Ternyata Begini Tahap Produksi Yakult Sampai Siap Minum! Proses Pabrik Makanan & Minuman Fermentasi

Summary

This video script delves into the fascinating world of fermentation, a key process in the production of various foods and beverages. It explores the creation of Yakult, a probiotic drink made from skimmed milk and sugar, fermented with Lactobacillus casei. The script also covers the production of soy sauce through the fermentation of soybeans, involving multiple stages including koji and moromi fermentation. Additionally, it discusses the making of tofu, tempeh, and tape, highlighting the nutritional benefits and the simplicity of their fermentation processes. The engaging narrative invites viewers to appreciate the art and science behind these traditional food items, while encouraging them to try making some at home.

Takeaways

• 🚀 The script introduces the process of fermentation as an anaerobic energy production method in cells without oxygen.
• 🥤 It explains how fermentation is used in the production of food and beverages, using Yakult as an example, a probiotic drink made from skim milk and sugar fermented with Lactobacillus casei.
• 🧑‍🔬 Yakult was discovered by Dr. Minoru Shirota in 1930, and the Yakult Honsha Co., Ltd was established five years later.
• 🛠️ The production process of Yakult includes inoculation, fermentation for seven days, sugar and water mixing, bottling with 15 machines producing 18 bottles each, and a total hourly output of 11,000 bottles.
• 🔬 Post-bottling, the bottles are stored with air filters and go through a series of machines for selection, printing, filling, capping, and packaging before being stored in a cold room for marketing.
• 🍾 The script also describes the production of soy sauce, starting with the washing, soaking, and boiling of soybeans, followed by cooling and primary fermentation with Koji for 3-4 days.
• 🌾 Secondary fermentation, or the Moromi stage, involves the addition of salt and lasts longer, enhancing the flavor through the growth of Lactobacillus delbrueckii and Saccharomyces.
• 🍲 The production of tofu is detailed, starting with the selection and cleaning of soybeans, soaking, grinding, separating, boiling, and cooling before adding coagulants to form tofu.
• 🍄 The making of tempeh involves cleaning, sorting, boiling, and soaking soybeans, followed by the separation of the soybean skin and cooking until soft, then inoculating and wrapping in banana leaves or plastic for fermentation.
• 🌾 Tape, a fermented food, can be made from cassava or glutinous rice, and the process involves peeling, cleaning, boiling, cooling, inoculating, and fermenting until sweet before consumption.
• 📚 The script concludes by encouraging viewers to like, share, and subscribe if the video is useful, emphasizing the joy of sharing information.

Q & A

What is fermentation and why is it important in food production?

Fermentation is a process that produces energy in cells under anaerobic conditions, meaning without oxygen. It is crucial in food production as it is used in the making of various foods and beverages, contributing to their unique flavors and nutritional values.

What is Yakult and how is it made?

Yakult is a probiotic drink made from the fermentation of skim milk and sugar using the bacterium Lactobacillus casei. It was discovered by Dr. Minoru Shirota in 1930 and later produced by Yakult Honsha Co. Ltd. The production process involves inoculation, fermentation for seven days, mixing with sugar and water, bottling, and storage.

How did Yakult Honsha Co. Ltd. start and what is its significance?

Yakult Honsha Co. Ltd. was founded by Dr. Minoru Shirota five years after he discovered the process of making Yakult. It signifies the commercialization of a health-promoting probiotic drink that has become popular worldwide.

What is the role of Lactobacillus casei in Yakult?

Lactobacillus casei is the primary bacterium used in the fermentation process of Yakult. It contributes to the health benefits of the drink by promoting gut health and aiding in digestion.

How is soy sauce made and what are the key ingredients?

Soy sauce is made from soybeans. The process involves cleaning, soaking, boiling, and cooling the soybeans. The first fermentation stage involves koji fermentation for three to four days, followed by a secondary fermentation called moromi, which can last longer and involves the growth of Lactobacillus delbrueckii and saccharomyces.

What is the significance of the secondary fermentation in soy sauce production?

The secondary fermentation, or moromi, is crucial as it allows the development of the characteristic aroma and flavor of soy sauce. It involves the growth of specific bacteria and yeasts, which contribute to the final taste.

How is tofu made and what is the role of coagulants?

Tofu is made from soybeans by first sorting and cleaning the beans, then washing and soaking them. The resulting slurry is cooked until it boils, and then the liquid is separated. Some people add lemon juice to make homemade tofu, but industrial processes might have their own proprietary recipes. The coagulant helps in solidifying the soy milk into tofu.

What is tempeh and how is it different from tofu?

Tempeh is a fermented food made from soybeans, but unlike tofu, it is fermented with a fungus called Rhizopus oligosporus. The process involves boiling, sorting, and fermenting the soybeans, which are then wrapped in banana leaves or plastic and left to ferment overnight.

What is tape and how is it made?

Tape is a traditional Indonesian food made from cassava or glutinous rice. The process involves peeling, cleaning, boiling, cooling, and fermenting the cassava. The fermentation process produces alcohol and acids, which gives tape its unique taste.

Why is it important to consume tape soon after it is made?

It is important to consume tape soon after it is made because the fermentation process continues to produce alcohol and acids, which can affect the taste and quality of the food if left for too long.

What are some common ways to enjoy tape?

Tape is often enjoyed as a snack or dessert, typically served with ice, syrup, and milk. This combination enhances the flavor and texture of the tape, making it a popular choice among many.