MIKROBIOLOGI

Semester Ganjil 2019/2010

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 MICROBIOLOGY: AN INTRODUCTION

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 Deskripsi Mata Kuliah

Matakuliah ini memberikan pemahaman tentang:

 konsep dasar mikrobiologi,

 sejarah perkembangan mikrobiologi,

 struktur umum mikroba,

 nutrisi,

 metode-metode umum dalam mikrobiologi,

 keanekaragaman mikroba, serta

 peran mikroba di alam

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 Capaian Pembelajaran MK

Mahasiswa mampu mengembangkan kemampuan untuk:

 Mendeskripsikan pengertian umum, lingkup kajian, dan
sejarah perkembangan mikrobiologi, hubungan
mikrobiologi dengan bidang ilmu lain
 Mendeskripsikan struktur umum mikroba,
keanekaragaman mikroba, kebutuhan nutrisi mikroba,
peran mikroba di alam, serta prinsip dasar sejumlah
metode umum dalam mikrobiologi
 Mendemonstrasikan metode-metode sterilisasi,
penggunaan mikroskop dalam pengamatan mikroba,
teknik isolasi mikroba dari lingkungan, metode
pengecatan mikroba, teknik pengamatan morfologi
kelompok jamur

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 Referensi

 Cappucino & Sherman. 2003. Microbiology: A

Laboratory Manual.
 Irianto, Koes. Mikrobiologi: Menguak Dunia
Mikroorganisme. Edisi kedua. Yrama Widya.
Bandung.
 Madigan, Martinko, Parker. 2005. Brock Biology of

Microorganisms. 9th edition. Prentice Hall

 Talaro, Kathleen & Talaro, Arthur. 2002. Foundation
of Microbiology. 4th edition. Mc Graw Hill.

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 We remember about
 10% of what we read,

 20% of what we hear,

 30% of what we see,

 50% of what we see and hear,

 70% of what is discussed with others,

 80% of what we experience personally,

 95% of what we teach to someone else.

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 Lingkup Kajian
 Mikrobiologi: bidang biologi yang mengkaji
organisme hidup yang dapat diamati dengan
perbesaran khusus  organisme mikroskopik,
mikroorganisme, mikroba
 Kuman: peran organisme yang menyebabkan infeksi
dan penyakit
 Mikroba: bakteri, virus, jamur, protozoa, alga

 Karakteristik umum mikroorganisme: struktur yang

relatif sederhana, kecepatan reproduksi tinggi,
kemampuan yang tinggi dalam beradaptasi terhadap
lingkungan
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 Bakteri (bacteria)

 Prokariot
 Komponen utama

dinding sel:
peptidoglikan
 Pembelahan biner

 Sumber energi:

bahan kimia organik,

non organik

Figure 1.1a
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 Archaea

 Prokariot
 Sedikit peptidoglycan

 Hidup di lingkungan

ekstrim
 Contoh:

 Methanogen

 Extreme halophiles
 Extreme thermophiles

Halobacteria not
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from book
 Fungi
 Eukariot
 Kitin pada dinding sel

 Sumber energi: bahan

kimia organik
Meliputi:
 Molds & mushrooms 
multiseluler , tersusun
dari miselium
(kumpulan
filamen/hifa)
 Yeast/ragi: uniseluler Figure 1.1b
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 Protozoa

 Eukariot
 Absorbsi atau ingesti

senyawa organik
 Motil dengan

pseudopodia, cilia,
atau flagella
 Sebagian merupakan

organisme parasit

Figure 1.1c
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 Alga

 Eukariot
 Komponen utama
dinding sel berupa
selulosa
 Fotosintesis 
menghasilkan oksigen
dan senyawa organik

Figure 1.1d
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 Virus

 Aseluler/non-seluler
 Terdiri dari DNA atau
RNA
 Core diselubungi oleh

selubung protein
(protein coat)
 Virus hanya
bereplikasi di dalam
sel inang yang hidup
Figure 1.1e
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 Multicellular Animal Parasites

Hewan parasit
multiseluler:
 Eukariot

 Hewan multiseluler

 Helminthes

 Siklus hidupnya

mengalami tahapan
mikroskopis.

