PENDAHULUAN,

MIKROBA PADA PANGAN

ANA INDRAYATI
FAKULTAS FARMASI USB
anaindrayati@setiabudi.ac.id
 MATERI KULIAH
UTS
▪ Pendahuluan dan mikroorganisme pada
pangan
▪ Bahaya mikroba patogen pada bahan
pangan dan sumber pencemarnya
▪ Standart cemaran mikrobiologi pada
produk makanan dan minuman
▪ Uji pirogen dan Uji Endotoksin
▪ Uji efektivitas pengawet
▪ Pemastian mutu produk Farmasi non steril
secara mikrobiologi
▪ Pemastian mutu produk Farmasi steril
secara mikrobiologi
▪ UTS
UAS
▪ Pengendalian mikroorganisme patogen (produk
dan lingkungan)
▪ Preparasi sampel uji mikrobiologi pada pangan
dan obat
▪ Pemeriksaan bakteri aerob pada produk farmasi
▪ Pemeriksaan bakteri aerob pada produk farmasi
▪ Pemeriksaan bakteri anaerob pada produk
farmasi
▪ Pemeriksaan kapang dan khamir pada produk
farmasi
▪ Mikroorganisme indicator
▪ UAS
 DEFINISI
 MIKROBA ATAU
MIKROORGANISME:
organisme seperti bakteri,
ragi, kapang, virus, parasit
 Berukuran sangant kecil
 Tidak dapat dilihat dengan
mata telanjang-> alat bantu
mikroskop
 PERAN MENGUNTUNGKAN MIKROBA
▪ Berperan penting dalam siklus karbon dan nitrogen
▪ Pembuatan produk makanan: anggur, yogurt, roti, tempe dll
▪ Menghasilakn enzim utuk industry: amilase, protease, lipase dll
▪ Menghasilkan bioinsektisida
▪ Menghasikan bakteriosin (antimikroba), antibiotik, toksin botulinin (suntik Botox:
kosmetik), steroid, vaksin, protein terapeutik (stafilokinase, streptokinase: agen
trombolitik), antioksidan (SOD: superoksida dismutase) dll
▪ Bioremidiasi: tumpahan minyak di laut (Pesudomonas sp), senyawa radioaktif
(Deinococcus radiodurans)
▪ Menghasilkan enzim untuk penelitian biomolekuler (Thermus aquaticus penghasil
enzim Taq DNA polymerase untuk PCR)
▪ Menghasilkan bahan baku plastic biodegrdabel (dapat diurai)
▪ Mikroba untuk analisis adanya mutagen pada suatu produk (makanan/minuman):
UJI AMESH (bakteri Salmonella)
▪ Bioteknologi: pabrik biologi (biorekator) missal produksi hormon insulin pada
Escherichia coli atau ragi Saccharomyces cereviciaae
 PERAN MIKROBA MERUGIKAN

 Menyebabkan penyakit (infeksi)

 Pembusukan pada produk farmasi (makanan, minuman,
kosmetik, jamu dll)
 Menghasilkan racun (intoksikasi)
 dll
PERAN MIKROBA PADA MAKANAN

 Mikroba digunakan untuk MENGHASILKAN PRODUK

MAKANAN

 Mikroba menyebabkan PEMBUSUKAN pada makanan

 PENYAKIT dapat berasal dari makanan yang terkontaminasi

mikroba
 HABITAT MIKROBA
 EVERYWHERE (KOSMOPOLITAN)
 Tanah
 Air
 Tanaman
 Tubuh manusia, hewan
 Peralatan disekitar kita
 Udara
 Makanan/minuman
 dll
 MIKROBA: PEMBUSUKAN MAKANAN
▪ Makanan dapat digunakan sebagai media untuk pertumbuhan mikroba (sumber nutrisi)->
karbohidrat, protein, lemak
▪ Mikroba menyebabkan perubahan warna, bau kualitas, dan rasa pada makanan
▪ Makanan kaya protein (missal: daging, telur) diuraikan oleh bakteri seperti Proteus, Pseudomonas,
dan Clostridium menjadi asam-asam amino, amina, ammonia, hidrogen sulfida disebut proses
PUTREFAKSI (menyebabkan bau tidak enak)
▪ Makanan kaya gula (karbohidrat) difermentasi oleh mikroba menghasilkan asam dan gas
(terutama karbondioksida)
▪ Makanan kaya lemak diuraikan menjadi asam lemak dan gliserol
▪ Makanan kaleng diuraikan oleh bakteri anaerob (tidak memerlukan oksigen) seperti Clostridium
sp-> menghasilkan toksin (intoksikasi) dan gas (kaleng terbuka, menggelembung)
 Putrefaction:
 Protein foods + proteolytic microorganisms ==> amino acids +amines+ ammonia+ H2S
 Fermentation:
 Carbohydrate foods +saccharolytic microorganisms ==> organic acids + alcohol + gases
 Rancidity:
 Fatty foods + lipolytic microorganisms ==> fatty acids + glycerol.
PENGAWETAN PANGAN (food preservation)

