Mikrobiologi Pangan 1

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Mikrobiologi Pangan 1

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Author : Dr. Srikandi Fardiaz
language : id
Publisher:
Release Date : 1992

Mikrobiologi Pangan 1 written by Dr. Srikandi Fardiaz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with categories.

Dasar Mikrobiologi Pangan

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Author : Mulono Apriyanto
language : id
Publisher: Mulono Apriyanto
Release Date : 2022-06-15

Dasar Mikrobiologi Pangan written by Mulono Apriyanto and has been published by Mulono Apriyanto this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Science categories.

Substansi yang disampaikan meliputi pengertian tentang mikrobiologi, Teknik Dasar Mikrobiologi, jenis mikrobiologi, nutrisi dan pertSubstansi yang disampaikan meliputi pengertian tentang mikrobiologi, Teknik Dasar Mikrobiologi, jenis mikrobiologi, nutrisi dan pertumbuhan, pengendalian mikroorganisme dan genetika mikroorganisme. Buku ajar ini diharapkan peserta didik mampu memahami dan menjelaskan mikrobiologi dan pertumbuhan serta jenisnya. Kami menghargai dan mengucapkan terima kasih atas usaha penyusunan sehingga bahan ajar ini dapat diterbitkan. Kami menyadari buku ajar ini masih banyak kekurangan. Oleh karena itu kami harapkan dari semua pihak untuk memberi sumbangan pemikiran baik kritik maupun saran untuk perbaikan bahan ajar ini sehingga pada penyusunan berikutnya akan lebih baik.umbuhan, pengendalian mikroorganisme dan genetika mikroorganisme. Buku ajar ini diharapkan peserta didik mampu memahami dan menjelaskan mikrobiologi dan pertumbuhan serta jenisnya. Kami menghargai dan mengucapkan terima kasih atas usaha penyusunan sehingga bahan ajar ini dapat diterbitkan. Kami menyadari buku ajar ini masih banyak kekurangan. Oleh karena itu kami harapkan dari semua pihak untuk memberi sumbangan pemikiran baik kritik maupun saran untuk perbaikan bahan ajar ini sehingga pada penyusunan berikutnya akan lebih baik.

Food Microbiology 1

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Author :
language : en
Publisher:
Release Date : 2002

Food Microbiology 1 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.

Mr T. A. Larson.

Food Microbiology Protocols

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Author : John F. T. Spencer
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-02-05

Food Microbiology Protocols written by John F. T. Spencer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-05 with Science categories.

Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are several chapters devoted to the microorganisms associated with fermented foods: these are of increasing importance in food microbiology, and include one bacteriophage that kills the lactic acid bacteria involved in the manufacture of different foods—cottage cheese, yogurt, sauerkraut, and many others. The other nine chapters give procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species of Lac- bacillus, determination of the proteolytic activity of lactic acid bacteria, det- mination of bacteriocins, and other important topics.

Microorganisms In Foods 1

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Author : International Commission on Microbiological Specifications for Foods
language : en
Publisher:
Release Date : 1988

Microorganisms In Foods 1 written by International Commission on Microbiological Specifications for Foods and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Science categories.

Mikrobiologi Pangan Hasil Peternakan

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Author : Zuraida Hanum, Yurliasni
language : id
Publisher: Syiah Kuala University Press
Release Date : 2022-12-05

Mikrobiologi Pangan Hasil Peternakan written by Zuraida Hanum, Yurliasni and has been published by Syiah Kuala University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-05 with Technology & Engineering categories.

Mikrobiologi memegang peranan penting dalam bidang peternakan, khususnya produk hasil peternakan berupa daging, susu, dan telur. Keberadaan mikroba merupakan indikator sanitasi dan higienitas dari produk pangan. Indikator ini akan berdampak secara langsung terhadap produk pangan hasil peternakan yang dihasilkan. Mikroorganisme dapat diidentifikasi dengan metode tidak langsung untuk mengetahui keberadaan mikrrorganisme dengan teknik pengenceran dan penggunaan media sebagai substrat tumbuh. Mikroorganisme juga digunakan untuk pengolahan pangan hasil peternakan yang bertujuan untuk memperpanjang masa simpan produk pangan. Buku ini menyajikan mikrobiologi pada produk pangan hasil peternakan, isolasi, dan identifikasi mikroorganisme, pengawetan pangan hasil peternakan dan teknik pengendaliannya.

