Anggadhania et al.

Journal of Ethnic Foods (2023) 10:42 Journal of Ethnic Foods

https://doi.org/10.1186/s42779-023-00206-2

REVIEW ARTICLE Open Access

Exploring tempoyak, fermented durian

paste, a traditional Indonesian indigenous
fermented food: typical of Malay tribe
Lutfi Anggadhania1* , R. Haryo Bimo Setiarto1,2 , Dandy Yusuf1,2 , Lutfi Anshory1    and
Mohammad Fathi Royyani3   

Abstract
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community.
While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains
understudied compared to other fermented foods like kimchi. Further research is called for to understand tempoyak’s
microbial structure, dynamics, and potential health advantages that include immunostimulants, antihypercho-
lesterolemia, probiotic action, preservatives, and antibacterial. Researchers can also reveal significant information
on the history, ethnicity, production, microbiological challenges, nutritional and functional qualities, and future
possibilities of indigenous food, including tempoyak. This research aimed to explore and investigate tempoyak
as an indigenous fermented food by integrating a systematic literary research and data from earlier investigations.
Tempoyak is closely associated with Malay identity, regardless of the place they dwell. As an essential part of everyday
life in Malay community in Indonesia, tempoyak is commonly served at traditional ceremonies, wedding festivities,
or large-scale events. This cultural importance makes Indonesian tempoyak distinct from its Malaysian counterpart.
Tempoyak is made by crushing durian flesh, adding salt into it, and letting the homogeneous mixture sit at room tem-
perature in a covered container for 4–7 days. The microfloras present in tempoyak are varied but primarily Lactobacil-
lus sp., notably Lactobacillus plantarum. Proximate analysis is a viable method to assess the nutritional composition
of tempoyak. Variations in nutritional content may occur due to differences in durian types, salt composition, steriliza-
tion time, temperature, and fermentation duration. Potential avenues for further studies include the role of tempoyak
in fostering sustainable food systems, other health advantages of ingesting tempoyak, and the creation of novel
tempoyak-based products. These study directions will further enhance the discipline and contribute to the preserva-
tion and promotion of Malay culinary heritage.
Keywords Fermentation technology, Functional food, Indonesia, Malay tribe, Tempoyak, Traditional fermented food

*Correspondence:
Lutfi Anggadhania
lutf009@brin.go.id
Full list of author information is available at the end of the article

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Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 2 of 13

Introduction distinctive fermented product. This may help preserve

Ethnic Food is an essential element of culture and his- tempoyak as a cultural heritage, promote its potential
tory. It reflects the customs, values, and beliefs of a soci- health benefits, and research its applications in food and
ety [1, 2], and is an essential aspect of social gatherings health industries.
and celebrations [3], historical changes, and cultural This research aims to give a full assessment of the his-
identity [4–6] represented in distinctive culinary rou- tory and culture of tempoyak fermentation as well as
tines, recipes, and preparation techniques. Documenting the production method, nutritional value, microbiologi-
these meals helps conserve and enhance cultural history cal characteristics, taste, and texture. Understanding the
for the future generations and attract people to experi- microbial structure, fermentation process, and sensory
ence unique culinary traditions, thus generating greater characteristics of tempoyak may help researchers and
incomes and prospective employment for local commu- community in tempoyak preservation, quality control,
nities [7]. Kimchi, for example, is an ethnic cuisine that potential food industry uses, and anticipation of tem-
has been thoroughly recorded in 974 articles investigat- poyak production in the future.
ing different aspects, including its features, quality, sen-
sory evaluation, microorganisms for fermentation, and Methods of review
health benefits such as immune-enhancing properties, This literature review identified, analyzed, and synthe-
antidiabetic, chemopreventive agents, and antioxidant sized essential information from many sources including
agents [8]. books, journal articles, and other published materials.
Despite fitting in the same category of fermented food, The materials were summarized as an overview of the
tempoyak is still less popular than kimchi. While kimchi present state of knowledge on tempoyak, highlighting
is made of cabbage or raddish, tempoyak is fermented the gaps in the existing research and suggesting top-
durian paste produced from overripe durians, either with ics for future research. This literature review focused on
or without salt [9–11]. According to Rahman in Harumi- the existing research on microorganisms proliferated in
nori [12], "tempoyak" is derived from the word "poyak" fermented durian, their participation in the fermenting
which means "torn". Therefore, tempoyak refers to the process, the nutrient content of tempoyak and durian,
cooking method, that is breaking durian into pieces [13]. the history and manufacture of tempoyak, their potential
The fermentation process of tempoyak is spontaneous, health advantages, and the challenges and opportunities
relying on the indigenous microbes present in the durian, of tempoyak.
particularly lactic acid bacteria (LAB) [9, 10]. Durian is The sources were collected from databases and search
placed in a sterile, closed container and fermented at a engines for academic research, namely Google Scholar,
temperature (28–34 °C) for 4–7 days [14]. The nutritional ScienceDirect, Scopus, and JSTOR. The inclusion cri-
contents of tempoyak includes carbohydrates, protein, teria were studies published in peer-reviewed journals/
fat, ash, moisture content, and a pH level of 3.69 [14]. proceeding/books, studies that focus on the microbial
Tempoyak has been reported to have various nutritional, aspects, flavor, and texture of tempoyak fermentation
functional, and probiotic properties such as acid and bile and durian, studies that provide information on the tra-
salt tolerance, antioxidative and anti-proliferative activi- ditional preparation methods and cultural significance of
ties, and exceptional adhesion to the Ht-29 colon cancer tempoyak, fruit and vegetables fermentation, and studies
cell line [15]. Also, consumption of tempoyak has evi- that include sensory analysis, and nutritional composi-
dently reduced cholesterol [16, 17]. tion. The exclusion criteria were studies not available
Despite the fact that kimchi and tempoyak have been in English and Indonesian language. The keywords for
the subject of several studies, significant research gaps database searches were tempoyak, fruit fermentation,
remain. Tempoyak, a lesser-known fermented cuisine, is vegetable fermentation, fermentation process, LAB fer-
understudied compared to kimchi in terms of microbial mentation, LAB and tempoyak, proximate content, bio-
structure and dynamics of tempoyak fermentation and active compounds, probiotics, food and culture, and the
possible health benefits. In the field of food science and history of tempoyak. The year of publication was limited
technology, further research need to focus of tempoyak to 1969–2023. All relevant academic papers collected
flavor, texture, bioactive components, and nutritional from the searches utilized mixed methods of qualitative
contents that vary depending on the types of durian, fer- and quantitative data for analysis.
mentation procedure, and the storage conditions in order
to contribute to the greater field of food science and tech- History and culture of tempoyak
nology. To obtain more robust data, studies on tempoyak Tempoyak has a distinctive name and appearance (see
should integrate the existing materials, identify research Fig. 1). Numerous Malayan ethnics living in areas of
gaps, and provide a comprehensive understanding of this Indonesia, notably Lampung, Jambi, South Sumatra,
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 3 of 13

