Mikrobiologi

 

Module title SBEP3049 Microbiology
Semester(s) 5th Semester
Person responsible Dr. Samingan, M.Si.
Language Indonesian, English
Relation to curriculum Compulsory modules for 5th semester students. In Microbiology, students examine the biology of microorganisms, including bacteria, fungi, and viruses. The course develops understanding of microbial diversity, structure, physiology, genetics, and their applications in various fields such as health, environment, and industry.
Teaching methods Problem-Based Learning (PBL), group discussion, inquiry, blended learning
Workload 2 x 45 hours per semester, comprising:
✔ 100 minutes lecture and discussion per week
✔ 120 minutes structured tasks per week
✔ 120 minutes independent learning per week
Credit points 2 SKS = 3.34 ECTS (90 hours)
Prerequisites –
Module objectives ✔ Analyze concepts of microbiology, growth media, cultivation techniques, and characteristics of microorganisms
✔ Analyze microorganism reproduction, growth, physiology, and genetics and relate them to research findings
✔ Analyze roles of microorganisms in human life and methods for controlling them
Content This course explains the definition, history, and scope of microbiology, including cultivation techniques, microbial diversity, physiology, genetics, and applications.

Main topics:
➢ Definition, history, and scope of microbiology
➢ Nutrition and growth media of microorganisms
➢ Sterilization and cultivation techniques
➢ Prokaryotic microorganisms (Archaebacteria and Eubacteria)
➢ Eukaryotic microorganisms (fungi, protozoa, algae)
➢ Viruses
➢ Microbial reproduction and growth
➢ Environmental influences on microorganisms
➢ Microbial physiology and genetics
➢ Microorganism control
➢ Environmental and applied microbiology
Exams and assessment formats Presentation and Q&A
Assessment Participatory Activities: 60%
Exam 1: 30%
Exam 2: 10%
Recommended Literature 1. Hogg, S. (2005). Essential microbiology. John Wiley & Sons, Ltd.
2. Brock, T. D., & Madigan, M. T. (1991). Biology of microorganisms. Prentice Hall.
3. Talaro, K. P., & Talaro, A. (2002). Foundations in microbiology (4th ed.). McGraw-Hill Education.
4. Tortora, G. J., Funke, B. R., & Case, C. L. (2010). Microbiology: An introduction (10th ed.). Benjamin Cummings.
5. Shimasaki, C. (Ed.). (2020). Biotechnology entrepreneurship: Leading, managing and commercializing innovative technologies (2nd ed.). Academic Press.
6. Tortora, G. J., Funke, B. R., & Case, C. L. (2018). Microbiology: An introduction (13th ed.). Pearson.
7. Cowan, M. K., & Smith, H. (2023). Microbiology: A Systems Approach (7th ed., International Student Edition). McGraw-Hill Education.
8. Mangieri, N., Arioli, S., Isotti, M., Russo, P., & Mora, D. (2026). Exploring food spoilage: An inquiry-based laboratory for food microbiology education.
9. Made Easy Academy. (2025). Simply Said Science: Microbiology Full Course Study Guide: Key Topics in Bacteria, Viruses, Fungi, Immunology, and Disease Pathogenesis (in Terms You’ll Actually Understand). Made Easy Academy.
10. Kowalczyk, M., Domaradzki, P., Stanek, P., Ziomek, M., Daszkiewicz, T., Chmielowiec-Korzeniowska, A., Kędzierska-Matysek, M., Grenda, T., Ryszkowska-Siwko, M., & Florek, M. (2026). Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal. Meat Science, 240, 110141. https://doi.org/10.1016/j.meatsci.2026.110141
Date of Amendment August 2024