FERMENTASI ASAM LAKTAT

Summary

The video script introduces the process of lactic acid fermentation, a type of anaerobic respiration that produces lactic acid as a byproduct and energy in the absence of oxygen. It discusses the role of lactic acid bacteria in food processing, such as yogurt and fish fermentation, and explains how lactic acid fermentation occurs in the human body, particularly in muscle cells, during strenuous activities leading to muscle fatigue. The script also covers the biochemical steps of glycolysis and the reduction of pyruvate to lactic acid.

Takeaways

• 🌟 Fermentation is a metabolic process that produces energy from complex molecules without the need for oxygen, specifically in the case of lactate fermentation.
• 🔬 Lactate fermentation is an anaerobic respiration process that results in the production of lactate as a byproduct, alongside energy in the form of ATP.
• 🍼 This process is utilized in the dairy industry to produce fermented milk products, such as yogurt, through the action of specific bacteria like Streptococcus and Lactobacillus.
• 🏃‍♂️ In the human body, lactate fermentation occurs under conditions of oxygen deficiency or hypoxia, such as during intense muscle activity, leading to the sensation of fatigue or cramps.
• 🚫 Lactate accumulation in the body can be toxic, causing discomfort like stiffness or cramps, especially if the activity is too strenuous.
• 🧬 The main substrate for lactate fermentation is glucose, which is converted into pyruvate with the help of enzymes, particularly lactate dehydrogenase.
• 🔄 Lactate fermentation involves two stages: homolactic fermentation, which converts glucose directly into lactate, and heterolactic fermentation, which also produces ethanol and carbon dioxide.
• 🔄 Glycolysis is a key part of lactate fermentation, consisting of 10 steps that convert glucose into two molecules of pyruvate, generating 2 ATP, 2 NADH, and 2 ADP.
• 🧬 The reduction of pyruvate is a part of lactate fermentation where pyruvate is reduced to lactate, utilizing NADH and releasing hydrogen ions.
• 🍴 Lactic acid bacteria (LAB) play a crucial role in food fermentation, including the production of yogurt and fish-based products like 'peda', contributing to flavor and preservation.
• 🧫 Specific genera of LAB involved in food fermentation include Lactococcus, Streptococcus, Gluconobacter, and Bifidobacterium, each with unique physiological properties and benefits.

Q & A

What is the main product of lactic acid fermentation?

The main product of lactic acid fermentation is lactic acid.

What is the difference between aerobic and anaerobic respiration?

Aerobic respiration requires oxygen to produce energy, while anaerobic respiration, such as lactic acid fermentation, does not require oxygen.

Which bacteria are commonly used in dairy fermentation?

Bacteria commonly used in dairy fermentation include Lactococcus, Streptococcus, and Lactobacillus.

What is the role of lactic acid in the human body during anaerobic conditions?

During anaerobic conditions or hypoxia, lactic acid fermentation in the human body produces energy and lactic acid, which can accumulate in muscles causing a feeling of fatigue or cramps.

What are the two stages of lactic acid fermentation?

The two stages of lactic acid fermentation are the homolactic fermentation, which produces only lactic acid, and the heterolactic fermentation, which produces lactic acid, ethanol, and carbon dioxide.

How does the accumulation of lactic acid in muscles affect the body?

The accumulation of lactic acid in muscles can cause a sensation of fatigue, stiffness, or even cramps, especially after intense physical activity.

What is glycolysis and how does it relate to lactic acid fermentation?

Glycolysis is a metabolic pathway that converts glucose into pyruvate, producing energy in the form of ATP. It is the initial step in lactic acid fermentation, where pyruvate is then reduced to lactic acid.

What is the role of the enzyme lactate dehydrogenase in lactic acid fermentation?

Lactate dehydrogenase is the enzyme that catalyzes the conversion of pyruvate to lactic acid during lactic acid fermentation.

How does the fermentation process contribute to the production of yogurt?

In the production of yogurt, lactic acid bacteria such as Streptococcus salivarius subsp. thermophilus and Lactobacillus bulgaricus ferment lactose to produce lactic acid, which lowers the pH and causes the milk proteins to coagulate, forming the yogurt gel.

What are the main ingredients used in the fermentation process of fish to make fish paste (peda)?

The main ingredients used in the fermentation process of fish to make fish paste (peda) are high-fat fish such as mackerel, tuna, or similar fish species.

Which microorganisms are involved in the fermentation process of fish paste (peda)?

Microorganisms involved in the fermentation of fish paste (peda) include Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus morinus, and Streptococcus thermophilus.