Fig. 1 Durian in a plastic container and will be fermented (Left) and Tempoyak after fermented (Right) [18] Source: Yuliana

West Sumatra, and Kalimantan, are familiar with this been ingrained and passed on from one generation to
fermented durians by different names like sour durian, another [20–22].
pickled durian, and tempoyak [18]. Figure 2 illustrates Malay ethnic group includes the country Malaysia
the prevalent areas producing traditional tempoyak in (West Malaysia and adjacent East Malaysia) Southeast
Sumatra and Kalimantan, but more concentrated in Asian islands, such as Sumatra, Kalimantan/Borneo, and
South Sumatra and West Borneo. According to Rahman other smaller islands [12]. Malay ethnicity refers to Bor-
in Haruminori [12], the term tempoyak is derived from neo people who have established or evolved in Sumatra
how the food is made because the word "poyak" means and Malaysia as a consequence of their subsistence cul-
"torn," so tempoyak refers to torn apart durians. ture, which involves trading and sailing [19, 20]. As a
Tempoyak is a daily food item in Malay culture, reflect- consequence of this dispersal, their civilizations grow and
ing a strong cultural identity. Tempoyak-based dishes are transfer across geographical borders, assimilating Malay
served at delis and restaurants in Sumatra, for guests in ethnicity and other tribes along the way.
a home, or in traditional rites such as "tahlilan" (vigils Regardless of different geographical locations that gen-
or wakes), "sholawatan" (Islamic prayer gathering), wed- erate distinctive ethnic characteristics and implications
ding festivities, or large-scale festivals. As part of ethno- on ways of living and beliefs [23], tempoyak has always
cultural identity, tempoyak is strongly suspected to have been connected with Malay identity [5, 6]. Tempoyak
spread to various regions as the Malays people migrate to knowledge is passed down through marriage or migra-
various regions and formed states, which is today’s Indo- tion, constructed and carried out with existing natural
nesia, Malaysia, and Brunei [19]. People relocating or resources and preferences in mind.
migrating to a different region generally have the desire Out-migration, or “merantau” in Bahasa Indonesia, is a
to reconnect with their past and cultural roots that have way of life of indigenous Sumatran tribe. Being nomadic