Figure fluke
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  Kajian mikrobiologi sangat luas, kompleks,
interdisipliner: natural history dari mikroba, genetika,
metabolisme, fisiologi, interaksi mikroorganisme-
manusia- lingkungan (infeksi penyakit, terapi obat,
imunologi, industri, pertanian, ekologi, rekayasa
genetika)
 Mikrobiologi merupakan kajian dasar untuk berbagai

bidang terapan

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  Mikrobiologi terapan:
 Imunologi
 Mikrobiologi medis
 Mikrobiologi pangan
 Mikrobiologi lingkungan
 Mikrobiologi pertanian
 Genetika mikroba
 Mikrobiologi industri
 Mikrobiologis: fisiolog bakteri yang meneliti
proses-proses industri, ahli biologi molekular
yang fokus pada genetika virus, mikologis yang
meneliti berbagai hama pertanian, dsb.
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 Why study Microbiology?

 Mikroba terkait dengan hampir semua aspek

kehidupan:
 Inall environments
 Many beneficial aspects

 Related to life processes (food web, nutrient cycling)

 Only a minority are pathogenic.

 Most of our problems are caused by microbes

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 Manfaat

 Genetic engineering
 Synthesis of chemical products

 Recycling sewage

 Bioremediation: use microbes to remove

toxins (oil spills)
 Use of microbes to control crop pests

 Normal microbiota

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 Harmful Effects

 Cause disease (basis for bioterrorism)

 Food spoilage

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 SEJARAH PERKEMBANGAN MIKROBIOLOGI

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 Robert Hooke dan mikroskop generasi awal (1665)

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 Mikroskop van Leeuwenhoek & animalcules (1676)

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 Perdebatan tentang Spontaneous Generation

 Living organisms arise from nonliving matter 

spontaneous generation.
 Biogenesis: the living organisms arise from

preexisting life.

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 Evidence Pro and Con
 1668: Francisco Redi mengisi enam wadah
dengan daging.

Conditions Results
3 jars covered with fine No maggots
net
3 open jars Maggots appeared

From where did the maggots come?

What was the purpose of the sealed jars?
Spontaneous generation or biogenesis?
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 Evidence Pro and Con
 1765: Lazzaro Spallanzani boiled nutrient
solutions in flasks.

Conditions Results
Nutrient broth placed in No microbial growth
flask, heated, then sealed
Spontaneous generation or biogenesis?

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 The Theory of Biogenesis

 Pasteur’s S-shaped flask kept microbes out

but let air in.

Figure 1.3
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 Pioneers of Microbiology
 Robert Hooke, UK (1665)
 Proposed the Cell Theory
 Observed cork with crude microscope

 All living things are composed of cells

 Spontaneous generation
 Some forms of life could arise spontaneously from
non-living matter
 Francesco Redi, IT (1668)
 Redi’s experiments first to dispprove S.G.

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 Pioneers of Microbiology

 Antoni van Leeuwenhoek, DE (1673)

 First observed live microorganisms (animalcules)
 Schleiden and Schwann, DE
 Formulated Cell Theory: cells are the
fundamental units of life and carry out all the
basic functions of living things
 Pasteur, FR and Tyndall, UK (1861)
 Finally disproved S.G.

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 Pioneers of Microbiology

 Louis Pasteur (1822-1895), Chemist

 Fermentation (1857)
 Pasteurization: heat liquid enough to kill
spoilage bacteria (1864)
 Vaccine development – rabies
 Proposed the germ theory of disease
 Proposed aseptic techniques (prevent
contamination by unwanted microbes)
 Director of Pasteur Institute, Paris (1894)

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 Fermentation and Pasteurization

 Pasteur showed that microbes are responsible

for fermentation.
 Fermentation is the convertion of sugar to

alcohol to make beer and wine.

 Microbial growth is also responsible for spoilage
of food.
 Bacteria that use alcohol and produce acetic acid

spoil wine by turning it to vinegar (acetic acid).

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 Fermentation and Pasteurization

 Pasteur demonstrated that

these spoilage bacteria
could be killed by heat that
was not hot enough to
evaporate the alcohol in
wine. This application of a
high heat for a short time is
called pasteurization.
Figure 1.4
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 Koch’s Postulates

 The specific causative agent must be found in every case of

the disease.
 The disease organism must be isolated from the lesions of
the infected case and maintained in pure culture.
 The pure culture, inoculated into a susceptible or
experimental animal, should produce the symptoms of the
disease.
 The same bacterium should be re-isolated in pure culture
from the intentionally infected animal.

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