FOOD MICROBIOLOGY COURSE OVERVIEW THP-FTP-UB

Score Grading Assignment 40% Quiz 20% Final Test 30% Activity 10%

Manage your tasks & assignment 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 Pendahuluan Definisi & Peranan Mikroorganisme Penyebab Kerusakan Mikroorganisme dalam Bidang Pangan Produk Fermentasi

PENDAHULUAN

TIME LINE 1975-Now Era Pasca Antibiotika Era Pasteur Era Antibiotika 1940 1960 1975 1975-Now Before 1865 Era Pasca Antibiotika Era Pasteur Era Bioteknologi Modern Era Antibiotika Era Pra-Pasteur

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 Pembuatan Etanol Pembuatan Butanol Asam Organik Perlakuan Air Buangan

Era Antibiotika Pembuatan Penicillin Vaksin Virus Teknologi Kultur Sel Hewan

Era Pasca - Antibiotika Asam – asam Amino Elusidasi Struktur DNA Protein Sel Tunggal Enzim untuk detergen Produk farmasi (interferon,hormon, vaksin) Teknologi Rekombinan DNA

Era Bioteknologi Modern Rekayasa Genetika Zat Antibodi Monoklonal Hormon Insulin Buatan 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 Penerapan agen biologis (mikroorganisme) pada produk pangan fermentasi  Beer, Wine, Yoghurt, Keju, Tempe, Roti, Kefir, Kecap, dll. Penerapan bagian/metabolit m.o (enzim, antibiotik, hormon, pigmen, dll) Pencegahan terjadinya kontaminasi m.o 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 Lactobacillus bulgaricus Kluyveromyces marxianus Aspergillus oryzae Lactococcus lactis Kluyveromyces lactis Mucor javanicus Leuconostoc oemos Saccharomyces cerevisiae Penicillium roqueforti

PRODUK FERMENTASI

Produk Pangan Fermentasi Berbasis Serealia Berbasis Kacang-kacangan Berbasis Daging & Ikan Berbasis Buah Berbasis Umbi-umbian Berbasis Susu

Traditional Products Product Bacteria Yeast/Fungi Bread, 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 oryzae Sufu (Soya bean curd) Mucor species Vinegar Acetobacter Nata

Agricultural Products Bacteria Yeast/Fungi Gibberellins - Fusarium monoliforme Fungicides Coniothyrium minitans Insecticides Bacillus thuringiensis Silage LAB

Amino Acids & Enzymes Product Bacteria Yeast/Fungi L-glutamine Corynebacterium glutamicum - L-lysine Brevibacterium lactofermentum L-tryptophan Klebsiella aerogenes Carbohydrase : α-amilase β-amilase Amyloglucosidase Glucose Isomerase Invertase β-galactosidase B. subtilis Strep. Olivaceus A. niger Kluyveromyces Kluyveromyces lactis

Enzymes cont. Product Bacteria Yeast/Fungi Cellulases - Trichoderma viridae Lipases Candida cylindraceae Pectinases Aspergillus wentii Proteases : Subtilisin (alkaline) Neutral Microbial 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 Zygosaccharomyces rouxii Methane Methanogenic archaeans

Organic Acids Product Bacteria Yeast/Fungi Acetic Acetobacter xylinum - Citric Aspergillus niger Fumaric Rhizopus Gluconic Acetobacter suboxydans Itaconic Aspergilus itaconicus Kojic Aspergilus flavus Lactic Lactobacillus delbrueckii

Polymers Product Bacteria Yeast/Fungi Alginates Azotobacter vinelandii - Cellulose Acetobacter xylinum Dextran Leuconostoc mesenteroides Gellan Sphingomonas paucimobilis Polyhydroxybutyrate Ralstonia eutropha Pullulan Aureobasidium pullulans Scieroglucan Sclerotium rolfsii Xanthan 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 : Judul Icon UB Identitas pembuat makalah Identitas PS, Jurusan, Fakultas & Universitas 2) Bab I (Pendahuluan) : Latar Belakang Rumusan Masalah Tujuan

3) Bab II (Pembahasan) : Karakteristik mikroba Barier/media perantara/media pertumbuhan Nutrisi/gejala penyakit/ciri pembusukan Mekanisme pembusukan/intoksikasi /infeksi/proses fermentasi Penanganan atau pencegahan/preparasi pembuatan pangan fermentasi/proses pembuatan, kontrol kualitas

4) Bab III (Penutup) : Kesimpulan Saran 5) Daftar Pustaka : Buku teks 10 tahun terakhir Jurnal 10 tahun terakhir Artikel ilmiah (up to date) Harvard style

THANK YOU cholis_federer@yahoo.co.id