Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Abstract

AbstractTempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains understudied compared to other fermented foods like kimchi. Further research is called for to understand tempoyak’s microbial structure, dynamics, and potential health advantages that include immunostimulants, antihypercholesterolemia, probiotic action, preservatives, and antibacterial. Researchers can also reveal significant information on the history, ethnicity, production, microbiological challenges, nutritional and functional qualities, and future possibilities of indigenous food, including tempoyak. This research aimed to explore and investigate tempoyak as an indigenous fermented food by integrating a systematic literary research and data from earlier investigations. Tempoyak is closely associated with Malay identity, regardless of the place they dwell. As an essential part of everyday life in Malay community in Indonesia, tempoyak is commonly served at traditional ceremonies, wedding festivities, or large-scale events. This cultural importance makes Indonesian tempoyak distinct from its Malaysian counterpart. Tempoyak is made by crushing durian flesh, adding salt into it, and letting the homogeneous mixture sit at room temperature in a covered container for 4–7 days. The microfloras present in tempoyak are varied but primarily Lactobacillus sp., notably Lactobacillus plantarum. Proximate analysis is a viable method to assess the nutritional composition of tempoyak. Variations in nutritional content may occur due to differences in durian types, salt composition, sterilization time, temperature, and fermentation duration. Potential avenues for further studies include the role of tempoyak in fostering sustainable food systems, other health advantages of ingesting tempoyak, and the creation of novel tempoyak-based products. These study directions will further enhance the discipline and contribute to the preservation and promotion of Malay culinary heritage.