Tempoyak from Agam district of West Sumatera, Indonesia as a local probiotic super food candidate

Abstract

Tempoyak is a traditional food made from durian which has the potential to be a probiotic superfood. Tempoyak is made by fermenting durian fresh in anaerobic conditions. Tempoyak naturally contains probiotic microorganisms called Lactic Acid Bacteria (LAB). LAB is one of the most significant organisms and has benefits for help the healing process of various diseases such as diarrhea, constipation, irritable bowel syndrome, and infections. This study aims to determine the total colonies of LAB and chemical properties, namely protein value, fat content, water content, pH, and TTA (Total Titrable Acid) from tempoyak from Agam district. The method used is descriptive method and laboratory analysis. The sample used in this study was durian fresh (Durio zibethinus L.) with three treatments. The first treatment uses durian meat only (TK1), the second treatment uses durian meat with chili (TK2), the third treatment uses durian meat with salt (TK3). The results showed the total colonies of LAB 39x107 - 98x107, the highest was in tempoyak TK3. Protein content 2.84% - 3.90%, the highest was in tempoyak TK1. Fat content 3.37% - 3.74% and the highest was in tempoyak TK1. Water content 75.53% -85.38% and the highest was in tempoyak TK3. pH 4.1-4.3, the highest was in tempoyak TK1. Total Titrable Acid 0.28% - 0.36% and the highest was in tempoyak TK1.