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PENGOLAHAN PANGAN DENGAN CARA FERMENTASI

Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan · Vol. 12 No. 1 (2024) · hlm. 11–14

DOI
10.22373/pbio.v12i1.27970
Terbit
2024-12-15
Penerbit
Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.
Bahasa
eng

Abstrak

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.

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  • Universitas Muhammadiyah Palembang
  • Universitas Sains Cut Nyak Dhien
  • Universitas Halu Oleo
  • National Research and Innovation Agency
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Ade Vera YaniUniversitas Muhammadiyah Palembang4
Chantika DiniUniversitas Muhammadiyah Palembang3
Reza AdriansyahUniversitas Muhammadiyah Palembang3
Birral Mahdiyal MadinahUniversitas Muhammadiyah Palembang3
Silvyana SilvyanaUniversitas Muhammadiyah Palembang3
Mega Bella RestyaningsihUniversitas Muhammadiyah Palembang3
Intan YulianaUniversitas Muhammadiyah Palembang3
Syariani Br. TambunanUniversitas Sains Cut Nyak Dhien2
Maulana MalikUniversitas Muhammadiyah Palembang2
Ari WibowojoUniversitas Muhammadiyah Palembang2
Nanda NurayniUniversitas Muhammadiyah Palembang2
Refin LestariUniversitas Muhammadiyah Palembang2
Febyanca JunifaUniversitas Muhammadiyah Palembang2
Suyatno SuyatnoNational Research and Innovation Agency2
Mutatauwi’ah Mutatauwi’ahUniversitas Muhammadiyah Palembang2
Dewi SavitriUniversitas Muhammadiyah Palembang2
Wazhi Aminoto PratamaAfiliasi tidak diketahui1
Suhadi SuhadiUniversitas Halu Oleo1
Erni HawayantUniversitas Muhammadiyah Palembang1
Berliana PalmasariUniversitas Muhammadiyah Palembang1
Nopriyanto NopriyantoUniversitas Muhammadiyah Palembang1
Neni MarlinaUniversitas Muhammadiyah Palembang1
Muhammad Randi SatriaUniversitas Muhammadiyah Palembang1
Erni HawayantiUniversitas Muhammadiyah Palembang1
Mukhtarudin MuchsiriUniversitas Muhammadiyah Palembang1
Lucyana LucyanaUniversitas Muhammadiyah Palembang1
Nico Syah PutraUniversitas Muhammadiyah Palembang1

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Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/PBiotik/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">PENGOLAHAN PANGAN DENGAN CARA FERMENTASI</dc:title>
	<dc:creator xml:lang="en">Alhanannasir, Alhanannasir</dc:creator>
	<dc:creator xml:lang="en">Sebayang, Nico Syahputra</dc:creator>
	<dc:creator xml:lang="en">Parameswara, Prasetyo</dc:creator>
	<dc:creator xml:lang="en">Berlian, Alviona</dc:creator>
	<dc:creator xml:lang="en">Prisiantika, Intan</dc:creator>
	<dc:creator xml:lang="en">Saputra, Ilham</dc:creator>
	<dc:creator xml:lang="en">Ayu, Fidia</dc:creator>
	<dc:creator xml:lang="en">Idealistuti, Idealistuti</dc:creator>
	<dc:creator xml:lang="en">Murtado, Asep Dodo</dc:creator>
	<dc:description xml:lang="en">Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.</dc:description>
	<dc:publisher xml:lang="en">Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.</dc:publisher>
	<dc:date>2024-12-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/PBiotik/article/view/27970</dc:identifier>
	<dc:identifier>10.22373/pbio.v12i1.27970</dc:identifier>
	<dc:source xml:lang="en">Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan; Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024; 11-14</dc:source>
	<dc:source>10.22373/pbio.v12i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/PBiotik/article/view/27970/10199</dc:relation>
	<dc:relation>10.22373/pbio.v12i1.27970.g10199</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Alhanannasir Alhanannasir, Nico Syahputra Sebayang, Prasetyo Parameswara, Alviona Berlian, Intan Prisiantika, Ilham Saputra, Fidia Ayu, Idealistuti Idealistuti, Asep Dodo Murtado</dc:rights>
</oai_dc:dc>