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Anggadhania Lutfi,Setiarto R. Haryo Bimo,Yusuf Dandy,Anshory Lutfi,Royyani Mohammad Fathi 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.42
Tempoyak 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.
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Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant
Dandy Yusuf,Risa Kholifaturrohmah,Mochamad Nurcholis,R. Haryo Bimo Setiarto,Lutfi Anggadhania,Sulistian 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.4
Oxidative stress plays a major role in the pathogenesis and progression of noncommunicable diseases. Kefir is a fermented food that has been reported to repress oxidative stress. This study aimed to assess the antioxidant activity, bioactive composition, and encapsulation efficiency of white jack bean (WJB) kefir. The following procedures were conducted: WJB was prepared and converted into juice using water solvent. The sterilized WJB juice was then fermented with kefir grain (10%) for 24∼72 h. Every 24 h, the kefir was evaluated for antioxidant activity, and the dominant bioactive component suspected to be the source of the antioxidant activity was identified. The final stage was the encapsulation process. WJB kefir showed high antioxidant activity, inhibiting DPPH radicals by 90.51±4.73% and ABTS radicals by 86.63±2.34% after 72 h of fermentation. WJB kefir contained 0.35±0.01 mg GAE/g total phenolics and 0.08 mg/g total flavonoids. The LC/MS identification suggested that the bioactive antioxidant components of the WJB kefir were from the alkaloid, saponin, phenolic, and flavonoid groups. The encapsulation with maltodextrin using freeze drying resulted in microencapsulation of WJB kefir with a particle size of 6.42±0.13 m. The encapsulation efficiency was 79.61%, and the IC50 value was 32.62 ppm. The encapsulation method was able to maintain the antioxidant stability of the kefir and extend its shelf life. WJB kefir, a nondairy, lactose-free kefir, can be used as an antioxidant functional food.
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