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PRODI TEKNOLOGI HASIL PERTANIAN

JURUSAN TEKNOLOGI PERTANIAN FP-UNSRI
Kuliah Perdana
17 Januari 2024

Dr.rer.nat. Ir. Agus Wijaya, M.Si.(Koordinator)

 Safe or
Not
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PROSES
Bahan Pangan
PENGOLAHAN
Pangan Olahan 3
PANGAN

Pengkemasan 4
mikroorganisme
Penyimpanan 5
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Contoh:
Inokulasi, pemberian ragi
pada ubi pasca rebus
sebagai bahan tapai
Kontaminasi Morganella
morganii pada ikan
Scombroid. Proses
pengolahan juga dapat
terkontaminasi oleh
mikroorganisme merugikan,
seperti pengolahan tempe
bongkrek
Penyimpanan sering
terkontaminasi oleh jamur
yang dapat menghasilkan
mikotoksin

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 dekarboksilasi
CO2

tyrosine

ripening

During ripening, in cheeses,

Streptococcus faecalis (Enterococcus
faecalis) has been associated with
tyramine (Adams and Nout, 2001)
tyramine
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In terms of food safety, the
mycotoxins include aflatoxins (B1,
B2, G1, G2, and M1), ochratoxin
(A, B, C), patulin, and toxins
produced by Fusarium molds such
as fumonisins (B1, B2, and B3),
trichothecenes (nivalenol and
deoxynivalenol, T-2 and HT-2
toxin) and zearalenone can be exist
in some daily foods
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Common foods that contain the
mycotoxins include groundnuts
(peanuts), maize (corn), rice, yams,
cassava, soyabeans, fruits,
vegetables, spices, cacao, and coffee

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Aflatoxins are a family of toxins produced by
certain fungi that are found on agricultural
crops such as maize (corn), peanuts,
cottonseed, and tree nuts. The main fungi that
produce aflatoxins are Aspergillus flavus and
Aspergillus parasiticus, which are abundant in
warm and humid regions of the world (Wikipedia, 2016)

Aflatoxin A

Aflatoxin (A) is a potent human carcinogen. It

acts as a potent liver carcinogen in rodents
(and, presumably, humans)
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 Ochratoxin A is Mycotoxin
Mycotoxins are natural chemical substances
produced by fungi (molds) growing as contaminants
on some food crops (in field and in storage)

Scanning electron
micrograph of
Penicillium verrucosum, Ochratoxin A is a naturally occurring fungal toxin
a fungus that produces that occurs as a colorless crystal at room
ochratoxin A temperature
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Chemical structures of the Ochratoxins:

Jonsyn-Ellis, 2012

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 COFFEE AND OCHRATOXIN A
Ochratoxin A has been detected in coffee throughout the world in all stages of
production, from coffee cherries to brewed coffee. It was found in coffee cherries
and beans in Brazil at concentrations of up to 3.3 μg/kg (Clark and Snedeker 2006).

in roasted coffee there is

2.0 μg/kg (Napolitano et al. 2007)

This quite often happens when these commodity is grown and processed
under warm and humid conditions. These are coffee beans that are
infected with ochratoxin A (Source: www.xbrain.co.uk/fungi-and-mycotoxins)
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EVEN IN ROASTED
COFFEE BEAN

?
THERE ARE MANY
OCHRATOXIN A...

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 Ochratoxin A was found in
tissue of 18 of 19 pigs
ochratoxin contaminated
barley, and residu levels in
tissue were as high as 67 g/ kg

Not only pork

but also some
other meats
probably
contaminated
Marin et al, 2009 and Mujahid et al, 2012
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 Pseudomonas cocovenenans in Tempeh “Bongkrek” Processing?

Coconut Waste

Soaking over Wrapping

Night
Fermentation, 2
Washing days
Pseudomonas
Pressing Tempeh cocovenenans
(Burkholderia gladioli) is a
Bongkrek soil bacteria causes
Steaming 1 hr poisoning on foods,
especially in East Asia and
South East Asia. It is
Inoculation lipophylic (prefer fatty acid,
and can contaminate to
Rhizopus oligosporus tempeh bongkrek, produced
(Rhizopus oryzae) bongkrek acid and toxoflavin.
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 “Gatotisasi”

gatot

Cassava “Tiwulisasi”

tiwul
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 Chemically and
microbiologically the
gatot
process and product
of cassava have to be
controlled carefully!
tiwul
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Process Application in Food Production
Using Technology
Food Technology is a process
used by scientists to enhance the
production, nutritional value,
safety, and taste of foods
Food Technology integrates
biochemistry, chemistry,
microbiology (Food Fermentation
Process) to enhance quality of
fermented foods
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Preparation of Bacillus amyloliquefaciens
Inoculum

B. amyloliquefaciens

Isolate of B. amyloliquefaciens
was grown in PCA medium
until the volume enough for
inoculating in cassava soaking
PCA Medium

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Resistant to Amylolitic Sensitive to Amylolitic
Bacteria Bacteria

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Comparison Between Novel Rice
Cassava With Tiwul

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NOVEL PRODUCT OF CASSAVA

Product
Development

Color : Brown Color : White

Taste : Cassava Taste : Rice-like
Granule : Sticky Granule : Rice-like
Consume Method : Coconut Consume Method : Side dish

