Agroindustri Produk
Fermentasi
Teknologi Industri Pertanian
Fakultas Teknologi Pertanian
Universitas Brawijaya
Pokok Bahasan (1)
Sumber Karbon, Nitrogen, Mineral, Vitamin dan Faktor Tumbuh, Prekursor Media Fermentasi
4
Perhitungan Mikroba, Model
Pertumbuhan, Pertumbuhan Mikroba, Kultur Fed-Batch dan Kontinyu Kinetika
Pertumbuhan 3
Bakteri, Khamir, Jamur, Metode Isolasi, Isolasi Mikroorganisme, Perbaikan Strain, Penyimpanan Kultur Mikroorganisme
dalam Industri 2
Pengertian fermentasi, Produk
Fermentasi, Sejarah Fermentasi, Industri fermentasi masa kini
Pengertian fermentasi 1
Sub Pokok Bahasan Pokok Bahasan
ke-Pokok Bahasan (2)
Cara Pembuatan, Tahapan Proses, Mikrobiologi dan Biokimia Tape, Ragi Tape, Brem Padat
Tape 8
Proses Fermentasi, Cara Pembuatan, Perubahan Mikrobia dan Biokimia Kombucha
7
Mikrobiologis Inokulum, Mekanisme Pembentukan, Faktor Berpengaruh, Tahapan Pembuatan, Sifat Fisikokimia, Keragaman Proses Pembuatan
Tempe 6
Faktor Abiotik dan Biotik Faktor Lingkungan
5
Sub Pokok Bahasan Pokok Bahasan
Pertemuan
ke-Pokok Bahasan (3)
Kecap Kedelai, Kecap Ampas Tahu, Kecap Ikan
Fermentasi Kecap 11
Susu, Produk Fermentasi Susu, Produk Susu Asam, Manfaat Produk Susu Fermentasi
Produk Fermentasi Berbasis Susu 10
Proses Pembuatan, Keragaman Mikrobia
Nata DeCoco 9
Sub Pokok Bahasan Pokok Bahasan
ke-Pokok Bahasan (4)
Kultur dan Pemeliharaannya, Mekanisme Fermentasi, Komposisi Campuran, Penanganan Biji dan
Penggilingan, Kualitas Bahan Baku, Peralatan dan Bahan baku, Produksi Alkohol dari Tetes Fermentasi Alkohol
13 - 14
Sub Pokok Bahasan Pokok Bahasan
Pertemuan
ke-Pustaka
Dania, W.A.P., N. Hidayat dan I. Nurika. 2006. Membuat Minuman 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.
FE RME NTATION
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 CO2bubbles 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)
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’, probiotics
2. produce microbial enzymes, co: amylase, protease, pectinase,
catalase, glucose oxidase, etc
3. produce microbial metabolites, co : ethanol, citric acid, vitamins,
acetone, butanol, glutamic acid, lysine, etc
4. 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
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
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
