Name : Wahyudi Arifiyanto

NIM : 228820300021
Faculty : Language and Arts Education
Education Program : English Educations ( 2022 )
Subject : Writing II
Lecturer : Mrs. Tri Mulyani
Taks : Create Paragraphs

FERMENTATION

Fermentation is the most popular food preservation method because of the

various nutritional content it produces. Fermented foods can be interpreted as food that is
produced from mixing microbes in food so that it changes the enzyme content in food,
fermentation not only makes food last longer but is able to increase the content nutrition
in food. First, fermented foods contain high calcium. Fermented foods that have a high
calcium content one of which is cheese, Parmesan cheese is fermented product with a
high calcium content which is 242 mg. Second, in addition to calcium, fermented foods
contain phosphorus, potassium, Vitamin B12 and B2. The fermented product that
contains these nutrients is yogurt, yogurt is milk produced from a fermentation process by
incorporating good bacteria makes the fermented milk turn into yogurt which makes it
last longer and increases the levels of nutrients in it.

REFERENCES

K Whelan, N. J. (2022). Fermented foods: Availability, cost, ingredients, nutritional

content and on‐pack claims. Journal of Human Nutrition and Diectetis, 4.
M Fisberg, R. M. (2015). History of yogurt and current patterns of consumption.
Nutrition reviews, 5.