fermentasi makanan asal Korean, berasal dari ikan dan seafood yang difermentasi dengan garam selama 1 bulan

1. JOETGAL : Korean
Traditional Fermented Fish
Product
Laila Yum Wahibah
166100100111022

2. JOETGAL
Seafood is very perisable food, because it has high humidity and nutrient content. Such as protein and
fat, that are highly potentially for growth of microorganism
Joetgal is brilliant idea process to make seafood increase shelf life

3. Joetgal or joet is salted food
and traditional fermented
fish Korea, created by
additing 20-30% (b/b) salt to
various types of seafood, as
shrimp, oyster, shellfish,
fish, caviar dan fish
intestine.

4. History of Joutgal
In 1451, the history of joetgal inscribed in Koryosa (the
history of the Goryeo Dynasty) and Koryosajeolyo (a brief
history of the Goryeo dynasty) illustrate the cruel exexution
of criminals “to make a person like joetgal”
In Goryeo dynasty era and Joseon era,
joetgal were served as kingdom family
dishes at the dinner table

5. Benefit of joetgal
Joetgal is usually used as an additional
ingredient to improve the taste of food
and also the main food
So joetgal is one of the important
subingredients or flavors in kimchi and
other Korean foods

6. Type of joetgal
Main ingredients
• Whole fish and shelf fish
• Other part of intestine
Seasoning
• Joetgal
• Seasoned joetgal
• Aekjoet
• Sikhae

7. Mikroorganism
Lactic Acid Bacteria
•Bacillus
•Brevibacaterium
•Flavobacterium
•Micrococcus
•Pediococcus
•Pseudomonas
•Staphylococcus
Halophilic and Halotolerant
•Halobacterium
•Proteobacteria

8. Ingredients
squid
salt onion
ginger
fish sauce
chilli
sesame oilsesame
chilli
Corn syrup

9. How to make Joetgal ?
squid
washed
salted
Put
refrigerator
a month
letter
Fermented
squid
washed
dried
Mixed
spices
Stored or
serve

10. Biochemical reaction
This bacteria can convert 95% of glucose or other hexose into lactic acid. Carbon dioxide and other volatile acids are also
produced, but the amount is very small.
Lactic acid bacteria, converting glucose and other hexoses into lactic acid, ethanol, acetic
acid, formic acid and CO2 in nearly equal amounts.
1. Homofermentative
2. Heterofermentative

11. Functional effect
Rich in essential amino acids: lysine and threonine
Umami taste: natural glutamate acid alanine and glycine
Source of vitamin B: protect the liver
Prevent somatic mutations and anticancer activity
Bioactive compound (glutamate and lysine)
Antimutagenic

12. Anticancer
We mixed different concentration of soy milk (2, 5, and 10 mg/g with squid
joetgal sampel, and fermented them for 1 week and test their anticancer and
antioxidant
To investigate the anticancer : glutathione-S-
transferase (GST)-pi enzyme assay was used
The addition only 2 mg/g of soymilk to squid
joetgal inhibited the activity of GST-pi by
almost 50% when compared with the sampel
with no addition

13. Antioxidant
To investigate the antioxidant : used
DPPH free radical scavenging activity
Only in DPPH, sample containing (10
mg/g), showed significant increase in
activity compared to sample without
soy milk additive

14. Related Research
Isolation of bacteria from
myeolchijoet (anchovy) and
saeujoet (small shrimp) by
analyze 16S rDNA
Detection:
1. Myoelchijoet (Bacillus sp.)
2. Saeujoet (Staphylococcus sp.)

15. Related Research
LAB is useful as a probiotic
590 isolates were taken as samples from joetgal in korea
156 LAB isolated and selected strain KNOUC4036
highest antimicrobial): Weissella halotolerans
KNOUC4036.
Resistor zone: Listeria monocytogenes
Hold: pH 2 - 8, stable 30 - 100 oC for 30 minutes at 121
oC for 15 minutes

16. Related Research
Three strains of Pediococcus
pentosaceus are isolated from
commercial junk foods.
Three strains have some
desirable enzyme activity such
as β-galactosidase, α-
glucosidase, β-glucosidase, and
N-acetyl-β-glucosidase.