Kuliah Bahan Tambahan Makanan

Universitas Padjadjaran
2011

PENDAHULUAN
time

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PERLU
PENCEGAHA
N

PENDAHULUAN
Bahan pengawet

senyawa yg mampu menghambat dan

menghentikan proses fermentasi,
pengasaman atau bentuk kerusakan
lainnya dan dapat memberikan
perlindungan bahan pangan dari
pembusukan.

WHY???

TUJUAN PENGGUNAAN PENGAWET

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SIFAT ANTIMIKROBIA
Menghambat pertumbuhan mikrobia dg cara:
1. Gangguan sistem genetik

2. Menghambat / mengganggu dinding sel ataupun membran sel

3. Pennghambatan enzim

4. Pengikatan nutrient esensial

Factor in selecting
antimicrobial
agent:
The antimicrobial spectrum
of the compound to be
used must be known.
Chemical & physical properties of both the
antimicrobial and the food product must be known
The condition of storage of the product and
interaction with other processes must be evaluated
to ensure that the antimicrobial will remain
functional over time.
A food must be of the highest microbiologically
quality initially if an antimicrobial is to be expected
to contribute to its shelf-life.

PERSYARATAN BHN
PENGAWET YG BAIK

1. Memiliki arti ekonomis dr pengawetan

2. Hanya digunakan jika cara pengawetan tdk

mencukupi
3. Memperpanjang umur simpan
4. Tidak menurunkan kualitas
5. Mudah dilarutkan
6. Aman dlm jmlh yg diperlukan
7. Mudah dianalisis
8. Tidak menghambat enzim pencernaan
9. Tidak bersifat toksik
10.Spektra antimikrobia yg luas.

JENIS BAHAN PENGAWET

PENGAWET ORGANIK

terdiri dari asam-asam organik dan garamnya,

seperti asetat, benzoat, propionat, sorbat,
epoksida, dll.
PENGAWET ANORGANIK

- digunakan dlm bentuk garam seperti nitrit,

metabisulfit
- dalam bentuk gas seperti sulfit (SO2)
- dalam bentuk liquid seperti hidrogen peroksida

ORGANIC ACID
Commonly used as antimicrobial preservative or

acidulan
The activity related to pH and generally limited to
pH < 5,5
Mechanism:
- organic acid influence cell walls synthesis in
prokaryotes.
- organic acid likely act at the cytoplasmic
membrane level. Organic acid penetrates the cell
membrane bilayer, and once inside the cell it
dissociates because the cell interior has a higher
pH than exterior.

a. Acetic acid & acetate

salt
More effective against yeast & bacteria
The activity depend on product, environment, and

microorganism.
Application:
- addition of acetic acid at 0,1% to scald tank
water used in poultry processing ddecrease the
salmonella & campylobacter (okrend et al., 1986)
- used as a spray sanitizer on meet carcases
effective for beef, lamb, & catfish fillets. Use of 2
% acetic acid resulted reduction in viable E. coli.
- added at 0,1% to bread dough inhibited growth
bacillus subtilis in wheat bread (pH 5,14) > 6
days.

Sodium acetate is an inhibitor of rope-forming

bacillus in baked goods and of the mold.

It is useful in the baking industry because t
has little effect on the yeast used in baking.

b. Benzoates & other

Primary uses as antimycotic agent (most yeast

and mold)
Benzoates are most effective at pH 2,5 4,0.
Mechanism: benzoic acid destroyed the proton
motive force of the cytoplasmic membrane by
continous transport of proton into the cell causing
disruption of the transport system.
Benzoates also inhbit enzymes in bacterial cell as
those controlling acetic acid metabolism &
axydative phosphorylation.
Benzoates had no carcinogenic effect were given 1
2% and nonmutagenic.

