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Teknologi Pengolahan
Hasil Pertanian
Physical processing
Endrika Widyastuti
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What is Food Processing
Food Processing- the process of making food safe to eat.
Making plants edible
Detoxification/ Debittering
Forms of processing- removal of toxins and fermentation, milling, controlled storage and packaging, preservation, cooking, and freezing.
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Forms of Food Processing
Removal of toxins &
fermentation
Milling
Storage and Ripening
Waxing
Cutting, Trimming,
Peeling
Blanching
Cooking
Freezing and
Refrigeration
Curing and Smoking
Dehydration
Pasteurization
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Food Preservation Methods
Proses Pengolahan Fisik
Drying, Freezing and Cooling, Heating,
Frying, Iradiasi
Proses Pengolahan Kimia
Penggunaan asam, gula, garam, BTM
Proses Pengolahan Biologi
Fermentasi
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Dehydration
Process of drying foods to preserve them
Types of drying include sun drying, freeze
drying, hot air drying
Loss of nutrients (Vitamin A and C)
Flavor and texture may be effected
Foods include meat, eggs, milk, soups,
instant coffee, fruits, vegetables and yeasts
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Food Preservation Methods
Drying is the food preservation process that consists of removing the food’s water, which effectively inhibits the growth of microorganisms. Like: Sun Drying
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Drying terkait dengan aW, RH, dan
kadar air
Prinsip : Keadaan air dalam ruangan
harus seimbang aW seimbang dengan
RH, sehingga tercapai ERH
Bahan Pangan
H2O
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Food Preservation Methods
Commercial Drying
The most important types of commercial drying are:
Conventional: heat.
Vacuum: pulls the water out.
Osmotic: water drawn out by osmosis.
Freeze-drying: ice crystals vaporize.
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JENIS-JENIS
PENGERINGAN
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1. SUN DRYING
Menggunakan sinar matahari
Terbatas pada iklim panas dan kelembaban rendah
Aplikasi: prune, anggur, kurma, aprikot, pir
Kadar air buah-buahan >15%
Umur simpan terbatas
Pengeringan lambat, tidak cocok untuk produk dengan mutu tinggi
Produk akhir sering terkontaminasi debu, kotoran, serangga
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2. SOLAR DRYING
Menggunakan energi matahari secara
tidak langsung
Bisa hanya menggunakan energi matahari
saja atau energi matahari merupakan
energi tambahan
Pengeringan lebih cepat dibandinkan sun
drying
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4. CABINET DRYING
Batch
Suhu dijaga konstan
Kelembaban menurun selama proses
pengeringan
Terdiri dari ruang tertutup dengan alat pemanas,
fan untuk menghembuskan udara, outlet udara,
inlet udara
Biasa digunakan untuk uji coba produk sebelum
scale up
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7. SPRAY DRYING
Cocok untuk pembuatan produk bubuk
Pengeringan terjadi ketika dispersi
cairan atau sluri dikeringkan oleh aliran
udara panas
Partikel yang telah kering dipisahkan
kemudian dikumpulkan
Biasa digunakan untuk mengeringkan
susu, jus buah
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Bagian dari spray dryer
Pemanas dan fan untuk menghasilkan
udara panas pada suhu dan kecepatan
tertentu
Atomizer atau jet untuk menghasilkan
partikel-partikel cair dengan ukuran
tertentu
Chamber dimana partikel cair kontak
dengan udara panas
Tempat produk kering
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9. VACUUM DRYING
Keuntungan: suhu lebih rendah
Kerusakan karena panas dapat
dikurangi
Tidak terjadi oksidasi selama
pengeringan
Bahan yang dikeringkan: cairan, pasta,
tepung, produk dalam bentuk irisan
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10. FREEZE DRYING
Air dihilangkan dari bahan melalui
proses sublimasi
Tidak terjadi perpindahan cairan dari
bagian dalam produk ke permukaan
Pada proses pengeringan kristal es
menguap menyebabkan rongga di
dalam produk
Tidak terjadi pengerutan produk
Struktur porous: mudah rehidrasi
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Freeze - Drying
Sublimation: The process in which a solid changes
directly to a vapor without passing through the liquid
phase.
