SOUVIA RAHIMAH Jatinangor, 12 April 2010 - Blogs Unpad

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.PENGEMASAN PRODUK SEGARPENGEMASAN DAGINGPENGEMASAN SAYURAN DANBUAH2ANPENGEMASAN SUSU DAN PRODUKSUSUPENGEMASAN TELURPENGEMASAN MAKANAN HASUILPENGERINGANKARAKTERISTIK PRODUKPRINSIP PENGEMASANSYARAT PENGEMASANBAHAN DAN BENTUK KEMASANCARA PENGEMASAN

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Pengemasan Daging SegarDaging/ meat :Daging segar (fresh meatsDaging olahan (processed meats)Daging fermentasiJenis kerusakan daging yang utama :Daging non fermentasi- Perubahan warna- Pembusukan oleh m.o- Dehidrasi.Tujuan :1. Mengurangi dehidrasi2. Mengurangi terjadinya oksidasi3. Mencegah kontaminasi dengan mikroorganisme4. Mencegah kontaminasi flavor dan bau dari lingkungan

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Advantages of packaging toindustry and the consumer Economy of scale ( Cutting and packagingcarried out at a limited number ofcentralized locations ) Transportation costs reduced. 3. Bettersanitation is achieved ( increased shelf life ). Better inventory and product control forretailer. Trim losses minimized : weight losses due toevaporation also minimized. Enhances palatability due to controlledaging.

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Pengemasan Daging Boxed beef concept Beef carcass is chilled 24 - 48 hrs Primal & sub primal cuts vacuum packaged Shipment to distribution centers or retail markets isfabricated into retail cuts. Net advantage is space savings during storage andshipment Characteristics of films used in vacuum packagingsystems Oxygen transmission rate (OTR ) cc/M2 /24 hr/mil Moisture vapor transmission rate (MVTR ) G/M2/24hr/mil Tensile strength — 1000 lb/sq. inch 4. Shrinkcharacteristics. Seal ability.

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Myoglobin(merah ungu)oksigenasideoksigenasiOxymyoglobin(merah cerah)NitricoxideMyoglobin(merah)Metmyoglobin(coklat)NitricoxideHemochromogen(pink)Bakteri, O2kimia, cahayaOxydized Porphyrins(hijau,kuning dan tak berwarnaPerubahan warna daging segar

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.PRINSIP PENGEMASANMEMPERKECIL/MEMINIMALKAN KERUSAKAN DARI;- AKTIVITAS MIKROBA- KONTAMINASI ALAT DAN PEKERJA- PERSIAPAN DAN PENYIMPANAN PADA SUHU RENDAHSyarat kemasan :harus dapat mempertahankan airharus dapat mempertahankan warnaharus dapat mencegah kebusukanharus dapat mencegah kontaminasi dengan cahayakuat dalam suhu rendah

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Jenis2 bahan pengemas untuk dagingplastik ( PVC, Cellulose, PliofilmPVDC, copolimer dari VDC, VCPolystirene dan paper bagBentuk kemasan :NampanBungkusanWrappingRetail/ SupermarketDiktat kuliah hal. 40 - 43

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Pengemasan daging olahanFresh SausagesFrozen meatsCured MeatFrankfurtersCooked MeatMudah rusak oleh :OksidasiBakteri pembusukDehidrasiDiskusi dari Food Packaging(Sacharow, 1970) pg,103-118Alternatif pengemasan yang paling baik :Kemasan vakumCoating dengan gelatin atau high amylose starch

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Tabel jenis Pengemas untuk Daging OlahanNo1234ProdukSausagesFrozen meatsDehydratedmeatsCured MeatsJenis KemasanPolyethylene,polystyrene,cellophane,celluloseacetatePolyamide-coated PE, PE coated polyesterTinplate can,Al-foil,laminasi(PE, Cellophane)nylon – PE, PE – Polyester, wax paper,PVDCDiskusi Food Packaging ( Shacharow, 1970)

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Pengemasan vakum untuk daging olahan Tujuan : Memperpanjang masa simpan sampaipemasaran Sulit diterapkan untuk tingkat pengecerWarna daging kurang menarik ( purple red)Cocok untuk podusen dengan skala besarMasa simpan : lebih dari 3 mingguSelama periode ini enzim2 dalam daging terus melanjutkanaktivitasnya sehingga daging menjadi lunak pada akhirpenyimpanan.

