Microbiological and Nutritional Properties of Fermented Artocarpus integer Mesocarp (Mandai) from West Kalimantan, Indonesia

Abstract

Mandai—traditionally made from Artocarpus integer mesocarp—originates from Central, South, and East Kalimantan and has been adopted in West Kalimantan. However, data on the microbiological and nutritional properties of West Kalimantan mandai have yet to be revealed. Therefore, this study aims to analyze the microbiological and nutritional properties of mandai. Mandai samples were obtained from one traditional producer. The analysis of microbiological properties included bacterial isolation, followed by molecular identification through 16S rRNA gene sequencing and phylogenetic analysis. The analysis of nutritional properties includes the determination of proximate, crude fiber, amino acid, and essential mineral profiles. Microbiological properties showed that the mandai contains four Enterobacter species. However, no lactic acid bacteria (LAB) were detected in the samples. Meanwhile, the nutritional properties indicate a high concentration of moisture, ash, and essential minerals; low levels of total fat, protein, and carbohydrates; as well as the existence of L-serine and L-tyrosine. The total energy obtained is 15.50 kcal/100g. Therefore, it can be concluded that although mandai contains nutritional values, the presence of Enterobacter poses a food safety risk. As the first to analyze the microbiological and nutritional properties of mandai obtained from West Kalimantan, this study benefits science and society, as the unexpected finding of Enterobacter emphasizes the urgency of production process standardization. Moreover, this study correlates with Sustainable Development Goals (SDGs) 2 and 3 due to the main focus of this study, which reveals crucial information regarding the safety of consuming mandai, which can benefit health from the nutrients it contains.