Outlines

00:00

🧫 Fermentation Process and Lactic Acid Production

This paragraph introduces the concept of lactic acid fermentation, an anaerobic respiration process that generates energy and produces lactic acid as a byproduct. It explains that this process occurs in certain bacteria, in the dairy industry for products like yogurt, and in the human body, particularly in muscle cells, during conditions of oxygen deprivation. The paragraph outlines the two stages of lactic acid fermentation: homolactic and heterolactic fermentation, and the role of enzymes like lactate dehydrogenase. It also discusses the glycolysis process, which precedes lactic acid fermentation, converting glucose into pyruvate and generating ATP and NADH. The summary concludes with the reduction of pyruvate to lactic acid, facilitated by NADH, and the involvement of specific bacteria in food fermentation.

05:02

🏋️‍♂️ Lactic Acid Fermentation in Human Muscles and Food

This paragraph delves into the occurrence of lactic acid fermentation in human muscles during strenuous activities that lead to a lack of oxygen, resulting in the buildup of lactic acid and the sensation of muscle fatigue and stiffness. It contrasts the rapid energy production of lactic acid fermentation, which yields 2 ATP molecules, with aerobic respiration that involves oxidative phosphorylation. The paragraph also explores the role of lactic acid fermentation in food production, specifically in the making of yogurt and fish paste, where bacteria such as Streptococcus salivarius, Lactobacillus bulgaricus, Lactobacillus plantarum, and Streptococcus thermophilus contribute to the fermentation process, altering the pH and texture of the food.

Keywords

💡Fermentation

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol, typically by the action of microorganisms. In the context of the video, fermentation is the main theme, focusing on the production of lactic acid as a byproduct, which is central to the video's discussion on energy production without oxygen.

💡Lactic Acid Fermentation

Lactic acid fermentation is a type of anaerobic respiration that results in the production of lactic acid from the breakdown of sugars. The video script discusses this process as an alternative to aerobic respiration, highlighting its role in energy production in conditions where oxygen is scarce, such as in muscle cells during intense physical activity.

💡Anaerobic Respiration

Anaerobic respiration refers to the process of generating energy in the absence of oxygen. The script mentions lactic acid fermentation as an example of anaerobic respiration, emphasizing that it occurs in certain bacteria and in the human body under hypoxic conditions.

💡Glycolysis

Glycolysis is the metabolic pathway that converts glucose into pyruvate, producing a small amount of ATP in the process. The video explains that glycolysis is the starting point of lactic acid fermentation, where glucose is broken down into two molecules of pyruvate, which then undergo reduction to form lactic acid.

💡Pyruvate

Pyruvate is an important organic compound that is an intermediate in several metabolic pathways. In the video, pyruvate is mentioned as the product of glycolysis that is further reduced to lactic acid during lactic acid fermentation.

💡Lactate Dehydrogenase

Lactate dehydrogenase is an enzyme that catalyzes the conversion of pyruvate to lactate in the presence of NADH. The script refers to this enzyme as being crucial in the reduction of pyruvate to lactic acid during fermentation.

💡Heterofermentative

Heterofermentative refers to a type of fermentation where different end products are produced, such as lactic acid, ethanol, and carbon dioxide. The video script mentions this process as a variant of lactic acid fermentation, where different products are generated by the action of specific enzymes.

💡Hypoxia

Hypoxia is a condition where the body or a region of the body is deprived of adequate oxygen supply. The script discusses hypoxia as a condition that triggers lactic acid fermentation in the human body, leading to the production of lactic acid in muscle tissues.

💡Yogurt

Yogurt is a food product made by fermenting milk with specific bacteria, which convert lactose into lactic acid. The video script describes the role of lactic acid bacteria in yogurt production, where the formation of lactic acid leads to a decrease in pH and the coagulation of casein, resulting in the characteristic texture of yogurt.

💡Lactic Acid Bacteria (LAB)

Lactic acid bacteria (LAB) are a group of bacteria that produce lactic acid as the main metabolic end product during fermentation of carbohydrates. The script identifies several genera of LAB involved in food production, such as Lactococcus, Streptococcus, and Lactobacillus, highlighting their importance in the fermentation process.

💡Peda

Peda is a fermented fish product, typically made from high-fat fish. The video script mentions Peda as an example of lactic acid fermentation in food, where specific bacteria such as Lactobacillus plantarum and Streptococcus thermophilus are involved in the fermentation process, contributing to the unique flavor and texture of the product.

Highlights

Introduction to the lactate fermentation process by Group 3 members Hafid Adam Wirda, Niken Vitah, and Daniah.

Definition of respiration as a catabolic reaction for energy production from complex molecule breakdown.

Differentiation between aerobic respiration, which requires oxygen, and anaerobic lactate fermentation.

Lactate fermentation as an anaerobic respiration stage producing lactate as the final product.

