TEKNOLOGI FERMENTASI TITIS SARI

TEKNOLOGI FERMENTASI

TITIS SARI

FERMENTASI

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FERMENTASI Proses oksidasi anaerobik atau parsial anaerobik

karbohidrat yang menghasilkan alkohol serta beberapa asam Fahreza

FERMENTASI Foods or food ingredients that

rely on microbial growth as part of their processing or production Fahreza

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 Fahreza

FERMENTASI • Organisme yang berperan – Khamir – Kapang – Bakteri

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FERMENTASI Alkohol

•Substrat gula

Asam laktat •Substrat garam Asam asetat

•Substrat gula Fahreza

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 Fahreza

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 Fahreza

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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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 Fahreza

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 Fahreza

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)

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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

Carnobacterium

Leuconostoc

Enterococcus

Pediococcus

Lactococcus

Streptococcus

Vagococcus

•yeasts

Saccharomyces sp. (esp. S. cerevisiae)

Zygosaccharomyces

•molds

Aspergillu s

Penicilliu m

Geotrichum Rhizopus

Candida