Fig. 2 A geographical map of the origin of tempoyak fermented cuisine in the Indonesian region (South Sumatra: orange color, West Borneo:
yellow color)
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 4 of 13

people, Sumatrans are used to preparing food for their implanted in a sterile and covered container at room
journey, so they rely heavily on preserved foods like tem- temperature (28–34 °C) for 4–7 days, durian can undergo
poyak [12]. A Malayan-native renown litterateur, Abdul- a spontaneous fermentation and turn into tempoyak
lah bin Abdulkadir Munsyi, narrated in his book “Hikayat [14]. Tempoyak can be processed physically, chemically,
Abdullah” that when visiting Terengganu in 1836, he or microbiologically (with yeast, fungus, or LAB) where
stumbled across Tempoyak, a meal that smelled bad but durian is turned into a semi-solid substance with a strong
popular among the Malay ethnic community. According acidic aroma [18]. Making tempoyak is historically equal
to his trip notes, the Malay community appreciated tem- to kimchi production in Korea that used clay pots but has
poyak and regarded it as an appetite stimulant [12]. now used other containers, such as jars. Fermentation
While tempoyak is popular in Indonesian and Malay- container is claimed to influence unusual acidic flavour of
sia, it has some notable differences (see Table 1). Indo- fermented products [34].
nesian tempoyak is versatile—a sauce on its own or an Figure 3 displays the natural fermentation of tempoyak
additional ingredient in processed fish, owing to its sour in many areas of Indonesia. The quantity of salt used in
and salty taste. Malaysian tempoyak, on the other hand, making tempoyak impacts the texture, smell, and total
is a typical condiment or a key ingredient in meals like LAB [35]. The quantity of salt used to produce tempoyak
tempoyak curry or tempoyak fried rice. This contrast in in the community varies widely (2.5–30% w/w), but the
culinary applications demonstrates unique ways in which most preferred is 3% w/w in Indonesia [35] and 2% NaCl
culture is embedded in tempoyak-based cuisines. Mean- in Malaysia [36]. The common temperature for ferment-
while, tempoyak is a traditional durian-fermented condi- ing tempoyak is 28–34 °C in Indonesia and 28 °C in
ment that goes with fish or vegetable meals in Singapore, Malaysia [14, 36].
Brunei, and potentially Southeast Asia as a whole [27, The added salt can produce two varieties of tempoyak,
28]. < 5% salt produces acidic tempoyak and > 5% salt pro-
Other contributing factors to these differences are duces salted tempoyak [18, 37]. Fermentation that uses
varied durian cultivars, fermentation techniques, and minimum salt content is supportive for LAB growth to
culinary traditions [29]. Food is among other cultural produce highly acidic food in a short time, while tem-
manifestations of a civilization that differs from place to poyak is made with a lot of salt [18, 37] and lasts longer
place since it is tied to natural resources, beliefs, ethnic- than that with a little salt [18]. Less salted tempoyak has
ity, technology, and contact with other cultures [21, 22]. a milder texture and more sour flavour, thus higher in
These attributes distinguish variety of food despite shar- total LAB [35]. The best temperature for optimum tem-
ing a common name [30–32]. poyak fermentation is 27 °C and best consumed between
the fourth and sixth days when the pH and sugar content
Production of tempoyak have stabilized [38]. Tempoyak is of good quality when
Food processing is associated with food preservation that lactic acid levels are still elevated. The increase in lac-
gives it a particular flavour. Fermentation is a process- tic acid concentration takes place after being stored for
ing method that has been employed since ancient times 5–7 days. After 7 days, other organic acids, such as pro-
[24, 33], and common in the majority of Indonesian tra- pionic acid and acetic acid, will increase in concentration
ditional cuisines to produce regional specialties. When [38].

Table 1 Consumption of tempoyak in distinct places in Indonesia and Malaysia

Regional origin Tempoyak consumption References

South sumatra Tempoyak as a side dish with rice and spices. Brengkes, a classic South Sumatran dish, is a steamed fish wrapped [12]
in banana leaf and seasoned with tempoyak and spices rich in sour, sweet, savory, and spicy flavor
South aceh Tempoyak goes perfectly with Indonesian curry or gulai in South Aceh, cooked in chili sauce with a little shrimp [24]
paste
Lampung Sambal seruit combo is a grilled or fried fish mixed with shrimp paste [25]
Jambi Tempoyak is a prominent ingredient in meals like gulai tempoyak ikan patin (spicy curry catfish with fermented [24]
durian) and gulai tempoyak (spicy curry with fermented durian)
Bengkulu Tempoyak is prepared as tempoyak snapper head curry and tempoyak sambal
Pontianak, Kalimantan Sambal tempoyak is served with shrimp, anchovies, and petai or bitter bean (Parkia speciosa) [9]
Malaysia In Malaysia, tempoyak is frequently served with boiling yellow fish stew or curry fish tempoyak and other meals [9, 26]
like tempoyak with Cassava leaves and bitter bean
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 5 of 13

Fig. 3 Natural fermentation scheme of Tempoyak in several locations in Indonesia (blue dashed lines: Katapang, Kalimantan, orange dashed lines:
Pontianak, Kalimantan, green dashed lines: Banda Aceh)

