Food Microbiologi I Questions.

The correct answer is "Mengawetkan makanan dengan cara mengurangi kadar air dan aktivitas airnya." This is because the principle of food preservation through drying involves reducing the moisture content and water activity of the food. By doing so, the growth of microorganisms is inhibited, as they require water to survive and reproduce. Additionally, reducing the moisture content also helps to prevent enzymatic reactions and chemical deterioration in the food, thus extending its shelf life.

Boraks dan formalin adalah bahan kimia yang dilarang penggunaannya untuk mengawetkan makanan. Boraks, juga dikenal sebagai natrium borat, merupakan zat yang digunakan sebagai pengawet makanan, tetapi telah dilarang karena memiliki efek samping yang berbahaya bagi kesehatan manusia. Formalin, atau formaldehida, juga merupakan bahan kimia yang digunakan untuk mengawetkan makanan, tetapi juga memiliki efek samping yang berpotensi merusak kesehatan manusia. Oleh karena itu, penggunaan boraks dan formalin sebagai bahan pengawet makanan telah dilarang.

The correct answer is "di atas 120". This means that the temperature of the commercial sterilization process in appertization is above 120 degrees Celsius. This high temperature is necessary to kill all the microorganisms and ensure the safety and preservation of the food products.

The most appropriate way to store meat in the freezer is by cutting it into small pieces and using plastic wrap to cover the container. This method helps to prevent freezer burn and maintain the quality of the meat. Storing meat in a container with plastic wrap also helps to prevent cross-contamination with other foods in the freezer.

The correct method for washing lettuce is to wash it with running water and disinfect it using a safe NaOCl solution for food. This method helps to reduce microorganisms on the lettuce. Additionally, it is important to rinse the lettuce again after disinfection. Washing the lettuce in a large bucket, soaking it for 30 minutes, or washing it with cold water are not mentioned as appropriate methods in the given information.

Aw stands for "activity of water," which refers to the amount of water available for microorganisms to grow. It is a measure of the free water in a system that is available for chemical reactions and biological processes. The Aw value ranges from 0 to 1, with 1 indicating a high availability of water for microbial growth. Therefore, Aw is the correct answer to the question.

Selai adalah produk makanan yang awet karena penggulaan. Penggunaan gula dalam selai berfungsi sebagai pengawet alami yang membantu mempertahankan keawetan produk tersebut. Selai juga memiliki kandungan air yang rendah, sehingga membuatnya tahan lama dan tidak mudah rusak.

Osmotic dehydration is the process of drying fruits by immersing them in a sugar solution. The sugar solution creates a hypertonic environment, causing water to move out of the fruit through osmosis. This helps in preserving the fruit by reducing its water content, thereby inhibiting the growth of microorganisms. Spray drying and freeze drying are different methods of drying, while smoking is a preservation method that involves exposing the fruit to smoke.

Irradiasi makanan adalah proses penggunaan radiasi ionisasi atau radiasi sinar gamma untuk menghambat pertumbuhan mikroorganisme dan memperpanjang umur simpan makanan. Tujuan dari irradiasi makanan adalah untuk menghambat kematangan buah, yang dapat memperpanjang umur simpan buah-buahan, serta inaktivasi salmonella, yang merupakan bakteri yang dapat menyebabkan penyakit pada manusia. Oleh karena itu, jawaban yang benar adalah "Menghambat kematangan buah dan inaktivasi salmonella".

The correct answer is "Menghilangkan mikroba pathogen dan mikroba yang menyebabkan kerusakan pangan" (Eliminating pathogenic microorganisms and microorganisms that cause food spoilage). Pasteurization is a process of heating food to a specific temperature for a certain period of time to kill harmful bacteria, viruses, and other pathogens that may be present. It helps to ensure the safety of the food by reducing the risk of foodborne illnesses. Additionally, pasteurization also helps in extending the shelf life of the food by eliminating spoilage-causing microorganisms.

Clostridium botulinum is a type of bacteria that can contaminate canned food due to improper heating or insufficient heating. This bacteria is known for producing a deadly toxin called botulinum toxin, which can cause botulism, a severe form of food poisoning. Therefore, if the heating process of canned food is not adequate, it can allow the growth of clostridium botulinum bacteria and the production of its toxin, posing a significant health risk to consumers.

Blanching is usually done on fruits.

The correct answer is A and B benar. This means that both the tekstur menjadi lunak (soft texture) and terdapat off odor (off odor present) are signs of food damage. These signs indicate that the food may no longer be safe to consume.