Other organic antimikrobial

agents
Lactic acid is primary used to many

fermented diary, vegetable, and meet

product. It is usually used as a food additive
for pH control & flavoring.
Propionic acid & propionate use to against
mold, yeast, & bacteria gram negative.
Usually used in baked goods & cheese.
Sorbic acid & sorbates have been used in food
as effective inhibitor of fungi, including that
produce mycotoxin, and certain bacteria.

PARABENS
Parabens: alkyl ester of p-hydroxybenzoic acid.
Effective at pH 3-8 (effective at acidic an

alkaline pH), and generally more active against

mold & yeast than bacteria.
Mechanism: is most likely related to their effect
on cytoplasmic membrane. The parabens were
capable of inhibiting both membran transport
and electron transport system.
To take advantage solubility & increased
activity, methyl and propyl parabens are
normally used in a combination 2-3 : 1

The used of parabens are application in

beverages, soft drink, jelly, juice, salad, etc.

The FDA consider parabens total addition limit
of 0,1%

NITRITES
Nitrite salt (KNO2 & NaNO2 ) primarily used to

inhibit the growth and toxin roduction of C.

botulinum in cured meats.

Nitrite is most inhibitory to bacteria at acidic

pH and more inhibitory under anaerobic

condition

Mechanism: the inhbitory effect f nitrite on

bacterial sporeformers is apparently due to

inhibition of outgrowth and during cell division.

Nitrite does not inhibit spore germination

to a significant extend. Nitrite inactivated

enzymes associated with respiration .

Lethal dose of nitrites in human is 2 6 g,

prolonged ingestion nitrite cause

methemioglobinemia, that is, excessive
production of abnormal mioglobin.

NATAMYCIN
Natamycin or pimaricin ( C33 H47 NO13 )is a polyene

macrolide antibiotic.
Natamycin is active against nearly all molds and yeast,
but no effect on bacteria or viruses.
Several factors affect the stability & resulting
antimycotic activity of natamycin:
-pH, 100% natamycin activity is retained at pH 5 - 7
-temperature, high temperature will decrease activity
-light,
-oxidant,
-heavy metal.

Mechanism: polyene macrolide antibiotic is

binding to ergosterol & other sterol group of

the fungal cell membrane.
Generally, binding of the natamycin by sterol
causes inhibition of ergosterol biosynthesis
and distortion of the cell membrane with
resultant leakage.
Application: cheese, baking industry, fruits,
and meets as a mold spoillage inhibitor.

DIMETHYL DICARBONATE
(DMDC)

The primary target microorganism for DMDC

are yeast.
It was more effective than sorbate &
benzoate. Mold are generally more resistant to
DMDC than yeast or bacteria.
DMDC used in product: wine, teas, carbonated
& noncarbonated juice beverages, and
carbonated & noncarbonated nonjuice
beverages.

Other antimicrobial
agents
Lysozyme (1,4--N-acetylmuramidase),
catalyzes hidrolysis peptidoglican of bacterial
cell walls.
Nisin, peptide produced by a strain of dairy
starter cultur L. lactis
Phosphates
Sulfites

Pelanggaran
Penggunaan
Menggunakan bahan pengawet yang dilarang
penggunaannya untuk pangan.
Pengawet
Menggunakan pengawet melebihi dosis yang
diizinkan.

PENGAWET DILARANG
Formalin (pengawet mayat)
Asam Borat (Boric Acid) dan senyawanya
Antibiotik (Chloramphenicol)
Asam Salisilat dan garamnya (Salicylic Acid and

its salt)
Dietilpirokarbonat (Diethylpirocarbonate DEPC)
Kalium Klorat (Potassium Chlorate)
Kalium Bromat (Potassium Bromate)
Nitrofurazon (Nitrofurazone)

CASE STUDY
Pemutaran video repostase investigasi dg

judul/kasus: penjualan otak-otak berbahaya

pengawet

QUIZ PEWARNA
1. Jelaskan pengertian pewarna tambahan

makanan dan sebutkan 3 jenis pewarna

sintetik!
2. Sebutkan & jelaskan sifat fisikokimiawi dr

pigmen klorofil!