The role of indigenous lactic acid Bacteria Genus Lactobacillus in the fermentation process of Durian (Durio zibethinus) for Tempoyak production

Abstract

Durian (Durio zibethinus) is a type of fruit included in the climacteric fruit, so it needs processing to have a longer shelf life. One of the processed durian fruits is tempoyak. Tempoyak is a traditional fermented durian food well known around Kalimantan and Sumatra. Tempoyak is made from durian, which usually has a good level of maturity. The distinctive aroma and semi-solid texture of tempoyak are produced by the fermentation process by bacteria. Tempoyak processing has involved adding a bit of salt and indigenous lactic acid bacteria, one of which is the bacteria genus Lactobacillus, such as Lactobacillus plantarum and Lactobacillus curvatus. This study aimed to determine the role of lactic acid bacteria from the genus Lactobacillus in the fermentation process of durian into tempoyak, to determine the potential of bacteria from the genus Lactobacillus in other respects, and to determine the health benefits of tempoyak. This research was conducted using a literature study method with several stages, namely article searching, article selection, data synthesis, and ending with report generation. From the literature search, it can be seen that indigenous bacteria from the genus Lactobacillus are found in fermented durian fruit. Lactobacillus plantarum and Lactobacillus curvatus are species of the genus Lactobacillus that can ferment sugar into lactic acid and are usually used in fermented agricultural products and livestock products. Lactobacillus plantarum producing lactic acid is amylolytic because it can directly convert starch to form lactic acid. Lactobacillus curvatus has various functions related to carbohydrate utilization and bacteriocin production, enabling fermentative and antibacterial properties. Tempoyak can be beneficial for digestive health and has the potential to increase the body's immune system. The results obtained prove that the indigenous bacteria of the genus Lactobacillus from tempoyak play a role in the durian fermentation process and have the potential as probiotics that are good for health.

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

“…Indonesia has many traditional foods that use fermentation in manufacturing [ 29 ]. Cincalok, Tempoyak, and Mandai are three famous traditional fermented foods found in several regions of Indonesia, including Kalimantan Island [ 8 , 10 , 30 ]. Cincalok, Tempoyak, and Mandai are typical traditional fermented foods that depend on spontaneous fermentation from the indigenous microbes from the raw material, including the LAB.…”

“…The five LAB isolates belong to common lactic acid bacteria in fermented foods [ 36 , 37 , 43 , 53 – 56 ]. A previous Tempoyak study found E. gallinarum , L. plantarum , P. acidilactici , W. paramesenteroides [ 16 , 30 ], and L. brevis [ 57 , 58 ]. E. faecalis was also found in Iranian fermented milk kashk [ 6 ], while L. brevis was in Thailand fermented food [ 47 ], L. plantarum in buffalo milk [ 59 ], growol [ 60 ], kashk [ 6 ], and pickled bamboo shoots [ 61 ].…”

Kesesuaian Lahan Bagi Pertumbuhan Durian (Durio zibethinus Murr.) di Desa Parisan Agung Kecamatan Dampelas Kabupaten Donggala

“…Durian bisa ditebang ketika sudah tua dan tidak produktif lagi untuk dimanfaatkan kayunya (Gaol, dkk.2015). Di bidang medis, buah durian dapat digunakan pada industri makanan dimana fermentasi buah durian baik buat kesehatan, sebagai bahan pembuatan tempoyak (Ardilla, 2022). Durian termasuk buah tropis yang populer sehubungan dengan pola konsumsi, keanekaragaman hayati, dan potensi peningkatan kesehatan sehingga memenuhi persyaratan dasar konsumen akan kesehatan, membantu masyarakat setempat untuk swasembada buah-buahan dan meningkatkan keamanan ekonomi di wilayah pedesaan (Ho & Bhat, 2015;Bhat & Paliyath, 2016).…”

Post-Harvest Processing of Agricultural Products Supporting Local Wisdom in The 2022 Matching Fund Program

“…Some damage that may occur includes: damage caused by microorganisms, for example bacteria and fungi, damage caused by enzymes, both enzymes derived from products and from bacteria (Rawat, 2015). The spices used in the processing can be used as an ingredient to inhibit damage to processed products (Ardilla et al, 2022). In this activity, several processes were carried out: 1) processing of herbs into herbs, 2) processing of fish products into crispy baby fish, 3) processing of chicken to betutu and roasted chicken with soft bone for the purposes of religious and customary ceremonies and as culinary heritage.…”