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FOOD
MICROBIOLOGY
THP-FTP-UB
COURSE OVERVIEW
Score Grading
Assignment 40%
Quiz 20%
Final Test 30%
Activity 10%
COURSE CONTRACT
Come on time
Silent your cell phone
Manage your tasks & assignment
Actively participate
Read, Read more and more
Think creatively
KEYWORDS
1
• Microbes in Foods
• Microbial Growth Response
2
• Microbial Foodborne Diseases
• Beneficial Microorganisms
3
• Fermentation Type
• Fermentation Products
References
Bibek Ray. 2004. Fundamental of Food Microbiology 3rd edition. CRC Press
Martin R. Adams and Maurice O. Moss. 2008 . Food Microbiology 3rd edition. The Royal Society of Chemistry.
James M. Jay, Martin J. Loessner, David A. Golden. 2005 . Modern Food Microbiology 7th edition. Springer.
Week-1 Mikrobiologi Pangan
Produk Fermentasi
Mikroorganisme dalam Bidang Pangan
Mikroorganisme Penyebab Kerusakan
Definisi & Peranan
Pendahuluan
PENDAHULUAN
TIME LINE
1940 1960 1975 1975-NowBefore 1865
Era Pra - Pasteur
Pembuatan Pangan Fermentasitradisional, contoh: Minuman beralkohol (Bir, Anggur, Sake), Keju,
Yoghurt, Tempe, Oncom, Acar, Pembuatan Tempe
Ciri Utama: Pemanfaatan / pendayagunaan mikroba untuk
pengawetan dan atau pembuatan makanan/minuman
Era Pasteur
Pasteur : Peran mikroorganisme dalamindustri fermentasi
Pengembangan Industri Fermentasi
1. Pembuatan Etanol
2. Pembuatan Butanol
3. Asam Organik
4. Perlakuan Air Buangan
Era Antibiotika
1. Pembuatan Penicillin
2. Vaksin Virus
3. Teknologi Kultur Sel Hewan
Era Pasca - Antibiotika
1. Asam – asam Amino
2. Elusidasi Struktur DNA
3. Protein Sel Tunggal
4. Enzim untuk detergen
5. Produk farmasi (interferon,hormon,
vaksin)
6. Teknologi Rekombinan DNA
Era Bioteknologi Modern
1. Rekayasa Genetika
2. Zat Antibodi Monoklonal
3. Hormon Insulin Buatan
4. Hormon Pertumbuhan Ikan tuna
Mikrobiologi - Bioteknologi
Apa kaitan antara mikrobiologi dengan
bioteknologi ???
Mikrobiologi pangan termasuk dalam
bioteknologi era tradisional/lama.
Mikrobiologi pangan Era Pra-Pasteur
DEFINISI &
PERANAN
Definisi
Mikrobiologi Pangan Ilmu yg mempelajari
tentang peranan mikoorganisme pada bahan
maupun produk pangan.
Food is an ecosystem and microorganisms play
a key role in the stability of that ecosystem.
Microorganisms are introduced to the food
ecosystem from the soil, harvesting, handling,
storage, and packaging.
Peranan Mikroorganisme
Positif :
1. Pangan fermentasi
2. Produser metabolit
3. Host Cell
Negatif :
1. Food Spoilage
2. Food borne diseases
Poin Penting
1. Penerapan agen biologis (mikroorganisme) pada
produk pangan fermentasi Beer, Wine, Yoghurt,
Keju, Tempe, Roti, Kefir, Kecap, dll.
2. Penerapan bagian/metabolit m.o (enzim, antibiotik,
hormon, pigmen, dll)
3. Pencegahan terjadinya kontaminasi m.o
4. Pencegahan terjadinya infeksi m.o
MIKROORGANISME PENYEBAB KERUSAKAN
Food Spoilage
Smell bad, taste bad, look bad
Probably are not harmful
microorganisms that cause food spoilage compete with pathogens
in the case of food spoilage vs. pathogens, the spoilers are winning• evidence is obvious, though I wouldn’t eat anything
that smelled or looked like that
Food Spoilage
Spoilage: bad food microbiology
undesirable changes to food; sour milk, moldy bread
preservatives and refrigeration inhibit the growth of microorganisms
Moldy Spam
Foodborne Intoxication
illness from microbial exotoxin
microorganism does not cause the illness, the toxin released by the microorganism does
common exotoxin producing microorganisms
Staphylococcus aureus
Clostridium botulinum
Foodborne Infection
requires consumption of microorganism
symptomatic about 1 day following ingestion of contaminated food
common foodborne infecting microorganisms
Salmonella and Campylobacter
• poultry product infections
Escherichia coli 0157:H7
• undercooked hamburger
Campylobacter Salmonella
MIKROORGANISME DALAM BIDANG PANGAN
Food Microbiology
Fermentation: good food microbiology
food that have been
intentionally altered such
as sour cream, cheese,
beer
any desirable change a
microorganism makes to
food
Microorganisms in Food Production
