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All Journal Journal of Food and Agricultural Product Sriwijaya Foodtech Journal
Boby Pranata
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
Perbedaan Metode Pemasakan dan Konsentrasi Penambahan Tepung Kacang Kedelai terhadap Karakteristik Fisikokimia Tortilla Chips Vania; Merynda Indriyani Syafutri; Friska Syaiful; Umi Rosidah; Boby Pranata; Ina 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.v3i01.33

Abstract

Penelitian ini dilakukan untuk mengevaluasi pengaruh teknik pemasakan dan tingkat penambahan tepung kedelai terhadap mutu tortilla chips. Rancangan yang digunakan adalah Rancangan Petak Terbagi, dengan faktor utama berupa metode pemasakan yang terdiri atas deep fat frying dan microwave oven, sedangkan faktor anak petak adalah persentase tepung kedelai sebesar 0%, 10%, 20%, 30%, 40%, dan 50%. Variabel yang dianalisis mencakup sifat fisik, yaitu warna dan tingkat kekerasan, serta sifat kimia yang meliputi kadar air, abu, lemak, protein, karbohidrat, dan serat pangan. Hasil pengujian menunjukkan bahwa perbedaan metode pemasakan memberikan pengaruh signifikan terhadap nilai kecerahan (L*), tingkat kekerasan, dan kadar air produk. Persentase penambahan tepung kedelai juga berpengaruh nyata terhadap nilai L*, kekerasan, kadar air, serta kadar abu. Selain itu, kombinasi antara kedua faktor tersebut memberikan pengaruh yang signifikan terhadap kadar air dan kadar abu. Produk tortilla chips yang dihasilkan telah memenuhi persyaratan kadar air dan kadar lemak yang ditetapkan oleh United States Department of Agriculture (USDA). Perlakuan yang menghasilkan karakteristik terbaik adalah penggunaan microwave oven dengan penambahan tepung kedelai sebanyak 20%, yang menghasilkan kadar lemak sebesar 9,53%.
Co-Authors Dwi Indah Permata Sari Harumi Sujatmiko Merynda Indriyani Syafutri Onne Akbar Nur Ichsan Sari, Ina Permata Syaiful, Friska Tri Nurmaseli Umi Rosidah Vania