 Pengawetan bertujuan untuk:

1. Mencegah kontaminasi dan menghilangkan mikroba pada pangan
2. Menghambat pertumbuhan dan metabolisme mikroba
3. Membunuh mikroba
 Metode pengawetan:
1. Proses produksi memperhatikan sanitasi
2. Pendinginan (pembekuan)
3. Pengeringan
4. Penambahan gula dan garam
5. Radiasi
MIKROBA: MENGHASILKAN PRODUK
MAKANAN
 http://dairy-
technology.blogspot.com/2014/
01/role-of-starters-in-
fermented-products.html
 SPORA BAKTERI

 SPORA: BENTUK DORMAN DARI BAKTERI (ENDOSPORA)

 Tahan pada suhu rendah dan tinggi >1000C, bahan-bahan
kimia dll
 Spora terutama dihasilkan oleh bakteri berbentuk batang
(missal: Bacillus, Clostridium sp)
 Makanan kaleng : kontaminan utama Clostridium-> produksi
spora dan racun
FAKTOR-FAKTOR YANG MEMPENGARUHI
PERTUMBUHAN MIKROBA

FATTOM
 FOOD (NUTRISI)
 ACIDITY (ASAM) DAN ALKALINE (BASA)
 TEMPERATURE (SUHU)
 TIME (WAKTU)
 OXYGEN (GAS)
 MOISTURE (KELEMBABAN)
FOOD (NUTRISI)

 Mikroba membutuhkan nutrisi untuk pertumbuhannya:

 Air

 Sumber energi

 Sumber nitrogen

 Vitamin

 Mineral
 ACIDITY (pH)
▪ pH menggambarakan tingkat keasaman
suatu larutan Mikroorganisme pH minimum pertumbuhan
▪ pH asam <7 Staphylococcus aureus 4,5
▪ pH netral 7 Salmonella 4,0
Clostridium botulinum
▪ pH basa >7
Type A dan B 4,8
▪ Bakteri hidup dengan baik pada kisaran
Type E 5,0
pH normal sedangkan jamur memiliki Clostridium perfringens 5,0
kisaran pH lebih rendah (asam) Vibrio parahaemolyticus 4,8
Bacillus cereus 4,9
https://www.slideserve.com/
malise/introduction-to-food-
safety-and-microbiology
https://www.slideserve.com/
malise/introduction-to-food-
safety-and-microbiology
 pH Value Selected Foods
2.3 Lemon juice (2.3), Cranberry sauce (2.3)
Rhubarb (3.1), Applesauce (3.4), Cherries, RSP (3.4)
3.0 Berries (3.0 – 3.9), Sauerkraut (3.5)Peaches (3.7), Orange juice (3.7),
Apricots (3.8)
4.0 Cabbage, red (4.2), Pears (4.2), Tomatoes (4.3)
4.6 Ravioli (4.6), Pimientos (4.7)
Spaghetti in tomato sauce (4.9), Figs (5.0)Onions (5.2), Carroes (5.2)
5.0
Green Beans (5.3), Beans with pork (5.3)Asparagus (5.5), Potatoes (5.5)
Lima beans (5.9), Tuna (5.9), Tamales (5.9), Codfish (6.0), Sardines (6.0),
6.0 Beef (6.0), Pork (6.1), Evaporated milk (6.1), Frankfurters (6.2), Chicken
(6.2), Corn (6.3), Salmon (6.4)
7.0 Crabmeat (6.8), Milk (6.8), Ripe olives (6.9), Hominy (7.0)
TEMPERATURE (SUHU)
▪ Hipertermofilik: > 100°C
▪ Pyrobolus, Pyrodictium, Thermus aquaticus
▪ Pada suhu autoklaf (1210C) masih bisa
hidup?
▪ Adaptasi terhadap suhu (dingin atau panas):
komposisi lipid dan protein (heat shock protein)
membran, metabolisme

Graph of bacterial growth rate as a function of temperature. Notice that the

curves are skewed toward the optimum temperature. The skewing of the
growth curve is thought to reflect the rapid denaturation of proteins as the
temperature rises past the optimum for growth of the microorganism.

https://ecampusontario.pressbooks.pub/microbio/chapter/
temperature-and-microbial-growth/
https://www.slideserve.com
/malise/introduction-to-
food-safety-and-
microbiology
 https://foodsafety.asn.au/topic/temperature-
https://microbialgrowth101.weebly.com/growth-conditions.html
danger-zone/
 TIME (WAKTU)

https://www.slideserve.com/malise/introduction-to-food-safety-and-microbiology
OXYGEN(OKSIGEN, O2)

