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MIKROBIOLOGI PANGAN

MIKROBIOLOGI PANGAN. http:\biologyeastborneo.com. Silabus :.

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MIKROBIOLOGI PANGAN

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  1. MIKROBIOLOGI PANGAN http:\\biologyeastborneo.com

  2. Silabus : • Mata kuliah Mikrobiologi Makanan menjelaskan dan memberikan pemahaman tentang konsep interaksi mikrobia dengan pangan, pengendalian pertumbuhan mikrobia dalam pangan, deteksi dan enumerasi mikrobia, kerusakan pangan akibat mikrobia, serta food borne disease

  3. Rencana Perkuliahan :

  4. Rencana Perkuliahan :

  5. Referensi : • Bibek Ray, 1996. Fundamental Food Microbiology. CRC Press. Boca Raton. • J.H. Silliker et al., 1980. Microbial Ecology of Foods. Vol. 1. Factors Affecting Life and Death of Microorganisms. Academic Press. New York. • James M. Jay, 1970. Modern Food Microbiology. D. Van Norstrand Company. New York. • Nickerson, J. T. and Sinskey A.J. 1974. Microbiology of foods and food processing. American Elsivier Publishing Co. Inc., New York. • Jurnal dan informasi lain yang relevan.

  6. Kompetensi Dasar - Mikrobiologi Pangan • Menjelaskan mikrobia patogen dan perusak dalam pangan serta kondisi pertumbuhannya • Menjelaskan kondisi yang diperlukan untuk menginaktifkan/memusnahkan bakteri patogen • Memanfaatkan teknik lab untuk mengidentifikasi mikrobia dalam pangan • Memahami prinsip pengawetan pangan melalui proses fermentasi • Memahami peran dan pentingnya inaktivasi mikrobia adaptasi dan faktor lingkungan (aw, pH, suhu, dll) terhadap pertumbuhan • Mampu menunjukkan kondisi dalam usaha memusnahkan atau menginaktifkan mikrobia patogen dalam pangan.

  7. Mikrobiologi pangan (food microbiology) adalah salah satu cabang dari mikrobiologi yang mempelajari peranan mikrobia, baik yang menguntungkan maupun yang merugikan, pada rantai produksi makanan sejak dari pemanenan/ penangkapan/pemotongan, penanganan, penyimpanan, pengolahan, distribusi, pemasaran, penghidangan sampai siap dikonsumsi.

  8. Mikrobiologi Pangan : Merupakan ilmu yang mempelajari bentuk, sifat, dan peranan mikroba di dalam bahan makanan, baik yang mendatangkan keuntungan (misal di dalam proses pembuatan) ataupun yang mendatangkan kerugian (misal di dalam proses pembusukkan dan kerusakan)

  9. Arti Penting Mikrobia Dalam Pangan • Foodborne diseases • Food spoilage • Food bioprocesing • Food biopreservation • Probiotics Peranan mikrobia dalam pangan dapat dikehendaki atau tidak dikehendaki

  10. Implikasi Mikrobia Terhadap Pangan • Apakah menyebabkan penyakit? • Apakah menyebabkan kerusakan pangan? • Apakah dalam pangan secara estetis dapat diterima? • Apakah menyebabkan perubahan sifat-sifat fungsional sehingga mengubah rasa, bau, atau tekstur bahan makanan?

  11. Mikroba yang menguntungkan : • Berperan dalam Proses • Berperan dalam Peningkatan Nilai Gizi Makanan • Berperan dalam Pengadaan Bau dan Rasa • Berperan dalam Perubahan Warna Beberapa contoh bakteri menguntungkan dalam bahan pangan : a. Leuconostoc mesenteroides, Enterobacter aerogenes, Erwinia herbicola, dan Lactobacillus plantarum yang mempunyai perandalam pembuatan saverkaut (kubis fermentasi) b. Streptococcus thermophylus dan Lactobacillus bulgaricus berperan dalam pembuatan Yogurt. c. Pediococcus cerevisiae dan Micrococcus sp mempunyai peran dalam pembuatan sosis. d. Acetobacter Xylinum yang berperan dalam pembuatan nata de coco.

