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Kotoba Pengolahan Makanan > Bab 2: 危害要因(faktor bahaya)-生物的(biologis) > Flashcards

Bab 2: 危害要因(faktor bahaya)-生物的(biologis) Flashcards

1
Q

危害要因

A

faktor bahaya

きがいよういん

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2
Q

物理的危害要因

A

faktor bahaya fisik

ぶつりてききがいよういん

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3
Q

物理的

A

fisik

ぶつりてき

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4
Q

物理

A

fisika, ilmu alam (IPA)

ぶつり

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5
Q

化学的危害要因

A

faktor bahaya kimia

かがくてききがいよういん

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6
Q

化学・化学的

A

kimia

かがく・かがくてき

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7
Q

生物的危害要因

A

faktor bahaya biologis

せいぶつてききがいよういん

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8
Q

生物的

A

biologis

せいぶつてき

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9
Q

生物学

A

biologi

せいぶつがく

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10
Q

生物

A

makhluk hidup

せいぶつ

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11
Q

食品製造

A

manufaktur/pengolahan/produksi makanan

しょくひんせいぞう

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12
Q

気をつけて

A

hati-hati

きをつけて

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13
Q

説明

A

penjelasan, menjelaskan

せつめい

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14
Q

中

A

dalam

なか

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15
Q

食中毒

A

keracunan makanan

しょくちゅうどく

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16
Q

毒

A

racun

どく

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17
Q

原因

A

penyebab

げんいん

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18
Q

細胞

A

sel

さいぼう

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19
Q

細菌

A

bakteri

さいきん

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20
Q

ウイルス

A

virus

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21
Q

寄生虫

A

parasit

きせいちゅう

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22
Q

カビ

A

jamur, lumut

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23
Q

病気

A

sakit

びょうき

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24
Q

病原性微生物

A

mikroorganisme patogen

びょうげんせいびせいぶつ

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25
Q

微生物

A

mikroorganisme

びせいぶつ

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26
Q

病原性

A

patogen

びょうげんせい

organisme hidup yang dapat menyebabkan penyakit pada organisme lain, termasuk manusia dan hewan.
Jenis patogen yang berbahaya antara lain: Virus, Bakteri, Jamur

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27
Q

顕微鏡

A

mikroskop

けんびきょう

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28
Q

使う

A

menggunakan

つかう

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29
Q

見える

A

terlihat

みえる

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30
Q

ような

A

seperti, semacam

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31
Q

小さい

A

kecil

ちいさい

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32
Q

生き物

A

makhluk hidup

いきもの

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33
Q

生き

A

hidup

いき

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34
Q

意味

A

arti, maksud

いみ

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35
Q

食中毒菌

A

bakteri keracunan makanan

しょくちゅうどくきん

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36
Q

代表的

A

perwakilan

だいひょうてき

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37
Q

症状

A

gejala

しょうじょう

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38
Q

名称

A

nama

めいしょう

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39
Q

特徴

A

ciri, karakteristik

とくちょう

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40
Q

主な

A

utama

おもな

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41
Q

食中毒菌の名称

A

nama bakteri keracunan makanan

しょくちゅうどくきんのめいしょう

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42
Q

主な症状

A

gejala utama

おもなしょうじょう

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43
Q

属菌・菌

A

bakteri

ぞくきん・きん

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44
Q

カンピロバクター属菌

A

bakteri campylobacter

～ぞくきん

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45
Q

体

A

tubuh

からだ

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46
Q

増える

A

meningkat, berkembang

ふえる

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47
Q

発症する

A

menimbulkan gejala

はっしょうする

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48
Q

発症

A

wabah penyakit

はっしょう

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49
Q

食肉

A

daging (makanan)

しょくにく

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50
Q

特に

A

terutama, khususnya

とくに

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51
Q

鶏肉

A

daging ayam

とりにく

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52
Q

下痢

A

diare

げり

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53
Q

腹痛

A

sakit perut

ふくつう

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54
Q

発熱

A

demam

はつねつ

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55
Q

サルモネラ属菌

A

bakteri salmonela

～ぞくきん

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56
Q

鶏卵

A

telur ayam

けいらん

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57
Q

腸炎ビブリオ

A

vibrio parahaemolyticus

ちょうえんビブリオ

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58
Q

腸炎

A

radang usus

ちょうえん

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59
Q

腸

A

usus

ちょう

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60
Q

毒素

A

toksin

どくそ

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61
Q

作る

A

membuat, menghasilkan

つくる

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62
Q

魚介類

A

makanan laut

ぎょかいるい

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63
Q

激しい下痢

A

diare parah

はげしいげり

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64
Q

激しい

A

dahsyat, hebat, parah

はげしい

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65
Q

腸管出血性大腸菌

A

Enterohemorrhagic Escherichia coli (EHEC).
(O157, O111, dll.)

