MINGGU 08.

PENGOLAHAN
SECARA KHEMIS
SALT AND ACID
 Salt was used by man as one of the earliest
methods of food preservation.
 Smoking and drying is used extensively in
combination with salt, particularly for meat and
fish product.
 Salt and acid are use extensively in the
preservation of vegetable product of which
cucumbers, cabbage, and onions are important
examples.
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 ANTI-MICROBIAL PROPERTIES
OF SALT AND ACID
• Salt produces a number of effects when
added to fresh plant tissues
• Salt exerts a selective inhibitory action on
certain contaminating microorganisms.
• Salt also affects the water activity (aw) of
the substrate, thus controlling microbial
growth by a method independent of its
toxic effects.

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 Acids
• Acids, chiefly acetic and lactic, can be
present in preserved foods as a result of
acid addition to non-fermented foods, or
as a result of microbial fermentation of
tissue carbohydrates.
• Acids have two anti-microbial effects : one
is due to their effect in pH, and the other is
the specific toxicity of the undissociated
acid which carries for different acids.

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 SUGAR
• Sugar are involved in the preservation and
manufacture of wide range of food products.
• Some of the more common include : jams,
jellies, fruit juice concentrates, sweetened
condensed milk.
• When sugars are added to foods in high
concentration (at least 40% soluble solids),
some of the water present becomes unavailable
for microbial growth and the aw of the food is
reduced.

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 CHEMICAL PRESERVATIES
• To be in accord with good manufacturing
practices, the use of preservatives :
1. Should not result in deception.
2. Should not adversely affect the nutritive
value of the food.
3. Should not permit the growth of food-
poisoning organisms while suppressing
growth of the others that would make
spoilage evident.
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 CHEMICAL PRESERVATIES
4. Chemical preservatives vegetables
preservation are sulphur dioxide (SO2),
benzoates, and sorbates.
5. The efficiency of chemical preservatives
depends primarily on the concentration
of the preservative, the composition of
the food, and the type of organisms to be
inhibited.

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 CHEMICAL PRESERVATIES
6. The concentration of preservative
permitted by food regulations.
7. It is essential that the microbiological
population of the food to be preserved is
kept to a minimum by hygienic handling
and processing.

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