  12. Beberapa jamur yang menguntungkan makanan : • Rhizopus oligosporus dan Rhizopus oryzae berguna dalam pembuatan tempe. • Neurospora sitophyla, Rhizopus oligosporusdan berguna dalam pembuatan oncom. • Aspergilus oryzae berguna dalam pembuatan kecap • Mucor Rouxii dan Mucor Racemosus sering digunakan dalam proses amilo, yaitu proses sakarifikasi pati.

  13. Mikroba yang merugikan : bila kehadirannya merubah nilai organoleptik yang tidak dikehendaki, menurunkan berat atau volume, menurunkan nilai gizi, merubah bentuk dan susunan senyawa, serta menghasilkan toksin yang membahayakan. Beberapa contoh bakteri perusak bahan makanan: a. Pseudomonas cocovenenans penghasil asam bongkrek pada tempe bongkrek. b. Clostridium botulinun penghasil toksin pada makanan dan minuman kaleng. c. Erwinia, Bacillus & Enterobacter aerogenes menyebabkan pelendiran pada susu. d. Alcaligens viscolactis & Enterobacter aerogenes menyebabkan pelendiran pada susu.

  14. Beberapa jamur yang mengkontaminasi makanan : • Aspergillusflavus dan Apergillus parasitivus yang mampu memproduksi mikotoksin • Penicillum martenssi memproduksi aflaktoksin. • Aspergillus achraceus dan Aspergillus melleus memproduksi asam penisilat. • Mucor sering menyebabkan kerusakan makanan, misalnya terjadinya pembusukan pada roti

  15. Virologi Pangan Bahan makanan dapat juga terkontaminasi oleh virus, tetapi karena virus hanya mampu hidup di cell host, maka dalam bahan makanan virus hanya dalam kondisi inaktif. Jika dalam tahap selanjutnya virus ini menemukan atau masuk pada cell host baru akan aktif kembali.

  16. Peranan mikrobiologi pangan dalam Industri • Pelatihan karyawan produksi • Pengendalian mutu • Perencanaan dan pelaksanaan standard baru • Sanitasi • Pengembangan proses • Pemecahan masalah • Pelaksanaan peraturan-peraturan yang berlaku

  17. Sejarah mikrobiologi pangan sebenarnya bersamaan dengan kehadiran manusia di muka bumi namun sangat sulit ditentukan titik mulanya secara pasti. Sejak manusia dapat memproduksi makanan sebenarnya juga mulai dipelajari kerusakan makanan dan timbulnya keracunan makanan. Berikut ini merupakan sejarah mulai dipelajarinya peranan mikrobia pada bahan pangan yang terlibat pada kerusakan dan keracunan makanan.

  18. Food Microbiology Microorganisms involved in producing many foods and beverages Fermentation produces characteristic flavors, aromas, and consistencies of various foods Microbial metabolism has other functions Acts as a preservative Destroys many pathogenic microbes and toxins Can add nutritional value in form of vitamins or other nutrients Microbes are used in food production Microbes can control activity that would result in food spoilage

  19. Food Microbiology The Roles of Microorganisms in Food Production Fermentation (in food microbiology terms) Any desirable change that occurs to a food or beverage as a result of microbial growth Spoilage is unwanted change to a food due to various reasons Undesirable metabolic reactions Growth of pathogens Presence of unwanted microorganisms in the food

  20. Food Microbiology The Roles of Microorganisms in Food Production Starter cultures used in commercial food and beverage production Composed of known microorganisms that consistently perform specific fermentations Many common products result from fermentation of vegetables, meats, and dairy products

  21. The cheese-making process Figure 26.1

  22. Food Microbiology The Roles of Microorganisms in Food Production Products of alcoholic fermentation Alcoholic fermentation Process by which various microorganisms convert simple sugars into alcohol (ethanol) and carbon dioxide (CO2) Specific starter cultures used in the large-scale commercial applications of alcohol fermentation Various alcoholic products made through fermentation

