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Fermented Food
Fermented Food
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.
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.
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
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.
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.
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/
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
silages
fermented grass, corn, and other fresh animal
feeds