Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review

¹ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245 Makassar, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, Makassar, 90245, Indonesia
³ Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
⁴ Food Technology Master Student at Wageningen University and Research, 6708GA Wageningen, Gelderland, The Netherlands

^* Corresponding author: oktaviaa20g@student.unhas.ac.id

Abstract

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.