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TEKNOLOGI FERMENTASI
TITIS SARI
Fahreza
FERMENTASI
Fahreza
FERMENTASI
Proses oksidasi
anaerobik atau parsial anaerobik
karbohidrat
yang menghasilkan
alkohol serta beberapa asam
Fahreza
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