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Suhu yang rendah dan pengeringan cepat
menye-babkan kerusakan karena pengeringan
seperti pencoklatan non enzimatis dapat dihindari
Dapat mempertahankan flavor
Dua tahap utama:
Pembekuan bahan
Pengeringan dari bahan beku sampai k.a <2%
Kelemahan:
Mahal
Perlu pengemasan khusus
Cocok untuk produk-produk yang mahal
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Produk ringan, bentuk dan ukuran dapat
dipertahankan
Pengerutan minimal
Aplikasi: teh instan, kopi, udang, buah-
buhaan tertentu seperti berry, sayuran
Produk yang dikeringkan yaitu produk
dimana flavor dan daya rekonstitusi
merupakan parameter mutu yang
penting
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Perlakuan setelah pengeringan
Bervariasi tergantung dari jenis produk
Penambahan anti penggumpalan
Pengayakan
Pemisahan benda-benda asing dan warna menyimpang
Pengemasan:
Produk kering sangat dipengaruhi jenis pengemas
Fungsi melindungi dari kelembaban, cahaya, udara,
kotoran, m.o., bau asing, dll
Produk hasil pengeringan beku harus dikemas dalam
gas inert seperti N2, volume headspace 1-2%
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PENGGO
RENGAN
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TUJUAN
Tujuan utama: mendapatkan cita rasa
produk
Tujuan sekunder:
Inaktivasi enzim dan mikroba
Menurunkan aktivitas air pada
permukaan atau seluruh produk pangan
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PRINSIP PENGGORENGAN Jika bahan pangan dimasukkan ke dalam minyak
panas Suhu permukaan meningkat cepat
Air menguap
Bagian permukaan menguap dan mengeirng
Suhu permukaan=suhu minyak panas
Suhu bagian dalam lebih rendah 100 C
Crust yang terbentuk pada permukaan bersifat
porous: air menguap dan minyak menggantikan
air
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LAMA PENGGORENGAN
Lama penggorengan sempurna dipengaruhi:
Jenis produk
Suhu minyak
Metode penggorengan
Ketebalan makanan
Kualitas produk yang diinginkan
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METODE
PENGGORENGAN
Shallow (contact) frying
Deep fat frying
Vacuum frying
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SHALLOW FRYING
Panas ditransfer pada produk melalui konduksi dari permukaan penggorengan yang panas melalui lapisan tipis minyak
Minyak yang tidak merata menyebabkan variasi suhu dan karakteristik produk seperti warna coklat yang tidak rata
Cocok untuk produk dengan rasio luas permukaan terhadap volume yang tinggi seperti telur, burger, dan patties
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DEEP FAT FRYING
Transfer panas merupakan kombinasi antara konveksi dalam minyak dengan konduksi pada bagian dalam produk
Seluruh permukaan produk menerima perlakuan panas yang sama sehingga warna dan penampakan seragam
Sesuai untuk semua produk
Produk dengan bentuk tidak beraturan dan rasio luas permukaan terhadap volume yang tinggi cenderung menyerap minyak
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VACUUM FRYING
Merupakan penggorengan subatmosferik
(tekanan dibawah 1 atmosfer)
Tujuan: mempercepat penguapan air
Keuntungan:
Minyak goreng mengalami kerusakan secara
lambat
Crust terbentuk secara lambat
Bisa digunakan untuk menggoreng bahan pangan
dengan kadar air tinggi
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PENGARUH PENGGORENGAN
TERHADAP MINYAK
Oksidasi minyak
TERHADAP PRODUK
Perubahan warna, flavor, dan aroma
Disebabkan reaksi Maillard dan
senyawa yang diabsorpsi dari minyak
Perubahan tekstur
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PERUBAHAN WARNA DAN FLAVOR
Dipengaruhi oleh:
Jenis minyak
Frekuensi penggorengan minyak
Suhu dan lama penggorengan
Ukuran, kadar air, dan karakteristik
permukaan produk
Perlakuan setelah penggorengan
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PERUBAHAN TEKSTUR
Dipengaruhi oleh perubahan protein, lemak dan karbohidrat
