Fact-checked by Grok 2 weeks ago

Tempoyak

Tempoyak is a traditional fermented condiment originating from the Malay ethnic communities in Indonesia and Malaysia, made by salting and fermenting the pulp of overripe durian fruit (Durio zibethinus). This spontaneous lactic acid fermentation process, which typically lasts 3–7 days, transforms the creamy durian aril into a tangy, pungent paste with a pH of 3.5–4.2 and increased acidity from lactic acid production.^[1]^[2] The preparation of tempoyak involves removing seeds from ripe or overripe durian, mixing the flesh with 2–5% salt by weight, and storing it in an airtight container at ambient temperatures of 28–34°C to encourage microbial activity by lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus species.^[2]^[1] In Malay culture, tempoyak holds historical significance dating back to at least the 19th century, derived from the term "poyak" meaning "torn" in reference to breaking open durians, and it serves as a preservation method for surplus fruit while symbolizing ethnic identity in ceremonies like weddings and daily meals.^[1] It is versatile in cuisine, often incorporated into fish curries, sambals with chilies and shrimp paste, or simply paired with rice and fresh vegetables, with regional variations influenced by durian varieties such as Durio kutejensis in parts of Indonesia.^[1]^[2] Nutritionally, tempoyak features high moisture content (around 75–85%), carbohydrates (6–27%), proteins (1.5–8%), fats (3–6.5%), and dietary fiber, alongside reducing sugars and ash, though values vary by durian species and fermentation duration.^[2]^[1] Its probiotic potential stems from viable lactic acid bacteria counts reaching 10^7–10^8 CFU/g, which demonstrate acid and bile tolerance, intestinal adhesion, and antioxidant activity, contributing to health benefits like enhanced gut microbiota balance, blood glucose regulation, reduced cholesterol and triglycerides, and anti-inflammatory effects.^[2] These attributes position tempoyak as a functional food with antimicrobial and immunostimulatory properties, though further research is needed on its long-term impacts.^[2]^[1]

Description and Characteristics

Overview

Tempoyak is a traditional fermented paste made from the flesh of durian fruit (Durio zibethinus), primarily associated with Malay ethnic communities in Indonesia and Malaysia, though other species like Durio kutejensis may be used regionally.^[1]^[3]^[2] This condiment plays a key role in Southeast Asian cuisine, where it transforms the seasonal durian into a versatile preserved product.^[4] The term "tempoyak" originates from the Malay word "poyak," which means "torn," reflecting the traditional method of breaking apart the durian flesh to initiate fermentation.^[1] It functions mainly as a tangy side dish, condiment, or cooking ingredient, enabling the preservation of overripe or surplus durians after the short harvest period.^[4]^[5] In its typical form, tempoyak presents as a yellowish, creamy paste characterized by a strong, pungent aroma derived from the durian's natural scent intensified through fermentation.^[4] This distinctive product highlights the ingenuity of Malay food preservation techniques in tropical regions.^[1]

Sensory Properties

Tempoyak exhibits a distinctive aroma characterized by a strong, pungent scent that combines notes of durian, vinegar, alcohol, and tamarind, with underlying sour and salty undertones derived from the production of volatile organic acids such as lactic, acetic, propionic, and butyric acids during fermentation by lactic acid bacteria (LAB) like Lactobacillus plantarum.^[1]^[6] This aroma retains elements of fresh durian's aromatic profile but intensifies with sourness as fermentation progresses, often preferred when the durian scent remains perceptible without overwhelming pungency.^[1] In terms of taste, tempoyak develops a tangy, sour profile dominated by acidity from LAB metabolism of sugars into lactic and acetic acids, balanced by residual sweetness, subtle bitterness, and savory umami notes arising from the enzymatic breakdown of proteins into amino acids.^[1]^[6] Compared to fresh durian, which features a creamy, intensely sweet custard-like flavor with a neutral pH around 6.92, fermentation reduces the overt sweetness and creaminess while amplifying sourness (pH dropping to 3.5–4.3), making it more palatable as a preserved condiment.^[6]^[1] The texture of tempoyak is soft and paste-like, with a silky, finely fibrous, and slightly viscous consistency that becomes more translucent and watery over time due to the high moisture content (75–85%) and microbial degradation of carbohydrates and pectins in the durian pulp.^[1]^[6]^[2] If over-fermented, particularly at higher temperatures, it can liquefy further, contrasting the firm, creamy pulp of fresh durian.^[6] Visually, tempoyak appears as a pale yellow to off-white semi-solid mass, often with a vibrant whitish-yellow hue when freshly prepared, though it may develop bubbles from gas production during active fermentation and browns upon prolonged storage due to oxidation.^[1]^[6] This coloration shifts from the creamy yellow of fresh durian, reflecting the transformative effects of fermentation on the fruit's natural pigments and structure.^[6]

