Main Article Content

Abstract

Tempoyak, a fermented food made from durian, is a popular seasoning in Malay communities in Malaysia and Indonesia. Produced using low-quality durian, it serves as an alternative to prevent spoilage. Tempoyak has functional benefits as it contains lactic acid bacteria (LAB), a probiotic providing digestive health benefits. Research on East Kalimantan's durian lai explores its potential for tempoyak production. The study, utilizing a Completely Randomized Design, examined salt concentrations and fermentation times. Optimal quality was achieved with a 5% salt concentration and a 7-day fermentation period, yielding favorable organoleptic results, with "liked" ratings for color and texture, and "somewhat liked" for aroma and taste. The hedonic quality included an orange-yellow color, sour aroma, salty taste, and soft texture. The total LAB reached 4.1 x 108 CFU/g, meeting probiotic criteria, with a pH of 3.85.

Keywords

durian lai tempoyak sensory total lactic acid bacteria (LAB) pH

Article Details

How to Cite
Marwati, & nurkaya, hamka. (2024). Sensory Response of Durian Lai Tempoyak and Its Potential as A Functional Food. Buletin Loupe, 20(01), 1–6. Retrieved from https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/2999