ちょうかんしゅっけつせいだいちょうきん

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66
Q

野菜

A

sayuran

やさい

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67
Q

井戸水

A

air sumur

いどみず

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68
Q

血便

A

tinja berdarah

けつべん

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69
Q

黄色ブドウ球菌

A

bakteri staphylococcus aureus

おうしょくブドウきゅうきん

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70
Q

ブドウ

A

anggur

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71
Q

黄色

A

kuning

きいろ

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72
Q

色

A

warna

いろ

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73
Q

人

A

orang

ひと

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74
Q

皮膚

A

kulit (manusia)

ひふ

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75
Q

傷口

A

luka (mulut)

きずぐち

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76
Q

熱

A

panas, demam, temperatur

ねつ

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77
Q

強い

A

kuat

つよい

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78
Q

吐き気

A

mual

はきけ

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79
Q

嘔吐

A

muntah

おうと

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80
Q

セレウス菌

A

Bakteri Bacillus cereus

～きん

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81
Q

芽胞

A

spora

がほう

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82
Q

穀物加工品

A

produk olahan biji-bijian/gandum

こくもつかこうひん

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83
Q

炒飯

A

nasi goreng

ちゃーはん

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84
Q

ウェルシュ菌

A

Bakteri Clostridium perfringens

～きん

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85
Q

土

A

tanah

つち

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86
Q

原材料

A

bahan baku (raw)

げんざいりょう

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87
Q

水

A

air

みず

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88
Q

シチュー

A

rebusan (stew)

89
Q

加熱調理

A

masakan panas

かねつちょうり

90
Q

加熱

A

panas, pemanasan

かねつ

91
Q

レトルト食品

A

makanan kemasan siap saji

～しょくひん

92
Q

呼吸困難

A

kesulitan bernafas

こきゅうこんなん

93
Q

呼吸

A

pernafasan, bernafas

こきゅう

94
Q

困難

A

kesulitan

こんなん

95
Q

殻

A

cangkang

から

96
Q

被る

A

memakai, menutupi

かぶる

97
Q

種

A

bibit, benih

たね

98
Q

通常

A

pada umumnya, biasanya

つうじょう

99
Q

死ぬ

A

meninggal

しぬ

100
Q

乾燥

A

kering, kekeringan

かんそう

101
Q

育つ

A

tumbuh, berkembang

そだつ

102
Q

環境

A

lingkungan

かんきょう

103
Q

一部

A

beberapa

いちぶ

104
Q

残る

A

tersisa, tertinggal

のこる

105
Q

戻る

A

kembali

もどる

106
Q

始める

A

mulai

はじめる

107
Q

発生

A

terjadi, kejadian

はっせい

108
Q

次

A

selanjutnya, berikutnya

つぎ

109
Q

予防

A

pencegahan

よぼう

110
Q

原則

A

prinsip

げんしょく

111
Q

重要

A

penting

じゅうよう

112
Q

つける

A

menggunakan

113
Q

増やす

A

menaikan, menambah

ふやす

114
Q

やっつける（殺す）

A

mengalahkan/menyerang (membunuh)