Production

Traditional Fermentation

The traditional production of tempoyak begins with the careful selection of overripe durian fruits (Durio zibethinus), characterized by soft, yielding flesh and a strong, pungent odor, which ensures an optimal content of natural sugars essential for fermentation.^[1] These criteria indicate that the durian arils have reached a stage where starches have fully converted to fermentable sugars, minimizing the risk of incomplete acidification.^[7] Preparation involves manually crushing the durian arils to form a pulp, then incorporating salt at 1-2% by weight to selectively inhibit spoilage organisms while favoring the growth of beneficial lactic acid bacteria for controlled fermentation.^[8] The salted pulp is thoroughly mixed to distribute the salt evenly and packed tightly into covered containers, such as bamboo tubes or plastic jars, to create semi-anaerobic conditions that promote acid production over putrefaction.^[1] Fermentation proceeds at ambient room temperature, typically 28-34°C, for 3-7 days, during which the mixture is occasionally stirred to distribute microbes and acids uniformly, resulting in a pH decline from an initial 6.5-7.1 to approximately 4.0, which preserves the product and imparts its characteristic tang.^[9] This temperature range, common in tropical regions, accelerates microbial activity without requiring specialized equipment, aligning with artisanal practices in Malay communities.^[1] The microbial community driving this process is dominated by lactic acid bacteria (LAB), particularly species such as Lactobacillus plantarum, Leuconostoc mesenteroides, and Fructobacillus durionis, which convert durian's sugars into lactic acid and, in the case of heterofermentative strains, small amounts of alcohol and carbon dioxide.^[10] These LAB, reaching counts of 10^8 to 10^9 CFU/g, initiate with heterofermentative types like Leuconostoc for initial acidification, succeeded by homofermentative Lactobacillus for sustained preservation, while yeasts play a minor role in flavor enhancement through alcohol production.^[9] Readiness is gauged by visual and sensory cues, including the formation of bubbles from gas production, a pronounced sour aroma overtaking the durian's sweetness, and taste testing to confirm balanced acidity without progression to bitterness from prolonged fermentation.^[11] Over-fermentation, beyond 7 days, risks excessive acid buildup and off-flavors, so traditional makers halt the process once these indicators stabilize, typically after 4-6 days for optimal quality.^[1]

Modern Variations

In contemporary production, tempoyak is increasingly manufactured using controlled fermentation in industrial settings to enhance consistency and quality. Factories in Malaysia and Indonesia employ stainless steel tanks for fermentation, where overripe durian pulp is mixed with salt (typically 2-5% w/w) and inoculated with selected lactic acid bacteria starters such as Lactobacillus plantarum or Pediococcus acidilactici strains. These starters accelerate the process, reducing fermentation time from the traditional 4-7 days to 2-4 days at controlled temperatures around 27°C, while minimizing variability in microbial composition and flavor profiles.^[12]^[13]^[14] Post-fermentation, pasteurization or non-thermal treatments like high-pressure processing (HPP) at 600 MPa for 5 minutes are applied to eliminate pathogens and extend shelf life. Traditional tempoyak spoils within days due to its high moisture content, but pasteurized variants packaged in polyethylene terephthalate (PET) jars with modified atmosphere packaging (MAP) achieve up to 84 days of refrigerated storage at 4°C, while HPP-treated products maintain quality for at least 1 month at -18°C and show reduced microbial growth (e.g., yeast and mold counts below 10³ cfu/g initially). Vacuum packaging further prevents oxidation and extends usability by limiting exposure to air.^[15]^[16] To address safety challenges in commercial scaling, producers implement strict hygiene protocols, including standardized sourcing of durian via genetic markers (e.g., SSR/SNP analysis) and HACCP-based controls to mitigate risks from contaminants like Listeria or Salmonella, which HPP reduces to undetectable levels. Starter cultures also inhibit unwanted microbiota, lowering contamination risks compared to spontaneous fermentation. While specific annual production volumes remain limited in public data, Malaysian and Indonesian facilities focus on mass output for domestic markets, with emerging export potential to Southeast Asia and beyond through certified probiotic-labeled products.^[14]^[12] Innovations include pasteurized tempoyak variants for retail and blends with chilies or other fruits to create milder, shelf-stable sauces, such as tempoyak chili sauce, which leverages the probiotic properties of lactic acid bacteria for functional foods. Foam mat drying techniques have also enabled tempoyak powder production, preserving nutrients and allowing easier distribution without refrigeration. These adaptations prioritize marketability while retaining the sour, umami essence of traditional tempoyak.^[14]

