Halal Fermented Functional Food in Indonesia: A Review

Abstract

Nowadays, people prefer to consume foods with better nutrition to enjoy life more healthily. However, Muslims must also eat halal food following the Islamic way of life; eating nutritious food alone is insufficient. Indonesia, the largest Muslim population in the world, presents a market potential for halal food manufacturers and consumers worldwide. Several varieties of regional fermented foods were listed on the halal-positive food list and free from the requirement of halal certification, as per Indonesian Halal rules. The review of Indonesian fermented foods listed in the category of positive halal foods is the main topic of this essay. The procedures used to review the chosen themes include finding the literature in online sources, screening for topic inclusion, and evaluating, extracting, and discussing the accessible data found in the publications. The potential functional local fermented food varieties are included on the positive halal list: Tape (sticky rice and cassava), Dadih, and Tempeh. These fermented foods' microbiological and chemical characteristics were discussed. Therefore, the functional value of these fermented foods is rich in phytochemicals, anti-cancer (β-glucan), antioxidant compounds (isoflavones) and probiotic components (lactic acid bacteria and yeasts).