Kuliah Bahan Tambahan Makanan

Universitas Padjadjaran
2011
PENDAHULUAN
Bahan pengawet


senyawa yg mampu menghambat dan
menghentikan proses fermentasi,
pengasaman atau bentuk kerusakan lainnya
dan dapat memberikan perlindungan bahan
pangan dari pembusukan.
WHY????
Today, consumer expect food to be available year
round, free of food-borne pathogen, and to have
reasonably long shelf-life.
While some improvements have been made using
packaging & processing system to preserve food, today
antimicrobial food preservatives still play significant
role in protecting the food supply.

TUJUAN PENGGUNAAN PENGAWET

SIFAT ANTIMIKROBIA
Menghambat pertumbuhan mikrobia dg cara:





1. Gangguan sistem genetik
2. Menghambat / mengganggu dinding sel ataupun membran sel
3. Pennghambatan enzim
4. Pengikatan nutrient esensial
Factor in selecting antimicrobial
agent:
The antimicrobial spectrum of the compound to be
used must be known.
Chemical & physical properties of both the
antimicrobial and the food product must be known
The condition of storage of the product and
interaction with other processes must be evaluated to
ensure that the antimicrobial will remain functional
over time.
A food must be of the highest microbiologically
quality initially if an antimicrobial is to be expected to
contribute to its shelf-life.
PERSYARATAN BHN PENGAWET YG
BAIK
1. Memiliki arti ekonomis dr pengawetan
2. Hanya digunakan jika cara pengawetan tdk
mencukupi
3. Memperpanjang umur simpan
4. Tidak menurunkan kualitas
5. Mudah dilarutkan
6. Aman dlm jmlh yg diperlukan
7. Mudah dianalisis
8. Tidak menghambat enzim pencernaan
9. Tidak bersifat toksik
10. Spektra antimikrobia yg luas.
JENIS BAHAN PENGAWET
PENGAWET ORGANIK
terdiri dari asam-asam organik dan garamnya, seperti
asetat, benzoat, propionat, sorbat, epoksida, dll.

PENGAWET ANORGANIK
- digunakan dlm bentuk garam seperti nitrit,
metabisulfit
- dalam bentuk gas seperti sulfit (SO
2
)
- dalam bentuk liquid seperti hidrogen peroksida
ORGANIC ACID
Commonly used as antimicrobial preservative or
acidulan
The activity related to pH and generally limited to pH
< 5,5
Mechanism:
- organic acid influence cell walls synthesis in
prokaryotes.
- organic acid likely act at the cytoplasmic membrane
level. Organic acid penetrates the cell membrane
bilayer, and once inside the cell it dissociates because
the cell interior has a higher pH than exterior.
a. Acetic acid & acetate salt
More effective against yeast & bacteria
The activity depend on product, environment, and
microorganism.
Application:
- addition of acetic acid at 0,1% to scald tank water used in
poultry processing ddecrease the salmonella &
campylobacter (okrend et al., 1986)
- used as a spray sanitizer on meet carcases effective for
beef, lamb, & catfish fillets. Use of 2 % acetic acid resulted
reduction in viable E. coli.
- added at 0,1% to bread dough inhibited growth bacillus
subtilis in wheat bread (pH 5,14) > 6 days.
Sodium acetate is an inhibitor of rope-forming bacillus
in baked goods and of the mold.
It is useful in the baking industry because t has little
effect on the yeast used in baking.
b. Benzoates & other
Primary uses as antimycotic agent (most yeast and mold)
Benzoates are most effective at pH 2,5 4,0.
Mechanism: benzoic acid destroyed the proton motive
force of the cytoplasmic membrane by continous transport
of proton into the cell causing disruption of the transport
system.
Benzoates also inhbit enzymes in bacterial cell as those
controlling acetic acid metabolism & axydative
phosphorylation.
Benzoates had no carcinogenic effect were given 1 2% and
nonmutagenic.
Other organic antimikrobial agents
Lactic acid is primary used to many fermented diary,
vegetable, and meet product. It is usually used as a
food additive for pH control & flavoring.
Propionic acid & propionate use to against mold, yeast,
& bacteria gram negative. Usually used in baked goods
& cheese.
Sorbic acid & sorbates have been used in food as
effective inhibitor of fungi, including that produce
mycotoxin, and certain bacteria.
PARABENS
Parabens: alkyl ester of p-hydroxybenzoic acid.
Effective at pH 3-8 (effective at acidic an alkaline pH),
and generally more active against mold & yeast than
bacteria.
Mechanism: is most likely related to their effect on
cytoplasmic membrane. The parabens were capable of
inhibiting both membran transport and electron
transport system.
To take advantage solubility & increased activity,
methyl and propyl parabens are normally used in a
combination 2-3 : 1
The used of parabens are application in beverages, soft
drink, jelly, juice, salad, etc.
The FDA consider parabens total addition limit of 0,1%
NITRITES
Nitrite salt (KNO
2
& NaNO
2
) primarily used to
inhibit the growth and toxin roduction of C.
botulinum in cured meats.

Nitrite is most inhibitory to bacteria at acidic pH
and more inhibitory under anaerobic condition

Mechanism: the inhbitory effect f nitrite on
bacterial sporeformers is apparently due to
inhibition of outgrowth and during cell division.
Nitrite does not inhibit spore germination to a
significant extend. Nitrite inactivated enzymes
associated with respiration .

Lethal dose of nitrites in human is 2 6 g,
prolonged ingestion nitrite cause
methemioglobinemia, that is, excessive production
of abnormal mioglobin.

NATAMYCIN
Natamycin or pimaricin ( C
33
H
47
NO
13
)is a polyene
macrolide antibiotic.
Natamycin is active against nearly all molds and yeast,
but no effect on bacteria or viruses.
Several factors affect the stability & resulting
antimycotic activity of natamycin:
-pH, 100% natamycin activity is retained at pH 5 - 7
-temperature, high temperature will decrease activity
-light,
-oxidant,
-heavy metal.

Mechanism: polyene macrolide antibiotic is binding to
ergosterol & other sterol group of the fungal cell
membrane.
Generally, binding of the natamycin by sterol causes
inhibition of ergosterol biosynthesis and distortion of
the cell membrane with resultant leakage.
Application: cheese, baking industry, fruits, and meets
as a mold spoillage inhibitor.
DIMETHYL DICARBONATE (DMDC)
The primary target microorganism for DMDC are
yeast.
It was more effective than sorbate & benzoate. Mold
are generally more resistant to DMDC than yeast or
bacteria.
DMDC used in product: wine, teas, carbonated &
noncarbonated juice beverages, and carbonated &
noncarbonated nonjuice beverages.

Other antimicrobial agents
Lysozyme (1,4--N-acetylmuramidase), catalyzes
hidrolysis peptidoglican of bacterial cell walls.
Nisin, peptide produced by a strain of dairy starter
cultur L. lactis
Phosphates
Sulfites


PENGAWET DILARANG
Formalin (pengawet mayat)
Asam Borat (Boric Acid) dan senyawanya
Antibiotik (Chloramphenicol)
Asam Salisilat dan garamnya (Salicylic Acid and its
salt)
Dietilpirokarbonat (Diethylpirocarbonate DEPC)
Kalium Klorat (Potassium Chlorate)
Kalium Bromat (Potassium Bromate)
Nitrofurazon (Nitrofurazone)
QUIZ PEWARNA
1. Jelaskan pengertian pewarna tambahan makanan
dan sebutkan 3 jenis pewarna sintetik!

2. Sebutkan & jelaskan sifat fisikokimiawi dr
pigmen klorofil!