Implementing Good Hygiene Practices to Enhance Microbiological Quality and Probiotic Potential of Tempoyak
DOI:
https://doi.org/10.29244/jmpi.2026.13.2.127Keywords:
Durian, Fermented durian flesh, food safety, lactic acid bacteria, probioticAbstract
Tempoyak, a traditional fermented durian flesh product from Indonesia and Malaysia, is rich in phenolic bioactive compounds and lactic acid bacteria (LAB), including Fructobacillus durionis and Lactobacillus plantarum, which are associated with gut health, immune support, and anti-inflammatory activity. This study developed Good Hygiene Practices (GHP) for tempoyak production by observing and interviewing household tempoyak producers in Samarinda City and adapting their production method into a more hygienic laboratory process. GHP-produced tempoyak were made by fermenting ripe durian flesh with 1% or 2% salt and 1% sugar under anaerobic conditions in sterile containers at room temperature. The microbiological quality of the GHP-produced tempoyak was then compared to commercially available household-produced tempoyak. The results showed that tempoyak produced with the higher salt concentration (2%) had total LAB counts that met functional food standards, reaching 8.77 and 8.76 log CFU/g in GHP-produced and household-produced tempoyak, respectively. The developed GHP effectively eliminated contamination by pathogenic bacteria, including Vibrio cholerae and Salmonella spp., both of which were detected in the commercial tempoyak samples. These findings indicate that the developed GHP for tempoyak production can improve microbiological safety while maintaining the probiotic potential of tempoyak as a functional food.
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