Makanan Fermentasi

Makanan Fermentasi

• Makanan yang telah mengalami aksi mikroorganisme atau enzim, untuk membawa perubahan yang diinginkan.

• Produksi dan karakteristik berbagai produk makanan sangat tergantung pada kegiatan fermentasi mikroorganisme.

• Makanan fermentasi berasal ribuan tahun yang lalu ketika diduga mikro-organisme mengkontaminasi makanan lokal.

Makanan Fermentasi

Mikroorganisme menyebabkan perubahan dalam makanan:

– Membantu mengawetkan makanan,

– Memperpanjang umur simpan jauh di atas bahan baku

– Meningkatkan aroma dan karakteristik rasa,

– Meningkatkan kandungan vitamin atau kecernaan dibandingkan dengan bahan baku.

Table 4 Benefits of fermentation

BenefitRaw

materialFermented

food

Preservation Milk

(Most materials)

Yoghurt, cheese

Enhancement of safety

Acid production

Acid and alcohol production

Production of bacteriocins

Removal of toxic components

Fruit

Barley

Grapes

Meat

Cassava

Soybean

Vinegar

Beer

Wine

Salami

Gari, polviho azedo

Soy sauce

Enhancement of nutritional value

Improved digestibility

Retention of micronutrients

Increased fibre content

Synthesis of probiotic compounds

Wheat

Leafy veges.

Coconut

Milk

Bread

Kimchi, sauerkraut

Nata de coco

Bifidus milk, Yakult,

Acidophilus yoghurt

Improvement of flavour Coffee beans

Grapes

Coffee

Wine

Makanan FermentasiMakanan yang diproduksi menggunakan

mikroorganisme dalam proses fermentasi:

- cheese, buttermilk, sour cream, yogurt

- bread (pizza crust)

- soy sauce, miso, vinegar

- sauerkraut, kimchi, pickles

- beer, wine, rootbeer, ginger ale (actually the soft-

drinks are now prepared commercially without brewing or

fermentation)

Bir telah ditemukan oleh bangsa:

a. Sumerians ~6000-4000 BC

b. Egyptians ~2000 BC

c. Romans ~ 500 BC

d. Germans ~ 1300s

e. colonial Americans ~ 1600s

Mengapa bir penting untuk

kebudayaan awal?

a. untuk melarikan diri dari tekanan

kehidupan yang keras

b. untuk ritual keagamaan

c. untuk gizi dan kesehatan

d. untuk mengawetkan makanan

Table 1 History and origins of some fermented foods

Food Approximate year

of introductionRegion

Mushrooms

Soy sauce

Wine

Fermented milk

Cheese

Beer

Bread

Fermented Meats

Sourdough bread

Fish sauce

Pickled vegetables

Tea

4000 BC

3000 BC

3000 BC

3000 BC

2000 BC

2000 BC

1500 BC

1500 BC

1000 BC

1000 BC

1000 BC

200 BC

China

China, Korea, Japan

North Africa, Europe

Middle East

Middle East

North Africa, China

Egypt, Europe

Middle East

Europe

Southeast Asia, North Africa

China, Europe

China

Makanan Fermentasi

• Istilah "hal memuliakan biologis" (“biological ennoblement”) telah digunakan untuk menggambarkan manfaat nutrisi dari makanan fermentasi.

• Makanan fermentasi menyusun sekitar sepertiga dari konsumsi makanan dunia dan merupakan 20 - 40% (berat) dari diet individu.

Table 2 Worldwide production of some fermented foods

Food Quantity (t) Beverage Quantity (hl)

Cheese

Yoghurt

Mushrooms

Fish sauce

Dried stockfish

15 million

3 million

1.5 million

300 000

250 000

Beer

Wine

1000 million

350 million

Table 3 Individual consumption of some fermented

foods: average per person per year

Food CountryAnnual

consumption

Beer (I)

Wine (I)

Yoghurt (I)

Kimchi (kg)

Tempeh (kg)

Soy sauce (I)

Cheese (kg)

Miso (kg)

Germany

Italy, Portugal

Argentina

Finland

Netherlands

Korea

Indonesia

Japan

UK

Japan

130

90

70

40

25

22

18

10

10

7

Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt

and the fungus kōjikin

Hatchō miso barrel

Cassava

• Singkong segar mengandung asam cyanhydric (HCN) yang harus dihilangkan dari produk yang berasal dari singkong untuk membuat layak untuk dikonsumsi manusia. Tergantung pada metode produksi (terutama metode tradisional) gari dapat berisi hingga 20 mg / kg HCN - terhadap 43 mg / kg untuk singkong kupas segar.

