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Signifikansi Khamir dalam Pangan
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Tajuk Entri Utama: Kustyawati, Marla Erna
Signifikansi Khamir dalam Pangan/Maria Erna Kustyawati
- Edisi Pertama. Cet. Ke-1. - Yogyakarta: Pfantaxia,
xii + 88 h1m.,' 25 cm

2016

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Bibliografi.: B3 - 88
rsBN 2 918-602-6912-41-L
E-ISBN : 91 B- 602-6912-42-g
1. Mikroorganisme - Eungsi

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IIATIAB ISI

KATA PENGANTAR
DAFTAR ISI
DAFTAR GAMBAR
DAFTAR TABET

1.
BAB 2

BAB

BAB 4

vii
ix
x1

PENDAHULUAN

L

TAKSONOMI DAN IDENTIFIKASI

J

2.1,
2.2
2.3
2.4
BAB 3

v

Pendahuluan
Taksonomi
Isolasi dan Enumerasi Khamir
IclentifikasiKhamir

REPRODUKSI DAN PERTUMBUHAN
3.1 Pendahuluan
3.2 Reproduksi Khamir
3.4 Faktor-faktorPertumbuhan

KHAMIR DALAM PANGAN

4.1
4.2
,1.3
4.1

Pendahuluan

Sejarah Penggunaan Kharnir dalam Pangan
Khamir dalam Produk Pangan
Aktivitas Khamir dalam Bahan Pangan

J
4
13

17
21
21.
21.

31

39
39
40
42
52

Signifikansi Khamir dalam Pongan

viii
BAB 5

57
PEMBUSUKAN PANGAN OLEH KHAMIR
57
5.1 Pendahuluan
58
5.2 Pembusukan pada Produk Makanan dan Minuman
5.3 Kontrol Terhadap Pembusukan Makanan oleh Khamir 76
83

DAF'TAR PUSTAKA

-oo0oo-

IIATIAR GIMBAR

Garnbar 2.1
Carnbar 2.2
Gambar
Gambar
Gambar
Cambar

2.3
2.4
3.1

3.2

Gambar 3.3
Gambar 3.4

Diagram Sebuah Sel Khamir (*Mengandung
Membran Lemak)
Perbedaan Struktur Sel Khamir dan Sel Bakteri

Berbagai Bentuk Askuspora
Morfologi Sel Beberapa Spesies Khamir
Beberapa Sistem Reprocluksi Aseksual Khamir
Proses Pertunasan atau Btdding
Reprocluksi Aseksual dengan Perfunasan
Pembelahan Sel Secara Fisi pacla Siklus Hiclup
S

Gambar 3.5

cl

izo

snccl tfir

o

5
5

6
6
8
22
23
24
25

tilyce s p on rbe.

Cambar 3.6

Pembentukan Tunas dan Pembentukan Spora (Sporulasi) 26
p ada S nccl tfir ofi ty ce s cerett i sise
Siklus Reproduksi Sexual pada Khamir
28

\.ralll0af 5./

lc

Pertumbuhan Sel Khamir
Snccl m ro

Cambar 4.1

t

n

yce s ce rea i si

S. cereaisiae Selama

Waktu Tertentu
Metabolism Lemak, Karbohidrat dan Protein
Melalui Siklus Krebs Sebagai Penghasil Energi

28

53

Signifikonsi Khomir dalom Pangan

Gambar

5.1

Reaksi Dekarboksilasi Pembentukan Senyawa

Kadaverin dan Putresin oleh Mikroflora Pembusuk
dalam Daging

IIATIAR IABTI.

Tabe11.1

Tabel2.2
Tabel3.1
Tal.el3.2
Table 3.3

Tabel

.-1

Tabel3.5
Tal--el3.-1

tr^r

a

I

Kunci Karakteristik unluk Iclentifikasi dan Klasifikasi
Khamir
Medium Wiskerham clan Medium Sporulasi
Temperatur Pertumbuhan Minimum, Optimum,
dan Maksimum Khamir dalam Makanan dan Minuman
pH Minimum, Optimum, Maksimum Pertumbuhan
Khamir clalam Makanan clan Minuman
Nilai a* Minimum Pertumbuhan Khamir dalam
Makanan clan Minuman
Konsentrasi NaCl dan Sukrosa Maksimum unLuk
Pertumbuhan Khamir clalam Makanan clan Minuman
Produksi Berbagai Alkohol oleh Khamir
Konsentrasi Minimum Asam Bensoat dan Asam Sorbat
vang Diperlukan untuk Menghambat Pertumbuhan
Kharnir dalam Makanan dan rninuman pada pH 5,0-5,5.
Khamir vang Terdapat dalam Produk Susu
i.hamrr vang Terdapat dalam Produk Daging
Enz in-L Ekstraseluler Hidrolitik Kharnir
Khamir Pembusuk Produk Daging

15
15

77
32
34
35

36

36

3/

45
51
53
60

Signifikansi Khamir dalam Pangan

xn

Tabe15.2 Khamir Pembusuk Produk
Tabel

5.3

Susu

63

Konsentrasi Minimum Bahan Pengawet yang Diperlukan 79
untuk Menghambat Pertumbuhan Khamir Pembusuk

-oo0oo-

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