The role of lactate fermentation in sugar-breaking bacteria and its application in dairy processing.

Conventional biotechnological application of lactate fermentation in food products.

Lactate fermentation occurring in the human body under certain hypoxic conditions.

The toxic nature of lactate in the body, which can cause discomfort or cramps.

Glucose as the main substance in lactate fermentation, assisted by enzymes.

Equation of the lactate fermentation reaction occurring in the human body.

Two stages of lactate fermentation: homolactic and heterolactic fermentation processes.

Involvement of lactate dehydrogenase enzyme in the conversion of pyruvate to lactate.

Heterolactic fermentation producing ethanol and carbon dioxide as additional products.

Glycolysis as a 10-step reaction in the cytoplasm converting glucose into two pyruvate molecules.

Production of 2 ATP from glycolysis and the role of NAD+ in the process.

Reduction of pyruvate to lactate, requiring hydrogen ions from NADH.

Lactate fermentation in bacteria and fungi, involving ionization to form lactate.

Bacterial species involved in lactate fermentation, including Lactococcus, Streptococcus, and Lactobacillus.

Health benefits of lactate bacteria, such as probiotic properties and inclusion in the Generally Recognized As Safe (GRAS) list.

Lactate fermentation in the human body, particularly in muscle cells during physical activity.

Production of 2 ATP molecules through lactate fermentation, which is faster than aerobic respiration.

The sensation of muscle fatigue or cramps due to lactate accumulation during intense activities.

Application of lactate fermentation in food, such as yogurt production using Streptococcus thermophilus and Lactobacillus bulgaricus.

Formation of yogurt gel due to lactate-induced casein coagulation and the resulting decrease in pH.

Lactate fermentation in fish products, specifically in the production of fermented fish or 'peda'.

Types of fish suitable for 'peda' production and the role of various lactobacillus species in the fermentation process.

Transcripts

[Musik]

[Musik]

