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

Era Pasteur

Era Antibiotika

Era Pasca

Antibiotika

Era Bioteknologi

Modern

Era Pra-Pasteur

1940 1960 1975 1975-NowBefore 1865

Era Pra - Pasteur

Pembuatan Pangan Fermentasi tradisional, 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 dalam industri 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 fermentasi2. Produser metabolit

3. Host Cell

Negatif :1. Food

Spoilage2. 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 badProbably 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 doescommon 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

pathogensYeast 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

Lactobacillus bulgaricus

Kluyveromyces marxianus

Aspergillus oryzae

Lactococcus lactis Kluyveromyces lactis Mucor javanicus

Leuconostoc oemos Saccharomyces cerevisiae

Penicillium roqueforti

PRODUK FERMENTASI

Produk Pangan Fermentasi

Pangan Fermentasi

Berbasis Serealia

Berbasis Kacang-kacangan

Berbasis Daging & Ikan

Berbasis Buah

Berbasis Umbi-umbian

Berbasis Susu

Traditional Products

Product Bacteria Yeast/FungiBread, beer, wine - Mainly

Saccharomyces cereviciae

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 oryzaeSufu (Soya bean curd) - Mucor speciesVinegar Acetobacter -Nata Acetobacter -

Agricultural Products

Product Bacteria Yeast/FungiGibberellins - Fusarium

monoliformeFungicides - Coniothyrium

minitansInsecticides Bacillus

thuringiensis-

Silage LAB -

Amino Acids & Enzymes

Product Bacteria Yeast/FungiL-glutamine Corynebacterium

glutamicum-

L-lysine Brevibacterium lactofermentum

-

L-tryptophan Klebsiella aerogenes

-

Product Bacteria Yeast/FungiCarbohydrase :α-amilaseβ-amilaseAmyloglucosidaseGlucose IsomeraseInvertaseβ-galactosidase

B. subtilis--Strep. Olivaceus--

-A. nigerA. niger-KluyveromycesKluyveromyces lactis

Enzymes cont.

Product Bacteria Yeast/FungiCellulases - Trichoderma

viridaeLipases - Candida

cylindraceaePectinases - Aspergillus wentiiProteases :Subtilisin (alkaline)NeutralMicrobial rennet (acid)

B. Licheniformis--

-Aspergillus oryzae,Rhizomucor miehei

Fuel & Chemical Feedstock

Product Bacteria Yeast/FungiAcetone Clostridium species -Butanol Clostridium

acetobutylicum-

Ethanol Zymomonas mobilis S. CerevisiaeGlycerol - Zygosaccharomyces

rouxiiMethane Methanogenic

archaeans-

Organic Acids

Product Bacteria Yeast/FungiAcetic Acetobacter xylinum -Citric - Aspergillus nigerFumaric - RhizopusGluconic Acetobacter

suboxydans-

Itaconic - Aspergilus itaconicusKojic Aspergilus flavusLactic Lactobacillus

delbrueckii

Polymers

Product Bacteria Yeast/FungiAlginates Azotobacter

vinelandii-

Cellulose Acetobacter xylinum -Dextran Leuconostoc

mesenteroides-

Gellan Sphingomonas paucimobilis

-

Polyhydroxybutyrate Ralstonia eutropha -Pullulan - Aureobasidium

pullulansScieroglucan - Sclerotium rolfsiiXanthan Xanthomonas

campestris-

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 : 3-4-3-3

cm) Spasi 1,5

Hard copy dikumpulkan minggu ke-11 Soft copy dikumpulkan minggu ke-11 dalam

bentuk CD Presentasi :

Food Spoilage minggu ke-12 Foodborne diseases minggu ke-13 Fermented Foods minggu ke-14

Penilaian

Struktur Penulisan Makalah :1) Cover :

a) Judulb) Icon UBc) Identitas pembuat makalahd) Identitas PS, Jurusan, Fakultas &

Universitas2) Bab I (Pendahuluan) :

e) Latar Belakangf) Rumusan Masalahg) Tujuan

3) Bab II (Pembahasan) :a) Karakteristik mikrobab) Barier/media perantara/media

pertumbuhanc) Nutrisi/gejala penyakit/ciri pembusukand) Mekanisme pembusukan/intoksikasi

/infeksi/proses fermentasie) Penanganan atau

pencegahan/preparasi pembuatan pangan fermentasi/proses pembuatan, kontrol kualitas

4) Bab III (Penutup) : a) Kesimpulanb) Saran

5) Daftar Pustaka :c) Buku teks 10 tahun terakhird) Jurnal 10 tahun terakhire) Artikel ilmiah (up to date)f) Harvard style

THANK YOUcholis_federer@yahoo.co.id