Kerusakan Bahan Pangan
Authored by Andang Syaifudin
Biology
University
Used 3+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apa saja faktor intrinsik yang mempengaruhi pertumbuhan mikroorganisme dalam makanan?
Sifat fisik makanan
Kondisi lingkungan
Metode pengolahan
Karakteristik mikroorganisme
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Microorganisme manakah yang umumnya terkait dengan pembusukan pada buah?
Lactobacillus
Penicillium
Escherichia coli
Staphylococcus
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of spoilage is characterized by soft, mushy texture in vegetables?
Blue Mold Rot
Bacterial Soft Rot
Anthracnose
Gray Mold Rot
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Microorganisme manakah yang bertanggung jawab atas pembusukan susu segar?
Bacillus cereus
Lactobacillus
Pseudomonas
Clostridium
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apa penyebab umum kerusakan pada produk makanan yang disimpan dalam kemasan kaleng?
Fermentasi ragi
Kegiatan enzimatik
Spora bakteri
Kerusakan fisik
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Jenis kerusakan apa yang ditunjukkan oleh tekstur licin pada daging?
Kerusakan jamur
Kerusakan enzimatik
Kerusakan anaerob
Kerusakan aerob
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary cause of spoilage in fish?
Chemical reactions
Oxygen exposure
Bacterial activity
Temperature fluctuations
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