FERMENTASI Fermentasi | Blog Mas'ud Effendi

Agroindustri Produk
Fermentasi
Teknologi Industri Pertanian
Fakultas Teknologi Pertanian
Universitas Brawijaya

Pokok Bahasan (1)
Pertemuan
ke-

Pokok Bahasan

Sub Pokok Bahasan

1

Pengertian
fermentasi

Pengertian fermentasi, Produk
Fermentasi, Sejarah Fermentasi, Industri

fermentasi masa kini

2

Mikroorganisme
dalam Industri

Bakteri, Khamir, Jamur, Metode Isolasi,
Isolasi Mikroorganisme, Perbaikan
Strain, Penyimpanan Kultur

3

Kinetika
Pertumbuhan

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

4

Media Fermentasi

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

1

Pokok Bahasan (2)
Pertemuan
ke-

Pokok Bahasan

Sub Pokok Bahasan

5

Faktor Lingkungan

Faktor Abiotik dan Biotik

6

Tempe

Mikrobiologis Inokulum, Mekanisme
Pembentukan, Faktor Berpengaruh,
Tahapan Pembuatan, Sifat Fisikokimia,
Keragaman Proses Pembuatan

7

Kombucha

Proses Fermentasi, Cara Pembuatan,
Perubahan Mikrobia dan Biokimia

8

Tape

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

Pokok Bahasan (3)
Pertemuan
ke-

Pokok Bahasan

Sub Pokok Bahasan

9

Nata DeCoco

Proses Pembuatan, Keragaman

Mikrobia

10

Produk Fermentasi
Berbasis Susu

Susu, Produk Fermentasi Susu, Produk
Susu Asam, Manfaat Produk Susu
Fermentasi

11

Fermentasi Kecap

Kecap Kedelai, Kecap Ampas Tahu,
Kecap Ikan

12

Fermentasi Asam
Asetat dan Laktat

Fermentasi Asam Asetat, Fermentasi
Asam Laktat

2

Pokok Bahasan (4)
Pertemuan
ke13 - 14

Pokok Bahasan
Fermentasi Alkohol

Sub Pokok Bahasan
Kultur dan Pemeliharaannya,
Mekanisme Fermentasi,
Komposisi Campuran,
Penanganan Biji dan

Penggilingan, Kualitas Bahan
Baku, Peralatan dan Bahan baku,
Produksi Alkohol dari Tetes

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.

Ulrich, K.T. and S.D. Eppinger, Perancangan dan
Pengembangan produk (terjemahan), Penerbit Salemba
teknika, Jakarta.

3

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 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)

4

The range of fermentation processes


There are 4 major groups of commercially important
fermentations :
1.

2.

3.

4.



produce microbial cells (or biomass) as the product, co : baker’s
yeast, yeast for single cell protein, ‘ragi’, probiotics
produce microbial enzymes, co: amylase, protease, pectinase,
catalase, glucose oxidase, etc
produce microbial metabolites, co : ethanol, citric acid, vitamins,
acetone, butanol, glutamic acid, lysine, etc
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

5

Fermentation products and their microbial
producers
Products

Microbes

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

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

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)

6