Gari adalah makanan fermentasi berbentuk seperti gel dan

dikeringkan yang dihasilkan dari singkong segar. Ini adalah makanan populer di Nigeria, Benin, Togo, Ghana dan di negara lain di Afrika Barat. Daerah konsumsi bahkan sangat luas sampai ke Afrika Tengah: Gabon, Kamerun, Kongo Brazzaville dan Angola.

Proses fermentasi Gari

• Singkong dikupas kemudian diparut untuk menghasilkan mash. Mash ditempatkan dalam kantong kain dan dibiarkan fermentasi selama 18 - 24 jam.

• Benda berat juga ditempatkan pada tas untuk menekan cairan keluar dari mash.

• Pada akhir periode fermentasi mash dipanaskan untuk menghasilkan gari.

• Fermentation takes place in two phases.

• Initially the starch in the roots is hydrolysed by Corynebacterium to give sugars. These are metabolised to organic acids which hydrolyse the cyanogenic glucosides in the cassava and releases HCN. When sufficient acid has been formed the second phase, characterised by Geotrichum candida growth, begins.

• From the sugars the mould produces the aldehydes and esters that give gari its typical flavour. During dewatering some soluble cyanide and organic acid is removed with the press liquor It also contains some starch and may be used as a base for stews and soups or the starch can be recovered by allowing the liquor to settle and decanting off the liquid.

Gari

Nata de Coco

• Makanan serat tinggi, nol lemak yang sering disebut sebagai pencuci mulut Philippino (Philippino dessert).

• Kenyal, bening, seperti jelly dihasilkan oleh fermentasi bakteri pada air kelapa.Umumnya dibuat manis sebagai permen atau makanan penutup, dan dapat sebagai campuran, minuman, es krim, dan campuran buah.

• Dikenal sebagai diet tinggi serat, nol lemak dan kolesterol.

• Nata de coco adalah fermentasi air kelapa dengan bantuan mikroba Acetobacter xylinum. Gula dalam air kelapa diubah menjadi asam asetat dan benang selulosa. Akhirnya akan membentuk suatu massa padat dan ketebalan mencapai beberapa

sentimeter.

Fermented Foods• Yogurt

– Milk is feremented by a mixture of Streptococcus salivarius ssp thermophilus and Lactobacillus bulgaricus (official name Lactobacillus delbrueckiissp. bulgaricus). Often these two are co-cultured with other lactic acid bacteria for taste or health effects (probiotics). These include L. acidophilus, L. casei and Bifidobacterium species.

– Acid produced from the fermentation causes the protein in the milk (casein) to coagulate into a semisolid curd

– If you want strawberries or peaches, you must add them after the yogurt is made

http://en.wikipedia.org/wiki/Yogurt

Fermented Foods• Cheese

– Milk is treated with lactic acid bacteria and an enzyme called rennin that partially hydrolyses the protein and causes it to coagulate into “curds.” The liquid portion of the milk at this time is called “whey.”

– The whey is separated from the curds, and the curds are aged (“ripened”)

– Different microbes in the early and late stages of processing give rise to cheeses with different characteristics

http://www.realcaliforniacheese.com/

Meat and Fish

• sausages

• hams

• bologna

• salami

• izushi – fish, rice and vegetables

• katsuobushi – tuna

Wine

White vs. Red: juice or juice and skin

Yeasts: Ferment when no oxygen around.

Saccharomyces species

Dry

Sweet

Sparkling

Fortified

Fermented Foods

• Bread– involves growth of Saccharomyces cerevisiae

(baker’s yeast) under aerobic conditions

– maximizes CO2 production, which leavens bread

– other microbes used to make special breads (e.g., sourdough bread)

– can be spoiled by Bacillus species that produce ropiness

Other Fermented Foods

• silages

– fermented grass, corn, and other fresh animal

feeds

Microorganisms as Foods and

Food Amendments• variety of bacteria, yeasts, and other fungi

are used as animal and human food

sources

• probiotics

– microbial dietary adjuvants

– microbes added to diet in order to provide

health benefits beyond basic nutritive value