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
Substrat gula
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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 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

Final product
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.

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 Foods fermented by
MaltBeer bacteria
Fruit (grapes) Wine Cucumbers Dill pickles
Rice Saki Cabbage Sauerkraut
Bread dough Bread Cream Sour cream
Milk Yogurt
Foods fermented by
mold/jamur Air kelapa Nata
Apel alkohol cuka
Soybeans Soy sauce,
apel
tempe
Cheese Swiss cheese
 Important organisms

lactic acid bacteria

Lactobacillus Carnobacterium
Leuconostoc Enterococcus
Pediococcus Lactococcus
Streptococcus Vagococcus

yeasts

Saccharomyces sp. (esp. S.

Zygosaccharomyces Candida
cerevisiae)

molds

Aspergillu Penicilliu
Geotrichum Rhizopus
s m