Exploring the richness of Indonesian fermented foods: Preservation, nutrition, and health benefits

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.

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