TITIS SARI
FERMENTASI
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FERMENTASI
Proses oksidasi anaerobik atau parsial anaerobik
karbohidrat
yang menghasilkan alkohol serta beberapa asam
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FERMENTASI
Foods or food ingredients that
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
Alkohol
Substrat gula
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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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
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Dua golongan
Homofermentatif : menghasilkan asam laktat Heterofermentatif : asam laktat, CO2, asam organik, alkohol, ester
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Khamir Kapang
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Traditional Fermentation
Final product
Advantage: Some flavors unique to a region or product may only be attained this way.
Controlled Fermentation
Raw material
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.
2. Backslop method = Using some of the product from a previous successful fermentation to inoculate the next batch of raw material.
Raw material
Raw material
Fermented Foods
Foods fermented by yeast/khamir
MaltBeer Fruit (grapes) Wine Rice Saki Bread dough Bread
Important organisms
lactic acid bacteria
Zygosaccharomyces
Candida
Aspergillu s
Penicilliu m
Geotrichum Rhizopus