Assalamualaikum warahmatullahi

wabarakatuh Pada kesempatan kali ini

kami dari kelompok 3 yang terdiri dari

saya sendiri yaitu Hafid Adam Wirda

Niken vitah dan Daniah akan

mempresentasikan dan membahas mengenai

proses fermentasi asam laktat

Respirasi adalah reaksi katabolisme

yaitu proses untuk menghasilkan energi

dari Pemecahan molekul Kompleks

respirasi yang kita kenal sebagai proses

bernapas adalah reaksi katabolisme yang

memerlukan oksigen tetapi terdapat juga

proses respirasi yang tidak menggunakan

oksigen yaitu fermentasi asam laktat

fermentasi asam laktat merupakan sebuah

tahapan respirasi Anaerob yang

menghasilkan asam laktat sebagai produk

akhir selain asam laktat fermentasi Ini

juga menghasilkan energi fermentasi asam

laktat dapat terjadi pada kelompok

bakteri pemecah Gula Susu atau laktosa

nah kelompok bakteri ini juga digunakan

untuk pengolahan susu untuk menghasilkan

produk susu fermentasi pada penerapan

bioteknologi konvensional fermentasi

jenis ini juga terjadi pada tubuh hewan

dan manusia mekanisme ini terjadi pada

kondisi tertentu yang tidak memungkinkan

untuk respirasi aerob atau kondisi

hipoksa

produk asam laktat pada tubuh merupakan

senyawa toksik bagi tubuh yang dapat

menumpuk di salah satu titik bagian

tubuh dan menimbulkan rasa fetik atau

pegal-pegal

bahan utama dari proses fermentasi asam

laktat adalah glukosa dibantu dengan

enzim Nah berikut persamaan reaksi

fermentasi asam laktat yang telah

terjadi pada tubuh kita pada umumnya

fermentasi asam laktat perlu melalui dua

tahapan antara lain proses fermentasi

homolaktik dan proses fermentasi hetero

fermentatif pada proses fermentasi homo

latik terjadi perubahan glukosa menjadi

pilot setelahnya piruvat diubah menjadi

dua molekul asam laktat enzim yang

digunakan pada proses ini adalah enzim

laktat dihidrogenase pada proses

fermentasi hetrofermentatif menggunakan

sebagai penghasil asam laktat etanol dan

karbon dioksida ketiga produk tersebut

merupakan hasil dari proses yang

dilakukan oleh enzim laktat hidrogen

selain kedua proses tersebut fermentasi

asam laktat juga melewati proses ini

yaitu proses glikolisis dan reduksi asam

piruvat berikut penjelasan pada slide

selanjutnya

kami akan membahas glikolisis glikolisis

merupakan reaksi perombakan Glukosa yang

terjadi di sitoplasma glikolisis terdiri

atas 10 tahapan yang melibatkan enzim

respirasi di dalam sitoplasma pada

proses fermentasi asam laktat diawali

dengan proses glikolisis proses

glikolisis akan mengonversi glukosa

menjadi dua ATP yang berasal dari dua

ADP dan 2 fosfat dan 2 NADH yang berasal

dari dua Nad Plus

dari reaksi tersebut akan menghasilkan 2

piruvat 2 piruvat yang dihasilkan akan

membentuk langsung direduksi dengan R2

NADH dan menjadi 2nad+ kembali untuk

membentuk asam laktat sebagai produk

akhir kami akan membahas reduksi asam

piruvat merupakan senyawa organik

sebagai penerima hidrogen terakhir pada

fermentasi asam laktat reduksi asam

piruvat terjadi proses perombakan dari

glikolisis menjadi molekul asam laktat

yang merupakan senyawa berkarbon 3

karena glikolisis menghasilkan 2 asam

piruvat maka asam laktat secara

keseluruhan berjumlah 2 molekul Reaksi

reduksi Ini Membutuhkan ion hidrogen

yang diambil dari dua senyawa NADH

produk samping glikolisis hasil akhir

dari tahapan fermentasi asam laktat

lainnya adalah 2 molekul nad+ pada

fermentasi asam laktat yang dilakukan

oleh bakteri dan jamur asam laktat

mengalami ionisasi membentuk laktat pada

fermentasi Ini tidak dikarboksilasi

terlebih dahulu menjadi asetaldehida

melainkan langsung direduksi oleh NADH

menjadi asam laktat

kami akan membahas bakteri yang berperan

dalam proses fermentasi asam laktat

bakteri asam laktat atau bal adalah

suatu kelompok bakteri gram positif yang

tidak menghasilkan spora berbentuk bulat

atau batang yang memproduksi asam laktat

sebagai produk akhir metabolit utama

selama fermentasi karbohidrat

berdasarkan taksonomi bakteri asam

laktat atau bal terdiri dari 12 Genus

Genus yang terlibat dalam pangan

lactococcus streptokokus glukono stock

bakteri lactobacillus dan bakteriococcus

kebermanfaatan BHL terkait dengan sifat

fisiologisnya antara lain penggunaan

substrat metabolisme sejumlah strain

bersifat probiotik dan termasuk GRS

generary untuk konsumsi manusia kami

akan membahas proses fermentasi asam

laktat yang terjadi di tubuh manusia

fermentasi asam laktat dapat terjadi

pada sel manusia tepatnya di daerah otot

contoh yang terjadi pada saat kita

menggerakkan tangan untuk meraih benda

pada pergerakan tersebut akan

menghasilkan energi sehingga kita bisa

mengambil benda tersebut tanpa kita

sadari proses tersebut juga menghasilkan

asam laktat yang terkumpul di otot

peristiwa fermentasi terjadi apabila

kita kekurangan oksigen atau hipoksia

sementara energi yang perlu dihasilkan

cukup banyak energi yang terbentuk dari

proses fermentasi asam laktat sebanyak 2

ATP dan menghasilkan lebih cepat

dibandingkan dengan respirasi aerob yang

melewati fosforilasi oksidatif asam

laktat yang menumpuk di otot akan

menyebabkan Tubuh terasa pegal kaku

bahkan kram

jika kita terlalu banyak melakukan

aktivitas yang menggunakan banyak energi

otomatis badan kita akan terasa pegal

rasa pegal ini dapat hilang setelah kita

beristirahat atau mandi

kami akan membahas fermentasi asam

laktat yang terjadi pada makanan

contohnya pada yogurt dan pedas yoghurt

adalah minuman Fermentasi yang terbuat

dari susu atau lahan susu fermentasi

asam laktat oleh bakteri Streptococcus

salivarius sub spesies thermovilus dan

lactobacillus bulgaricus

terbentuknya asam laktat menyebabkan

penurunan PH sehingga kasein mengalami

koagulasi pembentukan gel yoghurt reaksi

terbentuknya gel yoghurt sebagai berikut

asam laktat menjadi kasein pesiar

Kemudian kami akan membahas fermentasi

asam laktat pada peda peda merupakan

produk fermentasi dengan bahan baku ikan

pada umumnya dibuat untuk ikan yang

berkadar lemak tinggi jenis ikan yang

dapat diolah menjadi ikan peda antara

lain ikan kembung ikan layang ikan solar

ikan mas ikan tawes dan mujair

mikroorganisme yang berperan dalam asam

laktat ditemukan pada peda adalah

lactobacillus plantarum lactobacillus

curvatus lactobacillus morinus dan

Streptococcus thermovilus