Spontaneous fermentation can grow unwanted reported that heterofermentative L. mesenteroides and
microbes, such as pathogenic microbes that are toxic and Fructobacillus durionis were prominent in the early
contributing less desirable taste [18], and produce unsta- phases of fermentation while F. durionis remain domi-
ble and ununiform product quality. Modern tempoyak nant throughout the fermentation. Meanwhile, Ajibola
can use purified inoculum for better fermentation pro- et al. [36] found that the predominant LAB strains in
cess and more manageable natural microbiota [39]. The tempoyak are Weissella paramesenteroides, Enterococcus
use of appropriate starter cultures potentially improve faecalis, Enterococcus gallinarum, L. plantarum, L. bre-
microbiological control, hence enhancing lactic acid yield vis, L. fermentum, L. mali, L. mesenteroides, L. casei, and
[40]. Yuliana [39] discovered that inoculums (Pediococcus Pediococcus acidilactici.
acidiliactici) can enhance the microbiological features of The prevalent LAB in tempoyak fermentation are com-
tempoyak because total LAB in tempoyak require higher parable to those in fermented vegetables such as sauer-
inoculum, and impurities or undesirable microorganisms kraut [46–48] and kimchi [49–51]. L. mesenteroides are
can be kept at bay. also detected in the early phases of vegetable fermen-
tation where they generate considerable amounts of
Microbial aspect in tempoyak fermentation acetic acid, lactic acid, and carbon dioxide [46]. These
As a fermented product, tempoyak requires active micro- fermented compounds will cause the pH to decrease and
organisms. Past investigations illustrated in Table 2 have anaerobic conditions to develop. The resulting conditions
revealed that LAB are the predominant microorganisms stimulate the formation of homofermentative Lactoba-
in tempoyak production. According to Chuah et al. [41], cilli that are more acid-resistant, such as L. plantarum
LAB involvement in the fermentation would increase the [46].
organoleptic qualities of tempoyak. The microbial fermentation process plays a vital role
Bacteria present in tempoyak fermentation process in the flavor and texture development of tempoyak [41].
may vary depending on factors such as durian vari- The final product is influenced by the breakdown of intri-
ety, fermentation conditions, and indigenous microor- cate compounds, the generation of organic acids and
ganisms in the environment [9]. Chuah et al. [41] who enzymes, and microbial activity [52]. The presence of
identified the progressive succession of native LAB LAB can impact the flavor of processed foods in differ-
microorganisms in tempoyak natural fermentation ent ways. The metabolic process that ensues causes the
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 6 of 13

Table 2 Bacterial isolates reported from investigations on tempoyak of different provenance

Tempoyak origin Bacteria species References

Bengkulu (Indonesia) Pediococcus acidilactisi, Hasanuddin [42]

Lactobacillus plantarum,
Lactobacillus curvatus,
Leuconostoc mesentroides,
Staphylococcus saprophyticus,
Micrococcus varians
Parung Bogor (Indonesia) Lactobacillus plantarum, Reli et al. [43]
Lactobacillus Casei,
Lactobacillus fermentum
Pekanbaru, Riau Province, (Indonesia) Enterococcus sp. Pato and Surono [16]
Enterococcus gallinarum
Enterococcus faecalis
Lactobacillus sp.
Kalimantan (Indonesia) Streptococcus, Permatasari et al. [35]
Lactobacillus
Kuala Terengganu and Marang (Malaysia) Lactobacillus buchneri, Salleh et al. [37]
Lactobacillus plantarum,
Lactobacillus brevis I
Lactobacillus acidophilus I
Lactobacillus paracasei,
Lactobacillus buchneri,
Lactobacillus parabuchneri,
Lactobacillus paracasei,
Lactobacillus farcimini,
Balik Pulau, Penang (Malaysia) Fructobacillus durionis, Chuah et al. [41]
Lactobacillus plantarum,
Lactobacillus fructivorans,
Leuconostoc dextranicum,
Lactobacillus collinoides,
Lactobacillus paracasei,
Leuconostoc mesenteroides
Serdang, Selangor D.E. (Malaysia) Lactobacillus plantarum Leisner et al. [10]
Lactobacillus brevis group,
Leuconostoc mesenteroides,
Lactobacillus mali,
Lactobacillus fermentum
unidentified Lactobacillus sp.
Serdang, Selangor D.E. (Malaysia) Lactobacillus durianis sp.nov Leisner et al. [44]
Pasar Tani Kuantan, Pahang (Malaysia) Lactobacillus Musa et al. [45]
Fructobacillus
Zymobacter
Leuconostoc
Sutterella
Fusobacterium
Prevotella 9
Malaysia W. paramesenteroides, Ajibola et al. [36]
E. faecalis,
E. gallinarum,
L. plantarum,
L. brevis,
L. fermentum,
L. mali,
L. mesenteroides,
L. casei,
P. acidilactici

fermentation of fermentable carbohydrates, leading to Lactic acid bacteria produce organic acids such as
the generation of lactic acid [36]. This, in turn, can result acetic acid, propionic acid, and butyric acid during fer-
in a decrease in sweetness and taste as sourness and acid- mentation, which add to the tangy and sour flavor
ity levels rise. [52]. The breakdown of amino acids by bacteria during
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 7 of 13

