PENGOLAHAN DURIAN (DURIO ZIBETHINUS) FERMENTASI (TEMPOYAK)
ABSTRACT: Tempoyak is
fermented durian that is popular as a side dish and condiment prepared by
placing durian pulp in jars to which salt is added, carefully mixed and tightly
closed and kept for seven to ten days to let fermentation take place. Based on
salt content, tempoyak can be categorized as tempoyak with low salt content
(less than 5%) that result in sour tempoyak and tempoyak that has high salt
content more than 5% (salty tempoyak). Law salt content is more favor for
lactic acid bacteria (LAB) growth so the final acidity of tempoyak is higher
than those with hight salt content. Durian fermentation process can be carried
out trhough spontaneous fermentation or in under controlled fermentation with
LAB starter addition, wet or dry starter. This last mean will shorthen the
fermentation length to be 2-4 days with better microbiology quality. Tempoyak inoculated with wet starter has
caharecterisitc watery concistency. Mean while, dry Pediococcus acidilactici
application give tempoyak with more prefered sensory, less watery consistency
and less acid taste as well as easier fermentation control. However, its
adaptation time is longer than that in wet starter application. To enhance the
sensory, some cane sugar can be added before tempoyak being fermented and the
level of sugar added should consider the balance of the sour taste and sweet
sensory of the final tempoyak.
Keywords: pengolahan tempoyak,
kultur cair, kultur kering, tempoyak asam dan tempoyak asin
Penulis: Neti Yuliana
Kode Jurnal: jppertaniandd070036
