TEKNOLOGI FERMENTASI

TITIS SARI

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FERMENTASI

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FERMENTASI

Proses oksidasi

anaerobik atau parsial anaerobik

karbohidrat

yang menghasilkan

alkohol serta beberapa asam

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Foods or food ingredients

that

rely on microbial growth

as part of

their processing or production

FERMENTASI

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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

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FERMENTASI

• Organisme yang berperan

– Khamir

– Kapang

– Bakteri

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FERMENTASI

•Substrat gulaAlkohol

•Substrat garamAsam laktat

•Substrat gulaAsam asetat

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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

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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

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• 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

BIOKIMIA FERMENTASI

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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

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• 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

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• Bakteri Asam Propionat– Genus Propionibacterium– Keju swiss

• Bakteri asam asetat– Acetobacter– Penguraian berlangsung anaerob– Oksidasi alkohol menjadi asam asetat– Asam cuka

• Khamir• Kapang

MIKROBA PELAKU FERMENTASI

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Controlled vs. Natural Fermentation

• Natural fermentation

– Create conditions to inhibit undesirable fermentation yet allow desirable fermentation

– Examples:

• Vegetable fermentations

– Vegetables + salt

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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

Raw material with indigenous microflora

Incubation under specific conditions

Final product

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.

= desirable m/o’s= undesirable (pathogen or spoilage) m/o’s

Controlled Fermentation

Raw material

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.

Final product

Incubation under specific conditions

Add starter culture

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

Final product

Incubation under specific conditions

Raw material

Pure culture

Add pure microbial culture

Controlled Fermentation: “backslop” method

Final product

Incubation under specific conditions

Add product (or byproduct) from a recent successful fermentation

Raw material

Final product from a previous fermentation (traditional or controlled)

Fermented Foods• Foods fermented by

yeast/khamir

– MaltBeer

– 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 Carnobacterium

Leuconostoc Enterococcus

Pediococcus Lactococcus

Streptococcus Vagococcus

•yeasts

Saccharomyces sp. (esp. S.

cerevisiae)Zygosaccharomyces Candida

•molds

Aspergillu

s

Penicilliu

mGeotrichum Rhizopus