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11/13/2010
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
11/13/2010
2
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
11/13/2010
3
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
11/13/2010
4
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)
11/13/2010
5
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
11/13/2010
6
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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7
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
11/13/2010
8
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
11/13/2010
9
Slow Growth
Fl t ti f
Low Yield
Floatation of Curd
Harsh Flavor
Flavor Loss
Spoilage
S. aureus Allergyenterotoxins Allergy