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TEMPOYAK

TEMPOYAK is an Indonesian
fermented food made from
durian Durio zibethinus Murray
meat by lactic acid bacteria,
originally produced in South
Sumatera, consumed as an
ingredient for cooking of fish,
more name “durio-mayonaise”
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 Microbiology of Tempoyak
Microbiology of tempoyak namely
are Lactococcus, Leuconostoc,
Lactobacillus, even Enterococcus,
and Pediococcus for fermentation
at 20±2ºC from the first week
untill the fourth week (Widowati,
et al, 2013)

Photo: Dennis Kunkel Microscopy, Inc. / Visuals

Unlimited / Corbis | Source: New York Times

Lee, et al, 2007

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 Preparation of Tempoyak
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T is normally processed from

Durian Meat
excess, poor quality or
over-ripe durian
Sortation The salt approximately 1,3 %.
Others, use salt with 2-15 %
Mix with salt The jar is tightly closed to make
anaerobic condition
Put into jar
Keep for seven days to let
spontaneous fermentation
Fermetntation

Tempoyak
 Antipathogen
Several LAB species
were found to be a potent
anti-S. aureus substance
producer such as:

Lactobacillus plantarum
Lactobacillus acidophilus
Lactobacillus salivarius
Anti-S. aureus substance
Most of them produced
the substances that
inhibited themselves Staphylococcus aureus
It is still important to isolate a novel anti-S.aureus substance with new
properties and without significant inhibitory activity against its host
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 Antipathogen (continous)
Pediococcus acidilactici

Effect of P. acidilactisi LS2-30 CFS on the viability (a) and absorbance at

600 nm (b) of S. aureus. CFS was added (arrow) at a final dose of 100
AU/ml (■), 200 AU/ml (▲), 300 AU/ml (X) and control (◆).
(Ratanapibulsawat et al, 2005)
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 Antipathogen (continous)
LAB of tempoyak Clearing zone indicate LAB inhibit E. coli

inhibit

Escherichia coli
(Ekowati,2009)
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 Antioxydant activity

Bactertial growth (white bars), proteolysis (black bars), radical scavenging

activity ( ) and inhibition of lipid peroxidation (o) (Virtanen et al, 2006)
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Hindari aflatoksin dalam durian
Durian bisa
berjamur, sehingga
kemungkinan ada
aflatoksin dan
jangan dimasak
menjadi tempoyak

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Food-borne Diseases?

Some cases

malproses

FOOD
POISONING
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 Perhatikan
memilihnya supaya
tidak terjebak
Ikan dan daging bisa kaleng yang
mengandung
terkontaminasi bakteri
botulinin
Clostridium botulinum

Tips memilih:
Batas kedaluwarsa
Tidak berkarat
Tidak penyok
Tidak cembung
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PHILIPPINES
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ANJURAN PENYIMPANAN
1) SIMPAN BERAS DI BAWAH KELEMBABAN 65%
ERH (equilibrium relative humidity)

2) SIMPAN PADA SUHU BULANA RATA-RATA 10°F

DAN DI BAWAH 60°F SELAMA DALAM SATU
TAHUN

3) DESAIN DAN SISTEM AERASI UNTUK

MEMPERTAHANKAN KESERAGAMAN KADAR
AIR DAN SUHU

4) PENYIMPANAN HANYA UNTUK BERAS YANG

BENAR-BENAR BERSIH

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PENGENDALIAN SUHU, RH, KADAR AIR
DAN AKTIVITAS AIR (aw)

UAP AIR

SUHU RUANG
PENYIMPANAN

aw
KELEMBABAN (RH)
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 Aktifitas Air (Aw)
aw MENUNJUKKAN AIR DALAM BERAS YANG BISA
DIGUNAKAN UNTUK PERTUMBUHAN JAMUR

aw =  w /  ow

ERH = aw x 100%

aw = ERH/ 100% 38
ISOTERMIS SORPSI AIR
aw ADA
HUBUNGANNYA
DENGAN KADAR
AIR BAHAN YANG
BISA DIHITUNG
DENGAN GRAFIK
ISOTERMIS SORPSI
AIR (Troller and
Christian, 1978).

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aw dan Pertumbuhan
Mikroorganisme

Troller and Christian, 1978

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SISTEM PENYIMPANAN BERAS

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Tips menyimpan Biji-Bijian
(Beras):
1.Tempat sejuk dan kering
2.Tutup rapat
3.FIFO (masuk dulu keluar dulu)
4.Jangan dekat barang berbau
5.Jauhkan dari bahan beracun 42
mikroorganisme INTOKSIKASI

MIKOTOKSIN

INFEKSI

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 Some tropical foods of Indonesian origin have high risk with
contaminant such as mycotoxin. Common foods that contain
the mycotoxins include groundnuts (peanuts), maize (corn),
rice, yams, cassava, soyabeans, fruits, vegetables, spices,
cacao, and coffee. These food stocks have seriously health
risks when they are heavily contaminated by mycotoxin.
 There are some process regarding development of the food
products for better quality. Firstly, it may used good
conventional starters (ragi) for fermentation processes.
Secondly, the raw materials used have to be selected
perfectly. And thirdly, the processes have to be developped
in order to get necessary products

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