ROHSCHINKEN = RAW HAM

ROHWURST= SOSIS MENTAH

FERMENTED SAUSAGE

MUHAMMAD YUSUF
TEKNOLOGI PANGAN-T.KIMIA-PNUP
2014

German food book:

Raw sausages are cured ( with color change), not
cooled ( over + 10C ) storable, usually raw
consumed sausage products. They are easy to
spread or after a ripening process, which
involves a drying, cutable.

Production of dry sausages

Germany
392.000 t/year
Italy
141.000 t/year
Spain
128.000 t/year
France
78.000 t/year
Denmark
24.500 t/year
other Scandinavian countries 10.000
t/year

Standard recipe for raw sausages:

1/3 beef
1/3 pork
1/3 back fat
additional
salt, curing agents, sugar and spices
Production process steps of raw sausages:
Cuttering of the raw materials and adding of the
spices
Filling in to the casing
Ripening, possibly smoking

MIKROBA DALAM SOSIS FERMENTASI

MIKROBA PEMBENTUK ASAM (MO UTAMA)
LACTOBACILLUS (SAKE, CURVATUS,
PLANTARUM, BREVIS, CASEI, DLL)
M.O KATALASE POSITIP (REDUCTASE M.O)
NO3NO2NO (WARNA DAN PENGAWET)
MICROCOCCUS SP (VARIANS),
STAPHYLOCOCCUS SP (XYLOSUS, CARNOSUS,
SAPROPHYTICUS)
YEAST : PENGHASIL CITA RASA
DEBAROMYCES SP (HANSENII)
KAPANG (CITA RASA DAN PENGAWET)
PINICILLIUM SP (NALGIOVENSIS, CHRYSOGENUM )

Chamber with vertical and horizontal

inlet airflow

Inhomogeneous drying within the trolleys

water vapor partial pressure difference

KEADAAN RUANG FERMENTASI

HARI KE

SUHU

RH

KEC.
UDARA

1-3

22-25 oC

90-95

0.5-0.8 m/s

4-10

18

80-90

>10

13-15

75

0.1 m/s

FERMENTASI CEPAT

SEDANG

MEDIA

GdL +
BAKTERI

GULA 1 % GULA
BAKTERI 0.5%
BAKTERI

PENGAWET

NITRIT

NITRI

NITRIT
NITRAT

SUHU

25 oC

20-25 oC

15-18 oC

WAKTU
>10 HARI
FERMENTASI

LAMBAT

>20 HARI >8

MINGGU

Mekanisme pengawetan
Hurdle system

pH
Mikroba
Redok potensial
Kimia

aw

Hurdles technology

Fig. 3 : Sequence of hurdles, which are important for the microbiological

stability of raw sausage during ripening and drying. Kons.: Nitrite; Eh: Redox
potential; K.-F.: Concurring flora = lactic acid bacteria; pH: acidity; aw: Water
activity (LEISTNER, 1985)

MEKANISME PENGAWETAN

PENGAWETAN KIMIA (GARAM, NITRIT)

POTENSI REDOKS
PERSAINGAN MIKROBA
pH
aw