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Fisheries Product Technology

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds

Muhammad Alfid Kurnianto
Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, 60294, Indonesia
https://orcid.org/0000-0002-7654-9548
Salma Shafrina Aulia
Department of Nutrition, Faculty of Sport and Health Science, State University of Surabaya, Surabaya, 60213, Indonesia
https://orcid.org/0009-0005-9772-675X
Siska Septiana
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia
https://orcid.org/0000-0002-1742-9693
Fathma Syahbanu
Department of Nutrition, Faculty of Health Sciences, University of Singaperbangsa Karawang, Karawang, 41361, Indonesia
https://orcid.org/0000-0003-4765-9489
Hadi Munarko
Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, 60294, Indonesia
https://orcid.org/0000-0002-6000-034X
Nguyen Thi Thanh Tinh
Faculty of Agriculture and Forestry, Dalat University, Dalat, 670000, Vietnam
https://orcid.org/0000-0003-3212-3489
Ekowati Chasanah
Research Center for Marine and Inland Bioproducts, Research Organization of Earth and Maritime, National Research and Innovation Agency, North Lombok, 83352, Indonesia
https://orcid.org/0000-0002-5974-0690
Dina Mustika Rini
Research Center for Marine and Inland Bioproducts, Research Organization of Earth and Maritime, National Research and Innovation Agency, North Lombok, 83352, Indonesia
https://orcid.org/0000-0003-2098-8290

Corresponding Author(s) : Dina Mustika Rini

dina@hiroshima-u.ac.jp

Jurnal Ilmiah Perikanan dan Kelautan, 2025: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2025)

Abstract

Graphical Abstract



Highlight Research



  1. Fermentation improves the biological function of proteins.

  2. Bioactive peptides increase after fermentation.

  3. Indonesia has many unexplored sources of bioactive peptides in fermented food.

  4. Indonesian high-protein fermented foods have high bioactivity potential.

  5. Research is needed on the bioactivity of Indonesian bioactive peptides sources for broader health implications.


 


 


Abstract


Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source of natural health-promoting agents. Indonesia, with its rich biodiversity and long-standing tradition of fermentation, offers a unique variety of traditional HPFF. However, the potential of these indigenous products as BP sources remains underexplored and poorly represented in the global literature. This review aims to examine Indonesian traditional HPFF as a source of BPs, categorize them based on raw material, and highlight their functional and health-related properties. A narrative literature review was conducted using publications from Scopus, PubMed, ProQuest, Google Scholar, and SINTA (2000–2023). The search applied Boolean strategies and the PEO (Population, Exposure, Outcome) framework to identify relevant studies on fermented foods, bioactive peptides, and their biological activities. Indonesian HPFF including tempeh, rusip, dangke, pekasam, and cangkuk contain BPs with diverse bioactivities. Tempeh shows antidiabetic and antihypertensive potential; rusip exhibits antioxidant and cholesterol-lowering effects; dangke and cangkuk demonstrate antimicrobial and ACE-inhibitory activities. These functional properties are influenced by substrate type (e.g., legumes, fish, milk), microbial composition (lactic acid bacteria, Bacillus spp., yeasts), and fermentation conditions. Notably, certain Indonesian HPFF exhibit multi-functional peptides with synergistic health effects, suggesting significant therapeutic promise. This review bridges a critical knowledge gap by consolidating evidence on BPs from Indonesian HPFF. It provides a foundation for future investigations into peptide bioactivity, supports functional food innovation, and highlights the global relevance of Indonesia’s fermentation heritage in health science and sustainable nutrition.


 

Keywords

Bioactive peptidesfermented fishfermented foodhigh-protein foodbioactivity
Kurnianto, M. A., Aulia, S. S. ., Septiana, S. ., Syahbanu, F. ., Munarko, H. ., Tinh, N. T. T. ., Chasanah, E., & Rini, D. M. (2025). Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds. Jurnal Ilmiah Perikanan Dan Kelautan. Retrieved from https://e-journal.unair.ac.id/JIPK/article/view/74936
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Author Biographies

Muhammad Alfid Kurnianto, Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, 60294, Indonesia

Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, 60294, Indonesia

Salma Shafrina Aulia, Department of Nutrition, Faculty of Sport and Health Science, State University of Surabaya, Surabaya, 60213, Indonesia

Department of Nutrition, Faculty of Sport and Health Science, State University of Surabaya, Surabaya, 60213, Indonesia

Siska Septiana, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia

Fathma Syahbanu, Department of Nutrition, Faculty of Health Sciences, University of Singaperbangsa Karawang, Karawang, 41361, Indonesia

Department of Nutrition, Faculty of Health Sciences, University of Singaperbangsa Karawang, Karawang, 41361, Indonesia

Hadi Munarko, Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, 60294, Indonesia

Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, 60294, Indonesia

Nguyen Thi Thanh Tinh, Faculty of Agriculture and Forestry, Dalat University, Dalat, 670000, Vietnam

Faculty of Agriculture and Forestry, Dalat University, Dalat, 670000, Vietnam

Ekowati Chasanah, Research Center for Marine and Inland Bioproducts, Research Organization of Earth and Maritime, National Research and Innovation Agency, North Lombok, 83352, Indonesia

Research Center for Marine and Inland Bioproducts, Research Organization of Earth and Maritime, National Research and Innovation Agency, North Lombok, 83352, Indonesia

Dina Mustika Rini, Research Center for Marine and Inland Bioproducts, Research Organization of Earth and Maritime, National Research and Innovation Agency, North Lombok, 83352, Indonesia

Research Center for Marine and Inland Bioproducts, Research Organization of Earth and Maritime, National Research and Innovation Agency, North Lombok, 83352, Indonesia

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