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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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15 penulis · 32 tautan kepenulisan bersama · 10 lintas organisasi

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  • Tanjungpura University
  • Universitas Muhammadiyah Pontianak
  • University of Pecs
  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Yokhebed YokhebedTanjungpura University3
Laili Fitri YeniTanjungpura University1
Mas Akhbar FaturrahmanTanjungpura University1
Desinta Ayu WidyastutiTanjungpura University1
Fransiska Dena LorenzaTanjungpura University1
Syamsiwna SyamsiwnaTanjungpura University1
Oktaviani Andhika PutriTanjungpura University1
Ari SunandarUniversitas Muhammadiyah Pontianak1
Mahwar QurbaniahUniversitas Muhammadiyah Pontianak1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

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>
</oai_dc:dc>