Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan
Year: 2025
Type: article
Abstract: 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.
Source: Journal of Ethnic Foods
Authors: 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
Institutions: State University of Padang, Mulawarman University, Politeknik Negeri Balikpapan, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta, University of Pembangunan Nasional Veteran Jawa Timur, Politeknik Negeri Padang, Universitas Mahakarya Asia, Politeknik Pariwisata NHI Bandung, Politeknik Pertanian Negeri Payakumbuh, Tadulako University, Universitas dr. Soebandi, Universitas Nahdlatul Ulama Purwokerto
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409116970