Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Journal Of World Science
Rimbawan Apriadi
Universitas Mulawarman
Computer Science & IT Economics, Econometrics & Finance Engineering Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Tempoyak: Nutritional Composition, Probiotic Potential, and Health Benefits of a Traditional Fermented Durian Product - A Review Marwati Marwati; Rimbawan Apriadi
Journal of World Science Vol. 4 No. 2 (2025): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v4i2.1306

Abstract

Tempoyak is a traditional durian-based fermented product widely consumed in Indonesia and Malaysia. The spontaneous fermentation process is dominated by Lactic Acid Bacteria (LAB), mainly Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus spp., which contribute to its flavor, aroma, and functional properties. While tempoyak has been consumed for generations, research on its nutritional composition, probiotic potential, and health benefits remains limited. This review summarizes tempoyak's nutritional composition, bioactive compound content, and probiotic effects, particularly its impact on gut microbiota balance, glucose metabolism, inflammation reduction, and lipid metabolism. We found that tempoyak fermentation increases acidity, decreases sugar content, and enriches bioactive metabolites L. plantarum and P. acidilactici strains in tempoyak exhibit high resistance to stomach acid and bile salts, strong adhesion to intestinal cells, and significant antioxidant and probiotic activities. These properties suggest tempoyak supports gastrointestinal health, regulates blood glucose, lowers cholesterol, and potentially protects against cardiovascular disease. Tempoyak shows promise as a fermented functional food for metabolic and cardiovascular health, though further research is needed to confirm its mechanisms and applications in disease prevention.
Co-Authors Marwati