fermentation can result in the formation of taste mol- (1.0 mg), Na (577 mg), K (470 mg), vitamin B1 (0.20 mg),
ecules such as aldehydes, ketones, and esters, which vitamin B2 (0.40 mg), niacin (1.1 mg), vitamin C (0.0 mg),
contribute to the particular scent and flavor [52]. Micro- and carotene (69 lg).
organisms breaking down proteins during fermentation Understanding the nutritional value of tempoyak is
might result in the creation of peptides and amino acids, vital for analyzing its potential health benefits or detri-
which contribute to the umami flavor [52]. In tempoyak ments, planning a balanced diet, and comprehending its
fermentation, microbes can generate enzymes that break cultural importance. Knowledge of the nutritional value
down complex carbohydrates and proteins into simpler of tempoyak may promote future study and development
ones, resulting in a softer texture and greater digestibility in the area of fermented foods, and eventually, lead to the
[52]. introduction of new products or techniques that boost
the nutritional advantages of tempoyak and other fer-
Nutritional value of tempoyak mented foods.
Traditionally fermented durians are often spontaneous
and unrestrained. Consequently, the quality of the tem- Bioactive compounds in tempoyak
poyak products fluctuates due to variable natural micro- Bioactive chemicals are naturally occurring substances
flora [53]. Since fermentation relies on bacteria already that contribute benefits to human health [59] and are
present in the pulp, microorganisms in fruit pulp may present in multifarious meals, especially fermented
originate from the environment, such as dirt, plants in dishes like tempoyak. It is advised that further research
the garden, the hands of vendors or customers, knives, seeks to understand the bioactive components and pos-
the retail setting, baskets, and cross contamination [54]. sible health benefits of tempoyak.
The nutritional content of tempoyak can be determined Generally, functional foods (like tempoyak) are high
through proximate analysis. Findings of the proximate in polyphenols, terpenoids, flavonoids, and unsaturated
studies on durian fruit and tempoyak (Table 3) indicated fatty acids [59]. These substances exhibit antioxidant
a rise in moisture content and ash content. Aisyah et al. properties and may help protect against oxidative stress
[55] ascribe the increased moisture content to the emer- and inflammation in the body [29], and fatty acids are
gence of water as a consequence of bacterial metabolic particularly influential in maintaining cell structure and
activities. On the other hand, the increased ash content function and promoting general health and well-being
is caused by the addition of salt during the fermentation [29]. Tempoyak consists of numerous minerals, includ-
process because salt is high in minerals, thus increasing ing potassium, calcium, and iron [29] needed for sustain-
ash content. ing correct body activities such as nerve transmission,
Pato and Surono [16] identified variations in the nutri- muscular contraction, and oxygen transport [59]. Fur-
tional content of tempoyak in terms of carbohydrates thermore, tempoyak is a fermented food that includes
(6.279%), protein (8.099%), fat (6.645%), ash (1.834%), beneficial microbes such as L. plantarum and L. bre-
moisture content (74.95%), and pH (3.69). The tempoyak vis [10, 36, 37] that help improve digestion, maintain a
for this study was purchased from a traditional market healthy immune system, and boost overall gut health
in Pekanbaru, Indonesia. Variations in nutritional con- [36].
tent are probably due to variability in durian type [29,
56], salt composition [35, 57], sterilization duration [58], Physical and sensory characteristics of tempoyak
and temperature and fermentation time [38]. Meanwhile, Due to the equilibrium between the sugar component of
Saidin in Ho and Bhat [29] reported that 100 g of edible the fruit and the lactic acid generated during fermenta-
tempoyak contained moisture (71.1 g), protein (2.7 g), fat tion, tempoyak has a particular flavor and scent [13].
(2.6 g), carbohydrate (19.6 g), Ca (14 mg), P (35 mg), Fe Tempoyak is a whitish to yellowish semi-solid material.
Furthermore, the color of the tempoyak is determined by
Table 3 Proximate test results for durian and tempoyak in 100 g its expiry life. The new tempoyak is vibrant, ranging from
of dry matter white to yellow, but the ancient tempoyak will oxidize
Composition Durian (%) Tempoyak (%) and become brown. Tempoyak sensory texture, accord-
ing to consumer surveys and focus group discussions
Moisture content 14.13 15.12 [18], is silky, finely fibrous, a little viscous like durian
Ash 4.84 27.03 flesh, and slightly translucent. Tempoyak has a delicate
Fat 3.03 2.69 and watery feel due to decomposing durian flesh during
Protein 7.89 6.37 fermentation and the high water content (about 55–67%).
Carbohydrate 70.1 48.79 A study on sensory qualities of tempoyak [60]
Source: [55] reported that rather transparent appearance has won
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 8 of 13

