Agroindustri Produk Fermentasi Teknologi Industri Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
Pokok Bahasan (1) Pertemuan ke-
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Sub Pokok Bahasan
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Pengertian fermentasi
Pengertian fermentasi, Produk Fermentasi, Sejarah Fermentasi, Industri fermentasi masa kini
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Mikroorganisme dalam Industri
Bakteri, Khamir, Jamur, Metode Isolasi, Isolasi Mikroorganisme, Perbaikan Strain, Penyimpanan Kultur
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Kinetika Pertumbuhan
Perhitungan Mikroba, Model Pertumbuhan, Pertumbuhan Mikroba, Kultur Fed-Batch dan Kontinyu
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Media Fermentasi
Sumber Karbon, Nitrogen, Mineral, Vitamin dan Faktor Tumbuh, Prekursor
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Pokok Bahasan (2) Pertemuan ke-
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Faktor Lingkungan
Faktor Abiotik dan Biotik
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Tempe
Mikrobiologis Inokulum, Mekanisme Pembentukan, Faktor Berpengaruh, Tahapan Pembuatan, Sifat Fisikokimia, Keragaman Proses Pembuatan
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Kombucha
Proses Fermentasi, Cara Pembuatan, Perubahan Mikrobia dan Biokimia
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Tape
Cara Pembuatan, Tahapan Proses, Mikrobiologi dan Biokimia Tape, Ragi Tape, Brem Padat
Pokok Bahasan (3) Pertemuan ke-
Pokok Bahasan
Sub Pokok Bahasan
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Nata DeCoco
Proses Pembuatan, Keragaman Mikrobia
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Produk Fermentasi Berbasis Susu
Susu, Produk Fermentasi Susu, Produk Susu Asam, Manfaat Produk Susu Fermentasi
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Fermentasi Kecap
Kecap Kedelai, Kecap Ampas Tahu, Kecap Ikan
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Fermentasi Asam Asetat dan Laktat
Fermentasi Asam Asetat, Fermentasi Asam Laktat
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Pokok Bahasan (4) Pertemuan ke13 - 14
Pokok Bahasan Fermentasi Alkohol
Sub Pokok Bahasan 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. 2006. 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. 2006. 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.
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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 CO2 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)
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The range of fermentation processes
There are 4 major groups of commercially important fermentations : 1.
2.
3.
4.
produce microbial cells (or biomass) as the product, co : baker’s yeast, yeast for single cell protein, ‘ragi’, probiotics produce microbial enzymes, co: amylase, protease, pectinase, catalase, glucose oxidase, etc produce microbial metabolites, co : ethanol, citric acid, vitamins, acetone, butanol, glutamic acid, lysine, etc 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’ 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 selection programmes 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 foreign genes into microbial host
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Fermentation products and their microbial producers Products
Microbes
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
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)
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