Sukma Yudistira, Nur Amaliah, Gozali Gozali, Hesti Purwaningrum, Fondina Gusriza, Rini Eka Sari, Erlina Daru Kuntari, Singgih Tri Wibowo, Yelfiarita Yelfiarita, Shintami Rouwelvia Malik, Dyan Wigati, Slamet Sulistiadi
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. © The Author(s) 2025.
Department of Tourism, Universitas Negeri Padang, West Sumatera, Padang, 25131, Indonesia; Faculty of Food Science, Mulawarman University, East Kalimantan, Samarinda, 75123, Indonesia; Department of Tourism, Balikpapan State Polytechnic, East Kalimantan, Balikpapan, 76126, Indonesia; Sekolah Tinggi Pariwisata Ambarrukmo STIPRAM, Bantul, Yogyakarta, 55198, Indonesia; Department of Tourism, Universitas Pembangunan Nasional Veteran Jawa Timur, East Java, Surabaya, 60294, Indonesia; Tour and Travel Business, Department of Business Administration, Politeknik Negeri Padang, 25142, West Sumatera, Padang, Indonesia; Universitas Mahakarya Asia, Sleman, Yogyakarta, 55285, Indonesia; Department of Travel, Politeknik Pariwisata NHI Bandung, East Java, Bandung, 40141, Indonesia; Department of Agricultural Business, Politeknik Pertanian Negeri Payakumbuh, West Sumatera, Limapuluh Kota, 26271, Indonesia; Program Studi Agribisnis, Fakultas Pertanian, Universitas Tadulako, Central Sulawesi, Kota Palu, 94148, Indonesia; Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Dr Soebandi, East Java, Jember, 68111, Indonesia; Agriculture and Biosystem Engineering, Faculty of Science and Technology, Universitas Nahdlatul Ulama Purwokerto, Central Java, Banyumas, 53145, Indonesia