History and Origins

Historical Development

Tempoyak, a fermented paste made from durian fruit, originated among Malay communities in the Malay Archipelago, particularly in Sumatra, Indonesia, as a method to preserve the highly perishable durian during periods of abundance.^[1] This practice likely emerged from the need to extend the shelf life of overripe or excess durian, which is seasonally plentiful but spoils quickly due to its high moisture and sugar content.^[17] The addition of a small amount of salt—typically 1-5% by weight—to the crushed durian pulp promotes lactic acid fermentation, inhibiting spoilage bacteria and allowing storage for weeks or months, a technique passed down through generations in household settings.^[18]^[3] The preservation method facilitated the spread of tempoyak along trade routes in Southeast Asia, evolving from a localized household staple to a regional condiment integral to Malay cuisine across Sumatra, the Malay Peninsula, and Borneo.^[1] As durian cultivation expanded with maritime trade, tempoyak became a portable food source for travelers and traders, reflecting adaptations to the fruit's perishability in wet seasons when yields peak.^[18] By the 20th century, it had solidified as a cultural artifact of Malay identity, consumed daily in various forms from simple pastes to flavorings in dishes.^[19] Scientific interest in tempoyak's fermentation process began in the late 20th and early 21st centuries, with early microbiological studies identifying predominant lactic acid bacteria such as Lactobacillus species that drive the souring and preservation.^[10] These investigations, starting around 2001, analyzed the role of salt in enhancing bacterial activity and flavor development, marking the transition from empirical household knowledge to documented food science.^[20] In the 2010s, recognition of tempoyak's traditional production techniques as intangible cultural heritage in Indonesia, particularly in Palembang, South Sumatra, underscored its enduring value as a preserved link to Malay heritage.^[19]

Cultural Significance

Tempoyak holds a prominent place in the social fabric of Malay communities across Indonesia, Malaysia, and Brunei, where it is consumed during communal gatherings and shared as a gesture of hospitality in rural villages. During the durian harvest season, families and neighbors collaborate in temporary processing huts to ferment excess fruit, fostering social cohesion and reducing waste through collective effort. This practice underscores tempoyak's role in everyday life, often served at home, in local eateries, or during informal social events, reinforcing bonds within the community.^[5]^[1] In ritual contexts, tempoyak features prominently in traditional ceremonies, particularly among Jambi's Malay population in Indonesia, where it is offered during harvest celebrations and local customs tied to agrarian traditions. It is also a staple at wedding receptions, Islamic prayer gatherings such as tahlilan and sholawatan, and other lifecycle events, symbolizing abundance and communal blessing. These uses highlight tempoyak's integration into contemporary Malay rituals, passed down through generations via migration and intermarriage.^[5]^[1] As a marker of Malay ethnic heritage, tempoyak embodies cultural identity, with the earliest reference in 1836 in 19th-century literature like Hikayat Abdullah, where it is described as an appetite stimulant in daily Malay cuisine. In regions like Jambi and South Sumatra, it serves as a unifying thread for Malay descendants, preserving linguistic and culinary ties across borders.^[1]^[5] Efforts to preserve tempoyak as endangered traditional knowledge include modern innovations like improved packaging and starter cultures to extend shelf life, alongside cultural initiatives such as Malaysia's nomination of gulai tempoyak—a dish centered on the paste—for UNESCO's Intangible Cultural Heritage list. These steps aim to safeguard its role in Malay culinary heritage against urbanization and changing diets, ensuring transmission to future generations.^[1]^[5]^[21]

