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To determine the water environment and pollutants in West Java, the contents of metals and general water quality of the Ciliwung River in the Jakarta area were measured. High Escherichia coli number (116-149/mL) was detected downstream in the Ciliwung River. In addition to evaluate mercury pollution caused by gold mining, mercury contents of water and sediment samples from the Cikaniki River, and from paddy samples were determined. The water was not badly polluted. However, toxic metals such as mercury were detected at levels close to the baseline environmental standard of Indonesia (0.83-1.07 μg/g of sediments in the Cikaniki River). From analyses of the paddy samples (0.08 μg/g), it is considered that there is a health risk caused by mercury.

Indonesian soy sauce is made using only soybeans as the nitrogenous source. Moromi obtained from fermentation of yellow soybeans using Aspergillus sojae as the starter was investigated. The fraction with molecular weights of less than 500 Da obtained by stepwise ultrafiltration was then fractionated by several chromatographic procedures, including gel filtration chromatography and RP-HPLC. Several chemical analyses, CE profiles, and taste profiles were performed to obtain the most intense umami fraction. The main components eliciting or enhancing the umami taste present in the fraction were purified and identified by protein sequencing, ESI-MS, and (1)H NMR at 400 MHz. Besides free l-glutamic acid and aspartic acid, free aromatic amino acids such as l-phenylalanine and l-tyrosine may also play an important role in impressing savory or umami taste of Indonesian soy sauce at their subthreshold concentrations and in the presence of salt and free acidic amino acids. This is reported as a new phenomenon of the so-called bitter amino acids.