panelist approval. Panelists favor slightly liquid tem- Role of ingredients to make tempoyak
poyak over watery tempoyak for its final texture; the The ingredients to make fermented tempoyak play crucial
former has a rougher texture and the latter is more deli- roles in the process. As the major component, ripe durian
cate. Meanwhile, customers criticized excessively soft fruit offers sugar and nutrients needed by the microbes
texture. to develop and generate lactic acid and other chemicals
The primary sensory qualities acquired from con- [29]. Carbohydrates in durian flesh are transformed into
sumer surveys and focus group discussions in terms lactic acid during the fermentation process, which gives
of aroma were tamarind, durian, alcohol, and vinegar. tempoyak its unique sour and a little sweet flavor [18, 64].
The sensory characteristics of durian, sour, salty, sweet, Durian flesh also contains a range of beneficial vitamins
savory, and delightful were also present [41]. Tempoyak and minerals, including vitamin C, potassium, and iron
cannot be consumed as is directly owing to its physical [29], and are rich in critical macronutrients and micro-
and sensory qualities, but rather, used as a chili sauce nutrients and contain a high level of minerals and vita-
and a seasoning for fish curry or steamed freshwater mins [65]. In general, durian flesh is a crucial element
fish wrapped in banana leaf. The panelists favored tem- in tempoyak fermentation and contributes to the flavor,
poyak that was a bit sour, brilliant colored, perceptible nutrition, and health advantages of the finished product.
durian scented, and not too watery [41]. Sugar is some- The addition of sugar enhances bacterial growth, hence
times added to tempoyak to heighten the sensory sen- improving fermentation process [66].
sation because sugar provides a balance between sweet Salt incorporated into tempoyak making is aimed to
and sour impressions in tempoyak. According to Chuah prevent the growth of unwanted microbes while boosting
et al. [41], tempoyak with additional 2.5% sugar was the the growth of lactic acid bacteria and blocking possible
most appreciated by the panelists with a “like” sensory pectinolytic and proteolytic enzymes that can induce p
score. It was also reported that the longer the tempoyak softening and subsequent putrefaction [66]. Salt stimu-
fermentation, the lower the preference level for color, lates plasmolysis in the plant cells and the development
flavor, and scent and the overall acceptability. of a liquid phase, which generates anaerobic conditions
around the submerged product [66]. This condition is
more effective for finely cut and shredded materia [66].
Processing technologies before probiotic microbial Spices or aromatic herbs, such as turmeric, are added to
fermentation in tempoyak production most of the lactic fruits and vegetable fermentations to
Various processing strategies had been utilized for pro- enhance the taste of the finished products and lengthen
biotic microbial fermentation in making tempoyak, their shelf life [36].
including the solid-state fermentation (SSF) where
durian pulp is combined with salt and let to ferment
in a confined container [61] to allow microorganisms Beneficial health effects of tempoyak
grow on a solid substrate to create diverse metabolites, Indonesia is home for a vast range of functional foods
including enzymes, organic acids, and taste compounds (FF) that provide health advantages. Functional foods are
[62] in the lack or near absence of free water [63]. distinguished nutraceuticals, meaning complete foods or
Tempoyak fermentation is carried out under anaero- dietary components with microvascular, anti-inflamma-
bic circumstances, meaning lack of oxygen [11]. This is tory, and anti-oxidizing activities in gravely afflicted indi-
performed by firmly closing the lid of container for fer- viduals [59] and can prevent and/or treat illness [67].
mentation to enable the microorganisms to grow and As a functional food, tempoyak is made of fresh durian
create fermentation products [14]. In fermentation pro- flesh that is fermented to modify its original health prop-
cess, the optimum development and activities of micro- erties, especially improving minerals, amino acids, vita-
organism rely on the perfect temperature regulation mins, antioxidants, and antibacterial properties of durian
[38], namely 28–34 °C [61]. [62, 63] and antimicrobial substances (lactic acid, butyric
Fermentation duration may vary depending on varia- acid, propionic acid, acetic acid, formic acid, bacterioc-
bles such as the desired taste and texture of the finished ins, and hydrogen peroxide) [36] (Table 4).
product [38]. In general, tempoyak is fermented for The benefits of tempoyak as a functional food, as
3–7 days, allowing the microbes to completely flour- explained above, present an opportunity for tempoyak
ish and generate the unique tastes and fragrances [60]. to improve public health quality. A previous study [72],
These procedures, together durian distinctive features reported that in addition to LAB, other microorganisms
and specific strains of microorganisms for fermenta- with good potential in Indonesian fermented foods needs
tion, have led to the peculiar taste and characteristics of to be extended, such as yeast and several Bacillus species
tempoyak [63]. for probiotics.
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 9 of 13

