Agroindustri Produk Fermentasi

Transkripsi

1 Agroindustri Produk Fermentasi Teknologi Industri Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya (1) Pengertian fermentasi Mikroorganisme dalam Industri Kinetika Pertumbuhan Media Fermentasi Pengertian fermentasi, Produk Fermentasi, Sejarah Fermentasi, Industri fermentasi masa kini Bakteri, Khamir, Jamur, Metode Isolasi, Isolasi Mikroorganisme, Perbaikan Strain, Penyimpanan Kultur Perhitungan Mikroba, Model Pertumbuhan, Pertumbuhan Mikroba, Kultur Fed-Batch dan Kontinyu Sumber Karbon, Nitrogen, Mineral, Vitamin dan Faktor Tumbuh, Prekursor 1

2 (2) 5 Faktor Lingkungan Faktor Abiotik dan Biotik Tempe Kombucha Tape Mikrobiologis Inokulum, Mekanisme Pembentukan, Faktor Berpengaruh, Tahapan Pembuatan, Sifat Fisikokimia, Keragaman Proses Pembuatan Proses Fermentasi, Cara Pembuatan, Perubahan Mikrobia dan Biokimia Cara Pembuatan, Tahapan Proses, Mikrobiologi dan Biokimia Tape, Ragi Tape, Brem Padat (3) Nata DeCoco Produk Fermentasi Berbasis Susu Fermentasi Kecap Fermentasi Asam Asetat dan Laktat Proses Pembuatan, Keragaman Mikrobia Susu, Produk Fermentasi Susu, Produk Susu Asam, Manfaat Produk Susu Fermentasi Kecap Kedelai, Kecap Ampas Tahu, Kecap Ikan Fermentasi Asam Asetat, Fermentasi Asam Laktat 2

3 (4) Fermentasi Alkohol Kultur dan Pemeliharaannya, Mekanisme Fermentasi, Komposisi Campuran, Penanganan Biji dan Penggilingan, Kualitas Bahan Baku, Peralatan dan Bahan baku, Produksi Alkohol dari Tetes Pustaka Dania, W.A.P., N. Hidayat dan I. Nurika Membuat Minuman Prebiotik dan Probiotik. Trubus Agrisarana. Surabaya Hidayat, N., M.C. Padaga dan S. Suhartini, 2006, Mikrobiologi Industri. ANDi Offset. Yogyakarta Hidayat, N; Wignyanto; I Nurika dan S Suhartini Agroindustri Produk Fermentasi. TIP-FTP-UB. Malang Steinkraus, K.H. (ed), 1989, Industrialization of Indigenous Fermented Foods, Marcel Dekker, Inc. New York. Ulrich, K.T. and S.D. Eppinger, Perancangan dan Pengembangan produk (terjemahan), Penerbit Salemba teknika, Jakarta. 3

4 FERMENTATION Agroindustri Produk Fermentasi TIP FTP UB Fermentation Derived from fervere : boiling appearance of the action of yeast on extracts of fruit/malted grain. It is due to the production of CO 2 bubbles caused by the anaerobic catabolism of the sugars present in the extract. Biochemists => fermentation = generation of energy by catabolism of organic compound Industrial microbiologist => fermentation = any process for the production of product by the mass culture of a microorganism (Stanbury& Whitaker 1984) Fermentation = gradual change done by enzymes of microorganism (mold, yeast, bacteria) (Hidayat et al 2006) 4

5 The range of fermentation processes There are 4 major groups of commercially important fermentations : 1. produce microbial cells (or biomass) as the product, co : baker s yeast, yeast for single cell protein, ragi, probiotics 2. produce microbial enzymes, co: amylase, protease, pectinase, catalase, glucose oxidase, etc 3. produce microbial metabolites, co : ethanol, citric acid, vitamins, acetone, butanol, glutamic acid, lysine, etc 4. modify a compound which is added to the fermentation the transformation processes, co: conversion of ethanol to acetic acid at vinegar, production of steroid, antibiotics and prostaglandin the advantages : operating at relatively low temperature, without the requirement for potentially polluting heavy metal catalyst. The Chronological Development of The Fermentation Industry Pre 1900 : alcohol and vinegar; batch, using pure cultures and good vinegar : baker s yeast, glycerol, citric acid, lactic acid, acetone / butanol; bath & fed batch - using pure cultures date : penicillin, streptomycin & other antibiotics, gibberelin, amino acid, nucleotides, enzyme, transformation; batch, fed batch, continuous, mutation and selection programmes essential date : single cell protein; continuous & medium recycle, genetic engineering of production strains date : foreign compounds, not normally produced by microbial cells ex : insulin, interferon; batch, fed batch & continuous batch, genetic engineering to introduce foreign genes into microbial host 5

6 Fermentation products and their microbial producers Products Bakery, beer, wine Yoghurt, kefir, probiotics Soy sauce Tempeh Tapai Acetic acid Citric acid Lactic acid Nata Nata Pickles, sauerkraut Glutamic acid Lysine Penicillin Oncom Angkak Microbes Saccharomyces cerevisiae Lactic acid bacteria Aspergillus oryzae, Zygosaccharomyces rouxii Rhizopus oryzae Hansenula, Saccharomyces Acetobacter aceti Aspergillus niger Lactobacillus delbrueckii Acetobacter xylinum Lactic acid bacteria Corynebacterium glutamicum Brevibacterium lactofermentum Penicillium chrysogenum Neurospora sitophila Monascus purpureus The present development of industrial fermentation Microbial cell of probiotics=> capsule, drink/beverages Amylase and glucose isomerase for fructose syrup production as diet sweetener Colouringagent from microorganism for textile colours Biodieselas energy source to replace petroleum Bioinsecticides Microbial bioplastics(polyhydroxyalkanoates) Isoflavonof soybean Lipase for detergent Lactic acid for PLA (Polylacticacid) 6