fermentasi produk pangan
TRANSCRIPT
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Noryawati M
1 h 1 cup yoghurt = 22 x populasi
dunia =120 000 000 000
Signifikansi mikrobSignifikansi mikrob
patogen pembusuk bergunap g p g
SusuMikroba tumbuh &
mengalamimetabolisme
Dihasilkan energi
SusuDagingIkanSayurBuahSerealKacang
> 3500 produk
g& metabolitJumlahbertambah
Kacang
Tunggal / campuran
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Mengubah rasa dangaroma bahan panganMemperpanjang masasimpanpMeningkatkankesehatan
natural fermentationnatural fermentation
back slopping
controlled fermentation
Susu Keju, yoghurt, kefir
Daging SalamiDaging Salami
Sereal Roti, pancake, pizza, idli, dosa, miso
Buah & sayur
Acar, kimchi, sauerkraut
Kacang Tahu, tempe, kecap
Ikan Bagoong, kecap ikan
Minuman Bir, wine, kakao, teh
Starchy Tape singkong, tape ketan
Kapang
Khamir
Bakteri
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Lactobacillus
P i ib t i
Oenococcus
Propionibacterium
Lactococcus
Streptococcus
Brevibacterium
L.lactis
P pentosaceusL. delbrueckiiL leichmannii;
Lactococcus
Pediococcus
Lactobacillus L. fermentum;L. divergens;L. kefir;
Oenococcus
Oen. oeni
B. BifidumB. Longum
Bifidobacterium
L.mesenteroidesL. paramesenteroidesL lactis
P. pentosaceusP. acidilactici
L. leichmannii;L. acidophilus,L. HelveticusL. caseiL. plantarum;
Leuconostoc
L. confuses;L. brevis;L. sanfrancisco;L. reuteri
gB. BrevisB. InfantisB. adolescentis
P FreudenreichiiPropionibacterium Acetobacter
S. thermophilus
L. lactisL. carnosumL. gelidum
Streptococcus
P. FreudenreichiiP. JenseniiP. ThoeniiP. acidipropionici
BrevibacteriumB. linens
A. aceti
Saccharomyces cerevisiaeCandida utilisKluyveromyces marxianus
Aspergillus
A.oryzaeA. niger
Penicillium
P. RoquefortiiP. CamembertiiP. caseicolum
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Jenis & konsentrasi mikrobastarterNutrientsSuhu & lama inkubasiKetersediaan oksigenKetersediaan oksigenpH
Dilute wine to 5.5--7% alcohol with water
Fill t ili d t i ith b t 2/3 f ll
1
2Fill sterilized containers with about 2/3 full
Add A. aceti, cover the container with a cloth
Keep temperature at 27-29 oC for 3-4 weeks
2
3
4
???What will happen if:1. The tempt < 20 oC / fluctuating?2. The tempt > 35 oC
Filter vinegar by clothHeat vinegar before pouring it into sterilized Heat vinegar before pouring it into sterilized bottles Bottle and place in hot water bathTemperature of vinegar must reach 70-71 oCand should be held at that temperature for ≥30 minutes≥30 minutesStored vinegar will stay in excellent condition almost indefinitely if it is pasteurized
strong, sharp bitter
AGING
mellow
clear and bright
≥ 6 months at steady tempt (10-16 oC)
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Flavoring can be added to homemade vinegar just before bottling just before bottling Place flavoring material in a small cheese cloth bag and suspend in vinegar until the desired strength is reached It will take approximately 4 days, except for garlic which takes only 1 day
Irisan kubis putihNaCl 2.25% + gula pasir 1%
AtauNaCl 4%
Fermentasi spontanAnaerobSuhu ruang
Leuconostoc mesenteroides tumbuh s/d kadar asam 1%1Lactobacillus brevis s/d kadar asam laktat 1.5 %2
L. Plantarum s/d kadar asam 2 %
Pediococcus pentosaceus s/d kadar asam 1.8 %
23
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pH : 3.1 – 3.7mikroba pembusuk yang dominan : kapang, diikutibakteri dan khamir. Jenis kebusukan : soft kraut, slimy kraut, rotted kraut dan pink kraut.
Komposisi mediumSuhu & lama
Kualitas dan tekstur produk
fermentasiMikroba konaminan
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The chloride ion is a bacterial poison Limits moisture availability Limits moisture availability Oxygen solubility is reduced Dehydrates protoplasm causing plasmolysisInterferes with enzyme action
Generally yeast, bacteria and molds do not grow in NaCl 26 5% at room temperature grow in NaCl 26.5% at room temperature
Adalah produk semipadat karenakoagulasi susu
Senyawa flavor: asetaldehid, laktat, diasetil, & asetat.
