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
Benefit Raw
material
Fermented 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 Fermentasi
Makanan 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 orfermentation)
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 introduction Region 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 Country Annual
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 delbrueckii ssp. 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
