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

Biosaintifika: Journal of Biology & Biology Education · Vol. 18 No. 1 (2026) · hlm. 33–44

DOI
10.15294/biosaintifika.v18i1.38812
ISSN
2338-7610, 2085-191X
Terbit
2026-04-28
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

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.

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  • Sebelas Maret University
  • Tanjungpura University
  • Indonesia University of Education
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Rekan penulisOrganisasiArtikel bersama
Desinta Ayu WidyastutiAfiliasi tidak diketahui3
Yokhebed YokhebedSebelas Maret University3
Bambang SupriatnoIndonesia University of Education1
Kurnia NingsihAfiliasi tidak diketahui1
Anisyah YuniartiAfiliasi tidak diketahui1
Mai HarunoAfiliasi tidak diketahui1
Erwina OktaviantyTanjungpura University1
Reni MarlinaTanjungpura University1
Eka AriyatiAfiliasi tidak diketahui1
Titin TitinAfiliasi tidak diketahui1
Elisa AgustiniAfiliasi tidak diketahui1
Eko Sri WahyuniAfiliasi tidak diketahui1
Erma ErmaAfiliasi tidak diketahui1
Fransiska Dena LorenzaAfiliasi tidak diketahui1
Syamsiwna SyamsiwnaAfiliasi tidak diketahui1
Afandi AfandiSebelas Maret University1
Sherin Widya PrastiwiAfiliasi tidak diketahui1
Laili Fitri YeniAfiliasi tidak diketahui1
Oktaviani Andhika PutriAfiliasi tidak diketahui1
Ari SunandarAfiliasi tidak diketahui1
Mahwar QurbaniahAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/biosaintifika/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Microbiological and Nutritional Properties of Fermented Artocarpus integer Mesocarp (Mandai) from West Kalimantan, Indonesia</dc:title>
	<dc:creator xml:lang="en">Yeni, Laili Fitri</dc:creator>
	<dc:creator xml:lang="en">Fajri, Hayatul</dc:creator>
	<dc:creator xml:lang="en">Faturrahman, Mas Akhbar</dc:creator>
	<dc:creator xml:lang="en">Novahisa, Putri</dc:creator>
	<dc:creator xml:lang="en">Kumalasari, Muthia</dc:creator>
	<dc:creator xml:lang="en">Syakuran, Luqman Abdan</dc:creator>
	<dc:subject xml:lang="en">Enterobacter</dc:subject>
	<dc:subject xml:lang="en">Mandai</dc:subject>
	<dc:subject xml:lang="en">proximate analysis</dc:subject>
	<dc:subject xml:lang="en">traditional fermented food</dc:subject>
	<dc:description xml:lang="en">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.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-04-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/biosaintifika/article/view/38812</dc:identifier>
	<dc:identifier>10.15294/biosaintifika.v18i1.38812</dc:identifier>
	<dc:source xml:lang="en">Biosaintifika: Journal of Biology &amp; Biology Education; Vol. 18 No. 1 (2026): April 2026; 33-44</dc:source>
	<dc:source>2338-7610</dc:source>
	<dc:source>2085-191X</dc:source>
	<dc:source>10.15294/biosaintifika.v18i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/biosaintifika/article/view/38812/9217</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Biosaintifika: Journal of Biology &amp; Biology Education</dc:rights>
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