Psychotrophs are microorganisms that are capable of surviving and growing in cold temperatures, typically below 20oC. They have the ability to adapt and thrive in these low temperature environments, making them resistant to cold conditions. Therefore, the correct answer is psychotroph.

The correct answer is "kerusakan karena proses fermentasi spontan dan bakteri asam laktat". This is because at room temperature, milk is prone to spoilage due to the spontaneous fermentation process and the growth of lactic acid bacteria. These bacteria consume the lactose in milk and produce lactic acid, causing the milk to sour and spoil.

Hepatitis A virus is known to contaminate water sources and can cause foodborne diseases when ingested through contaminated food or water. Unlike hepatitis B, HIV, and TBC, hepatitis A is primarily transmitted through the fecal-oral route, making it more likely to contaminate water and food. Therefore, hepatitis A is the most plausible answer for a virus that can contaminate water and cause foodborne diseases.

The given answer, spray drying, is a method of drying that involves spraying a liquid substance into a hot air stream. This process quickly dries the substance, converting it into a fine powder or solid form. Spray drying is commonly used in the food industry to produce powdered milk, instant coffee, and other powdered products. It is a popular method due to its efficiency and ability to preserve the flavor and nutrients of the substance being dried.

Ropiness is the correct answer because it refers to the condition of bread becoming soft and mushy in texture. This is indicated by the presence of fibers, a brown color, and an unpleasant smell.

The correct answer is "lemari es suhu 4oC". Pasteurized dairy products need to be stored in a cool environment to maintain their freshness and prevent bacterial growth. A refrigerator with a temperature of 4oC provides the ideal conditions for preserving the quality and safety of dairy products. Storing them at room temperature or in an air-conditioned room may lead to spoilage and an increased risk of foodborne illnesses. Therefore, keeping pasteurized dairy products in a refrigerator at 4oC is the most suitable option.

Aseptic packaging is necessary for sterilized products with a long shelf life at room temperature. This method ensures that the product remains free from contamination during storage and transportation. Aseptic packaging involves packaging the product in a sterile environment, preventing any microorganisms from entering and spoiling the product. This method is commonly used in the food and beverage industry to preserve the quality and safety of products without the need for refrigeration or preservatives.

The given answer states that all of the statements mentioned are correct. This means that all of the principles of aseptic packaging mentioned in the question are accurate. These principles include ensuring that the food and packaging materials are free from microorganisms before packaging, using sterilizable packaging equipment, and maintaining a sterile environment during the packaging process.

All of the options listed (bacteria, mold, yeast) are microorganisms that can contaminate food and cause it to spoil. Therefore, the correct answer is "semua benar" which means "all are correct" in English.

Sayuran yang rusak dapat mengalami perubahan rasa menjadi asam karena aktivitas bakteri asam laktat. Bakteri asam laktat adalah jenis bakteri yang dapat menghasilkan asam laktat melalui fermentasi karbohidrat. Ketika sayuran rusak, bakteri asam laktat dapat tumbuh dan berkembang biak di dalamnya, menghasilkan asam laktat yang memberikan rasa asam pada sayuran tersebut.

Bakteri Erwinia carotovora dapat menyebabkan pelunakan jaringan sayuran.

The correct answer is kapang. This suggests that the damage to the product is caused by mold.

The principle of preservation by sugaring refers to the process of reducing the water activity (Aw) in food. By adding sugar, the Aw of the food decreases, making it less favorable for the growth of microorganisms. This helps to prevent spoilage and extend the shelf life of the food.

The correct answer is ikan kaleng. Ikan kaleng refers to canned fish, which is a product of appertization. Appertization is a method of food preservation that involves sealing food in airtight containers and then heating them to destroy bacteria and other microorganisms. Canning fish helps to extend its shelf life and maintain its nutritional value. Therefore, ikan kaleng is the correct answer as it is a product that undergoes the process of appertization.

Bakteri dapat tumbuh pada pH netral karena sebagian besar bakteri memiliki rentang toleransi pH yang luas. Mereka dapat bertahan dan berkembang biak dengan baik pada pH sekitar 7, yang merupakan pH netral. pH netral adalah kondisi yang paling ideal untuk pertumbuhan bakteri karena kebanyakan enzim dan proses biokimia dalam sel bakteri berfungsi optimal pada pH tersebut. pH yang terlalu asam atau terlalu basa dapat menghambat pertumbuhan bakteri atau bahkan menyebabkan kematian mereka.

