Professional Documents
Culture Documents
Tempe
Mikrobiologis Inokulum, Mekanisme Pembentukan, Faktor Berpengaruh, Tahapan Pembuatan, Sifat Fisikokimia, Keragaman Proses Pembuatan Proses Fermentasi, Cara Pembuatan, Perubahan Mikrobia dan Biokimia Cara Pembuatan, Tahapan Proses, Mikrobiologi dan Biokimia Tape, Ragi Tape, Brem Padat
Kombucha
Tape
10
11
12
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.
FERMENTATION
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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produce microbial cells (or biomass) as the product, co : bakers 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.
Pre 1900 : alcohol and vinegar; batch, using pure cultures and good vinegar 1900 - 1940 : bakers 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
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)