Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants

Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students u...

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Autores principales:	Widya Agustinah, Renna Eliana Warjoto, Meda Canti
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2019
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/733a9248325b42379708ab6197ec6f0f
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spelling	oai:doaj.org-article:733a9248325b42379708ab6197ec6f0f2021-11-15T15:04:15ZYogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants10.1128/jmbe.v20i1.16621935-78851935-7877https://doaj.org/article/733a9248325b42379708ab6197ec6f0f2019-01-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.v20i1.1662https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Yogurt is a type of fermented milk that is commercially available in Indonesia. While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures. Yogurt making requires not only appropriate ingredients but also an understanding of the microbiological concepts of yogurt fermentation in order to enable control and modification of the fermentation process so that the end product is safe to consume. Through this activity, we provided training to residents from a nonscience background in Bogor, Indonesia, for simple and feasible homemade yogurt production using a variety of milk substrates and sources of starter culture. All participants prepared the ingredients and sanitized kitchen equipment, performed the yogurt fermentation process, and evaluated the product’s sensory properties. Participants were challenged to explore the differences among various yogurt batches. This activity can be completed in two days, and the recipe could be modified once the participants have understood the concept of yogurt fermentation.Widya AgustinahRenna Eliana WarjotoMeda CantiAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 20, Iss 1 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	Special aspects of education LC8-6691 Biology (General) QH301-705.5
spellingShingle	Special aspects of education LC8-6691 Biology (General) QH301-705.5 Widya Agustinah Renna Eliana Warjoto Meda Canti Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
description	Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Yogurt is a type of fermented milk that is commercially available in Indonesia. While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures. Yogurt making requires not only appropriate ingredients but also an understanding of the microbiological concepts of yogurt fermentation in order to enable control and modification of the fermentation process so that the end product is safe to consume. Through this activity, we provided training to residents from a nonscience background in Bogor, Indonesia, for simple and feasible homemade yogurt production using a variety of milk substrates and sources of starter culture. All participants prepared the ingredients and sanitized kitchen equipment, performed the yogurt fermentation process, and evaluated the product’s sensory properties. Participants were challenged to explore the differences among various yogurt batches. This activity can be completed in two days, and the recipe could be modified once the participants have understood the concept of yogurt fermentation.
format	article
author	Widya Agustinah Renna Eliana Warjoto Meda Canti
author_facet	Widya Agustinah Renna Eliana Warjoto Meda Canti
author_sort	Widya Agustinah
title	Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
title_short	Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
title_full	Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
title_fullStr	Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
title_full_unstemmed	Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
title_sort	yogurt making as a tool to understand the food fermentation process for nonscience participants
publisher	American Society for Microbiology
publishDate	2019
url	https://doaj.org/article/733a9248325b42379708ab6197ec6f0f
work_keys_str_mv	AT widyaagustinah yogurtmakingasatooltounderstandthefoodfermentationprocessfornonscienceparticipants AT rennaelianawarjoto yogurtmakingasatooltounderstandthefoodfermentationprocessfornonscienceparticipants AT medacanti yogurtmakingasatooltounderstandthefoodfermentationprocessfornonscienceparticipants
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Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants

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