Pelatihan Online Pembuatan Makanan Fermentasi Wadi

ABSTRAKSalah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi. Kata kunci: Fermentasi, Wadi, Pelatihan Online ABSTRACTOne of the processes of applying the fermentation process occurs in fishery products. Wadi is a fermented fish product that is in great demand by the people of South Kalimantan. Wadi is one of the traditional fish or meat fermentation processes in the form of semi-wet whole fish, slightly black (close to the color of fresh fish), clay texture with a distinctive fermented fish aroma, and has a salty taste. Wadi has a long shelf life of about 6 to 12 months. Lack of skills in wadi processing resulted in wadi not being able to last long so that the wadi rotted quickly. In addition, there is no packaged wadi on the market so it is difficult for people outside South Kalimantan to get this wadi product. This training uses lecture, discussion, question and answer methods as well as online demonstrations or practice. This training resulted in good knowledge and understanding for the participants of the wadi making training. This can be seen from the enthusiasm of the training participants in the discussion and question and answer sessions to seek complete information about fermentation techniques and training in wadi making. Keywords: Fermentation, Wadi, Online Training

Evaluation of sensory properties of Kilishi prepared from fermented cattle and camel beef in Semi-arid Nigeria

Meat fermentation is an important processing method with enormous nutritional and health benefits. A study was conducted to examine the sensory properties of fermented cattle and camel beef Kilishi. The effects of meat type, age and packaging on this meat quality attribute were evaluated. The experimental meat samples were fermented before utilized in Kilishi processing. The chunks of meat were sliced and then inoculated with lactic meat starter culture at three concentrations (2.5, 5.0 and 7.5 g /100 ml w/v). Kilishi samples for the sensory assessment were taken from each product lot. The experiment for the second trial was laid in a 2 x 3 x 4 factorial arrangement in a completely randomized design. The factors are two animal species (cattle and camel) aged 3, 5 and 8 years and above and four packaging arrangements: brown paper (B), polyvinyl chloride (P), aluminium foil and polyvinyl chloride (AP), brown paper and polyvinyl chloride (BP). Data generated were analysed by analysis of variance using SPSS Version 20.0 and GraphPad Instat while significantly different means were separated with Tukey HSD test. The result of sensory evaluation of the experimental Kilishi indicated that colour was ranked high and the product prepared from animals aged 5 years (middle age) and packaged in polyvinyl chloride material was the one preferred. It was concluded that fermentation and packaging improved the sensory quality of the product. Fermentation of cattle and camel beef of animals aged 5 years using 2.5% meat starter culture and the use of PVC-based package were recommended in semi-arid environment of Nigeria. La fermentation de la viande est une méthode de traitement importante avec d'énormes avantages nutritionnels et de santé. Cette étude a été menée pour examiner les propriétés sensorielles des bovins fermentés et du Kilishi de bovins à base de chameaux. Les effets du type de viande, de l'âge et de l'emballage sur cet attribut de qualité de la viande ont été évalués. Les échantillons de viande expérimentaux étaient fermentés avant l'utilisation de la transformation du Kilishi. Les morceaux de viande ont été tranchés puis inoculés avec une culture de démarreur de la viande lactique à trois concentrations (2,5, 5,0 et 7,5 g / 100 ml w/v). Les échantillons de Kilishi pour l'évaluation sensorielle ont été prélevés sur chaque lot de produit. L'expérience du deuxième essai a été déposée dans un arrangement factoriel de 2 x 3 x 4 dans une conception complètement randomisée. Les facteurs sont deux espèces animales (bovins et chameaux) âgés de 3, 5 et 8 ans et plus et quatre arrangementsd'emballage: papier brun (P), chlorure de polyvinyle (C), feuille d'aluminium et chlorure de polyvinyle (FC), papier brun et polyvinyle chlorure (PC). Les données générées ont été analysées par analyse de la variance à l'aide de SPSS version 20.0 et du graphique PadinStat, tandis que des moyens nettement différents ont été séparés avec un test de Tukey DFS. Le résultat de l'évaluation sensorielle des Kilishi expérimentaux a indiqué que la couleur était élevée et le produit préparé à partir d'animaux âgés de 5 ans (âge moyen) et emballé dans des matériaux de chlorure de polyvinyle était celui préféré. Il a été conclu que la fermentation et l'emballage ont amélioré la qualité sensorielle du produit. Fermentation du bétail et du bœuf à base de chameaux d'animaux âgés de 5 ans en utilisant une culture de démarrage de 2,5% de la viande et l'utilisation de colis à base de PVC ont été recommandées dans un environnement semi-aride du Nigéria.