Table 4 Tempoyak functional properties for human health

Tempoyak’s functional properties Mechanisms References

Immunostimulant Tempoyak water extract may stimulate the secre- Susanto et al. [69] and Taciak et al. [70]
tion of cytokines in RAW 264.7 cells. RAW 264.7 cells
are monocytes (macrophage-like cells) generated
from Abelson leukemia virus cell-line cultures
obtained from BALB/c mice. RAW 264.7 cells, which
are capable of both pinosity and phytocytosis, are
the appropriate models of macrophages. RAW 264.7
cells may enhance the generation of nitric oxide (NO)
and the process of cell phagocytosis in response
to LPS stimulation. These cells may also eliminate
target cells or pathogens via antibody-dependent
cytotoxicity
Reduce cholesterol levels (antihypercholesterolemia) By removing 17.86% of the cholesterol Pato and Surono [16]
from the medium, the isolates obtained from tem-
poyak demonstrated the ability to bind cholesterol.
Thus, it may reduce the prevalence of coronary artery
disease
Seven Lactobacillus strains of LAB from Tempoyak Khalil et al. [17]
exhibited the capacity to remove cholesterol
from the growing medium in the presence of bile salts
(25.99–75.15%)
Probiotic effect Probiotic bacteria isolated from tempoyak have Chen et al. [15]
excellent effectiveness in acid tolerance and bile salts,
antioxidants, anti-proliferation, and have the potential
to inhibit the growth of the colorectal cancer cell line
HT-29 Bax/Bcl-2 or NO production. Adherence of pro-
biotic bacteria to the colonic epithelium prevents
colonization by pathogenic microbes and may effec-
tively influence the host immune system. An overview
of the health advantages of probiotic LAB to the host
is presented in Fig. 4
Reduce the formation of infections (food preserva- L. buchneri DSM 20057T isolated from tempoyak Salleh et al. [37] and Chuah et al. [41]
tives) has the capacity to create sorbic and benzoic acids.
Consequently, this strain viable for preservatives
in food by limiting the development of harmful
bacteria
Antimicrobial activity for pathogenic microorganism L. plantarum isolated from tempoyak showed antago- Widowati et al. [71]
nistic action against the viability of Staphylococcus
aureus. L. plantarum which isolated from tempoyak
can produce plantaricin, which is bactericidal

Challenge, future, and development of tempoyak contribute to variations in the quality and safety of the
Challenges of tempoyak production final products [74]. At the market end, consumers will
There are various obstacles in making and conserving find it difficult to ascertain of the quality of tempoyak
tempoyak that include durian fruit availability. Durian they purchase.
fruit is only accessible periodically (durian season at The fermentation process of tempoyak involves the
the start or end of year) in particular regions [73], so growth of lactic acid bacteria (LAB) and other micro-
restricted supply is the main challenge to make tem- organisms [18] and rely on autochthonous microbes
poyak all year round. Consequently, tempoyak is often present in durian flesh [45]. Improperly controlled condi-
manufactured during the durian season. tions for fermentation can allow harmful microorganisms
In terms of fermentation conditions, tempoyak is to grow and contaminate the product.
typically fermented at room temperature for 4–7 days Tempoyak has a short shelf life due to its high moisture
with a minor quantity of salt [11], so tampering with content and the growth of microorganisms during stor-
the temperature can lead to unfavorably uneven quality. age [43]. This makes it difficult to transport and distrib-
Another contributing factor is the dearth of standardi- ute tempoyak to regions where durian fruit is not readily
zation, where no standardized methods are established available.
presently for producing and preserving tempoyak, thus Overall, the production and preservation of tempoyak
face several challenges related to the availability of durian
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 10 of 13

Fig. 4 Health benefits of probiotic LAB in fermented tempoyak (Source: [36])

fruit, fermentation conditions, microbial contamina- The main opportunity in developing tempoyak is the
tion, shelf life, and lack of standardization. To solve these promising source of of probiotics [28] immunostimulant,
issues, it is vital to establish appropriate tempoyak manu- antihypercholesterolemia [16], preservatives [37], and
facturing methods, including sufficient sanitation, quality antibacterial properties [71]. Further study is required to
control, and safety precautions. The introduction of pro- better understand the unique health advantages of tem-
biotic strains of lactic acid bacteria may help increase the poyak and its bioactive components and promote better
quality and safety of tempoyak [9, 66, 75]. Additionally, marketing of tempoyak as a functional food by highlight-
research on the optimization of fermentation conditions ing evidence-based claims for its health impacts.
and the utilization of alternate sources of durian fruit Reflecting on the multiple benefits above, there is
might assist increase the production and supply of tem- potential to expand tempoyak commercial reach and
poyak. Addressing these challenges could help improve appeal to a larger audience given the increased desire in
the quality and safety of tempoyak and make it more its distinctive and exotic tastes. Innovations have advo-
widely available to consumers. cated the potentials to increase tempoyak diversity and
quality. Previous studies has attempted to pulverize dried
Future and development of tempoyak tempoyak into flour to increase its shelf life, facilitate
The future and development of tempoyak contain vari- product distribution, and reduce the sour smell of fresh
ous possible prospects and advancements. As consumers tempoyak [76]. Reli et al. [43] improved the quality of
has increasingly valued health and wellbeing, interests in tempoyak flour by incorporating maltodextrin as a food
functional foods and components also grow. Tempoyak, filler to retain the texture and flavor of tempoyak, which
with its potential health advantages and unusual taste may change in the drying process.
profile, can be a functional food that not only exhibits Durian, the primary component in tempoyak, is a
nutritional value but also a novel gastronomic experience. resource-intensive fruit that demands precise cultivation
Anggadhania et al. Journal of Ethnic Foods (2023) 10:42 Page 11 of 13

