Posted by EngineeringProfit > 2 months ago | Report Abuse

Tempoyak, which is made from fermented durian, generally undergoes lactic acid fermentation, where naturally occurring lactic acid bacteria break down the sugars in durian. This process usually results in a tangy taste but can also produce small amounts of alcohol as a byproduct, similar to other fermented foods like kimchi or sauerkraut. The alcohol content in tempoyak is formed through its fermentation process, as lactic acid bacteria tend to dominate over yeast, which is primarily responsible for alcohol production. Based on similar fermented products, the alcohol content would up to 1% alcohol by volume (ABV).