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MIKROBIOLOGI MAKANAN
MIKROBIOLOGI MAKANAN
PENGAWASAN MAKANAN
Prosedur pemeriksaan standar
Institusi pemeriksaan dan pengawasan
resmi (FAO, FDA, WHO, DEPKES,
BPOM)
BPOM pendaftaran ijin edar
DEPKES pengawasan setelah mendapat
ijin
PEMERIKSAAN LANGSUNG
Breed smear
Howard Mold-Counting slide
Direct counting protozoa
Uji Metilen Biru (non-microscopic)
TEKNIK KULTIVASI
Menumbuhkan jenis tertentu dalam
medium tertentu
EMB untuk E. coli
SS AGAR (Salmonella-Shigella)
TCBS (Vibrio)
PENGAWETAN MAKANAN
Pencegahan dan penghilangan
kontaminan
Menghambat pertumbuhan mikroba
(mikrobiostatik)
Pembunuhan mikroba (mikrobiosida)
METODA
Aseptic handling and processing
Canning (1811)
Pasteurization of milk
LTH (61,6oC 30m)
HTST (71,7oC 15s)
115
Japan
105
95
85
75
65
55
45
Taiwan
35
South
Korea
25
Singapore
Hong
Kong
15
China
5
-18
-15
-12
-9
-6
-3
-5 0
Malaysia
Indonesia
Thailand
Philippines
Vietnam
India
12
15
% value CAGR
Source :Euromonitor International - OTC Healthcare Database 2004
PASAR KESEHATAN
Indonesia urutan ke-4 diabetes mellitus
(DM) setelah India, China dan US
17 juta orang Indonesia (2001)
194 juta (2003) global
333 juta (2025) global
Peluang pasar : 1,7 triliun rupiah per bulan
(Note : biaya perawatan 100 ribu per
orang per bulan)
CANCER
Cancer is number six killer in Indonesia based
on family health data survey in 2002.
1 out of 1000 new cancer patient each year
[increase from 4,5% in 1992 to 4,9 % in 1995]
www.depkes.go.id/index.php?option=news&task=viewarticle&si
d=76&Itemid=2#
CHOLESTEROL, STROKE,
HEART DISEASE
Mortality rate caused by Coronary Heart Diseasae since
1975, 1981, 1986 and 1995 increased by 5,9%; 9,1%,
16% and 19 % respectivelly in Indonesia
www.sinarharapan.co.id/iptek/kesehatan/index.html
40% of neurology facility at Dr. Cipto Mangunkusumo
hospital occupied by stroke patient
www.yastroki.or.id/printarticle.php?id=41 (17 September
2005)
63.52 per 100.000 Indonesian over 65 year old suffer
from stroke (www.kompas.co.id health section accessed
on 17 September 2005)
Cardiovasculer disease in US was reported up to 60
million cases in 1996 (about 1 among 5 suffer from
cardiovasculer problem) www.pjnhk.go.id/artikel20.htm
EKSPOR JAMUR
CHINA
Negara
Volume (Kg)
Nilai (USD)
Japan
87,722,085
263,106,855
36,721,245
93,557,733
United States
46,169,816
64,249,132
Italy
21,706,962
38,635,647
Germany
35,599,192
36,014,734
Malaysia
19,059,060
29,594,534
Thailand
4,326,889
28,895,670
Russia
26,010,449
19,561,075
R.O. Korea
16,299,426
19,114,146
Canada
20,537,518
18,522,282
Netherlands
15,929,874
16,818,732
France
3,291,546
16,199,343
Estonia
12,007,916
9,718,508
Singapore
2,306,763
9,630,116
Australia
5,549,517
5,838,544
Taiwan (China)
4,976,195
5,763,852
5,778,642
5,547,089
9,074,411
5,490,596
Indonesia
Romania
Philippine
7,159,493
Impor jamur dari
China 55,5 M per
tahun (4,6 M 5,461,434
per bulan)
Mexico
7,159,519
4,797,206
4000
3000
2000
1000
04
20
03
20
02
20
01
20
00
20
99
19
98
19
97
19
96
19
95
19
P ro d u k s i p e r T a h u n (to n )
5000
Tahun
Jamur merang
Jamur tiram
Jamur shiitake
Jamur kuping
KANDUNGAN
NUTRISI JAMUR
Carbohydrates
Amino acids
Fatty acids
Fibres
Vitamins
Minerals
Pengaruh
Anti
kolester
ol
Jenis
senyawa
Aktivitas
Derivat
adenine
Mempercepat
metabolisme dan
ekskresi kolesterol
Ac2P
Antivirus
Polisakarida
Menghambat replikasi
virus
Viral particles
Anti tumor
/ virus
Asam Nukleat
RNA untai
ganda
Menginduksi produksi
interferon
KS-2
Anti tumor
/ virus
Polisakarida
Menginduksi produksi
interferon
Lentinan
Antitumor
Polisakarida
(1,3
glukan)
LAP1
Antitumor
Polisakarida
Modulator sistem
kekebalan
Asam Nukleat
Menghambat agregasi
platelet
GMP (Guanosine
monophosphate)
Anti
koagula
si darah
TEMPE
Although not a common item in most households in the
United States, the distinctively nutty taste and nougatlike texture of tempeh is increasing in popularity. It easily
absorbs the flavors of the other foods with which it is
cooked making it adaptable to many types of dishes.
