souvia rahimah jatinangor, 12 april 2010blogs.unpad.ac.id/souvia/files/2010/06/daging1.pdf ·...

SOUVIA RAHIMAH

Jatinangor, 12 April 2010

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PENGEMASAN PRODUK SEGAR

PENGEMASAN DAGING

PENGEMASAN SAYURAN DAN BUAH2AN

PENGEMASAN SUSU DAN PRODUK SUSU

PENGEMASAN TELUR

PENGEMASAN MAKANAN HASUIL PENGERINGAN

KARAKTERISTIK PRODUK

PRINSIP PENGEMASAN

SYARAT PENGEMASAN

BAHAN DAN BENTUK KEMASAN

CARA PENGEMASAN


Pengemasan Daging Segar

Tujuan :

1. Mengurangi dehidrasi2. Mengurangi terjadinya oksidasi3. Mencegah kontaminasi dengan mikroorganisme4. Mencegah kontaminasi flavor dan bau dari lingkungan

Daging/ meat : Daging segar (fresh meatsDaging olahan (processed meats)

Daging fermentasi

Daging non fermentasi

Jenis kerusakan daging yang utama :

- Perubahan warna- Pembusukan oleh m.o- Dehidrasi.


Packaging of meat Fresh meat requires presence of oxygen for maintaining

color for consumer appeal. It has ashorter shelf life.

Cured meats degrade in presence of oxygen.

Two decisions are important while selecting packaging material i.e. shape or form and material.

Selection of packaging material would depend on product factors such as color , stability, storage conditions, microbial condition, preservatives and degree of processing.

Market factors which influence are distribution time/shelf-life, package size and cost, pre market pricingand brand labeling need consideration.

Processed products require more sophisticated and extensive packaging because they will be storedat higher temperatures for longer periods then refrigerated products.


Advantages of packaging to industry and the consumer

Economy of scale ( Cutting and packaging carried out at a limited number of centralized locations )

Transportation costs reduced. 3. Better sanitation is achieved ( increased shelf life ).

Better inventory and product control for retailer.

Trim losses minimized : weight losses due to evaporation also minimized.

Enhances palatability due to controlled aging.


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 is fabricated into retail cuts.

Net advantage is space savings during storage and shipment

Characteristics of films used in vacuum packaging systems

Oxygen transmission rate (OTR ) cc/M2 /24 hr/mil

Moisture vapor transmission rate (MVTR ) G/M2/24 hr/mil

Tensile strength — 1000 lb/sq. inch 4. Shrink characteristics.

Seal ability.


Myoglobin(merah ungu)

Oxymyoglobin(merah cerah)

Metmyoglobin(coklat)

Oxydized Porphyrins(hijau,kuning dan tak berwarna

NitricoxideMyoglobin(merah)

NitricoxideHemochromogen(pink)

Bakteri, O2

kimia, cahaya

oksigenasi

deoksigenasi

Perubahan warna daging segar


PRINSIP PENGEMASAN

MEMPERKECIL/MEMINIMALKAN KERUSAKAN DARI;- AKTIVITAS MIKROBA- KONTAMINASI ALAT DAN PEKERJA- PERSIAPAN DAN PENYIMPANAN PADA SUHU RENDAH

Syarat kemasan :harus dapat mempertahankan airharus dapat mempertahankan warnaharus dapat mencegah kebusukanharus dapat mencegah kontaminasi dengan cahayakuat dalam suhu rendah


Jenis2 bahan pengemas untuk daging

plastik ( PVC, Cellulose, PliofilmPVDC, copolimer dari VDC, VC Polystirene dan paper bag

Bentuk kemasan :Nampan

BungkusanWrapping

Retail/ Supermarket

Diktat kuliah hal. 40 - 43


Pengemasan daging olahan

Fresh SausagesFrozen meatsCured MeatFrankfurtersCooked Meat

Mudah rusak oleh :OksidasiBakteri pembusukDehidrasi

Alternatif pengemasan yang paling baik :Kemasan vakumCoating dengan gelatin atau high amylose starch

Diskusi dari Food Packaging(Sacharow, 1970) pg,103-118


Tabel jenis Pengemas untuk Daging Olahan

nylon – PE, PE – Polyester, wax paper,PVDCCured Meats4

Tinplate can,Al-foil,laminasi(PE, Cellophane)Dehydrated meats

3

Polyamide-coated PE, PE coated polyesterFrozen meats2

Polyethylene,polystyrene,cellophane,celluloseacetate

Sausages1

Jenis KemasanProdukNo

Diskusi Food Packaging ( Shacharow, 1970)


Pengemasan vakum untuk daging olahan

Tujuan : Memperpanjang masa simpan sampaipemasaran

Sulit diterapkan untuk tingkat pengecer

Warna daging kurang menarik ( purple red)

Cocok untuk podusen dengan skala besar

Masa simpan : lebih dari 3 mingguSelama periode ini enzim2 dalam daging terus melanjutkanaktivitasnya sehingga daging menjadi lunak pada akhirpenyimpanan.


