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All Journal Journal of Food and Agricultural Product Sriwijaya Foodtech Journal
Tri Nurmaseli
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Review of traditional soy-based fermented foods from Indonesia Tri Nurmaseli; Boby Pranata; Harumi Sujatmiko; Dwi Indah Permata Sari; Ina Permata Sari; Onne Akbar Nur Ichsan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7682

Abstract

  Traditional Indonesian soy-based fermented foods most notably tempeh, oncom (red and black varieties), tauco, and kecap (sweet soy sauce) represent a rich intersection of culinary heritage, microbial ecology, and nutritional innovation. This review synthesizes current knowledge on the production methods, microbial communities, biochemical transformations, and potential health implications of these products. Fermentation by molds (e.g., Rhizopus spp. and other filamentous fungi), bacteria (including Bacillus spp. and lactic acid bacteria), and yeasts drives proteolysis, carbohydrate modification, vitamin biosynthesis, and the breakdown of antinutritional compounds such as phytic acid, leading to improved protein digestibility, increased amino acid availability, and the generation of bioactive peptides and other metabolites with antioxidant, antihypertensive, and immunomodulatory potential. We examine traditional and modernized processing practices, strain-level functionality, and analytical approaches used to characterize metabolite profiles and microbial succession. Critical challenges and gaps are identified: inconsistent product quality, microbial safety concerns (including mycotoxins and opportunistic contaminants), limited strain characterization, and the tension between standardization for scale-up and preservation of local artisanal knowledge. We highlight emerging solutions that control starter cultures, integrate omics (metagenomics, metabolomics), and pilot clinical assessments to substantiate health claims and improve process control while maintaining cultural authenticity. By bringing together ethnographic, microbiological, and biochemical perspectives, this review provides a roadmap for interdisciplinary research and responsible commercialization of Indonesian soy-based fermented foods as nutritious, sustainable ethnic foods. Keywords: fermentation, microorganisms, soy-based, traditional foods
Karakteristik Fisikokimia Minyak Goreng Curah dan Kemasan Berdasarkan Frekuensi Penggorengan Tempe Silvia Permata Bunda; Hermanto Hermanto; Tri Nurmaseli; Anny Yanuriati; Citra Pratiwi Prayitno; Dwi Indah Permata Sari
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.34

Abstract

Penelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia minyak goreng curah dan kemasan berdasarkan frekuensi penggorengan tempe secara berulang menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis minyak goreng (kemasan dan curah) dan frekuensi penggorengan (0, 1, 2, dan 3 kali) dengan 3 ulangan. Parameter yang diamati meliputi sifat fisik (lightness dan viskositas) serta sifat kimia (kadar asam lemak bebas, bilangan peroksida, dan angka iodium). Hasil penelitian menunjukkan bahwa interaksi antara jenis minyak goreng dan frekuensi penggorengan berpengaruh nyata (p<0,05) terhadap nilai viskositas. Namun, interaksi tersebut berpengaruh tidak nyata (p>0,05) terhadap kadar asam lemak bebas, angka iodium, dan bilangan peroksida. Secara umum, peningkatan frekuensi penggorengan berulang menyebabkan penurunan stabilitas dan kualitas minyak goreng yang signifikan baik secara fisik maupun kimia, di mana akumulasi kerusakan tertinggi ditemukan pada kombinasi minyak curah dengan tiga kali penggorengan (A2B3).
Co-Authors Anny Yanuriati Boby Pranata Citra Pratiwi Prayitno Dwi Indah Permata Sari Harumi Sujatmiko Hermanto Hermanto Onne Akbar Nur Ichsan Sari, Ina Permata Silvia Permata Bunda