Makanan Fermentasi

Makanan Fermentasi
Makanan yangtelah
mengalamiaksimikroorganismeatau enzim,
untukmembawa perubahanyang diinginkan.
Produksi dan karakteristik berbagai produk
makanan sangat tergantung pada
kegiatanfermentasimikroorganisme.
Makanan fermentasiberasalribuan
tahunyang lalu ketikadidugamikroorganisme mengkontaminasi makanan lokal.

Makanan Fermentasi
Mikroorganismemenyebabkan perubahan dalammakanan:
Membantu mengawetkan makanan,
Memperpanjangumur simpanjauhdi atas bahanbaku
Meningkatkanaroma dankarakteristikrasa,
Meningkatkankandungan
vitaminataukecernaandibandingkan denganbahan
baku.

Table 1 History and origins of some fermented foods

Food
Mushrooms
Soy sauce
Wine
Fermented milk
Cheese
Beer
Bread
Fermented Meats
Sourdough bread
Fish sauce
Pickled vegetables
Tea

Approximate year
of introduction
4000 BC
3000 BC
3000 BC
3000 BC
2000 BC
2000 BC
1500 BC
1500 BC
1000 BC
1000 BC
1000 BC
200 BC

Region
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 memuliakanbiologis"
(biological ennoblement)
telahdigunakan untuk menggambarkan
manfaat nutrisi darimakanan fermentasi.
Makanan fermentasimenyusun
sekitarsepertiga darikonsumsi makanan
duniadan merupakan 2040%(berat)daridietindividu.

Table 2 Worldwide production of some fermented foods

Food

Quantity (t)

Beverage

Quantity (hl)

Cheese

15 million

Beer

1000 million

Yoghurt

3 million

Wine

350 million

Mushrooms

1.5 million

Fish sauce

300 000

Dried stockfish

250 000

Table 3 Individual consumption of some fermented

foods: average per person per year
Annual
Food
Country
consumption
Beer (I)
Germany
130
Wine (I)
Italy, Portugal
90
Argentina
70
Yoghurt (I)
40
Finland
25
Netherlands
22
Kimchi (kg)
Korea
18
Tempeh (kg)
Indonesia
10
Soy sauce (I)
Japan
10
Cheese (kg)
UK
7
Miso (kg)
Japan

Miso is a traditional Japanese seasoning produced

by fermenting rice, barley, and/or soybeans with salt
and the fungus kjikin

Hatch miso barrel

Table 4 Benefits of fermentation

Benefit
Preservation
Enhancement of safety
Acid production
Acid and alcohol production
Production of bacteriocins
Removal of toxic components
Enhancement of nutritional value
Improved digestibility
Retention of micronutrients
Increased fibre content
Synthesis of probiotic compounds
Improvement of flavour

Raw
material

Fermented
food
Milk
Yoghurt, cheese
(Most materials)
Fruit
Barley
Grapes
Meat
Cassava
Soybean

Vinegar
Beer
Wine
Salami
Gari, polviho azedo
Soy sauce

Wheat
Leafy veges.
Coconut
Milk

Bread
Kimchi, sauerkraut
Nata de coco
Bifidus milk, Yakult,
Acidophilus yoghurt
Coffee
Wine

Coffee beans
Grapes

Cassava
Singkongsegarmengandung asamcyanhydric(HCN)yang
harus dihilangkandari produkyang berasaldari
singkonguntuk membuat layak untuk dikonsumsi
manusia.Tergantung pada metodeproduksi
(terutamametodetradisional)gari dapatberisi hingga20
mg /kgHCN- terhadap43 mg/ kg untuksingkongkupas
segar.
Gariadalah makananfermentasiberbentuk seperti
geldan dikeringkanyang dihasilkandari singkongsegar.Ini
adalahmakananpopulerdi Nigeria, Benin, Togo, Ghana
dan di negara laindi Afrika
Barat.Daerahkonsumsibahkansangat luas sampai
keAfrika Tengah:Gabon, Kamerun, KongoBrazzavilledan
Angola.

Proses fermentasi Gari

Singkong dikupas kemudian diparutuntuk
menghasilkanmash.Mashditempatkandal
am kantongkaindan
dibiarkanfermentasiselama18 - 24jam.
Benda beratjuga ditempatkanpada tas
untuk menekancairan keluar darimash.
Pada akhirperiodefermentasi
mashdipanaskanuntuk menghasilkangari.

 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 serattinggi,
nollemakyang sering disebut
sebagai pencuci mulut
Philippino(Philippino dessert).
Kenyal,bening,seperti
jellydihasilkan oleh fermentasi
bakteripada air kelapa.
Umumnyadibuat
manissebagaipermen
ataumakanan penutup,dan
dapatsebagai
campuran,minuman,es
krim,dan campuranbuah.
Dikenal sebagai diettinggi
serat, nollemak dankolesterol.

 Natade cocoadalah fermentasi air

kelapadengan
bantuanmikrobaAcetobacter
xylinum.Gula dalamair kelapadiubah
menjadiasam asetatdan
benangselulosa. Akhirnya
akanmembentuk suatu massapadatdan
ketebalanmencapaibeberapa 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
(bakers 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
health benefits beyond basic nutritive value