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained. Taken together, Latilactobacillus sakei was the most abundant LAB species, although Latilactobacillus curvatus was more manifest in high-pH pork. Within staphylococci, common species were encountered (i.e., Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus), although some atypical ones (i.e., Staphylococcus succinus) were also recovered. Within enterobacteria, Serratia spp. prevailed in more acidic pork batches and in beef, whereas Hafnia spp. prevailed in game meat fermentations. Enterobacterial counts were particularly high in fermentations with low acidity, namely for some pork batches, hare, wild duck, and wild boar. These findings should be considered when naturally fermented meat products are manufactured, as the use of game meat or meat with high pH can give rise to safety concerns.

Improving the Salting Technology for Fermented Maral Meat Products

The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products. Meat salting is considered to be the most significant process in the formation of organoleptic and qualitative properties of whole muscle meat products. The authors measured the changes in the mass fraction of moisture in the products. After that they studied the effect of dry, wet, and mixed salting on mass transfer processes in the maral meat according to the fermentation period. The study revealed the dynamic pattern in pH and water-binding capacity of meat during salting, as well as the differences in the colloidal-chemical state of protein substances. The best results were achieved in mixed salting samples after short-term massaging. This method changed the degree of hydration and the solubility of proteins, which improved the structural and mechanical properties. The experiment showed that fermented products require preliminary mechanical processing of meat in massagers, which makes it possible to soften raw materials, accelerate the redistribution of saline substances in meat, and intensify biochemical processes. According to the present research, the best results were achieved by mixed salting when the salting mixture was applied to the meat surface. The mixture contained the starting cultures of microorganisms “Bitec LC-30”. The meat was aged under dry salting at 0–4 °C for 24 hours and then in the pickle. This changed the rheological properties of the meat and resulted in a gentler consistency of the fermented products. The proposed technology of maral meat salting increases the efficiency of meat fermentation processes while improving the quality of manufactured products and their organoleptic properties.

A High Potential in Activating Beneficial Indigenous Microbes Involving in the Meat Fermentation Process

It has been long known for the beneficial activity of meat LAB starters in prevention of the growth of spoilage bacteria. However, the bacteria can also produce favorable conditions for the growth of other beneficial microorganisms as well as eliminate the risk of bacterial growth and prevent meat spoilage. In this study, the LAB starters after isolated from commercial fermented pork were inoculated into the meat in the traditional meat fermentation process. It showed that the bacteria could be lowering pH of the fermentation to 5.2. The results revealed that LAB starters could inhibit pathogenic bacterial growth of L. monocytogenes within 3 days as well as lowering pH thus inducing the numbers of LAB as higher activity of sugar utilization and producing lactic acid. Therefore, all these data can indicate the benefits of LAB on the indigenous beneficial species in meat fermentation process.

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

ABSTRACT Changes in the microbial gene content and abundance can be analyzed to detect shifts in the microbiota composition due to the use of a starter culture in the food fermentation process, with the consequent shift of key metabolic pathways directly connected with product acceptance. Meat fermentation is a complex process involving microbes that metabolize the main components in meat. The breakdown of carbohydrates, proteins, and lipids can lead to the formation of volatile organic compounds (VOCs) that can drastically affect the organoleptic characteristics of the final products. The present meta-analysis, performed with the shotgun DNA metagenomic approach, focuses on studying the microbiota and its gene content in an Italian fermented sausage produced by using a commercial starter culture (a mix of Lactobacillus sakei and Staphylococcus xylosus ), with the aim to discover the connections between the microbiota, microbiome, and the release of volatile metabolites during ripening. The inoculated fermentation with the starter culture limited the development of Enterobacteriaceae and reduced the microbial diversity compared to that from spontaneous fermentation. KEGG database genes associated with the reduction of acetaldehyde to ethanol (EC 1.1.1.1), acetyl phosphate to acetate (EC 2.7.2.1), and 2,3-butanediol to acetoin (EC 1.1.1.4) were most abundant in inoculated samples (I) compared to those in spontaneous fermentation samples (S). The volatilome profiles were highly consistent with the abundance of the genes; elevated acetic acid (1,173.85 μg/kg), ethyl acetate (251.58 μg/kg), and acetoin (1,100.19 μg/kg) were observed in the presence of the starters at the end of fermentation. Significant differences were found in the liking of samples based on flavor and odor, suggesting a higher preference by consumers for the spontaneous fermentation samples. Inoculated samples exhibited the lowest scores for the liking data, which were clearly associated with the highest concentration of acetic acid. IMPORTANCE We present an advance in the understanding of meat fermentation by coupling DNA sequencing metagenomics and metabolomics approaches to describe the microbial function during this process. Very few studies using this global approach have been dedicated to food, and none have examined sausage fermentation, underlying the originality of the study. The starter culture drastically affected the organoleptic properties of the products. This finding underlines the importance of starter culture selection that takes into consideration the functional characteristics of the microorganism to optimize production efficiency and product quality.