using microorganisms for food production has been done for thousands of years cheese, yeast, beer
microorganisms used in food often produce an acidic by-product as a result of metabolism can inhibit growth of many
spoilage microorganisms
can inhibit growth of many foodborne pathogens
Yeast cells
Some Microorganisms Involved in Fermentation Procesess
Starter Cultures
Starter Cultures cont…
Culture Collections
GRAS Microorganisms
GRAS Generally Recognized as Safe
Bacteria Yeast Filamentous Fungi
Bacillus subtilis Candida utilis Aspergillus niger
Lactobacillusbulgaricus
Kluyveromycesmarxianus
Aspergillus oryzae
Lactococcus lactis Kluyveromyces lactis Mucor javanicus
Leuconostoc oemos Saccharomycescerevisiae
Penicillium roqueforti
PRODUK FERMENTASI
Produk Pangan Fermentasi
Pangan
Fermentasi
Berbasis
Serealia
Berbasis Kacang-
kacanganBerbasis
Daging & Ikan
Berbasis Buah
Berbasis Umbi-
umbian
Berbasis Susu
Traditional Products
Product Bacteria Yeast/Fungi
Bread, beer, wine - Mainly Saccharomycescereviciae
Cheeses,yoghurt & other dairy product
LAB -
Ripening of blue and Chamembert Cheeses
- Penicillium species
Fermented meat & vegetables
Mostly LAB -
Mushrooms - Agaricus bisporus,Lentinula edodes
Soy sauce - Aspergillus oryzae
Sufu (Soya bean curd) - Mucor species
Vinegar Acetobacter -
Nata Acetobacter -
Agricultural Products
Product Bacteria Yeast/Fungi
Gibberellins - Fusariummonoliforme
Fungicides - Coniothyriumminitans
Insecticides Bacillus thuringiensis
-
Silage LAB -
Amino Acids & Enzymes
Product Bacteria Yeast/Fungi
L-glutamine Corynebacteriumglutamicum
-
L-lysine Brevibacteriumlactofermentum
-
L-tryptophan Klebsiellaaerogenes
-
Product Bacteria Yeast/Fungi
Carbohydrase :α-amilaseβ-amilase
AmyloglucosidaseGlucose IsomeraseInvertaseβ-galactosidase
B. subtilis--Strep. Olivaceus--
-A. nigerA. niger-KluyveromycesKluyveromyceslactis
Enzymes cont.
Product Bacteria Yeast/Fungi
Cellulases - Trichodermaviridae
Lipases - Candida cylindraceae
Pectinases - Aspergillus wentii
Proteases :Subtilisin (alkaline)NeutralMicrobial rennet (acid)
B. Licheniformis--
-Aspergillus oryzae,Rhizomucor miehei
Fuel & Chemical Feedstock
Product Bacteria Yeast/Fungi
Acetone Clostridium species -
Butanol Clostridium acetobutylicum
-
Ethanol Zymomonas mobilis S. Cerevisiae
Glycerol - Zygosaccharomycesrouxii
Methane Methanogenicarchaeans
-
Organic Acids
Product Bacteria Yeast/Fungi
Acetic Acetobacter xylinum -
Citric - Aspergillus niger
Fumaric - Rhizopus
Gluconic Acetobactersuboxydans
-
Itaconic - Aspergilus itaconicus
Kojic Aspergilus flavus
Lactic Lactobacillus delbrueckii
Polymers
Product Bacteria Yeast/Fungi
Alginates Azotobacter vinelandii -
Cellulose Acetobacter xylinum -
Dextran Leuconostocmesenteroides
-
Gellan Sphingomonaspaucimobilis
-
Polyhydroxybutyrate Ralstonia eutropha -
Pullulan - Aureobasidiumpullulans
Scieroglucan - Sclerotium rolfsii
Xanthan Xanthomonascampestris
-
TUGAS KELOMPOK
Buatlah makalah dengan topik :
Food Spoilage
Food borne Diseases
Fermented Foods
1 kelas terdiri dari 12 kelompok
1 kelompok terdiri atas 4-5 mahasiswa
Format : Kertas A4, Arial 11
Margin (Top-Left-Bottom-Right : 3-4-3-3cm)
Spasi 1,5
Hard copy dikumpulkan minggu ke-11
Soft copy dikumpulkan minggu ke-11 dalambentuk CD
Presentasi :
Food Spoilage minggu ke-12
Foodborne diseases minggu ke-13
Fermented Foods minggu ke-14
Penilaian
Struktur Penulisan Makalah :
1) Cover :
a) Judul
b) Icon UB
c) Identitas pembuat makalah
d) Identitas PS, Jurusan, Fakultas & Universitas
2) Bab I (Pendahuluan) :
a) Latar Belakang
b) Rumusan Masalah
c) Tujuan
3) Bab II (Pembahasan) :
a) Karakteristik mikroba
b) Barier/media perantara/media pertumbuhan
c) Nutrisi/gejala penyakit/ciri pembusukan
d) Mekanisme pembusukan/intoksikasi /infeksi/proses fermentasi
e) Penanganan atau pencegahan/preparasi pembuatan pangan fermentasi/proses pembuatan, kontrol kualitas
4) Bab III (Penutup) :
a) Kesimpulan
b) Saran
5) Daftar Pustaka :
a) Buku teks 10 tahun terakhir
b) Jurnal 10 tahun terakhir
c) Artikel ilmiah (up to date)
d) Harvard style
THANK [email protected]
