Traditional Food Processing Technology as Industrial Resources in Indonesia

Abstract

In the past decades, has Indonesia improved and intensified its food production program. Traditional techniques achieved practical results which with the passing of time grew to become one of the most important sectors of the country's local food industry. The technology of traditional food processing is simple, with an extremely low cost of production. There is a wide variety of special traditional foods of Indonesian origin, both fermented as well as non-fermented. Food fermentation has been improved and standardized as a result of the application of the basic principles of microbiology and biochemistry to industrial fermentation processes. This paper presents a review of the traditional Indonesian processed foods and their processing technologies, with particular emphasis on agricultural products. We discuss the development and improvement of food processing technologies applying the basic techniques of fermentation dehydration, and simple canning. Traditional fermented food products and their processing requirements are also discussed in this review. Legumes, cereals, and oilseeds have received considerable attention for the past several years, not only because of their abundance but also because of the variety of the products that can be derived from them. Coconut products include non-carbonated and carbonated coconut water, coconut snack items and coconut sugar, which are very common foods.