materi kuliah i bioindustri -...

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 YOUcholis_federer@yahoo.co.id