foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-1-138-150foodsyst-1008Research ArticleСтатьиExploring the richness of Indonesian fermented foods: Preservation, nutrition, and health benefitsАнализ изобилия индонезийских ферментированных продуктов: Хранение, питание и польза для здоровьяhttps://orcid.org/0000-0002-1593-6093СьяпутриЮ.SyaputriYo.

Сьяпутри Ю. — учёный- преподаватель, кафедра биологии, факультет математики и естественных наук

Джатинангор, 45363, Западная Ява

Yolani Syaputri, Assistant Professor, Department of Biology, Faculty of Mathematics and Natural Sciences

Jatinangor 45363, West Java

yolani.syaputri@unpad.ac.idhttps://orcid.org/0009-0000-3813-3245БаризА. Н.BarizA. M.

Бариз А. Н. — студент, кафедра биологии, факультет математики и естественных наук

Джатинангор, 45363, Западная Ява

Anisa M. Bariz, Student, Department of Biology, Faculty of Mathematics and Natural Sciences

Jatinangor 45363, West Java

anisa20007@mail.unpad.ac.idhttps://orcid.org/0009-0007-5107-2222КусмиатиР.KusmiatiR.

Кусмиати Р. — ассистент преподавателя, кафедра биологии, факультет математики и естественных наук

Джатинангор, 45363, Западная Ява

Rita Kusmiati, Assistant Lecturer, Department of Biology, Faculty of Mathematics and Natural Sciences

Jatinangor 45363, West Java

rita22001@mail.unpad.ac.idhttps://orcid.org/0000-0002-2486-1716ВуландариИ.WulandariI.

Вуландари И. — учёный-преподаватель, кафедра биологии, факультет математики и естественных наук

Джатинангор, 45363, Западная Ява

Indri Wulandari, Assistant Professor, Department of Biology, Faculty of Mathematics and Natural Sciences

Jatinangor 45363, West Java

indri.wulandari@unpad.ac.idРахаюС. Р.RahayuS. R.

Рахаю С. Р. — учёный-преподаватель, кафедра биологии, факультет математики и естественных наук

Джатинангор, 45363, Западная Ява

Sri Rejeki Rahayu, Assistant Professor, Department of Biology, Faculty of Mathematics and Natural Sciences

Jatinangor 45363, West Java

sri.rejeki@unpad.ac.idhttps://orcid.org/0000-0002-0640-1273СафитриР.SafitriR.

Сафитри Р. — MS., Профессор кафедра биологии, факультет математики и естественных наук

Джатинангор, 45363, Западная Ява

Ratu Safitri, MS., Professor, Department of Biology, Faculty of Mathematics and Natural Sciences

Jatinangor 45363, West Java

ratu.safitri@unpad.ac.idhttps://orcid.org/0000-0003-1100-5977ИвахасиХ.IwahashiH.

Ивахаси Х. — профессор, Лаборатория микробиологии, стоматологический факультет

Тиба 279–8550

Hitoshi Iwahashi, Professor

Chiba 279–8550

hitoshiiwahashi@gmail.comКафедра биологии, факультет математики и естественных наук, Университет Паджаджаран; Центр биоанализа натуральных волокон и биологических ресурсов, факультет математики и естественных наук, Университет ПаджаджаранИндонезияDepartment of Biology, Faculty of Mathematics and Natural Sciences, University Padjadjaran; Center for Bioprospection of Natural Fibers and Biological Resources, Faculty of Mathematics and Natural Sciences, University PadjadjaranIndonesiaКафедра биологии, факультет математики и естественных наук, Университет ПаджаджаранИндонезияDepartment of Biology, Faculty of Mathematics and Natural Sciences, University PadjadjaranIndonesiaЛаборатория микробиологии, стоматологический факультет, Университет МейкайЯпонияLaboratory of Microbiology, Faculty of Dentistry, Meikai UniversityJapan20261704202691138150Copyright © Syaputri Y., Bariz A.M., Kusmiati R., Wulandari I., Rahayu S.R., Safitri R., Iwahashi H., 20262026Сьяпутри Ю., Бариз А.Н., Кусмиати Р., Вуландари И., Рахаю С.Р., Сафитри Р., Ивахаси Х.Syaputri Y., Bariz A.M., Kusmiati R., Wulandari I., Rahayu S.R., Safitri R., Iwahashi H.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1008

Fermentation is an ancient preservation method that can improve the nutritional profile of food. This method enhances the organoleptic characteristics and shelf life of food. The use of microorganisms has become a pillar of cultural identity and technological advancement in food, resulting in highly nutritious foods such as peyeum, brem, terasi, tauco, dadih, tape ketan, oncom, and acar. This review study aims to present a comprehensive and in-depth data of the variety of traditional fermented foods found across the Indonesian archipelago. This review will systematically explore the practice of food fermentation in Indonesia. It will cover the local raw materials used, production methods passed down from generation to generation, the role of microbes in improving nutritional quality, and the taxonomic identification of lactic acid bacteria and fungi involved in the fermentation process of these traditional foods. In addition, the nutritional content and potential health benefits will also be analyzed in this review. Through extensive literature review, this study seeks to summarize and synthesize the existing knowledge regarding the richness and uniqueness of Indonesian fermented foods. In the face of globalization that threatens culinary diversity, a deep understanding and efforts to preserve traditional fermentation practices have become increasingly urgent. Such actions are not only crucial to protect invaluable culinary heritage from potential degradation but also plays a vital role as a supporting instrument to meet nutritional needs of the community sustainably and potentially empowering local economic growth through the optimal utilization of abundant food resources in various regions.

Ферментация — метод сохранения пищевых продуктов, используемый с древних времен, может существенно продлить срок годности и повысить ценность различных традиционных индонезийских пищевых продуктов с большим разнообразием вкусов и  культурных традиций, таких как пейеум, брем, тераси, тауко, дадих, кекап манис, тапе кетан, онком и акар. Целью данного исследования было предоставление исчерпывающих и глубоких данных по разнообразию традиционных ферментированных пищевых продуктов, которые встречаются на всём индонезийском архипелаге. В данной работе детально изучается историческое происхождение, разнообразие используемого местного сырья, стадии производства, которые часто передаются от поколения к поколению, важная роль различных типов микроорганизмов в трансформации пищевых продуктов, идентификация и значение молочнокислых бактерий и грибов, которые вносят вклад в уникальные характеристики продуктов, а также подчеркиваются высокое содержание пищевых веществ и потенциальная польза для здоровья от потребления этих традиционных ферментированных продуктов. На основе обзора обширной литературы, в данном исследовании обобщены существующие знания об изобилии и уникальности индонезийских ферментированных продуктов. В условиях глобализации, которая угрожает кулинарному разнообразию, глубокое понимание и усилия по сохранению традиционных практик приготовления ферментированных пищевых продуктов становятся всё более насущными. Такие действия не только критически важны для защиты бесценного кулинарного наследия от угрозы исчезновения, но также играют важную роль в соответствии потребностям в пищевых веществах, обладая потенциалом поддержки экономического роста местных сообществ экологически рациональным образом в результате оптимального использования обильных пищевых ресурсов в разных регионах.

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The authors declare that there are no conflicts of interest present.