Tipe: plain, fruity, flavored and colored, blended, sweetened, heated, dried, low-lactose & carbonated.
4.4 oC, pH 4.3: FINISH
Proses fermentasi yoghurt
Add Your TextLactobacillus
Streptococcus spAA: G, V, H, K, M pH 5.5
pH 5.5 pH 4.829.4 oC
Anaerob formic acid, & CO2
O2
Lactobacillus
Streptococcus sp formic acid &CO2
Peptidase,peptides & AA
Susu
Laktosa Protein
Galaktosa
Glisin
Galaktosa Glukosa
A. laktat A. piruvat
Treonin
Asetaldehid
Glikan
A. format
A. asetat Asetaldehid
CO2Diasetil
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SusuSusupasteu-risasi
Streptococcus spLactobacillus caucasicusLeuconnostoc sp
asam laktatflavor
bermanfaat bagi laktose intoleranceDipercaya menyembuhkan diabetes, darahtinggi, asma, tumor & arteriosklerosis.
Leuconnostoc sp
Saccharomyces kefirTorula kefir
CO2 & alkohol
CuciRendam dalambrine (15-20%)
Perubahan Sebelum SesudahPermukaan Hijau cerah Hijau tuaDalam Putih Waxy translusenSpecific gravity << >>
10% v/v Air kelapa + sukrosa 10% b/v + urea
Acetobacter xylinum
Didiamkan selama 10-15 hari pada suhu ruang
Panen: cuci dan rebus untukhilangkan rasa asam
Nama Starter TeksturUnripened Cottage : Lac Lactis Leu SoftUnripenedCheese
Cottage : Lac. Lactis, Leu.mesenteroidesMozzarella : Str. thermophilus , Lab. Delbrueckii
Soft
Ripened Cheese
Brie : Lac. Lactis, Penicillium sp., yeast Soft
Gouda : Lac. Lactis, Leuconostoc sp, Propionibacterium.
Semihardp
Blue : Lac. lactis, Leuconostoc. Penicillium roquefortii, yeasts
Cheddar : Lac. Lactis, lactobacilli, pediococci.Swiss : Str. thermophilus, Lab. helveticus, Propionibacterium
Hard
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Skim milk1. Pasteurisasi2. Dinginkan sampai
22.2°C3. Tambahkan starter4 I k b i 12 j H 4 7
CURD4. Inkubasi 12 jam, pH 4.7 D
1. Potong2. Masak 51.7°C, ≥ 50 min.3. Buang whey4. + NaCl & pengawet.5 Kemas5. Kemas6. Refrigerasi
Kadar air± 80% Aroma butter (diasetil, asam laktat, asetaldehid)
Whole milk
1. Homogenize & pasteurisasi
2. Tambahkan starter3. Inkubasi 32.2 oC, 1 jam4 T b hk t
CURD4. Tambahkan renet,
inkubasiD
Kadar air 46%, fat 50%Crumbly bodyMottled blue color
1. Potong,masak 37.8°C, 1 jam2. Buang whey3. Rendam dalam brine 12.8
oC, 7 hari.S ik l i Sharp lipolytic flavor 4. Spike to let air enter
5. Tambahkan spora kapang6. Simpan di tempat lembab,
10 oC, 4 mgu7. Simpan 4.4 oC, 3 bulan
Whole milk
1. Pasteurisasi2. + anato, starter 3. Inkubasi 30oC, 60 min4 + renet
CURD4. + renet
5. Inkubasi 30 oC, 30minD
1. Potong2. Masak 37.8°C3. Buang whey4. Giling, + NaCl5. Cetak, tekan selama 16
jjam.6. Buang whey7. Kemas rapat8. Simpan 4.4 oC, 2-12
bulanOrange-yellow
Smooth
partially skimmed milk
1. Pasteurisasi, + starter 2. Inkubasi 32.2 oC, 60 min3. + renet4. Inkubasi 30 oC, 30min
CURD
41% moisture and 43% fatsweet taste
1. Potong2. Masak 51.7°C, 1 jam3. Buang whey4. Tekan selama 16 jam5. Potong6. Rendam dalam brine 12.8
C 1 3 h isweet tastenutty flavor
oC, 1-3 hari.7. Keringkan8. Kemas vakum9. Simpan 12.8 oC, 7 hari10.Pindahkan ke 23.9 0C, 1-4
mgu11 Simpan 2 8 oC 3-9 bulan
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Slow Growth
Fl t ti f
Low Yield
Floatation of Curd
Harsh Flavor
Flavor Loss
Spoilage
S. aureus Allergyenterotoxins Allergy