01 Fermentasi
01 Fermentasi
Fermentasi
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Pokok Bahasan (2)
Pertemuan Pokok Bahasan Sub Pokok Bahasan
ke-
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Pokok Bahasan (4)
Pustaka
Dania, W.A.P., N. Hidayat dan I. Nurika. 2006. Membuat
Minuman Prebiotik dan Probiotik. Trubus Agrisarana.
Surabaya
Hidayat, N., M.C. Padaga dan S. Suhartini, 2006, Mikrobiologi
Industri. ANDi Offset. Yogyakarta
Hidayat, N; Wignyanto; I Nurika dan S Suhartini. 2006.
Agroindustri Produk Fermentasi. TIP-FTP-UB. Malang
Steinkraus, K.H. (ed), 1989, Industrialization of Indigenous
Fermented Foods, Marcel Dekker, Inc. New York.
Ulrich, K.T. and S.D. Eppinger, Perancangan dan
Pengembangan produk (terjemahan), Penerbit Salemba
teknika, Jakarta.
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FERMENTATION
Fermentation
Derived from ‘fervere’: boiling appearance of the action of yeast
on extracts of fruit/malted grain.
It is due to the production of CO2 bubbles caused by the
anaerobic catabolism of the sugars present in the extract.
Biochemists => fermentation = generation of energy by
catabolism of organic compound
Industrial microbiologist => fermentation = any process for the
production of product by the mass culture of a microorganism
(Stanbury& Whitaker 1984)
Fermentation = gradual change done by enzymes of
microorganism (mold, yeast, bacteria) (Hidayat et al 2006)
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The range of fermentation processes
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Fermentation products and their microbial
producers
Products Microbes