TEKNOLOGI FERMENTASI TITIS SARI
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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
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