The correct answer is "pemanasan, pengeringan dan reaksi kimiawi asap dengan jaringan daging ikan pada saat proses pengasapan berlangsung." This answer explains that the principle of preservation by smoking involves heating, drying, and chemical reactions with the fish tissue during the smoking process. This process helps to preserve the fish by removing moisture and inhibiting the growth of bacteria, fungi, and other microorganisms.

Daging memiliki Aw (aktivitas air) yang tinggi, sehingga cocok untuk pertumbuhan bakteri. Bakteri membutuhkan kelembaban yang cukup untuk berkembang biak, dan tingginya kadar air dalam daging memberikan kondisi yang ideal bagi pertumbuhan bakteri. Biskuit dan cookies umumnya memiliki Aw yang rendah karena kadar air yang lebih sedikit, sedangkan kacang goreng memiliki Aw yang sedang. Oleh karena itu, daging menjadi pilihan yang tepat untuk pertumbuhan bakteri.

The correct answer is 63 °C (145°F) for 30 minutes. This is the temperature and time combination used in low-temperature long-time (LTLT) pasteurization. LTLT pasteurization is a method of heat treatment used to kill harmful bacteria in food products while preserving their taste and quality. By heating the food to 63 °C (145°F) for 30 minutes, it ensures that any potential pathogens are effectively eliminated, making the food safe for consumption.

All of the factors mentioned in the options, including Aw (water activity), pH, and nutrient availability, can affect the growth of microorganisms. Water activity refers to the availability of water for microbial growth, with lower water activity inhibiting growth. pH levels can also impact microbial growth, as different microorganisms have different optimal pH ranges for growth. Lastly, the availability of nutrients in the environment is crucial for microbial growth, as microorganisms require certain nutrients to survive and reproduce. Therefore, all of the factors mentioned in the options can influence the growth of microorganisms.

Khamir adalah jenis mikroorganisme yang biasanya tumbuh pada makanan yang dikemas vakum dengan pH rendah. Khamir adalah jenis fungi yang dapat tumbuh dan berkembang biak dalam kondisi dengan sedikit oksigen. Mereka dapat menghasilkan enzim yang memecah gula dalam makanan dan mengubahnya menjadi alkohol dan karbon dioksida. Oleh karena itu, makanan dengan pH rendah seperti makanan yang dikemas vakum menjadi lingkungan yang ideal bagi pertumbuhan khamir.

Sodium benzoate is a commonly used preservative for fruit drinks. It helps to prevent the growth of bacteria, yeast, and mold, extending the shelf life of the product. Sodium benzoate is effective in inhibiting the growth of microorganisms and maintaining the quality and safety of the fruit drink. Therefore, sodium benzoate is the correct answer.

The correct answer is "nitrat." Nitrate is a chemical preservative that can help maintain the color freshness of meat. It works by inhibiting the growth of bacteria that can cause discoloration and spoilage. Sodium benzoate and sodium sulfite are also chemical preservatives, but they do not specifically target color preservation in meat. Therefore, the correct answer is nitrate.

A. ochraceus is a type of mold that can contaminate coffee.

Blanching is a cooking process that involves briefly immersing food in boiling water or steam, followed by rapid cooling in ice water. This method is used to inactivate enzymes and remove oxygen from tissues, which helps to preserve the color, texture, and flavor of the food. It is commonly used for vegetables before freezing or canning, as well as for removing the skin from fruits and nuts.

Pembusukan pada buah yang memiliki sifat pH rendah (asam) umumnya disebabkan oleh kapang. Kapang adalah jenis jamur yang dapat tumbuh dan berkembang biak pada lingkungan yang asam. Mereka dapat menghasilkan enzim yang memecah komponen buah, menyebabkan pembusukan. Bakteri, khamir, dan virus juga dapat menyebabkan pembusukan pada buah, tetapi dalam konteks ini, kapang adalah penyebab yang paling umum.

Bacillus coagulans is a type of thermophilic microorganism. Thermophilic microorganisms are those that thrive in high-temperature environments. Bacillus coagulans is known for its ability to survive and grow at temperatures as high as 55-60 degrees Celsius. It is commonly found in soil and is used in various industries, including food and pharmaceuticals, due to its heat-resistant properties. Therefore, bacillus coagulans is the correct answer as it belongs to the group of thermophilic microorganisms.

Clostridium botulinum is a type of bacteria that is considered anaerobic, meaning it can survive and thrive in environments with little to no oxygen. This bacterium is known for producing a potent toxin called botulinum toxin, which can cause a severe form of food poisoning called botulism. Therefore, among the given options, only clostridium botulinum is a bacteria that can survive in anaerobic conditions.