Regional Variations and Consumption

In Indonesia

Tempoyak holds a prominent place in Indonesian cuisine, particularly among Malay communities in Sumatra and Kalimantan, where it serves as a staple fermented condiment derived from durian. It is most widely produced and consumed in regions such as Jambi, Palembang (South Sumatra), Lampung, West Sumatra, and West Kalimantan, with Jambi standing out as a cultural epicenter due to its integration into local traditions and events like traditional ceremonies and large-scale festivals.^[1] Production of tempoyak occurs primarily at household and small-village scales, relying on overripe durian fruit from local varieties of Durio zibethinus, which are fermented with salt to create the paste. The process is closely tied to durian harvest seasons, with peak output in Sumatra often occurring from June to September, aligning with the fruit's availability in these areas.^[1]^[22] In rural Indonesian communities, tempoyak is commonly consumed raw as a sambal alongside rice or incorporated into dishes like sambal tempoyak ikan, a fermented durian-based sauce with fish, reflecting its role in everyday meals. This habit underscores its practicality as a preserved food during durian abundance, enhancing flavors in simple, protein-rich preparations.^[1]^[3] Economically, tempoyak bolsters local markets in production hotspots, where street vendors and small traders sell freshly made batches, contributing to rural livelihoods through informal trade networks. As a recognized indigenous food, it receives attention in cultural promotion efforts, helping sustain community-based economies in durian-growing regions.^[1] Regional adaptations include fermenting tempoyak with local herbs such as turmeric in certain Sumatran areas, which introduces subtle earthy notes and variations in tanginess to suit local palates.^[1]

In Malaysia

Tempoyak holds a prominent place in Malaysian cuisine, particularly in Peninsular Malaysia where it is commonly produced and consumed in states such as Negeri Sembilan and Pahang, as well as in Sabah and Sarawak on the island of Borneo. In Pahang, it features extensively in traditional dishes like ikan patin tempoyak, a curry made with river catfish and fermented durian paste, reflecting the state's rich durian heritage along rivers like the Pahang River.^[23]^[24] In Sabah and Sarawak, tempoyak is adapted using local durian varieties, including red durian in Sabah, and is integrated into indigenous practices by groups like the Dayak communities, who use it as a preservation method during fruit seasons.^[25] Its preparation in Malaysia is influenced by indigenous groups such as the Orang Asli in Peninsular Malaysia, who incorporate durian fermentation into broader forest-foraged food traditions.^[3] Consumption patterns in Malaysia highlight tempoyak's versatility as a condiment, often served as a tangy side dish alongside nasi lemak or stirred into curries for added depth and sourness. Urban adaptations have made it accessible through packaged versions sold in markets in Kuala Lumpur and other cities, catering to diaspora communities who seek convenient forms of this traditional preserve.^[26] Production in Malaysia's humid tropical climate typically involves shorter fermentation periods of 4 to 6 days at around 27°C, allowing natural lactic acid bacteria to develop the desired tangy flavor more rapidly than in less humid environments. Local durian cultivars like D24, prized for their creamy texture, are commonly used in these processes, enhancing the paste's richness.^[6] Socio-economic developments have spurred commercial brands in Kuala Lumpur, such as Vias, which produce ready-to-use tempoyak chili mixes for urban consumers balancing tradition with modern lifestyles. Tempoyak also plays a role in tourism promotion within durian orchards across Pahang and other regions, where visitors participate in fermentation demonstrations as part of agrotourism packages that showcase Malaysia's fruit biodiversity.^[27]^[28] Culturally, tempoyak is featured in Malay weddings and Hari Raya celebrations as a preserved delicacy, symbolizing abundance and community sharing during festive gatherings. It is prepared in larger batches for these events, often incorporated into communal curries to honor guests and preserve seasonal durian excess.^[29]^[30]

Culinary Uses

Preparation Methods

Tempoyak is commonly consumed fresh as a dip or relish, valued for its tangy profile that serves as a versatile condiment in Southeast Asian meals. It is often mixed with fresh chilies to form a simple spicy paste, enhancing its sour and salty notes without additional cooking. In some preparations, shrimp paste (belacan) is incorporated to add depth and umami, creating a balanced relish suitable for immediate use.^[31] In cooking, tempoyak integrates well in curries and fried rice dishes that temper its acidity while preserving flavor. It can be used in fish curries or as a base for sambals, often melded with coconut milk or broths for creamy textures.^[1] Post-fermentation, tempoyak requires careful storage to maintain quality, as its high moisture content promotes microbial growth. Refrigeration below 4°C can extend shelf life to 2–3 years when packed in airtight containers. For longer preservation, batches can be frozen at -18°C, and thawing should occur slowly in the refrigerator to retain the paste's creamy texture and prevent separation.^[8]^[32] Pairing tempoyak optimally balances its acidity with neutral or savory elements, such as steamed rice, grilled fish, or crisp vegetables like cucumber and ulam greens, which cut through the richness. A small amount of sugar (about 2.5% by weight) can be stirred in during preparation to soften the tang without overpowering the natural profile. To retain potential probiotic benefits from its lactic acid bacteria, avoid prolonged high-heat cooking.^[1] For home preparation, adjusting salt levels allows customization: less than 5% salt yields a milder, more sour version ideal for children or sensitive palates, while higher amounts (over 5%) produce a saltier relish with extended keeping qualities. Always use clean utensils to minimize contamination during mixing or portioning.^[2]

