What is it about?
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.
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Why is it important?
Mandai, a traditional fermented food from Kalimantan, offers unique insights into the intersection of culture and nutrition. This food, made from the inner peel of the cempedak fruit, represents a crucial part of the Banjar ethnic group's culinary heritage. By examining its fermentation processes and nutritional benefits, we not only uncover a rich cultural tradition but also highlight mandai’s potential as a functional food with antioxidant and probiotic properties. As it garners more attention in the field of food science, increasing awareness of mandai could lead to its further development as a sustainable food product, boosting its availability and shelf life, and contributing to both local diets and the growing trend of healthy, fermented foods.
Perspectives
From a personal perspective, I see mandai as a product that is not just about preserving a local tradition, but also about advancing the scientific understanding of fermentation and its health benefits. The exploration of mandai’s nutritional and chemical properties, particularly its potential as a probiotic food, could be pivotal in connecting the world of traditional foods with modern health trends. Furthermore, mandai represents the resilience and creativity of indigenous communities, adapting natural resources to meet food preservation needs long before refrigeration became widespread. I believe that further research and innovative product development could lead to mandai becoming a key player in the global market for functional foods, all while preserving its cultural roots.
yelfiarita yelfiarita
Politeknik Pertanian Negeri Payakumbuh
Read the Original
This page is a summary of: Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan, Journal of Ethnic Foods, April 2025, Springer Science + Business Media,
DOI: 10.1186/s42779-025-00274-6.
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