TEKNOLOGI FERMENTASI

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

rely on microbial growth

as part of their processing or production
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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
Alkohol
Substrat gula

Asam laktat Substrat garam Asam asetat

Substrat gula
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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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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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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
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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
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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)

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Traditional Fermentation

Incubation under specific conditions

Raw material with indigenous microflora = desirable m/os = undesirable (pathogen or spoilage) m/os Disadvantage: Process and product are unpredictable depending on source of raw material, season, cleanliness of facility, etc.

Final product

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
MaltBeer Fruit (grapes) Wine Rice Saki Bread dough Bread

Foods fermented by bacteria

Cucumbers Dill pickles Cabbage Sauerkraut Cream Sour cream Milk Yogurt Air kelapa Nata Apel alkohol cuka apel

Foods fermented by mold/jamur

Soybeans Soy sauce, tempe Cheese Swiss cheese

Important organisms
lactic acid bacteria

Lactobacillus Leuconostoc Pediococcus Streptococcus

yeasts

Carnobacterium Enterococcus Lactococcus Vagococcus

Saccharomyces sp. (esp. S. cerevisiae)

molds

Zygosaccharomyces

Candida

Aspergillu s

Penicilliu m

Geotrichum Rhizopus