral ferments and is heat-stable. Food that holds it can look, smell and taste normal, and good sanitation lowers the risk but cannot rule it out [anwar2017].
Hazards the sources name: Aflatoxins from moulds on the peanut press cake; Burkholderia gladioli pathovar cocovenenans, which makes the toxin bongkrekic acid; fermented soybean pulp, one of this cake's raw materials, caused fatal poisoning in Central Java (not a study of oncom hitam).
Every number is labelled with how it is known. How this atlas is made
A 2002 study found black oncom made only in Bogor, while Bandung and Bogor red oncom come from their own areas.