  23. The wine-making process Figure 26.2

  24. The beer-brewing process Figure 26.3

  25. Food Microbiology The Causes of Food Spoilage Food spoilage results from intrinsic or extrinsic factors Intrinsic factors Inherent properties of the food itself Extrinsic factors Involved with the processing or handling of food

  26. Food Microbiology The Causes of Food Spoilage Classifying foods in terms of potential for spoilage Three categories based on likelihood of spoilage Perishable Nutrient rich, moist, and unprotected by coverings Semi-perishable Can store sealed for months without spoiling Many fermented foods are semi-perishable Nonperishable Dry or canned foods that can be stored indefinitely Often nutrient poor, dried, fermented, or preserved

  27. Food Microbiology The Causes of Food Spoilage The prevention of food spoilage Food-processing methods Industrial canning Eliminates mesophilic bacteria and endospores Pasteurization Lowers microbe numbers but some microbes survive Lyophilization A vacuum draws off ice crystals from frozen foods Gamma radiation Can achieve complete sterilization

  28. Industrial canning Figure 26.4

  29. Food Microbiology The Causes of Food Spoilage The prevention of food spoilage Use of preservatives Salt and sugar remove water from the food Garlic contains allicin, which inhibits enzyme function Benzoic acid interferes with enzymatic function Certain spices and herbs interfere with the functions of membranes of microorganisms Chemical preservatives can be purposely added to foods

  30. Food Microbiology The Causes of Food Spoilage The prevention of food spoilage Attention to temperature during processing and storage High temperatures desirable to prevent food spoilage Proteins and enzymes become denatured Low temperatures are desirable for food storage Cold slows metabolism and retards microbial growth Listeria monocytogenes can grow in cold storage Found in certain dairy products

  31. Food Microbiology Foodborne Illnesses Due to consumption of spoiled foods or foods containg harmful microbes or their products Two categories of food poisoning Food infections Consumption of living microorganisms Food intoxications Consumption of microbial toxins rather than the microbe Symptoms include nausea, vomiting, diarrhea, fever, fatigue, and muscle cramps

  32. Course Content • Indicator, pathogenic and spoilage micro-organisms; • Food and water-borne diseases; • Food infections and toxicants; • Identification of food-poisoning micro-organisms. • Laboratory methods of assessing microbiological status of different classes of food commodities – beverages, cereals, roots and tubers; fruits and vegetables, met, fish and dairy products. • Microbiological standards and criteria. • Indices of food sanitary quality.

  33. Mikrobia • Terdapat di mana mana, termasuk dalam jaringan hidup, • Bermanfaat vs merugikan Jamur/mold: A. flavus aflatoksin (biji-bijian) ANiger  asam sitrat; P. Roqueforti  keju; P.chryzogenum  penisilin Yeast : gula  asam Bakteri Salmonella sp., E.coli, Cl.botulinum Streptococcus lactis : asinan sayuran Faktor yang memepengaruhi pertumbuhannya, a.l.: Suhu, kadar air, kelembaban udara, oksigen, pH, nutrien, dll.

  34. Food Microbiology Indicator Organisms

  35. Common Food borne Pathogens • Even though the United States has one of the safest food supplies in the world, there are still millions of cases of foodborne illness each year. • Here are common foodborne pathogens (disease-causing microorganisms) with research based information that includes: • Cause of illness: • Symptoms: • Possible contaminants: • Steps for prevention:

  36. Campylobacter jejuni Bacillus cereus Clostridium botulinum Clostridium perfringens Cryptosporidium parvum Escherichia coli 0157:H7 Giardia lamblia

  37. Food Microbiology Microbiology of different classes of food

  38. Food Microbiology Milk and Dairy Products

  39. What is expected: Modern Dairy Processing Milk as Growth Media Dairy Products Spoilage Organisms Spoilage-Psychrotrophs Fermentative Spoilage Control

  40. Fruits, Vegetables and Grains

  41. What is expected: Spoilage of Plant Materials Internal Defense Mechanisms Vegetable Spoilage Fruit Spoilage Grain Spoilage

  42. Yeast and Molds Food Microbiology

  43. What is expected: Molds Yeast

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