Popular Dishes

Tempoyak's tangy, fermented profile lends itself to a variety of dishes in Southeast Asian cuisine, where its sourness balances rich proteins and starchy accompaniments like rice. One signature preparation is sambal tempoyak, a spicy stir-fry commonly featuring tempoyak blended with chilies, shallots, garlic, and turmeric, often incorporating prawns or anchovies for added umami. In Sumatran variations, this side dish is pounded or sautéed until aromatic and served as a condiment to steamed rice, highlighting tempoyak's role in enhancing seafood flavors through its creamy acidity.^[31]^[33] Another popular dish is ikan tempoyak, or gulai tempoyak ikan, where river fish such as patin catfish is simmered in a tempoyak-based gravy enriched with coconut milk, lemongrass, and fresh turmeric. This Malaysian kampung staple, prevalent in Pahang and Sumatran regions, involves sautéing a spice paste of tempoyak, chilies, shallots, and turmeric before adding fish chunks and simmering until the sauce thickens into a savory, sour curry that complements the fish's mild taste. The dish exemplifies how tempoyak's fermentation introduces a yogurt-like tang that tenderizes and flavors proteins without overpowering them.^[34]^[35] Tempoyak goreng offers a textural twist, transforming the paste into deep-fried balls or patties by mixing it with flour, grated coconut, and spices like chilies and garlic before frying to a golden crisp. This Sarawakian-style snack or side, often incorporating crispy anchovies for crunch, tempers tempoyak's pungency through frying, resulting in a savory bite that pairs well with rice or as a standalone treat. The addition of coconut provides moisture and subtle sweetness, adapting the sour base to suit snacking traditions.^[36]^[37] Beyond these staples, tempoyak appears in rendang preparations, where it is stirred into the slow-cooked meat curry to amplify sour notes alongside coconut and spices, creating a complex, tender dish that showcases the ferment's versatility in stewed proteins. Seasonal variants, such as those combining tempoyak with young jackfruit and fish, further illustrate recipe evolution, using the paste's acidity to cut through the jackfruit's subtle sweetness and meld with seafood in lighter, vegetable-forward curries. Overall, these dishes evolve tempoyak from a simple preserve into integral elements of meals, where its sourness harmonizes with starches and meats to form balanced, flavorful profiles rooted in Malay and Indonesian culinary heritage.^[38]

Nutritional and Health Aspects

Composition

Tempoyak, a fermented product derived from durian fruit, exhibits a nutritional profile dominated by carbohydrates originating from the fruit's natural sugars, with moisture content typically ranging from 70% to 85%.^[39]^[40] Protein levels are moderate, generally between 2.7 g and 6.5 g per 100 g, while fat content remains low at 2.6% to 3.7% compared to fresh durian, resulting in a calorie density of approximately 113 kcal per 100 g.^[39]^[2]^[40] Micronutrients in tempoyak include potassium, which is retained from the durian base, alongside calcium (14 mg/100 g), phosphorus (35 mg/100 g), and iron (1 mg/100 g); vitamin C levels decrease during fermentation, while B vitamins are enhanced through microbial synthesis.^[39]^[41]^[2] Fermentation induces key chemical alterations, including a drop in pH to 3.8–4.2 due to organic acid production, with lactic acid concentrations reaching 0.3–2.2% and acetic acid present at 0.5–7.1 mg/g; these changes contribute to a smoother flavor profile by reducing durian's characteristic alkaloids.^[40]^[42]^[2] Ethanol may also form from heterofermentative activity, alongside propionic acid at 3.9–7.3 mg/g.^[42]^[43] The microbial composition is characterized by high counts of lactic acid bacteria (LAB) at 10^7 to 10^9 CFU/g, predominantly strains such as Lactobacillus plantarum, Lactobacillus fermentum, Fructobacillus durionis, and Pediococcus spp., which drive the lactic fermentation process.^[2]^[42] These components are assessed using standard laboratory techniques, including high-performance liquid chromatography (HPLC) for quantifying organic acids like lactic and acetic, and plating methods for enumerating bacterial colony-forming units (CFU).^[42]^[43]

