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Ethnic Fermented Foods and Beverages of Indonesia

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Ethnic Fermented Foods and Alcoholic Beverages of Asia

Summary

Indonesia is inhabited by more than 300 ethnic groups, living scattered in around 6000 islands. Consequently, each area has cultural identities developed over centuries, such as 742 different languages and traditional foods. Preserving agricultural products by fermentation has been carried out since the early seventeenth century especially for tempe. Local and traditional wisdom show the know-how of spontaneous fermentation which is mostly involving mixed cultures including lactic acid bacteria, conducting biopreservation of perishable agricultural products. The diversity of traditional fermented foods in the center of production reflects the importance of agriculture products and culture in each area, involving microbes of Indonesian biodiversities: tempe, gembus, growol, and gatot in Java; oncom, tauco, sayur asin, and tape singkong in West Java; brem in central Java and Bali; tempoyak, terasi, and dadih in Sumatera; Mandai in Kalimantan; and tuak in North Sumatera and Nusa Tenggara.

The indigenous food popular products are existing since early history have formed an integral part of the diet and that can be prepared in the household or in cottage industry using relatively simple techniques and equipment, contribute to not only preserving the food but also improving nutritional status, serve as condiment or appetizers, and to the economic development of nonformal sector. The biodiversity of microbes involved in the traditional fermentation of foods needs to be explored more for the beneficial health and economic effect of the microbes, metabolites, or enzymes involved.

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  1. Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jl. Jalur Sutera Barat Kav. 21, Alam Sutera Campus, Serpong-Tangerang, 15143, Indonesia

    Ingrid Suryanti Surono

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    Jyoti Prakash Tamang

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Surono, I.S. (2016). Ethnic Fermented Foods and Beverages of Indonesia. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_14

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