Definisi & Makna dari "fermentation

Fermentation

KATA BENDA

fermentasi, penggalian

the process by which microorganisms convert carbohydrates into alcohol, acids, or gases

What is "fermentation"?

Fermentation is a natural metabolic process that converts sugars into acids, gases, or alcohol, often with the help of microorganisms such as yeast or bacteria. In the context of food and beverages, fermentation is commonly used to produce a wide variety of products, including bread, cheese, yogurt, beer, wine, and sauerkraut, among others. During fermentation, microorganisms break down the sugars present in the starting material, releasing energy and producing byproducts such as carbon dioxide, alcohol, or lactic acid. These byproducts often contribute to the flavor, texture, and preservation of the final product. Fermentation can occur spontaneously in some cases, but it is often carefully controlled and monitored in food production to achieve consistent results and ensure food safety.

Example

The fermentation of dough by yeast produces carbon dioxide gas, causing the dough to rise and become light and airy when baked.

Fermentasi adonan oleh ragi menghasilkan gas karbon dioksida, menyebabkan adonan mengembang dan menjadi ringan serta berongga saat dipanggang.

Sauerkraut is made through the fermentation of cabbage, where beneficial bacteria convert sugars into lactic acid, giving the dish its distinctive tangy flavor.

Sauerkraut dibuat melalui fermentasi kubis, di mana bakteri menguntungkan mengubah gula menjadi asam laktat, memberikan hidangan rasa asam yang khas.

fermentasi, perubahan yang menggairahkan

a state of agitation or turbulent change or development