Health Benefits and Risks

Tempoyak offers several health benefits primarily derived from its fermentation process, which enriches it with live lactic acid bacteria (LAB) such as Lactobacillus plantarum and Pediococcus acidilactici. These probiotics demonstrate tolerance to acidic environments and bile salts, enabling survival in the gastrointestinal tract, where they promote adhesion to intestinal cells, balance gut microbiota, and enhance immune function.^[44] Additionally, the LAB contribute antioxidant properties, with isolates showing 14.4% DPPH radical scavenging activity and 41.08 μmol/ml ferric reducing antioxidant power, which help mitigate oxidative stress and inflammation associated with chronic diseases.^[44] Nutritionally, tempoyak's fermentation improves the bioavailability of vitamins and produces organic acids like lactic acid, which may slow carbohydrate absorption and support anti-diabetic effects by enhancing insulin sensitivity and regulating blood glucose levels through short-chain fatty acids.^[2] Indonesian studies from the 2020s have further highlighted its antimicrobial potential, with LAB isolates from tempoyak exhibiting inhibitory effects against foodborne pathogens such as Escherichia coli and Staphylococcus aureus, suggesting benefits for digestive health and pathogen resistance.^[45]^[46] Despite these advantages, tempoyak consumption carries risks, particularly from its typical 2-5% salt content, which results in high sodium levels (577 mg/100 g) and can elevate sodium intake and contribute to hypertension if consumed in large amounts.^[2]^[39] Over-fermentation may lead to histamine formation by certain bacteria, potentially triggering allergic reactions or symptoms in histamine-intolerant individuals.^[2] Improper preparation without adequate salt or hygiene controls increases contamination risks from spoilage organisms or pathogens like Clostridium species, which could cause foodborne illness in vulnerable populations. Moderate intake is recommended to harness benefits while minimizing risks from salt and potential contaminants. Individuals with compromised immune systems or histamine intolerance should exercise caution, as with other fermented foods. Further clinical research is needed to establish precise limits and confirm long-term safety.

