01-fermentasi

7/16/2019 01-FERMENTASI

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Agroindustri ProdukFermentasi

Teknologi Industri Pertanian

Fakultas Teknologi Pertanian

Universitas Brawijaya

PokokBahasan(1)

Sumber Karbon, Nitrogen, Mineral,Vitamin dan Faktor Tumbuh, Prekursor

Media Fermentasi4

Perhitungan Mikroba, ModelPertumbuhan, Pertumbuhan Mikroba,Kultur Fed-Batch dan Kontinyu

KinetikaPertumbuhan

3

Bakteri, Khamir, J amur, Metode Isolasi,Isolasi Mikroorganisme, PerbaikanStrain, PenyimpananKultur

MikroorganismedalamIndustri

2

Pengertian fermentasi, ProdukFermentasi, Sejarah Fermentasi, Industrifermentasi masa kini

Pengertianfermentasi

1

Sub Pokok BahasanPokok BahasanPertemuan

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PokokBahasan(2)

Cara Pembuatan, Tahapan Proses,Mikrobiologi danBiokimia Tape, Ragi Tape, BremPadat

Tape8

Proses Fermentasi, Cara Pembuatan,Perubahan Mikrobia danBiokimia

Kombucha7

Mikrobiologis Inokulum, MekanismePembentukan, Faktor Berpengaruh, TahapanPembuatan, SifatFisikokimia,Keragaman Proses Pembuatan

Tempe6

Faktor Abiotik dan BiotikFaktor Lingkungan5


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PokokBahasan(3)

Fermentasi AsamAsetat, FermentasiAsamLaktat

Fermentasi AsamAsetatdan Laktat

12

KecapKedelai, KecapAmpas Tahu,Kecap Ikan

Fermentasi Kecap11

Susu, ProdukFermentasi Susu, ProdukSusu Asam, Manfaat Produk SusuFermentasi

ProdukFermentasiBerbasis Susu

10

Proses Pembuatan, KeragamanMikrobia

Nata DeCoco9


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PokokBahasan(4)

Kultur dan Pemeliharaannya,Mekanisme Fermentasi,Komposisi Campuran,Penanganan Biji danPenggilingan, Kualitas BahanBaku, Peralatan danBahan baku,Produksi Alkohol dari Tetes

Fermentasi Alkohol13 - 14


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Pustaka

Dania, W.A.P., N. Hidayatdan I. Nurika. 2006. MembuatMinuman Prebiotik dan Probiotik. Trubus Agrisarana.Surabaya

Hidayat, N., M.C. Padaga dan S. Suhartini, 2006, MikrobiologiIndustri. ANDi Offset. Yogyakarta

Hidayat, N; Wignyanto; I Nurika danS Suhartini. 2006.Agroindustri ProdukFermentasi. TIP-FTP-UB. Malang

Steinkraus, K.H. (ed), 1989, Industrialization of IndigenousFermented Foods, Marcel Dekker, Inc. New York.

Ulrich, K.T. and S.D. Eppinger, PerancangandanPengembangan produk (terjemahan), PenerbitSalembateknika, J akarta.



FERMENTATION

Agroindustri Produk Fermentasi

TIP – FTP – UB

Fermentation

Derived from ‘fervere’: boiling appearance of the action of yeaston extracts of fruit/malted grain.

It is due to the production of CO2 bubbles caused by theanaerobic catabolism of the sugars present in the extract.

Biochemists =>fermentation =generation of energy bycatabolism of organic compound

Industrial microbiologist =>fermentation =any process for theproduction of product by the mass culture of a microorganism(Stanbury& Whitaker 1984)

Fermentation =gradual change done by enzymes of microorganism (mold, yeast, bacteria) (Hidayatet al 2006)



The range of fermentation processes

There are 4 major groups of commercially importantfermentations :1. produce microbial cells (or biomass) as the product, co : baker’s

yeast, yeast for single cell protein, ‘ragi’, probiotics2. produce microbial enzymes, co: amylase, protease, pectinase,

catalase, glucose oxidase, etc3. produce microbial metabolites, co : ethanol, citric acid, vitamins,

acetone, butanol, glutamic acid, lysine, etc4. modify a compound which is added to the fermentation– the

transformation processes, co: conversion of ethanol to aceticacid at vinegar, production of steroid, antibiotics andprostaglandin

the advantages : operating at relatively low temperature, withoutthe requirement for potentially polluting heavy metal catalyst.

The Chronological Development of TheFermentation Industry Pre 1900 : alcohol and vinegar; batch, using pure cultures and

‘good vinegar’ 1900 - 1940 : baker’s yeast, glycerol, citric acid, lactic acid,

acetone / butanol; bath & fed batch - using pure cultures 1940 - date : penicillin, streptomycin & other antibiotics,

gibberelin, amino acid, nucleotides, enzyme, transformation;batch, fed batch, continuous, mutation and selectionprogrammes essential

1960 - date : single cell protein; continuous & medium recycle,

genetic engineering of production strains 1979 - date : foreign compounds, not normally produced by

microbial cells ex : insulin, interferon; batch, fed batch &continuous batch, genetic engineering to introduce foreigngenes into microbial host



Fermentation products and their microbialproducers

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 chrysogenumNeurospora sitophila

Monascus purpureus

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

MicrobesProducts

The present development of industrialfermentation

Microbial cell of probiotics=> capsule, drink/beverages

Amylase and glucose isomerase for fructose syrupproduction as diet sweetener

Colouringagentfrom microorganism for textile colours

Biodieselas energy source to replace petroleum

Bioinsecticides

Microbial bioplastics(Polyhydroxyalkanoates) Isoflavonof soybean

Lipase for detergent

Lactic acid for PLA (Polylacticacid)

01-fermentasi

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