11/13/2010 1 Noryawati M 1 h 1 cup yoghurt = 22 x populasi dunia = 120 000 000 000 Signifikansi mikrob Signifikansi mikrob patogen pembusuk berguna Susu Mikroba tumbuh & mengalami metabolisme Dihasilkan energi Susu Daging Ikan Sayur Buah Sereal Kacang > 3500 produk & metabolit Jumlah bertambah Kacang Tunggal / campuran
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11/13/2010
1
Noryawati M
1 h 1 cup yoghurt = 22 x populasi
dunia =120 000 000 000
Signifikansi mikrobSignifikansi mikrob
patogen pembusuk bergunap g p g
SusuMikroba tumbuh &
mengalamimetabolisme
Dihasilkan energi
SusuDagingIkanSayurBuahSerealKacang
> 3500 produk
g& metabolitJumlahbertambah
Kacang
Tunggal / campuran
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2
Mengubah rasa dangaroma bahan panganMemperpanjang masasimpanpMeningkatkankesehatan
natural fermentationnatural fermentation
back slopping
controlled fermentation
Susu Keju, yoghurt, kefir
Daging SalamiDaging Salami
Sereal Roti, pancake, pizza, idli, dosa, miso
Buah & sayur
Acar, kimchi, sauerkraut
Kacang Tahu, tempe, kecap
Ikan Bagoong, kecap ikan
Minuman Bir, wine, kakao, teh
Starchy Tape singkong, tape ketan
Kapang
Khamir
Bakteri
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Lactobacillus
P i ib t i
Oenococcus
Propionibacterium
Lactococcus
Streptococcus
Brevibacterium
L.lactis
P pentosaceusL. delbrueckiiL leichmannii;
Lactococcus
Pediococcus
Lactobacillus L. fermentum;L. divergens;L. kefir;
Oenococcus
Oen. oeni
B. BifidumB. Longum
Bifidobacterium
L.mesenteroidesL. paramesenteroidesL lactis
P. pentosaceusP. acidilactici
L. leichmannii;L. acidophilus,L. HelveticusL. caseiL. plantarum;
Leuconostoc
L. confuses;L. brevis;L. sanfrancisco;L. reuteri
gB. BrevisB. InfantisB. adolescentis
P FreudenreichiiPropionibacterium Acetobacter
S. thermophilus
L. lactisL. carnosumL. gelidum
Streptococcus
P. FreudenreichiiP. JenseniiP. ThoeniiP. acidipropionici
Jenis & konsentrasi mikrobastarterNutrientsSuhu & lama inkubasiKetersediaan oksigenKetersediaan oksigenpH
Dilute wine to 5.5--7% alcohol with water
Fill t ili d t i ith b t 2/3 f ll
1
2Fill sterilized containers with about 2/3 full
Add A. aceti, cover the container with a cloth
Keep temperature at 27-29 oC for 3-4 weeks
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???What will happen if:1. The tempt < 20 oC / fluctuating?2. The tempt > 35 oC
Filter vinegar by clothHeat vinegar before pouring it into sterilized Heat vinegar before pouring it into sterilized bottles Bottle and place in hot water bathTemperature of vinegar must reach 70-71 oCand should be held at that temperature for ≥30 minutes≥30 minutesStored vinegar will stay in excellent condition almost indefinitely if it is pasteurized
strong, sharp bitter
AGING
mellow
clear and bright
≥ 6 months at steady tempt (10-16 oC)
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Flavoring can be added to homemade vinegar just before bottling just before bottling Place flavoring material in a small cheese cloth bag and suspend in vinegar until the desired strength is reached It will take approximately 4 days, except for garlic which takes only 1 day
Irisan kubis putihNaCl 2.25% + gula pasir 1%
AtauNaCl 4%
Fermentasi spontanAnaerobSuhu ruang
Leuconostoc mesenteroides tumbuh s/d kadar asam 1%1Lactobacillus brevis s/d kadar asam laktat 1.5 %2
L. Plantarum s/d kadar asam 2 %
Pediococcus pentosaceus s/d kadar asam 1.8 %
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4
pH : 3.1 – 3.7mikroba pembusuk yang dominan : kapang, diikutibakteri dan khamir. Jenis kebusukan : soft kraut, slimy kraut, rotted kraut dan pink kraut.
Komposisi mediumSuhu & lama
Kualitas dan tekstur produk
fermentasiMikroba konaminan
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The chloride ion is a bacterial poison Limits moisture availability Limits moisture availability Oxygen solubility is reduced Dehydrates protoplasm causing plasmolysisInterferes with enzyme action
Generally yeast, bacteria and molds do not grow in NaCl 26 5% at room temperature grow in NaCl 26.5% at room temperature