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    Konven

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    1123khaliq
    The document discusses fermentation sausage. It defines fermentation sausage as being derived from the work of lactic acid-forming bacteria that is either naturally present in meat or added as a starter culture. It notes that fermented sausages can be dry or semi-dry depending on the bacteria used. The document outlines the materials, process, characteristics, and benefits of making fermentation sausage.

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    Konven

    Uploaded by

    1123khaliq
    92 views7 pages
    The document discusses fermentation sausage. It defines fermentation sausage as being derived from the work of lactic acid-forming bacteria that is either naturally present in meat or added as a starter culture. It notes that fermented sausages can be dry or semi-dry depending on the bacteria used. The document outlines the materials, process, characteristics, and benefits of making fermentation sausage.

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    genetika konvensional : sosis

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    konven

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    The document discusses fermentation sausage. It defines fermentation sausage as being derived from the work of lactic acid-forming bacteria that is either naturally present in meat or added as a starter culture. It notes that fermented sausages can be dry or semi-dry depending on the bacteria used. The document outlines the materials, process, characteristics, and benefits of making fermentation sausage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    92 views7 pages

    Konven

    Uploaded by

    1123khaliq
    The document discusses fermentation sausage. It defines fermentation sausage as being derived from the work of lactic acid-forming bacteria that is either naturally present in meat or added as a starter culture. It notes that fermented sausages can be dry or semi-dry depending on the bacteria used. The document outlines the materials, process, characteristics, and benefits of making fermentation sausage.

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    Biotechnology Conventional

    Muh. Khaliq Ma’ruf L


    FERMENTATION 131 444 1 012
    Muh. Richsan Yamin
    SAUSAGE 131 444 0 006
    ICP B 2013
    Biotechnology Conventional

    What is FERMENTATION SAUSAGE ?


    Fermented sausage is a sausage product
    derived from the work of lactic acid-
    forming bacteria, both naturally present
    in meat, or bacteria starter is added.

    Fermented sausages can be divided into


    2 types :

    • Dry sausage
    (Pediococcus acidilactici)

    • Semi dry sausage


    (Lactobacillus or Pediococcus)
    Fermentation Sausage
    Biotechnology Conventional

    What is P. acidilactici ?
    Pediococcus acidilactici is a
    species of gram positive cocci
    that is often found in pairs
    or tetrads.

    P. acidilactici is a
    homofermentative bacterium

    P. acidilactici is a
    facultative anaerobe

    Fermentation Sausage
    Biotechnology Conventional

    Material Of Making FERMENTATION SAUSAGE

    Fermentation Sausage
    Biotechnology Conventional

    The Process Of Making FERMENTATION SAUSAGE


    Preparation Fermentation
    the election of good meat, an increase of temperature
    then chopped into meat more sausage stage which allows
    subtle bacteria to grow naturally
    and reacts with meat
    Chilling/Freezing
    Smoke
    The growth of microorganisms
    The smoke trying to attach
    in food can be prevented by a
    and get into casing, so
    decrease in temperature
    that’s why the sausage taste
    smoke
    Giving spices and mixing
    Drying
    spices added to the minced
    Drying is a method for
    meat batter, then mixed until
    reducing / removing some of
    evenly
    the water from the sausage
    Filling Storage
    the filling stage batter into Factors affecting the storage
    sausage casings stability of the food
    includes the types and
    materials Fermentation Sausage
    Biotechnology Conventional

    Characteristic FERMENTATION SAUSAGE


    Sausage fermentation has
    finished will have a
    characteristic acidic pH,
    that is 4.8 to 5.3. In dry
    sausages will prevent weight
    loss of 60-70% of their
    initial weight after the
    fermentation process, so the
    final moisture content of
    dried sausage that is 25-
    45%.
    Fermentation Sausage
    Biotechnology Conventional

    Benefits Of FERMENTED SAUSAGES


    Has a higher nutritional value than
    the nutritional value of the original
    material (microorganisms is catabolic,
    break down complex compounds into
    simpler compounds so the are easy to
    digest)

    Product expiration date is longer


    Improving health by increasing the
    amount of good bacteria in the
    digestive tract so that it can avoid
    various diseases, especially diseases
    associated with the digestive tract
    Fermentation Sausage

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