16.6. Fermentasi Dalam Kuliner Tradisional Indonesia

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Last Updated 10 October 2016

Harry Hardianto Nazarudin [Jalasutra, Jakarta]


Fermentation techniques is considered a tradisional way of preparing food in Indonesia, especially because Indonesia has a tropical climate. The use of microorganism as a tool to process food is a natural way to tap into the array of microorganism found in tropical climate, in order to produce a unique taste. Indonesia has a rich cultural treasure in the form of fermented foods and drinks. With the use of microbes from generation to generation, fungi or bacteria needed for production is well take care of for years, ensuring a unique taste and appearance of the product from each specific region. For example, this fact is true for Tuak Medan and Moke Flores. Both products uses natural ingredients that act as a precursor for keeping the microbes crucial in the production proecss. Other than its unique taste, fermented products normally has an important place in the social world of Indonesia. Having tuak as a compulsory elemen in New Year celebration in Medan, or moke as compulsory element in Flores weddings, are roof that fermented products have also a social function in Indonesian societies. It is within this social rules that consumption of these products are limited and thus does not threaten the wellbeing of the community.

Keywords: fermentasi, tradisional Indonesia, kimia, kuliner fermentasi, budaya Indonesia