Lemak meleleh, terdispersi ke seluruh atau keluar produk
Protein terdenaturasi dan menurunkan WHC, mengkerut dan mengeraskan produk
Sifat porous terbentuk dari koagulasi, degradasi, dan pirolisis sebagian protein
Granula pati mengalami perubahan struktur, gelatinisasi dan dehidrasi
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BLANSING
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DEFINISI
Merupakan proses termal yang
menggunakan suhu 75-95°C selama
1-10 menit
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TUJUAN
Mendapatkan kualitas yang baik untuk sayuran yang akan dikeringkan, dikalengkan atau dibekukan
Menurunkan aktivitas enzim yang dapat menyebabkan perubahan rasa, flavor, warna, tekstur, dan nilai gizi
Menghilangkan gas yang ada pada antar sel
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Penghilangan gas: • Mengurangi perubahan warna karena oksidasi
• Mendapatkan kondisi vakum pada headspace
ketika dikalengkan
Memperbaiki tekstur
Menurunkan jumlah mikroba
Mempermudah proses pengisian pada
pengalengan karena terjadi pelunakan
tekstur
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KERUGIAN
Kehilangan zat gizi yang sensitif
terhadap panas
Kehilangan zat gizi yang larut air
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METODE
1. Perebusan (Water Blanching)
2. Pengukusan (Steam Blanching)
3. Blansing dengan gas panas (Hot
Gas Blanching)
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Keuntungan
Dapat ditambahkan bahan-bahan lain
yang dibutuhkan, seperti:
• Garam
• Asam sitrat
• Bikarbonat
• CaCl2
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2. PENGUKUSAN (STEAM
BLANCHING)
Tujuan mengurangi zat gizi
• Contoh : Lapisan tunggal sayuran
(misal wortel) dilewatkan pada steam
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3. BLANCHING DENGAN GAS
PANAS
Tujuan mengurangi kehilangan zat
gizi/komponen karena larut air
Kerugian:
• Terjadi pengeringan yang berlebihan
pada permukaan bahan
• Adanya oksigen: kerusakan oksidatif
• Biaya tinggi
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EFEK BLANCHING
1. PENYUSUTAN BERAT
2. KEHILANGAN ZAT GIZI
3. PENURUNAN SENYAWA TOKSIK
4. PENURUNAN MIKROBA KONTAMINAN
5. INAKTIVASI ENZIM
6. FLAVOR, WARNA, BAU
7. TEKSTUR
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PENDINGINAN
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TUJUAN
Menunda atau mencegah pembusukan
dan pertumbuhan mikroba
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PRODUK YANG DIDINGINKAN
(CHILLED FOODS)
Produk yang mudah rusak (perishable
foods) dimana untuk memperpanjang
umur simpan produk tsb disimpan pada
suhu –1 s/d 8°C
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TEKNOLOGI
PENDINGINAN
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1. AIR BLAST COOLING
Mendinginkan secara cepat
Untuk produk yang sangat mudah rusak
Pendinginan cepat tercapai dengan menghembuskan udara dingin pada kecepatan tertentu
Kecepatan udara tergantung dari jenis produk Karkas 2-3 m/det
Produk berukuran lebih kecil 8-10 m/det
Buah berry 16 m/det
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2. COLD ROOM
Tidak cocok untuk pendinginan cepat
Kecepatan pendinginan rendah
Biasanya digunakan untuk menjaga suhu
produk tetap dingin
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3. CRYOGENIC CHILLING
Teknik pendinginan dengan kontak langsung dengan refrigerant seperti nitrogen cair dan es kering (CO2)
Pendinginan terjadi secara cepat
Perlu kontrol yang ketat untuk mencegah pembekuan
Biasa digunakan untuk produk yang perlu segera didinginkan untuk menurunkan suhu
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4. HYDRO COOLING
Teknik pendinginan yang digunakan untuk menghilangkan panas pasca pemanenan untuk produk buah-buahan dan sayuran
Dilakukan dengan cara merendam, menyemprotkan atau mencelupkan dalam air dingin
