Food Microbiology
CHAPTER I
INTRODUCTION
1.1
Background
Food is one of human sources of calorie, protein, fats, and nutrition. Yet,
because of the highly nutritious content, food is susceptible to growth of microorganisms. By the presence of microorganisms in food, the food is more likely to have shorter shelf life. Thus, mostly it is resolved by the addition of antimicrobial substances to food, such as condiments and preservatives.
Condiments and preservatives could inhibit the growth of microorganisms or even destroyed them, as they have antimicrobial agents. Some examples of condiments and preservatives are ginger, clove, sodium benzoate, garlic, and coriander. The factors contributing in the effectiveness of condiments and preservatives in inhibiting the growth of microorganisms are the concentration of the antimicrobial, temperature, characteristic of the microorganisms and food, storage time. As different types of microorganisms have different resistance toward the antimicrobial substance, it is important to understand the characteristic of the microorganisms towards the antimicrobial agent. There are two types of resistance: intrinsic resistance and acquired resistance.
There are some methods of observing the capability of the condiments in inhibiting the growth of microorganisms. In the experiment, the method used is well diffusion method, which used different type of condiments and added into holes of agar, where by the inhibition zone by the condiments could be observed.
The larger the inhibition zone, the more effective the condiment was in inhibiting the growth of microorganisms.
1.2
Objectives
By conducting the experiment, students are expected to learn and observe
the effectiveness of antimicrobial substance consisted in condiments and potassium sorbate towards the growth of microorganisms.
CHAPTER II
LITERATURE REVIEW
2.1
Antimicrobials
Referring to Volk and Wheeler (1993), antimicrobials are the substances
that
INTRODUCTION
1.1
Background
Food is one of human sources of calorie, protein, fats, and nutrition. Yet,
because of the highly nutritious content, food is susceptible to growth of microorganisms. By the presence of microorganisms in food, the food is more likely to have shorter shelf life. Thus, mostly it is resolved by the addition of antimicrobial substances to food, such as condiments and preservatives.
Condiments and preservatives could inhibit the growth of microorganisms or even destroyed them, as they have antimicrobial agents. Some examples of condiments and preservatives are ginger, clove, sodium benzoate, garlic, and coriander. The factors contributing in the effectiveness of condiments and preservatives in inhibiting the growth of microorganisms are the concentration of the antimicrobial, temperature, characteristic of the microorganisms and food, storage time. As different types of microorganisms have different resistance toward the antimicrobial substance, it is important to understand the characteristic of the microorganisms towards the antimicrobial agent. There are two types of resistance: intrinsic resistance and acquired resistance.
There are some methods of observing the capability of the condiments in inhibiting the growth of microorganisms. In the experiment, the method used is well diffusion method, which used different type of condiments and added into holes of agar, where by the inhibition zone by the condiments could be observed.
The larger the inhibition zone, the more effective the condiment was in inhibiting the growth of microorganisms.
1.2
Objectives
By conducting the experiment, students are expected to learn and observe
the effectiveness of antimicrobial substance consisted in condiments and potassium sorbate towards the growth of microorganisms.
CHAPTER II
LITERATURE REVIEW
2.1
Antimicrobials
Referring to Volk and Wheeler (1993), antimicrobials are the substances
that