Malaysian Fermented Food Product
Tempoyak
BACHELOR OF APPLIED SCIENCE (PRODUCT DEVELOPMENT TECHNOLOGY) WITH HONOURS
introduction
Tempoyak is a fermented durian
paste made by the addition of salt
into overripe durian. Tempoyak has a
creamy texture, distinctive durian
flavour and yellow colour. It is rarely
to be consumed raw due to the
smell and sour taste. Tempoyak is
mainly cooked along with fishes as
the paste seasoning in soup. It can
also be eaten together with rice as
sambal1 with the addition of shrimp.
NURUL FATIRA BINTI MAT ZAIDI (F23A0381)
Abstract
Traditional food that has been
existed through generation in every
ethnic group is influenced by the
cultural tradition and the local food
sources in the specific region.
Traditional ethnic food is defined as
the ethnic group's or a country's
cuisine that originated from a
heritage and their culture which is
prepared based on their knowledge
on the local food sources (Kwon,
2015). Malay or Melayu is an ethnic
that lives in Southeast Asia region. In
the beginning, Malays were residing
in Borneo island. Due to the trading
and seafaring activities, Malays were
then settled in other islands near
Borneo, mainly in Sumatra (Embong
et al., 2016). The migration of Malays
is proved by the similar Malay
language spoken in Borneo and
Sumatra and the same type of food
that has been consumed through
generations in both regions. In the
modern days, Malays residents are
divided into two countries which are
Indonesia and Malaysia. Indonesia
and Malaysia share similar ethnic
food due to historic migration of
Malays, including but not limited to
tempoyak(Haruminori et al., 2017),
lemang (Wahyudi et al., 2017), and
rendang (Nurmufida et al., 2017).
Production of Tempoyak
Food processing is associated with food
preservation that gives it a particular flavour.
Fermentation is a processing method that has
been employed since ancient times and common
in the majority of Indonesian traditional cuisines
to produce regional specialties. When implanted
in a sterile and covered container at room
temperature (28–34 °C) for 4–7 days, durian
can undergo a spontaneous fermentation and
turn into tempoyak. Tempoyak can be processed
physically, chemically, or microbiologically (with
yeast, fungus, or LAB) where durian is turned
into a semi-solid substance with a strong acidic
aromadietary contributions.
Conclusion References
Tempoyak, a fermented durian paste, is a
Lutfi Anggadhania, Raden, Yusuf, D.,
well-known delicacy among the Malay
Lutfi Anshory, & Mohammad Fathi
ethnic community in Indonesia. It
Royyani. (2023). Exploring tempoyak,
symbolizes a unique and culturally
fermented durian paste, a traditional
important culinary item among other
Indonesian indigenous fermented
varieties of Indonesian cuisine. The
food: typical of Malay tribe. Journal of
fermentation process of tempoyak
Ethnic Foods, 10(1).
involves lactic acid bacteria (LAB) that
contribute to its distinctive taste and
https://doi.org/10.1186/s42779-
023-00206-2
texture. Tempoyak has been discovered to
Ajibola, O. O., Thomas, R., & Bakare, B.
contain high probiotic properties,
F. (2023). Selected fermented
including acid and bile salt tolerance,
indigenous vegetables and fruits from
antioxidative and anti-proliferative
Malaysia as potential sources of
activity, and outstanding adherence to the
natural probiotics for improving gut
Ht-29 colon cancer cell line. These
health. Food Science and Human
potential health advantages have put
tempoyak under the spotlight of research
Wellness, 12(5), 1493–1509.
https://doi.org/10.1016/j.fshw.2023.
on functional foods, nutraceuticals, food
02.011
microbiology, and fermentation. The
nutritionaly content of tempoyak,
including carbohydrates, protein, fat, ash,
and moisture, has been examined and
offered insights on tempoyak composition
and possible dietary contributions.