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Agroindustri ProdukFermentasi

Teknologi Industri Pertanian

Fakultas Teknologi Pertanian

Universitas Brawijaya

Pokok Bahasan (1)

Sumber Karbon, Nitrogen, Mineral, Vitamin dan Faktor Tumbuh, Prekursor

Media Fermentasi4

Perhitungan Mikroba, Model Pertumbuhan, Pertumbuhan Mikroba, Kultur Fed-Batch dan Kontinyu

Kinetika Pertumbuhan

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Bakteri, Khamir, Jamur, Metode Isolasi, Isolasi Mikroorganisme, PerbaikanStrain, Penyimpanan Kultur

Mikroorganismedalam Industri

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Pengertian fermentasi, Produk Fermentasi, Sejarah Fermentasi, Industri fermentasi masa kini

Pengertianfermentasi

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Sub Pokok BahasanPokok BahasanPertemuanke-

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Pokok Bahasan (2)

Cara Pembuatan, Tahapan Proses, Mikrobiologi dan Biokimia Tape, RagiTape, Brem Padat

Tape8

Proses Fermentasi, Cara Pembuatan, Perubahan Mikrobia dan Biokimia

Kombucha7

Mikrobiologis Inokulum, MekanismePembentukan, Faktor Berpengaruh, Tahapan Pembuatan, Sifat Fisikokimia, Keragaman Proses Pembuatan

Tempe6

Faktor Abiotik dan BiotikFaktor Lingkungan5

Sub Pokok BahasanPokok BahasanPertemuanke-

Pokok Bahasan (3)

Fermentasi Asam Asetat, FermentasiAsam Laktat

Fermentasi AsamAsetat dan Laktat

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Kecap Kedelai, Kecap Ampas Tahu, Kecap Ikan

Fermentasi Kecap11

Susu, Produk Fermentasi Susu, ProdukSusu Asam, Manfaat Produk SusuFermentasi

Produk FermentasiBerbasis Susu

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Proses Pembuatan, KeragamanMikrobia

Nata DeCoco9

Sub Pokok BahasanPokok BahasanPertemuanke-

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Pokok Bahasan (4)

Kultur dan Pemeliharaannya, Mekanisme Fermentasi, Komposisi Campuran, Penanganan Biji danPenggilingan, Kualitas BahanBaku, Peralatan dan Bahan baku, Produksi Alkohol dari Tetes

Fermentasi Alkohol13 - 14

Sub Pokok BahasanPokok BahasanPertemuanke-

Pustaka

Dania, W.A.P., N. Hidayat dan I. Nurika. 2006. MembuatMinuman 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 danPengembangan produk (terjemahan), Penerbit Salembateknika, Jakarta.

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FERMENTATION

Agroindustri Produk Fermentasi

TIP – FTP – UB

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

There are 4 major groups of commercially important fermentations : 1. produce microbial cells (or biomass) as the product, co : baker’s

yeast, yeast for single cell protein, ‘ragi’, probiotics2. produce microbial enzymes, co: amylase, protease, pectinase,

catalase, glucose oxidase, etc3. produce microbial metabolites, co : ethanol, citric acid, vitamins,

acetone, butanol, glutamic acid, lysine, etc4. modify a compound which is added to the fermentation– the

transformation processes, co: conversion of ethanol to acetic acid at vinegar, production of steroid, antibiotics and prostaglandin

the advantages : operating at relatively low temperature, without the requirement for potentially polluting heavy metal catalyst.

The Chronological Development of The Fermentation Industry Pre 1900 : alcohol and vinegar; batch, using pure cultures and

‘good vinegar’ 1900 - 1940 : baker’s yeast, glycerol, citric acid, lactic acid,

acetone / butanol; bath & fed batch - using pure cultures 1940 - date : penicillin, streptomycin & other antibiotics,

gibberelin, amino acid, nucleotides, enzyme, transformation; batch, fed batch, continuous, mutation and selection programmes essential

1960 - date : single cell protein; continuous & medium recycle, genetic engineering of production strains

1979 - date : foreign compounds, not normally produced by microbial cells ex : insulin, interferon; batch, fed batch & continuous batch, genetic engineering to introduce foreign genes into microbial host

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Fermentation products and their microbial producers

Saccharomyces cerevisiae

Lactic acid bacteria

Aspergillus oryzae, Zygosaccharomyces rouxii

Rhizopus oryzae

Hansenula, Saccharomyces

Acetobacter aceti

Aspergillus niger

Lactobacillus delbrueckii

Acetobacter xylinum

Lactic acid bacteria

Corynebacterium glutamicum

Brevibacterium lactofermentum

Penicillium chrysogenum

Neurospora sitophila

Monascus purpureus

Bakery, beer, wine

Yoghurt, kefir, probiotics

Soy sauce

Tempeh

‘Tapai’

Acetic acid

Citric acid

Lactic acid

Nata Nata

Pickles, sauerkraut

Glutamic acid

Lysine

Penicillin

‘Oncom’

Angkak

MicrobesProducts

The present development of industrial fermentation Microbial cell of probiotics=> capsule, drink/beverages

Amylase and glucose isomerase for fructose syrup production as diet sweetener

Colouringagent from microorganism for textile colours

Biodieselas energy source to replace petroleum

Bioinsecticides

Microbial bioplastics(Polyhydroxyalkanoates)

Isoflavonof soybean

Lipase for detergent

Lactic acid for PLA (Polylacticacid)