TEKNOLOGI FERMENTASI TITIS SARI

TEKNOLOGI FERMENTASI TITIS SARI

FERMENTASI

FERMENTASI Proses oksidasi anaerobik atau parsial anaerobik karbohidrat yang menghasilkan alkohol serta beberapa asam

FERMENTASI Foods or food ingredients that rely on microbial growth as part of their processing or production

FERMENTASI Metabolic activities occur during fermentation that: Extend shelf life by producing acids Change flavor and texture by producing certain compounds such as alcohol Improve the nutritive value of the product

FERMENTASI Organisme yang berperan Khamir Kapang Bakteri

FERMENTASI Alkohol Substrat gula Asam laktat Substrat garam Asam asetat Substrat gula

FERMENTASI Tergantung dari tujuan atahasil yang ingin dicapai Jenis mikroba tertentu yang akan digunakan untuk melakukan perombakan secara kimia atau fisik Bentuk, tekstur, flavour pada hasil akhir

BIOKIMIA FERMENTASI Hasil fermentasi : hasil metabolisme mikroba dalam kondisi anaerob Mikroba butuh energi : glukosa Aerob Ubah glukosa jadi air, CO2, dan Energi (ATP) Anaerob Hanya beberapa mikroba Hasil : substrat setengah terurai

BIOKIMIA FERMENTASI Anaerob Hasil : Energi, CO2, air, sejumlah asam organik (asam laktat, asam asetat, etanol, bahan mudah menguap : alkohol, ester, dll) Contoh BAL : asam asetat hasil penguraian KH Anaerob : Khamir uraikan KH menghasilkan etanol

MIKROBA PELAKU FERMENTASI Bakteri Asam Laktat Menguraikan glukosa menghasilkan asam laktat, menurunkan ph serta menimbulkan rasa asam Dua golongan Homofermentatif : menghasilkan asam laktat Heterofermentatif : asam laktat, CO2, asam organik, alkohol, ester

MIKROBA PELAKU FERMENTASI Bakteri Asam Laktat Streptococcus thermophilus, S. Lactis, S. Cremoria (gram positif) industri susu Pediococcus carevisiae (gram positif) Bir, fermentasi daging dan sayuran Leuconostoc merenteroides, L. Dextranicum (osmofilik) sayuran, sari buah, anggur L. Lactis, L. Acidophilus, L. Bulgaris, L. Plantarum susu dan sayuran

MIKROBA PELAKU FERMENTASI Bakteri Asam Propionat Genus Propionibacterium Keju swiss Bakteri asam asetat Acetobacter Penguraian berlangsung anaerob Oksidasi alkohol menjadi asam asetat Asam cuka Khamir Kapang

Controlled vs. Natural Fermentation Natural fermentation Create conditions to inhibit undesirable fermentation yet allow desirable fermentation Examples: Vegetable fermentations Vegetables + salt

Controlled vs. Natural Fermentation Controlled fermentation Deliberately add microorganisms to ensure desired fermentation Example: fermented dairy products Lactose Lactic acid Starter culture» Lactics or Lactic starter or Lactic acid bacteria (LAB)

Traditional Fermentation Incubation under specific conditions Raw material with indigenous microflora Final product = desirable m/o s = undesirable (pathogen or spoilage) m/o s Disadvantage: Process and product are unpredictable depending on source of raw material, season, cleanliness of facility, etc. Advantage: Some flavors unique to a region or product may only be attained this way.

Controlled Fermentation Add starter culture Raw material Incubation under specific conditions Final product Advantage: uniformity, efficient, more control of process and product Disadvantage: Isolating the right strain(s) to inoculate is not always easy. Complexity of flavors may decrease.

Controlled Fermentations: Starter cultures Two main starter culture types are used to inoculate the raw material: 1. Pure microbial cultures prepared specifically for a particular food fermentation. (More details on these later.) 2. Backslop method = Using some of the product from a previous successful fermentation to inoculate the next batch of raw material.

Controlled Fermentation: pure cultures Add pure microbial culture Raw material Incubation under specific conditions Pure culture Final product

Controlled Fermentation: backslop method Add product (or byproduct) from a recent successful fermentation Raw material Incubation under specific conditions Final product from a previous fermentation (traditional or controlled) Final product

Fermented Foods Foods fermented by yeast/khamir Malt Beer Fruit (grapes) Wine Rice Saki Bread dough Bread Foods fermented by mold/jamur Soybeans Soy sauce, tempe Cheese Swiss cheese Foods fermented by bacteria Cucumbers Dill pickles Cabbage Sauerkraut Cream Sour cream Milk Yogurt Air kelapa Nata Apel alkohol cuka apel

Important organisms lactic acid bacteria Lactobacillus Leuconostoc Pediococcus Streptococcus Carnobacterium Enterococcus Lactococcus Vagococcus yeasts Saccharomyces sp. (esp. S. cerevisiae) molds Zygosaccharomyces Candida Aspergillu s Penicilliu m Geotrichum Rhizopus