Tempoyak: Fermented durian paste of Malay ethnic and its functional properties
2021
Rajagukguk, Yolanda Victoria | Arnold, Marcellus
Tempoyak is a fermented durian paste made by the addition of salt into overripe durian. It is a traditional food that has been widely consumed by Malays tribe living in Southeast Asia region, mostly in Indonesia and Malaysia. From different part of the regions, various tempoyak-based meals have been developed to suit their local preferences such as yellow fish stew in Malaysia and steamed fish covered with banana leaves in Indonesia. The consumption of tempoyak has been the part Malays tradition during durian harvest season. Malays living in the rural areas are commonly staying for some months and build their own temporary houses near durian farm for harvesting reason. The fermentation in tempoyak are commonly occurs spontaneously. Microflora found in tempoyak are diverse, but mostly it contains Lactobacillus sp., especially Lactobacillus plantarum. To improve the quality and shelf life of tempoyak in the mass production, some efforts are applied such as using the starter for fermentation, applying heat treatment, packing the final product with polyethylene terephthalate packaging and modified atmosphere packaging techniques.
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