Why Are Fermented Foods Good for the Body? Here’s an Explanation from an Expert at IPB University

Fermented foods such as tempeh, yogurt, and kimchi have long been part of everyday life for people in various parts of the world. In addition to their distinctive flavors, fermented foods also have great health benefits.

Professor Antonius Suwanto, Chairman of the Faculty of Mathematics and Natural Sciences at IPB University, explains that fermentation is not merely a traditional method of food preservation. It is a natural process that enhances nutritional quality and strengthens the body’s immune system.

“Fermentation is a natural process in which microorganisms convert carbohydrates into alcohol, organic acids, and gas,” said Prof Antonius in the IPB Pedia program aired on the IPB TV YouTube channel.

In the context of food, he added, fermentation not only makes food last longer, but also changes its taste, aroma, and texture, creating a unique flavor that many people enjoy.

According to him, fermented foods such as tempeh are a clear example of Indonesia’s rich biodiversity and culture, which are full of benefits. “Tempeh is even more diverse than just bacteria. It contains mold from Rhizopus, which binds the soybeans together. There are also many different types of bacteria that play a role in giving tempeh its aroma, taste, and chemical composition, which are different from those of soybeans,” he explained.

Furthermore, Prof Antonius explained that the main benefits of fermented foods come from the microorganisms they contain. When consumed, these microorganisms help strengthen the immune system.

“Consuming fermented foods is an easy way to expose the immune system to antigens. It is these antigens from microorganisms that help the immune system recognize threats and form antibodies,” he explained.

He added, “White blood cells are our main defense system, but they need to be stimulated to become active. One way to do this is by providing harmless bacteria through fermented foods.”

Regarding the best way to consume them, he explained that fermented foods are good to eat either raw or cooked. In his research, Prof Antonius and his team compared raw tempeh and steamed tempeh in terms of antibody formation.

“The results showed that steamed tempeh was slightly lower in antibody formation than raw tempeh, but the difference was not very significant. Both are still much better than unfermented soybeans,” he explained.

However, the processing must be done carefully so as not to damage the structure of the microorganisms. “If it is made into chips, the bacteria may be destroyed, so the quality is lower than fried tempeh or bacem tempeh,” he added.

With all its benefits, fermented foods deserve to be an important part of a healthy and natural modern diet. In addition to preserving local wisdom, consuming fermented foods is also a simple step to maintain the body’s immunity. 

“Let’s make fermented foods an integral part of our healthy lifestyle,” said Prof Antonius. (Fj)( IAAS/LAN)