Keuntungan: Tidak terjadi pembekuan
Tidak terajdi penyusutan berat
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5. VACUUM COOLING
Digunakan untuk produk sayuran berdaun seperti lettuce yang mempunyai luas permukaan tinggi dan kadar air tinggi
Tidak cocok untuk produk yang bersifat bulky, tebal, dan permukaan berlilin
Pendinginan terjadi sebagai akibat penguapan air pada tekanan rendah
Harus dikontrol untuk mencegah pembekuan
Beberapa produk harus disemprot dengan air untuk mengurangi penyusutan berat
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Freezing and Refrigeration Process of storing foods at low
temperatures
Some frozen fruits and vegetables
have more nutrients than fresh foods
Freezing and refrigeration slows the growth of microorganisms
Ice crystals may form during freezing that effect taste and texture of thawed foods
Foods include: meat, fish, eggs, milk, fruits and vegetables
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Cold Preservation
Refrigeration slows down the biological,
chemical, and physical reactions that shorten the
shelf life of food.
For safety purposes, refrigerators should be kept
between just above freezing to no more than
40°F (4°C).
All perishable foods should be refrigerated as
soon as possible, preferably during transport, to
prevent bacteria from multiplying.
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Cold Preservation
Freezing makes water unavailable to microorganisms.
The chemical and physical reactions leading to deterioration are slowed by freezing.
Rancid: The breakdown of the polyunsaturated fatty acids in fats that results in disagreeable odors and flavors.
Freezer burn: White or grayish patches on frozen food caused by water evaporating into the package’s air spaces.
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7. How to manufacture the frozen foods
Materials Pretreatment Freezing
Plants
Animals
Others
Washing
Cutting/ Separating
Sorting/ Grading
Weight
Filling/ Wrapping
Air blaster/ (LN2)
Quick freezing
to -20oC
Packaging
De-pan and
Glacing
Prepackage Frozen
storage
at -30oC Carton package
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Heat Preservation
Pasteurization: A food
preservation process that
heats liquids to 160°F
(71°C) for 15 seconds, or
143°F (62°C) for 30
minutes, in order to kill
bacteria, yeasts, and
molds.
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Pasteurization Process that heats food for a short time in
order to kill harmful microorganisms
Lost nutrients are added back
Food spoilage can be reduced if food is
refrigerated
Milk, some fruit juices, beer
and wine are commonly
pasteurized
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Cooking
Process that produces the desired texture
and flavor
Makes food easier to digest and removes
toxic elements
Pressure cooking is the process of cooking
foods at a higher temperature for a shorter
period of time
Cooking can result in a loss of nutrients
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Food Preservation Methods
Canning is a two-step process:
First the food is prepared by being packed into
containers, which are then sealed.
Then the containers are “canned,” or heated to
ensure that all microorganisms are destroyed.
Sterilization: The elimination of all microorganisms
through extended boiling/heating to temperatures much
higher than boiling or through the use of certain
chemicals.
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Canning Process of heating foods in a closed
container to kill microorganisms
Texture, flavor and nutrients will be
effected
Some foods that are commonly
canned include soups, sauces, fruits,
vegetables, juices, meats, fish and
some dairy products
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Pressure
cooker Canner
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