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1

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

4

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