FOOD MICROBIOLOGY COURSE OVERVIEW THP-FTP-UB

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1 FOOD MICROBIOLOGY COURSE OVERVIEW THP-FTP-UB

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

3 COURSE CONTRACT Come on time Silent your cell phone Manage your tasks & assignment Actively participate Read, Read more and more Think creatively

4 KEYWORDS 1 Microbes in Foods Microbial Growth Response 2 Microbial Foodborne Diseases Beneficial Microorganisms 3 Fermentation Type Fermentation Products

5 References Bibek Ray Fundamental of Food Microbiology 3rd edition. CRC Press Martin R. Adams and Maurice O. Moss Food Microbiology 3rd edition. The Royal Society of Chemistry. James M. Jay, Martin J. Loessner, David A. Golden Modern Food Microbiology 7th edition. Springer.

6 Week-1 Mikrobiologi Pangan Pendahuluan Definisi & Peranan Mikroorganisme Penyebab Kerusakan Mikroorganisme dalam Bidang Pangan Produk Fermentasi

7 PENDAHULUAN

8 TIME LINE Before Now

9 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

10 Era Pasteur Pasteur : Peran mikroorganisme dalam industri fermentasi Pengembangan Industri Fermentasi 1. Pembuatan Etanol 2. Pembuatan Butanol 3. Asam Organik 4. Perlakuan Air Buangan

11 Era Antibiotika 1. Pembuatan Penicillin 2. Vaksin Virus 3. Teknologi Kultur Sel Hewan

12 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

13 Era Bioteknologi Modern 1. Rekayasa Genetika 2. Zat Antibodi Monoklonal 3. Hormon Insulin Buatan 4. Hormon Pertumbuhan Ikan tuna

14 Mikrobiologi - Bioteknologi Apa kaitan antara mikrobiologi dengan bioteknologi??? Mikrobiologi pangan termasuk dalam bioteknologi era tradisional/lama. Mikrobiologi pangan Era Pra-Pasteur

15 DEFINISI & PERANAN

16 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.

17 Peranan Mikroorganisme Positif : 1. Pangan fermentasi 2. Produser metabolit 3. Host Cell Negatif : 1. Food Spoilage 2. Food borne diseases

18 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

19 MIKROORGANISME PENYEBAB KERUSAKAN

20 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

21 Food Spoilage Spoilage: bad food microbiology undesirable changes to food; sour milk, moldy bread preservatives and refrigeration inhibit the growth of microorganisms Moldy Spam

22 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

23 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

24

25 MIKROORGANISME DALAM BIDANG PANGAN

26 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

27 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

28 Some Microorganisms Involved in Fermentation Procesess

29 Starter Cultures

30 Starter Cultures cont

31 Culture Collections

32 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

33 PRODUK FERMENTASI

34 Produk Pangan Fermentasi Berbasis Serealia Berbasis Umbiumbian Berbasis Buah Pangan Fermentasi Berbasis Susu Berbasis Kacangkacangan Berbasis Daging & Ikan

35 Traditional Products Product Bacteria Yeast/Fungi Bread, beer, wine - Mainly Saccharomyces cereviciae Cheeses,yoghurt & other dairy product Ripening of blue and Chamembert Cheeses Fermented meat & vegetables LAB - - Penicillium species Mostly LAB - Mushrooms - Agaricus bisporus, Lentinula edodes Soy sauce - Aspergillus oryzae Sufu (Soya bean curd) - Mucor species Vinegar Acetobacter - Nata Acetobacter -

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

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

38 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

39 Fuel & Chemical Feedstock Product Bacteria Yeast/Fungi Acetone Clostridium species - Butanol Clostridium acetobutylicum Ethanol Zymomonas mobilis S. Cerevisiae Glycerol - Zygosaccharomyces rouxii Methane Methanogenic archaeans - -

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

41 Polymers Product Bacteria Yeast/Fungi Alginates Azotobacter vinelandii - Cellulose Acetobacter xylinum - Dextran Gellan Leuconostoc mesenteroides Sphingomonas paucimobilis Polyhydroxybutyrate Ralstonia eutropha - Pullulan - Aureobasidium pullulans Scieroglucan - Sclerotium rolfsii Xanthan Xanthomonas campestris - - -

42 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 : cm) Spasi 1,5

43 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

44 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

45 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

46 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

47 THANK YOU