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<p><i>Mandai,</i> a traditional fermented delicacy, is produced from the inner peel of the <i>cempedak</i> fruit (<i>Artocarpus champeden</i>). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia’s rich collection of traditional fermented foods. This study aimed to analyze <i>mandai</i> by examining its fermentation processes and chemical and nutritional composition. It also discusses the potential and prospects of <i>mandai</i> development in the future. Through a narrative literature review, this study synthesized insights into <i>mandai</i>, emphasizing its significance as a functional food with rich antioxidant and probiotic properties. This review also shows that processing <i>mandai</i> through starter-induced fermentation can improve its quality and standards<i>.</i> This study serves as an important foundation for future <i>mandai</i> research by emphasizing the functional benefits and processing methods of <i>mandai.</i></p>

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Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年4月2日

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  • Sukma Yudistira,
  • Nur Amaliah,
  • Gozali Gozali,
  • Hesti Purwaningrum,
  • Fondina Gusriza,
  • Rini Eka Sari,
  • Erlina Daru Kuntari,
  • Singgih Tri Wibowo,
  • Yelfiarita Yelfiarita,
  • Shintami Rouwelvia Malik,
  • Dyan Wigati,
  • Slamet Sulistiadi

摘要

Mandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia’s rich collection of traditional fermented foods. This study aimed to analyze mandai by examining its fermentation processes and chemical and nutritional composition. It also discusses the potential and prospects of mandai development in the future. Through a narrative literature review, this study synthesized insights into mandai, emphasizing its significance as a functional food with rich antioxidant and probiotic properties. This review also shows that processing mandai through starter-induced fermentation can improve its quality and standards. This study serves as an important foundation for future mandai research by emphasizing the functional benefits and processing methods of mandai.