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Masalah :Ujung tulang yang runcingkebocoranDaging yang bentuknya tidak teraturPilihan jenisKemasan yangCocok dan disainYang sesuai.Jenis pengemas :Disain laminate (menggunakan lapisan pembungkus)saran – PVC – produk – EVA – saranCentrally PackagingDouble Chamber ApparatusWater Batch Evacuation Methodmencelupkan produk ke dalam waterbatchadanya panas dan tekanan air kantung plastikmengkerut dan melekat pada produk, selanjutnyakantung ditutup.Menggunakan 2 ruang vakum

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Removable Impemeable Filmuntuk memperoleh warna daging yang disukai konsumen+ O2 secukupnya.Khusus untuk daging cacah atau cincang )mince meats)dikemas dalam plasyik tidak transparanTidak disukai konsumenSolusi : Pengemasan menggunakan 2 jenis kemasanPrimer : plastik dengan permeabilitas O2 tinggiSekunder : plastik bersifat tidak permiabelDitutup rapat pemanasan plastik berkerutDibuka pada waktu displaywarna tetap merah

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Fresh SausagesDibuat dari hasil campuran daging bumbu, bahan pengikatdan pengawetSifat : mudah rusak oleh, mikroba, dehidraso dan oksidasiBahan Pengemas yang digunakan :Polystyrene, PE, Cellulose acetatePerkembangan BaruPE atay PVDC bentuk kantung ....... Heat sealedUmur simpan : 21 hariKarton GelombangCotton nettingVakum

Frozen MeatsGenerated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Daging segar yang mengalami pengawetandengan menggunakan suhu rendahdibawah nol.Syarat Kemasan :Tahan air (cairan)Tahan lemakTidak berbauKuat dan taha lamaEkonomis dalam penyimpananmudah digunakantahan terhadap suhu rendah.

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Jenis KemasanSheet wrapping materials : Al. Foil, plastik, paperKantung (bag) : cellophane dan paper bagPE bag dapat ditutup dengan kertasKaku : plastik, wax karton, alumuniumSelanjutnya baca di Diktat kuliah dan Pustakayang diwajibkan.

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.Some packaging guidelines for meatand meat products Carcasses, sides, quarters, and primal cuts or combinationsif intended to be delivered frozen will be:a) bagged in a paper bag and one stockinet, orb) completely wrapped in plastic and one stockinetc) completely wrapped with plastic or vacuumpackaged and boxed Carcasses, sides, quarters, and primal cuts or combinationsif intended to be delivered chilled, need notbe wrapped or boxed unless otherwise specified by thepurchaser. Fabricated bone-in and boneless cuts; cured, smoked anddried meat; and edible by-products which arenot individually packaged, should be packed into boxescompletely lined with plastic bags. Product may beindividually wrapped or layer packed with waxed paper orplastic material normally used for this

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only. Bulk packaged trimmings and/or coarse ground productswhich are to be frozen and stockpiled, or areintended for further processing at a later date, should bepacked into containers without the use of plasticliner bags. The containers shall be wax impregnated or theinterior panels wax lined or plastic film laminated. Bulk ground and diced meat items should be packaged inplastic bags or casings. Filled bags or casings shall have practically all air pocketsforced out through the open end and should beclosed by metal or plastic clips, tying, or folding tocompletely cover the product. Portion-cut products should be placed in fiberboard boxeslined with a plastic bag. The open end of thebag should overlap at the top to completely cover theproduct. Individual layers of product should becompletely separated with waxed paper or plastic materialnormally used for this purpose. Portion cuts maybe individually vacuum packaged.

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only. Patties should be packed in boxes completely lined withplastic bags. If stacked then each patty will beseparated by waxed patty paper Patties which are individually quick frozen (IQF) should bepacked in fiberboard boxes lined with a plastic bag. Products such as frankfurters, sliced bacon, sliced driedbeef, linked or bulk pork or breakfast sausage, etc.,should be packaged and placed in refrigerating containers. Liver and cured product in pickle solution or brine may bevacuum-packaged and placed directly intofiberboard boxes or put in plastic bags and then packedinto fiberboard boxes completely lined with appropriatemoisture-proof plastic bags.