Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review
This review focus on examining the significant role of fungi in Indonesian traditional cuisine. It explores how molds, specifically Rhizopus sp. and Aspergillus sp., contribute to the fermentation, preservation, and flavour enhancement of typical Indonesian dishes like tempeh, Oncom, and tape. Beyon...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01025.pdf |
| _version_ | 1797235298033205248 |
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| author | Oktavia Adila Zainal Djalal Muspirah Hidayat Serli Hatul Azkiyah Meysi |
| author_facet | Oktavia Adila Zainal Djalal Muspirah Hidayat Serli Hatul Azkiyah Meysi |
| author_sort | Oktavia Adila |
| collection | DOAJ |
| description | This review focus on examining the significant role of fungi in Indonesian traditional cuisine. It explores how molds, specifically Rhizopus sp. and Aspergillus sp., contribute to the fermentation, preservation, and flavour enhancement of typical Indonesian dishes like tempeh, Oncom, and tape. Beyond their culinary utility, this study delves into the cultural importance of mold-based food traditions, tracing their historical origins and continued prevalence in Indonesian households. Furthermore, the review discusses the nutritional and potential health benefits associated with mold-fermented foods within the Indonesian dietary context. It also addresses the challenges and future prospects of utilizing mold microorganisms in traditional food preparation, highlighting opportunities for ongoing research and innovation. This analysis underscores the enduring and intricate relationship between fungi and Indonesian food, showcasing their influence on the nation's culinary heritage and identity. |
| first_indexed | 2024-04-24T16:45:44Z |
| format | Article |
| id | doaj.art-03e5da6a9c82449fb7835cc0cd34e7d9 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T16:45:44Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-03e5da6a9c82449fb7835cc0cd34e7d92024-03-29T08:28:15ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01960102510.1051/bioconf/20249601025bioconf_uicat2024_01025Exploring the Utilization of Fungi in Indonesian Traditional Foods: A reviewOktavia Adila0Zainal1Djalal Muspirah2Hidayat Serli Hatul3Azkiyah Meysi4Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityDepartment of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityDepartment of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityResearch Group for Post-Harvest Technology and BiotechnologyFood Technology Master Student at Wageningen University and ResearchThis review focus on examining the significant role of fungi in Indonesian traditional cuisine. It explores how molds, specifically Rhizopus sp. and Aspergillus sp., contribute to the fermentation, preservation, and flavour enhancement of typical Indonesian dishes like tempeh, Oncom, and tape. Beyond their culinary utility, this study delves into the cultural importance of mold-based food traditions, tracing their historical origins and continued prevalence in Indonesian households. Furthermore, the review discusses the nutritional and potential health benefits associated with mold-fermented foods within the Indonesian dietary context. It also addresses the challenges and future prospects of utilizing mold microorganisms in traditional food preparation, highlighting opportunities for ongoing research and innovation. This analysis underscores the enduring and intricate relationship between fungi and Indonesian food, showcasing their influence on the nation's culinary heritage and identity.https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01025.pdf |
| spellingShingle | Oktavia Adila Zainal Djalal Muspirah Hidayat Serli Hatul Azkiyah Meysi Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review BIO Web of Conferences |
| title | Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review |
| title_full | Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review |
| title_fullStr | Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review |
| title_full_unstemmed | Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review |
| title_short | Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review |
| title_sort | exploring the utilization of fungi in indonesian traditional foods a review |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01025.pdf |
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