Abstract
Indonesia has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There are five popular traditional fermented foods in Indonesia, namely tape ketela (fermented cassava tuber), brem (rice wine), tempe kedelai (fermented soybean), urutan (fermented pork sausage), and terasi (fish or shrimp paste).
These products are normally consumed as they are or used as condiments, flavouring and seasoning agents in a variety of foods. During fermentation, microbial activity and the presence of various enzymes, play an active role in the development of the overall quality of finished products.
The production of Indonesian traditional fermented foods is commonly a small scale, labour intensive, and low profit margin operation, which is ideal for industrial participation of lowincome population.
This paper will focus its discussion on the method of production, microbial ecology, biochemical changes, chemical composition, nutritive values and sensory properties of the products.