Masalah :Ujung tulang yang runcing kebocoran

Daging yang bentuknya tidak teratur Pilihan jenisKemasan yang Cocok dan disainYang sesuai.

Jenis pengemas :Disain laminate (menggunakan lapisan pembungkus)

saran – PVC – produk – EVA – saran

Centrally PackagingDouble Chamber ApparatusWater Batch Evacuation Method

mencelupkan produk ke dalam waterbatchadanya panas dan tekanan air kantung plastikmengkerut dan melekat pada produk, selanjutnyakantung ditutup.

Menggunakan 2 ruang vakum


Removable Impemeable Film

untuk memperoleh warna daging yang disukai konsumen+ O2 secukupnya.

Khusus untuk daging cacah atau cincang )mince meats)

dikemas dalam plasyik tidak transparan

Tidak disukai konsumen

Solusi : Pengemasan menggunakan 2 jenis kemasanPrimer : plastik dengan permeabilitas O2 tinggiSekunder : plastik bersifat tidak permiabel

Ditutup rapat pemanasan plastik berkerut

Dibuka pada waktu display warna tetap merah


Fresh Sausages

Dibuat dari hasil campuran daging bumbu, bahan pengikatdan pengawet

Sifat : mudah rusak oleh, mikroba, dehidraso dan oksidasi

Bahan Pengemas yang digunakan :Polystyrene, PE, Cellulose acetate

Perkembangan BaruPE atay PVDC bentuk kantung ....... Heat sealedUmur simpan : 21 hariKarton GelombangCotton nettingVakum


Frozen Meats

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.


Jenis Kemasan

Sheet wrapping materials : Al. Foil, plastik, paper

Kantung (bag) : cellophane dan paper bagPE bag dapat ditutup dengan kertas

Kaku : plastik, wax karton, alumunium

Selanjutnya baca di Diktat kuliah dan Pustakayang diwajibkan.


Some packaging guidelines for meat and meat products

Carcasses, sides, quarters, and primal cuts or combinations if intended to be delivered frozen will be:a) bagged in a paper bag and one stockinet, orb) completely wrapped in plastic and one stockinet c) completely wrapped with plastic or vacuum packaged and boxed

Carcasses, sides, quarters, and primal cuts or combinations if intended to be delivered chilled, need not be wrapped or boxed unless otherwise specified by the purchaser.

Fabricated bone-in and boneless cuts; cured, smoked and dried meat; and edible by-products which are not individually packaged, should be packed into boxes completely lined with plastic bags. Product may be individually wrapped or layer packed with waxed paper or plastic material normally used for this


Bulk packaged trimmings and/or coarse ground products which are to be frozen and stockpiled, or are intended for further processing at a later date, should be packed into containers without the use of plasticliner bags. The containers shall be wax impregnated or the interior panels wax lined or plastic film laminated.

Bulk ground and diced meat items should be packaged in plastic bags or casings.

Filled bags or casings shall have practically all air pockets forced out through the open end and should beclosed by metal or plastic clips, tying, or folding to completely cover the product.

Portion-cut products should be placed in fiberboard boxes lined with a plastic bag. The open end of the bag should overlap at the top to completely cover the product. Individual layers of product should be completely separated with waxed paper or plastic material normally used for this purpose. Portion cuts may be individually vacuum packaged.


Patties should be packed in boxes completely lined with plastic bags. If stacked then each patty will be separated by waxed patty paper

Patties which are individually quick frozen (IQF) should be packed in fiberboard boxes lined with a plastic bag.

Products such as frankfurters, sliced bacon, sliced dried beef, 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 be vacuum-packaged and placed directly into fiberboard boxes or put in plastic bags and then packed into fiberboard boxes completely lined with appropriatemoisture-proof plastic bags.


souvia rahimah jatinangor, 12 april 2010blogs.unpad.ac.id/souvia/files/2010/06/daging1.pdf ·...

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