Tempeh can be found in health food stores and specialty
markets throughout the year.
Tempeh has been a staple in Indonesia for over 2000
years. It is typically made by cooking and dehulling
soybeans, inoculating them with a culturing agent (like
Rhizopus oligosporus), and then incubating the
innoculated product overnight until it forms a solid cake.
It is a highly nutritious fermented food traditionally made
from soybeans and its high protein content makes it a
wonderful substitute for meat.
NUTRISI TEMPE
Amount
DV
Nutrient
World's Healthiest
(%)
Density
Foods Rating
manganese
1.45 mg
41.4
3.8
very good
protein
20.63 g
41.3
3.7
very good
phosphorus
286.91 mg
41
3.7
very good
vitamin B2
(riboflavin)
0.40 mg
36.4
3.3
good
magnesium
87.55 mg
27.4
2.5
good
copper
0.61 mg
24.4
2.2
good
vitamin B6
(pyridoxine)
0.23 mg
17.7
1.6
good
vitamin B3
(niacin)
2.43 mg
17.4
1.6
good
iron
2.41 mg
16.1
1.5
good
KANKER PAYUDARA
Breast cancer Americans have one of the highest
breast cancer rates in the world. Ones risk for breast
cancer is related to one's lifetime exposure to estrogenlike substances. These include any of the natural and
man-made chemicals to which the body responds
similarly (but sometimes much more strongly) than it
would respond to estrogen.
While one out of eight American women develop breast
cancer, the rate of breast cancer in Japan is about onefifth of that in the United States. Researchers attribute
much of this discrepancy to differences between the
standard American diet and the low-fat, nutrient-dense
native diet and of the traditional Japanese diet.
(www.whfoods.com diakses 14-8-04)
100
80
60
40
20
2003
n
pa
Ja
g
Ko
n
g
or
e
ap
ng
Ho
n
ut
So
1990
Si
Ko
re
a
iw
an
ay
M
al
Ta
sia
a
in
Ch
m
et
na
Vi
nd
Th
ai
la
s
ne
Ph
il ip
pi
ne
do
In
In
di
sia
EAT MORE
Cold water fish such as salmon, tuna, herring, mackerel
and halibut for their beneficial omega 3 fatty acids
Soy foods
Flaxseeds
Legumes
Sea vegetables
Organically grown Brassica vegetables including
broccoli, kale, mustard greens and Brussel sprouts.
Fresh fruit
Avoid well done meat, polyunsaturated fats, caffeinecontaining foods and beverages and alcohol.
ISOFLAVON
A study published in the June 2004 issue of Carcinogenesis suggests that not only is the cancerpreventive ability of soy foods markedly reduced in highly purified soy products and supplements,
but that such processed foods can stimulate the growth of pre-existing estrogen-dependent breast
tumors.
Soy foods contain complex mixtures of bioactive compounds that interact with one another to
promote health, while the partially purified isoflavone-containing products consumed in the U.S.
may have lost many of the biologically active components in whole soy foods. "These partially
purified isoflavone-containing products may not have the same health benefits as whole soy
foods," noted William G. Helferich, professor of food science and human nutrition at the University
of Illinois at Urbana-Champaign and one of the study's primary authors.
In the study, mice were divided into four groups, one of which received no soy and served as the
control group, while the others were given either whole soy flour, soy extract, a mixture of
isoflavones, or genistin in pure form. Despite the fact that all groups, except the control group,
received an equal amount of the soy isoflavone genistein, "as bioactive compounds were
removed, we observed an increase in estrogen-dependent tumor growth," said Helferich.
In the mice given minimally processed soy flour, a form of soy comparable to the whole soy foods
consumed in the Asian diet, tumors neither grew nor regressed. But in the mice given dietary soy
products containing isoflavones in more purified forms, the tumors grew. "These products are
similar to the materials used in isoflavone-containing dietary supplements, which is how many
Americans consume these compounds," Helferich noted.
The take-home message for women, especially postmenopausal women with estrogen-responsive
breast cancers who are looking for alternatives to HRT: Avoid processed soy products
No. 13
Food Biotechnology 3
March 8, 2005
FOSHU
(Food for Specified Health Uses)
Lb. bulgaricus
Str. thermophilus
Lactobacillus casei
Intestinal bacteria, Probiotics
Strain Shirota is very famous one which used in
Every fermented products of Yakuruto Company
Streptococcus thermophilus
Dairy LAB, not probiotics
Necessary for yogurt production with Lb. bulgalicus
Shape is chain links , production of formic acid
branching
structure
Bifidobacterium longum
Probiotics, LAB from taking in the broad sense
Production of acetic acid:lactic acid (3:2)
Branching structure is unique
Lactobacillus helveticus
High acidity LAB for yogurt production
High protease activity is characteristic
Calpis fermented by this bacteria is very popular in Japan
PRODUK SUPPLEMENT
MIKROBA DILISENSIKAN
Licensed to PT. Rekayasa Sumber Daya
Hayati (RSDH)
Agriculture (AgriSimba)
Freshwater Aquaculture (AquaSimba-D)
Brine Aquaculture (AquaSimba-L)
Animal husbandry (NutriSimba)
Bioremediation (DegraSimba)
NutriSimba
ANTI-CHOLESTEROL
CAPSULES
DIPPED TEA
CEREAL DRINK
MINYAK DARA
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