References

[1]
Exploring tempoyak, fermented durian paste, a traditional ...
Dec 1, 2023 · Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community.
[2]
(PDF) Tempoyak: Nutritional Composition, Probiotic Potential, and ...
Feb 2, 2025 · Tempoyak is a traditional durian-based fermented product widely consumed in Indonesia and Malaysia. The spontaneous fermentation process is ...
[3]
Fermented durian paste of Malay ethnic and its functional properties
Tempoyak is a fermented durian paste made by the addition of salt into overripe durian. It is a traditional food that has been widely consumed by Malays tribe.
[4]
Tempoyak - Gastro Obscura
Locals in Malaysia and parts of Indonesia cook with this yellowish paste, known as tempoyak, to preserve and make use of non-optimal durians after the end of ...
[5]
[PDF] Tempoyak as a Traditional Fermented Food from Jambi
Etymologically, the term. “tempoyak” comes from the word “poyak”, meaning “torn”, referring to the traditional method of processing durian flesh by tearing it ...Missing: etymology | Show results with:etymology
[6]
Effect of temperature-controlled fermentation on physico-chemical ...
Fermented durian has characteristics of strong aromatic odor of fresh durian but at the same time it has a sour smell and taste, yellow in color, and soft in ...Missing: appearance | Show results with:appearance
[7]
How to Choose a Ripe Durian
Nov 9, 2012 · If the durian has no smell at all, chances are it's not ripe. If it smells really strong, chances are it's overripe. When you get your nose ...
[8]
Effect of Salt on Tempoyak Fermentation and Sensory Evaluation
Aug 7, 2025 · Tempoyak is made by fermenting overripe or low quality durian pulp in a closed container for 3 to 4 days at room temperature (Grandjar, 2000; ...Missing: appearance | Show results with:appearance<|control11|><|separator|>
[9]
[PDF] Physio-chemical, microbiological properties of tempoyak and ...
Apr 4, 2016 · The aims of this study were to study the biodiversity of LAB and microbial changes taking place during natural fermentation of tempoyak, as well ...
[10]
Identification of lactic acid bacteria constituting the predominating ...
Tempoyak is a traditional Malaysian fermented condiment made from the pulp of the durian fruit (Durio zibethinus). Salt is sometime added to proceed ...
[11]
(PDF) The effect of spontaneous fermentation on the volatile flavor ...
Aug 6, 2025 · This fermented durian has distinctive durian smell and sour taste. Fermented durian (tempoyak) is recognized as product of lactic acid ...Missing: bubbles | Show results with:bubbles
[12]
https://doi.org/10.1016/j.ijgfs.2020.100297
[13]
https://doi.org/10.1007/s13197-012-0869-7
[14]
(PDF) Tempoyak as a Traditional Fermented Food from Jambi
Oct 23, 2025 · Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, ...
[15]
https://doi.org/10.1016/j.matpr.2023.05.220
[16]
MODIFIKASI PENGOLAHAN DURIAN FERMENTASI (TEMPOYAK ...
Jul 11, 2017 · Pasteurized tempoyak packaged in PET with MAP technique had the longest shelf life as much as 84 days than others treatment whose had ...<|separator|>
[17]
Fermented Durian Is Real. Would You Try it? - RADII
Mar 17, 2025 · Tempoyak is no exception. The practice is believed to have originated among the Malay communities, who needed a way to extend the shelf life of ...
[18]
The ultimate guide to tempoyak - Periuk.my
Sep 27, 2024 · Tempoyak is a fermented durian condiment, created to preserve the fruit, made by mixing torn durian flesh and fermenting it for 4-7 days.
[19]
Not Just Sambal, South Sumatra is a Warehouse of Tempoyak ...
However, in South Sumatra which is thought to be the origin of the originator, tempoyak is not only eaten as is. Here, tempoyak is processed into a very popular ...Missing: pre- | Show results with:pre-
[20]
Effect of Salt on Tempoyak Fermentation and Sensory Evaluation
Tempoyak with 1% salt showed the highest total plate count and lactic acid bacteria count, followed by tempoyak at 2, 0 and 3%, respectively. For lactic acid ...Missing: history | Show results with:history
[21]
Heritage Foods To Be Nominated For UNESCO Recognition
Mar 25, 2019 · Ondeh-ondeh, sata, putu piring, lemang, pajeri, gulai tempoyak ... cultural heritage, treasure trove and related matters,” he told Bernama.
[22]
Durian Seasons In Durian Production Areas
The main harvest is from October to February, but Sumatra produces a crop around June to September. Durian producing areas in Indonesia. Indonesia has abundant ...
[23]
ikan patin tempoyak - Arts and Culture Information - JKKN
Tempoyak is widely used in Malay cuisine, especially in the east coast regions of Malaysia. Ikan Patin Tempoyak combines the tender and delicate texture of ...
[24]
Gulai Ikan Patin Tempoyak - Arts and Culture Information - JKKN
Its taste is distinct due to the sour durian paste (the tempoyak) in it. Ikan patin is found in the Pahang River, the longest river in Peninsular Malaysia.
[25]
Malaysia's twist on durian, the world's foulest-smelling fruit |
Oct 2, 2016 · Tempoyak is a tribal dish made with fermented durian in Sarawak offering a creamy taste sensation, especially good when paired with local 'stinky beans'
[26]
