Review of Traditional Plant-Based Fermented Foods from Indonesia

Tri Nurmaseli(1*), Dwi Indah Permata Sari(2), Harumi Sujatmiko(3), Ina Permata Sari(4), Boby Pranata(5), Onne Akbar Nur Ichsan(6)


(1) Department of Agricultural Product Technology, Sriwijaya University, Palembang, Indonesia
(2) Department of Agricultural Product Technology, Sriwijaya University, Palembang, Indonesia
(3) Department of Agricultural Product Technology, Sriwijaya University, Palembang, Indonesia
(4) Department of Agricultural Product Technology, Sriwijaya University, Palembang, Indonesia
(5) Department of Agricultural Product Technology, Sriwijaya University, Palembang, Indonesia
(6) Department of Agricultural Product Technology, Sriwijaya University, Palembang, Indonesia
(*) Corresponding Author

Abstract


Indonesia has a rich diversity of traditional plant-based fermented foods that serve as cultural heritage and valuable sources of nutrition and functional compounds. This review summarizes the characteristics of major Indonesian fermented foods, including cassava-based products (tapai and peuyeum), glutinous rice-based products (tapai ketan and brem), and fermented durian (tempoyak). Literature from major scientific databases was synthesized to examine fermentation processes, microbial communities, biochemical transformations, nutritional properties, functional potential, food safety, and future research directions. Fermentation is driven by the synergistic activities of lactic acid bacteria, yeasts, and filamentous fungi, which enhance nutrient bioavailability, improve digestability, reduce antinutritional compounds, and generate bioactive metabolites contributing to desirable sensory characteristics and potential health benefits. Despite their promising potential as functional foods, challenges remain in microbial characterization, process standardization, and quality consistency.


Keywords


functional foods, Indonesian fermented foods, lactic acid bacteria, plant-based fermentation

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References


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