Microbial oxygen requirements determined using thioglycollate agar tubes. Green dots represent bacterial
colonies within in the agar or on its surface. The surface of the agar tube is directly exposed to atmospheric
oxygen, and will be aerobic. The oxygen content of the thioglycollate medium decreases with depth until
the medium becomes anaerobic towards the bottom of the tube.
http://microbeonline.com/wp-content/uploads/2013/05/Basic-
classification-of-Medically-Important-Bacteria.jpg
https://microbeonline.com/
oxygen-requirements-for-
pathogenic-bacteria/

https://microbeonline.com/gaspak-anaerobic-system/
Components of GasPak Anaerobic System
1. polycarbonate jar (or anaerobic container)
2. a lid with a gasket to prevent airflow (for jar system)
3. Indicator strip (a strip impregnated with an oxidation-reduction
indicator such as methylene blue or resazurin)
4. disposable gas generating pouch (a pouch containing sodium
borohydride and sodium bicarbonate)
5. a palladium catalyst
Inoculated plates or tubes are placed inside the polycarbonate jar or
anaerobic container along with gas generator sachet and indicator
strip and is sealed completely. In the presence of water, chemicals
present inside the sachet i.e. sodium bicarbonate (NaHCO3) and
sodium borohydride (NaBH4) react chemically producing
hydrogen and carbon dioxide gas.
The hydrogen thus produced reacts with oxygen present inside the
jar producing water (which forms as condensation on the inside of
the jar).
2H2 + O₂ + catalyst = 2H2O
This reaction is catalyzed by the element palladium, which is
attached to the underside of the lid of the jar. The carbon dioxide
replaces the removed oxygen, creating a completely anaerobic
environment.
FAKTOR WATER ACTIVITY (Aw)
 Water activity: ketersediaan air bebas untuk pertumbuhan mikroorganisme
 Nilai Aw air murni: 1,00

Microorganism Minimal aw for growth

Salmonella 0.945
Clostridium botulinum 0.95
Clostridium perfringens 0.93
Staphylococcus aureus 0.86
Vibrio parahaemolyticus 0.94
https://www.slideserve.com/mal
ise/introduction-to-food-safety-
and-microbiology
https://www.slideserve.com/
malise/introduction-to-food-
safety-and-microbiology
 TUGAS: JELASKAN ISI PARAGRAF BERIKUT, DITULIS MENGGUNAKAN
BAHASA SENDIRI, BUKAN TRANSLATE
 The presence of Listeria in Jeni’s blood suggests that her symptoms are due to listeriosis, an infection caused by L. monocytogenes.
Listeriosis is a serious infection with a 20% mortality rate and is a particular risk to Jeni’s fetus. A sample from the amniotic fluid
cultured for the presence of Listeria gave negative results. Because the absence of organisms does not rule out the possibility of
infection, a molecular test based on the nucleic acid amplification of the 16S ribosomal RNA of Listeria was performed to confirm
that no bacteria crossed the placenta. Fortunately, the results from the molecular test were also negative.
 Jeni was admitted to the hospital for treatment and recovery. She received a high dose of two antibiotics intravenously for 2
weeks. The preferred drugs for the treatment of listeriosis are ampicillin or penicillin G with an aminoglycoside antibiotic.
Resistance to common antibiotics is still rare in Listeria and antibiotic treatment is usually successful. She was released to home
care after a week and fully recovered from her infection.
 L. monocytogenes is a gram-positive short rod found in soil, water, and food. It is classified as a psychrotroph and is also
halotolerant. Its ability to multiply at refrigeration temperatures (4–10 °C) and its tolerance for high concentrations of salt (up to
10% sodium chloride [NaCl]) make it a frequent source of food poisoning. Because Listeria can infect animals, it often
contaminates food such as meat, fish, or dairy products. Contamination of commercial foods can often be traced to persistent
biofilms that form on manufacturing equipment that is not sufficiently cleaned.
 Listeria infection is relatively common among pregnant women because the elevated levels of progesterone down-regulate the
immune system, making them more vulnerable to infection. The pathogen can cross the placenta and infect the fetus, often
resulting in miscarriage, stillbirth, or fatal neonatal infection. Pregnant women are thus advised to avoid consumption of soft
cheeses, refrigerated cold cuts, smoked seafood, and unpasteurized dairy products. Because Listeria bacteria can easily be
confused with diphtheroids, another common group of gram-positive rods, it is important to alert the laboratory when listeriosis
is suspected.
TERIMA KASIH