and harvesting procedures. To maintain the long-term and outstanding adherence to the Ht-29 colon cancer
supply of durian and sustainable tempoyak production, cell line. These potential health advantages have put
efforts should be taken to encourage responsible sourcing tempoyak under the spotlight of research on functional
and production practices. foods, nutraceuticals, food microbiology, and fermen-
To ensure the authenticity and quality of tempoyak, it tation. The nutritional content of tempoyak, including
is vital to create and enforce standards for its production, carbohydrates, protein, fat, ash, and moisture, has been
including fermenting procedures, ingredient procure- examined and offered insights on tempoyak composi-
ment, and hygiene measures. This may help safeguard tion and possible dietary contributions. Future study
the reputation of tempoyak as a traditional Indonesian can seek to produce innovations such as tempoyak flour,
delicacy and assure constant product quality. It is highly which may enhance tempoyak shelf life, simplify product
encouraged to produce tempoyak with the addition of distribution, and minimize its sour flavor. This feature of
an inoculum commencing culture for a more controlled tempoyak production is significant to the subject of food
approach. The use of pure culture starter in a tempoyak science and technology. Tempoyak is not only a tasty
fermentation technique lowers contamination because its and distinctive condiment but also a versatile source of
presence at the outset of fermentation slows the growth health benefits. Consuming tempoyak may lead to a bet-
of contaminating bacteria [39]. ter understanding of the linkage between food, culture,
Increasing tempoyak appeal to a bigger worldwide and human well-being.
audience, efforts should be made to market tempoyak
Acknowledgements
as a unique Indonesian product, highlighting its cultural The author would like to deepest thank all parties who have helped in the
value, health advantages, and culinary variety. Tem- completion of this research.
poyak marketing strategy can be boosted further with a
Author contributions
longer shelf life by altering the pasteurization technique All authors had equal contributions as the main contributors to this manu-
and improving packages using the modified atmosphere script paper. First, second, third, fourth and fifth authors contributed for the
packing (MAP) [77]. According to Silvestre et al. [78] literature searching and manuscript writing. All authors read and approved
the final manuscript.
and Watts [79], pasteurization is a heating process that
extends the shelf life of food by heating it to a tempera- Funding
ture of 60–100 °C, in order to kill microorganisms such There is no funding resource could be reported for this publication.
as bacteria, fungi, and yeast, and deactivate enzymes Availability of data and materials
[77] contained in the food while maintaining its quality. Not applicable.
Meanwhile, Sugiyanti [77], reported that MAP is a food
packaging method that extends the expiration life of food Declarations
commodities by inhibiting circulation while enabling the
Ethics approval and consent to participate
product to breathe properly, reducing the oxygen con- Not applicable.
centration in the air within the package, and raising the
carbon dioxide level. Consent for publication
All authors agree for this publication.
Continued research and innovation in tempoyak pro-
duction, processing, and product development could Competing interests
help uncover new possibilities and overcome obstacles. All authors declare there is no competing interest regarding this publication.
This involves investigating innovative fermentation pro- Author details
cesses, ingredient combinations, and packaging options 1
Research Center for Applied Microbiology, National Research and Innovation
to increase the quality, shelf life, and consumer appeal of Agency (BRIN), Jalan Raya Jakarta‑Bogor Km 46, Soekarno Science Center,
Cibinong, Bogor 16911, West Java, Indonesia. 2 Research Collaboration Center
tempoyak products. for Traditional Fermentation, National Research and Innovation Agency
(BRIN), Jalan Raya Jakarta‑Bogor Km 46, Soekarno Science Center, Cibinong,
Bogor 16911, West Java, Indonesia. 3 Research Center for Ecology and Eth-
Conclusion nobiology, National Research and Innovation Agency (BRIN), Jalan Raya
Tempoyak, a fermented durian paste, is a well-known Jakarta‑Bogor Km 46, Soekarno Science Center, Cibinong, Bogor 16911, West
Java, Indonesia.
delicacy among the Malay ethnic community in Indo-
nesia. It symbolizes a unique and culturally important Received: 14 April 2023 Accepted: 22 October 2023
culinary item among other varieties of Indonesian cui-
sine. The fermentation process of tempoyak involves
lactic acid bacteria (LAB) that contribute to its distinc-
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