Teknologi Fermentasi Pangan

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Author : Nur Arfa Yanti
language : id
Publisher: Penerbit NEM
Release Date : 2023-12-11

Teknologi Fermentasi Pangan written by Nur Arfa Yanti and has been published by Penerbit NEM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-11 with Business & Economics categories.

Pangan fermentasi seperti tempe, tape, kecap, anggur, roti, minuman anggur (wine), nata de coco, dan lain-lain sudah banyak dikenal bahkan sudah dikonsumsi oleh sebagian besar masyarakat. Beberapa orang dapat membuat pangan fermentasi, baik untuk konsumsi sendiri maupun untuk dikomersilkan. Pada umumnya, produsen/pembuat pangan fermentasi membuat produk pangan tersebut dengan mengandalkan resep turun temurun (secara konvensional) tanpa didasari ilmu sehingga produk pangan fermentasi yang dihasilkan tidak variatif. Melalui pemahaman ilmu yang mendasari fermentasi pangan, maka para produsen dapat memodifikasi pangan fermentasi untuk meningkatkan cita rasa maupun nilai gizi. Buku ini membahas mengenai teknologi fermentasi pangan secara komprehensif. Materi diawali dengan pembahasan mengenai pengertian fermentasi dan dilengkapi dengan pembahasan mengenai mikroorganisme yang dimanfaatkan dalam fermentasi pangan hingga cara mendapatkan mikroorganisme unggul untuk menghasilkan produk pangan fermentasi berkualitas baik. Pada buku ini juga dijelaskan mengenai berbagai produk pangan fermentasi, yang dilengkapi dengan penjelasan metode pembuatan produk hingga kandungan produk pangan yang dihasilkan. Melalui buku ini, diharapkan para pembaca dapat memahami mengenai bagaimana proses yang terjadi dalam fermentasi pangan, sehingga para pembaca yang tertarik memproduksi pangan fermentasi dapat menghasilkan produk pangan yang berkualitas.

Food Microbiology

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Author : Michael P. Doyle
language : en
Publisher: John Wiley & Sons
Release Date : 2020-07-10

Food Microbiology written by Michael P. Doyle and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-10 with Medical categories.

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Pcr Methods In Foods

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Author : John Maurer
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-11-22

Pcr Methods In Foods written by John Maurer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-11-22 with Technology & Engineering categories.

This book will introduce non-molecular biologists to diagnostic PCR-based te- nologies for the detection of pathogens in foods. By the conclusion of this book, the reader should be able to: 1) understand the principles behind PCR including real-time; 2) know the basics involved in the design, optimization, and imp- mentation of PCR in food microbiology lab setting; 3) interpret results; 4) know limitations and strengths of PCR; and 5) understand the basic principles behind a new fledgling technology, microarrays and its potential applications in food microbiology. This book will provide readers with the latest information on PCR and microarray based tests and their application towards the detection of bacterial, protozoal and viral pathogens in foods. Figures, charts, and tables will be used, where appropriate, to help illustrate concepts or provide the reader with useful information or resources as an important starting point in bringing molecular diagnostics into the food microbiology lab. This book is not designed to be a “cookbook”PCR manual with recipes and step-by-step instructions but rather serve as a primer or resource book for students, faculty, and other professionals interested in molecular biology and its integration into food safety. v Table of Contents Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v Chapter 1. PCR Basics Amanda Fairchild, M. S. , Margie D. Lee DVM, Ph. D. , and John J. Maurer, Ph. D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Chapter 2. The Mythology of PCR: A Warning to the Wise John J. Maurer, Ph. D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Chapter 3.

Microorganisms In Foods 1

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Author :
language : en
Publisher:
Release Date : 1978

Microorganisms In Foods 1 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with categories.