ころす

115
Q

清潔

A

kebersihan, membersihkan, merawat

せいけつ

116
Q

作業

A

kerja, bekerja

さぎょう

117
Q

開始前

A

sebelum memulai

かいしまえ

118
Q

必要

A

dibutuhkan, diperlukan

ひつよう

119
Q

決まります

A

diputuskan, ditentukan

きまります

120
Q

手洗い

A

mencuci tangan

てあらい

121
Q

機械

A

mesin

きかい

122
Q

調理器具

A

peralatan masak

ちょうりきぐ

123
Q

器具

A

peralatan

きぐ

124
Q

調理

A

masak, masakan

ちょうり

125
Q

洗浄

A

pencucian, mencuci, pembersih

せんじょう

125
Q

殺菌

A

sterilisasi

さっきん

126
Q

温度

A

suhu

おんど

127
Q

水分

A

kelembapan

すいぶん

128
Q

栄養

A

nutrisi, gizi

えいよう

129
Q

多い

A

banyak

おおい

130
Q

高い

A

tinggi

たかい

131
Q

湿度

A

kelembapan

しつど

132
Q

または

A

atau

133
Q

好みます

A

suka, menyukai

このみます

134
Q

～方

A

cara

～かた

135
Q

速い

A

cepat

はやい

136
Q

一方

A

disisi lain, sebaliknya

いっぽう

137
Q

以下

A

dibawah

いか

138
Q

遅い

A

lama, lambat

おそい

139
Q

保管

A

penyimpanan

ほかん

140
Q

時間

A

waktu

じかん

141
Q

～分間

A

～menit

～ぷんかん

142
Q

以上

A

diatas

いじょう

143
Q

厳しい

A

ketat, tegas, disiplin

きびしい

144
Q

条件

A

syarat, kondisi

じょうけん

145
Q

場合

A

hal, keadaan, kasus

ばあい

146
Q

薬剤

A

obat-obatan, bahan kimia

やくざい

147
Q

濃度

A

konsentrat, konsentrasi

のうど

148
Q

食品全体

A

seluruh makanan

しょくひんぜんたい

149
Q

全体

A

seluruh

ぜんたい

150
Q

全部

A

semua

せんぶ

151
Q

ゆっくり

A

perlahan

152
Q

下がります

A

turun

さがります

153
Q

すぐに

A

segera, langsung

154
Q

冷やす

A

mendinginkan

ひやす

155
Q

ノロウイルス

A

norovirus

156
Q

牡蠣

A

tiram

かき

157
Q

二枚貝

A

kerang (2 cangkang)

にまいがい

158
Q

貝

A

kerang

かい

159
Q

汚染

A

tercemar, terkontaminasi

おせん

160
Q

感染

A

terinfeksi

かんせん

161
Q

起こします

A

terjadi

おこします

162
Q

大便

A

kotoran (pup)

だいべん

163
Q

吐いた

A

muntah

はいた

164
Q

基本

A

dasar

きほん

165
Q

しっかり

A

kuat, jelas, tegas

166
Q

行く

A

pergi

いく

167
Q

中心温度

A

suhu inti

ちゅうしんおんど

168
Q

秒間

A

detik

びょうかん

169
Q

アルコール

A

alkohol

170
Q

消毒

A

disinfeksi

しょうどく

171
Q

次亜塩素酸ナトリウム溶液

A

larutan natrium hipoklorit

じあえんそさんナトリウムようえき

172
Q

溶液

A

larutan

ようえき

173
Q

ナトリウム

A

natrium

174
Q

次亜塩素酸

A

asam hipoklorit

じあえんそさん

175
Q

布巾

A

lap, kain

ふきん

176
Q

拭きます

A

mengelap, membersihkan (dengan kain)

ふきます

177
Q

対策

A

penanggulangan, penanganan

たいさく

178
Q

有効

A

efektif, berlakunya

ゆうこう

179
Q

工場

A

pabrik

こうじょう

180
Q

持ち込まらない

A

tidak membawa masuk

もちこまらない

181
Q

込む

A

penuh, ramai

こむ

182
Q

持つ

A

membawa

もつ

183
Q

入る

A

masuk

はいる

184
Q

前に

A

sebelum

まえに

185
Q

作業者

A

pekerja, buruh

さぎょうしゃ

186
Q

確認

A

memastikan

かくにん

187
Q

専門用具

A

alat khusus

せんもんようぐ

188
Q

正しい

A

benar

ただしい

189
Q

処理

A

proses

しょり

190
Q

拡げる

A

menyebar

ひろげる

191
Q

による

A

oleh, disebabkan

192
Q

防ぐ

A

mencegah

ふせぐ

193
Q

増殖

A

perkembang biakan

ぞうしょく

194
Q

目

A

mata

め

195
Q

ような

A

seperti

196
Q

胞子

A

spora

ほうし

197
Q

存在

A

keberadaan, adanya, perwujudan, eksistensi

そんざい

198
Q

完全

A

sepenuhnya, lengkap, kesempurnaan

かんぜん

199
Q

無くす

A

Hilang, menghilangkan

なくす

200
Q

豆

A

Kacang

まめ

201
Q

穀類

A

biji-bijian

こくるい

202
Q

果物

A

buah-buahan

くだもの

203
Q

保存中

A

saat sedang disimpan

ほぞんちゅう

204
Q

保存

A

penyimpanan, pengawetan

ほぞん

205
Q

生える

A

tumbuh, berkembang

はえる

206
Q

動物

A

hewan

どうぶつ

207
Q

表面

A

permukaan

ひょうめん

208
Q

体内

A

didalam tubuh

たいない

209
Q

アニサキス

A

anisakis

parasit pada makanan laut

210
Q

サバ

A

ikan kembung

211
Q

イワシ

A

sarden

212
Q

サケ

A

ikan salmon

213
Q

アジ

A

makarel kuda

214
Q

イカ

A

cumi-cumi

215
Q

寄生

A

parasit

きせい

216
Q

生

A

mentah

なま

217
Q

食べる

A

makan

たべる

218
Q

冷凍

A

beku

れいとう

Kotoba Pengolahan Makanan (36 decks)

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