Kassim, Sanita - UiTM Institutional Repository
Fermented durian flesh (tempoyak) is a famous side dish, especially in Malaysia and Indonesia. It have strong odour, soft texture and contain organic acids.
[27]
VIAS - Tempoyak Chili / Cili Tempoyak 300g - WowShop
MYR 15.90 In stockVias Tempoyak Chilli 300g Sos Tempoyak Cili Tempoyak is made of fermented durian preserved with salt. VIAS Sos Tempoyak Cili is Tempoyak mix with chili.
[28]
Malaysia's Durian Season Gets a Boost with 62 New Agrotourism ...
Jun 29, 2024 · Offerings include tours of durian orchards, fruit picking, enjoying durians and other local fruits, culinary classes, making tempoyak ...
[29]
Past and present practices of the Malay food heritage and culture in ...
In the early 15th century, a small fishing village of Melaka on the west coast of the Malay Peninsula began to grow into a significant port [4]. Melaka was ...Missing: Archipelago pre-
[30]
Essential Hari Raya Dishes: 4 Classics for Your Festive Menu
Mar 28, 2025 · Tender silver catfish (ikan patin) cooked in a rich, tangy, and slightly spicy fermented durian (tempoyak) gravy, making it a unique and ...
[31]
Selected fermented indigenous vegetables and fruits from Malaysia ...
Tempoyak, processed durian is the most famous investigated lactic acid fermented fruits in Malaysia mainly because of their health benefits and industrial ...
[32]
Preservation of tempoyak using non-thermal process (High-pressure ...
Jun 1, 2023 · Tempoyak is a Malay condiment produced from fermented durian. It is prepared by combining durian flesh with salt and lactic acid bacteria ...
[33]
Probiotic potentials of Lactobacillus plantarum isolated from ... - NIH
This was the first study to demonstrate probiotic potentials of lactic acid bacterium isolated from tempoyak and thus particularly useful as a reference for ...
[34]
Recipe: Durian Sambal
Jul 15, 2012 · Recipe: Durian Sambal · 2 fresh red chillies · 6 red bird eyes chillies · 1 piece of belacan (shrimp paste )- half thumb sized · 1 cup of tempoyak.
[35]
PH the Malaysian Keto-Carnivore: Sambal Tempoyak
Jan 25, 2016 · 1. Pound red chillies, cili padi, onion, garlic and ikan bilis. · 2. Heat oil in wok and saute the pounded ingredients until cooked and aromatic ...<|separator|>
[36]
Malaysian fish cooked in fermented durian curry (gulai tempoyak ikan)
35 minMay 24, 2022 · Blend the spice paste ingredients (fermented durian paste, chillies, lemongrass, shallots, onions and turmeric) in a food processor until smooth ...
[37]
Ikan Patin Masak Tempoyak - FriedChillies
Dec 16, 2010 · In this recipe, tempoyak and patin come together in a dish containing so many different notes, it tastes like a jazz song.
[38]
Tempoyak Goreng - Sarawak Ethnic Cuisine
Dec 15, 2008 · 1. Heat cooking oil in a wok. 2. Fried anchovies until crispy. 3. Put the fermented durian. Keep stirring until slightly golden and transparent. 4. Mixed with ...
[39]
Resipi Tempoyak Goreng Ikan Bilis Ala Sarawak - Rasa
Sep 11, 2017 · CARA MEMASAK: 1. Goreng pusuk sehingga garing. Ketepikan. 2. Dengan menggunakan minyak yang sama, tumis bawang merah, bawang putih dan cili ...<|separator|>
[40]
Mastering Rendang Recipes with Tempoyak - Instagram
Nov 2, 2025 · Our expert chef shares the secrets of rendang recipes, highlighting the unique combination of Tempoyak Pekat Dgn Petai & Ikan Bilis. With ...
[41]
Durian, fermented (Tempoyak)
Energy, 113, Kcal. Water, 71.1, g. Protein, 2.7, g. Fat, 2.6, g. CHO, 19.6, g. Fibre, 1.5, g. Ash, 2.5, g. Ca, 14.0, mg. P, 35.0, mg. Fe, 1.0, mg.Missing: macronutrients micronutrients
[42]
Chemical properties of tempoyak from Lima Puluh Kota district of ...
Mar 17, 2021 · Tempoyak is a traditional durian food made by simple fermentation ... Spontaneous tempoyak fermentation generally occurs around 4 to 7 days [4].Missing: D24 | Show results with:D24
[43]
Bioactive Compounds, Nutritional Value, and Potential Health ... - NIH
Mar 13, 2019 · In Malaysia, underutilised durian aril is fermented (spontaneous and uncontrolled) to a product known as Tempoyak [66]. Tempoyak is widely used ...Missing: definition | Show results with:definition
[44]
Physio-chemical, microbiological properties of tempoyak and ...
The predominant microorganisms present in tempoyak were LAB (8.88–10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant ...
[45]
Organic acids component of Tempoyak - IPB Journal
This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity and pH changes during fermentation process of fermented tempoyak ...<|control11|><|separator|>
[46]
https://dergipark.org.tr/en/download/article-file/1244114
[47]
https://doi.org/10.1016/j.fm.2016.04.002
[48]
Molecular Identification of Lactic Acid Bacteria an Approach to ... - NIH
Characterization of lactic acid bacteria and determination of antimicrobial activity in tempoyak from Padang Pariaman District, West Sumatra, Indonesia. Pak ...
[49]
[PDF] Lactic Acid Bacterium with Antimicrobial Properties from Selected ...
Sep 15, 2020 · Antimicrobial activities studies showed varying degree of inhibition against pathogenic strains and most of these isolates showed broad ...<|separator|>
[50]
https://bumpboxes.com/blog/nutrition/eating-durian/