Andi Alfina Damayanti, Aloysia Sri Pujiyanti, Bodhi Dharma

TINJAUAN PUSTAKA: FERMENTASI DURIAN, TEMPOYAK SEBAGAI PANGAN FUNGSIONAL BERBASIS LOKAL

Introduction

Tinjauan pustaka: fermentasi durian, tempoyak sebagai pangan fungsional berbasis lokal. Tinjauan pustaka ini mengulas tempoyak, produk fermentasi durian tradisional kaya bakteri asam laktat (BAL). Potensinya sebagai pangan fungsional lokal probiotik dan antibakteri.

Abstract

Tempoyak merupakan produk fermentasi tradisional berbasis durian (Durio zibethinus) yang banyak dikonsumsi di Indonesia dan beberapa negara Asia Tenggara. Fermentasi tempoyak dilakukan secara spontan dengan dominasi bakteri asam laktat (BAL), seperti Lactobacillus plantarum, Streptococcus thermophilus, dan Leuconostoc mesenteroides. Kehadiran BAL berkontribusi pada peningkatan kualitas sensoris, keamanan pangan, serta manfaat fungsional tempoyak. Kajian ini bertujuan untuk meninjau potensi tempoyak sebagai pangan fungsional yange mengandung BAL sebagai agen probiotik dan antibakteri berdasarkan studi literatur terbaru. Hasil tinjauan pustaka menunjukkan bahwa metode fermentasi, suhu, dan kadar garam memengaruhi pertumbuhan BAL serta komposisi mikroba dalam tempoyak. Beberapa penelitian mengungkapkan bahwa BAL dalam tempoyak memiliki aktivitas antibakteri terhadap Escherichia coli dan Staphylococcus aureus, serta mampu menghasilkan senyawa bioaktif, seperti eksopolisakarida (EPS) yang berperan dalam meningkatkan daya tahan tubuh dan kesehatan pencernaan. Dengan karakteristik ini, tempoyak berpotensi sebagai pangan fungsional probiotik.

Review

The review titled "TINJAUAN PUSTAKA: FERMENTASI DURIAN, TEMPOYAK SEBAGAI PANGAN FUNGSIONAL BERBASIS LOKAL" presents a timely and relevant exploration of tempoyak, a traditional fermented durian product, as a potential local functional food. The abstract clearly articulates the central aim: to consolidate recent literature on tempoyak's functional properties, particularly its probiotic and antibacterial potential, driven by the dominance of Lactic Acid Bacteria (LAB) such as *Lactobacillus plantarum*, *Streptococcus thermophilus*, and *Leuconostoc mesenteroides*. This initial overview effectively highlights how LAB contribute to enhanced sensory quality, food safety, and overall functional benefits of tempoyak. The abstract further elaborates on the mechanisms underpinning tempoyak's functional attributes. It notes that LAB within tempoyak exhibit antibacterial activity against common pathogens like *Escherichia coli* and *Staphylococcus aureus*, and are capable of producing bioactive compounds such as exopolysaccharides (EPS). These compounds are explicitly linked to improved immune function and digestive health, reinforcing the product's promise as a probiotic functional food. Crucially, the review also touches upon the influence of fermentation parameters like temperature and salt concentration on LAB growth and microbial composition, suggesting a practical dimension to the literature synthesis. This focus on specific bacterial species, their metabolic products, and the environmental factors affecting them strengthens the argument for tempoyak's functional potential. Overall, this literature review serves as a valuable consolidation of current knowledge regarding tempoyak's significant potential as a locally-sourced functional food. By systematically reviewing the role of LAB and their associated health benefits, the paper lays a strong foundation for further research and development. While the abstract effectively outlines the key findings, a full review would ideally delve deeper into the specific methodologies of the reviewed studies, quantify the effects where possible, and perhaps discuss potential challenges in standardizing tempoyak production to ensure consistent functional properties. Nevertheless, this work makes an important contribution by highlighting an underutilized traditional food and advocating for its recognition and further exploration within the functional food landscape, particularly in the context of sustainable and local food systems.

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