PROSES INDUSTRI KIMIA

Nufus Kanani

INDUSTRI PENGOLAHAN PANGAN

Industri pengolahan pangan
Macam-macam unit operasi dalam pengolahan
pangan
Pengawetan pangan

INDUSTRI PENGOLAHAN PANGAN

1.
2.
3.
4.
5.
6.

Tujuan pengolahan makanan secara modern:

Formulation
Easy production procedures
Time economy
Consistency
Product and worker safety
Buyer friendliness

INDUSTRI PENGOLAHAN PANGAN

1. Formulation
Langkah-langkah dasar yang digunakan untuk
mengubah raw material menjadi suatu produk
pangan yang berkualitas dan dapat diterima oleh
masyarakat
2. Easy production procedures
Mengembangkan suatu metode yang dapat
menghasilkan inovasi baru untuk menghasilkan
produk

INDUSTRI PENGOLAHAN PANGAN

3. Time economy
Menggabungkan antara ilmu pengetahuan dan
tenaga kerja untuk mengurangi waktu yang
dibutuhkan untuk menghasilkan suatu produk
pangan.
4. Consistency
Menghasilkan produksi secara terus-menerus untuk
memenuhi kebutuhan masyarakat.
5. Product and worker safety
Adanya kerjasama antara pihak pemerintah dengan
perusahaan (Produk pangan yang dihasilkan aman
untuk di konsumsi)

INDUSTRI PENGOLAHAN PANGAN

6. Buyer friendlyness
Ukuran, petunjuk penggunaan, cara penyimpanan dll

FOOD SPOILAGE AND FOOD BORNE DISEASES

Carbohydrates

Natural
Food
Fats

Proteins

FOOD SPOILAGE AND FOOD BORNE DISEASES

Natural food

Decomposition
of food
Lead to food
borne illness
Bacteria,Virus

FOOD SPOILAGE AND FOOD BORNE DISEASES

1.

2.

Illness from food can be mainly classified as:

Food-Borne infection caused by pathogenic
bacteria such as Salmonella bacteria; causing
diarrhea, fever etc.
Food-Borne intoxication (food poisoning resulting
from toxin produced by pathogenic
microorganisms, e.g., Clostridium botulinum and
Staphylococcus aureus, in the digestive tract)

FOOD SPOILAGE AND FOOD BORNE DISEASES

Most Common Bacteria Genera Found in Certain Food Types

FOOD SPOILAGE AND FOOD BORNE DISEASES

Some Major Bacterial and Viral Diseases Transmitted to
Humans through Food

FOOD SPOILAGE (CHEMICAL AND PHYSICAL

FACTORS)

1.
2.
3.

When foods are oxidized:

Change of the odor
Change of taste
Change of color

FOOD SPOILAGE (CHEMICAL AND PHYSICAL

FACTORS)

Chemical
factors

Physical
factors

Darkening of
the cut surface
of apotato

Temperature

Browning of
tea color of
time

Moisture

Pressure

INDUSTRI PENGOLAHAN PANGAN

Prevention and reterdation of food spoilange:

1. Food Preservation
2. Food packing or storage
3. Source of information

INDUSTRI PENGOLAHAN PANGAN

A general flowchart for the manufacture of bread

Mixing of
all
ingredients

Intermediate
proofing

Rounding
and molding
of dough
into baking
pan

Delivery of
bread to
retail

First
fermentation

Dividing of
dough

Baking

Packaging

Punching

Second
fermentation

Cooling

Slicing

INDUSTRI PENGOLAHAN PANGAN

A general flowchart for the manufacture of yogurt

INDUSTRI PENGOLAHAN PANGAN

Frozen chicken

Canned tuna

RAW MATERIALS HANDLING

1.
2.

3.
4.

Raw materials are handled in various ways,

including:
hand and mechanical harvesting on the farm
trucking (with or without refrigeration) of fruits and
vegetables
moving live cattle by rail
conveying flour from transporting vehicle to
storage bins

SEPARATION

1.
2.
3.

4.

5.

In food processing, separating may involve

separating
a solid from a solid, as in peeling potatoes
a solid from a liquid, as in filtration
a liquid from a solid, as in pressing juice from a
fruit
a liquid from a liquid, as in centrifuging oil from
water
a gas from a solid or a liquid, as in vacuum
canning

PERTEMUAN KE-2

PROCESSING AND
PRESERVATION TECHNIQUES
1. HEAT APPLICATION
Heat exchanging, or heating, is one of the most
common procedures used in manufacture of
processed foods. Examples include the
pasteurizing of milk, bakery products, roasting
peanuts, and canning.
Foods may be heated or cooked using:
Direct injection of steam
direct contact with flame
Toasters
Electronic energy as in microwave cookers

PROCESSING AND
PRESERVATION TECHNIQUES

Why are foods

heated?

PROCESSING AND
PRESERVATION TECHNIQUES
Why are foods heated?
improve texture; to develop flavors; to facilitate
mixing of water, oil, and starch; to permit
caramelization; and so on

PROCESSING AND
PRESERVATION TECHNIQUES
Commercially, the basic reasons for heating are simple
and may include:
1.
Destruction of microorganisms and preservation of
food. Food canning and milk pasteurization are
common examples
2.
Removal of moisture and development of flavors.
Ready-to-eat breakfast cereals and coffee roasting are
common examples
3.
Inactivation of natural toxicants. Processing soy-bean
meal is a good example
4.
Improvement of the sensory attributes of the food such
as color, texture, mouth-feel
5.
Combination of ingredients to develop unique food
attributes and attract consumer preferences

PROCESSING AND
PRESERVATION TECHNIQUES
1. HEAT APPLICATION
Heat Exchangers for
Liquid Foods
Tanks or Kettles for
Liquid Foods
Pressure Cookers or
Retorts for Packaged
Foods
Roasters or Heated
Vessels in Constant
Rotation
Tunnel Ovens

2. HEATREMOVAL
ORCOLDPRESERVATION
Chilling and Refrigeration
Process
Freezing and Frozen
Storage

PROCESSING AND
PRESERVATION TECHNIQUES
Heat Exchangers for Liquid Foods
Advantages and disadvantages
Advantages:
1. maximal contact of liquid food with the heat
source
2. rapid heating and cooling
Disadvantages:
1. Dark color
2. Burned flavors
3. Loss of nutrients

PROCESSING AND
PRESERVATION TECHNIQUES

Tanks or Kettles for Liquid Foods

During heating, hot water circulating in the jackets of

the tanks or kettles heats the food; during cooling,
circulating cool water or brine cools the food. This
technique works for full liquid foods or partial liquid
foods such as soups

PROCESSING AND
PRESERVATION TECHNIQUES

Pressure Cookers or Retorts for Packaged Foods

The most common method of sterilizing canned

foods

PROCESSING AND
PRESERVATION TECHNIQUES
Roasters or Heated Vessels in Constant Rotation
Instead of one or two pieces of equipment, this sys-tem
contains several units: loading containers, conveyor
belts, hoppers, vats, or vessels. The vessels are usually
cylindrical in shape with built-in heating devices.
This unit system is best for roasting coffee beans or
nuts
Heat is generated via one of the following methods:
1.
Circulation of heated air. This heats the food products
inside the vessels
2.
Application of direct heat contacting outside of vessel
such as steam, flame (gas), or air (hot). Heat is
radiated from the inside walls of the vessels to the food

PROCESSING AND
PRESERVATION TECHNIQUES
Tunnel Ovens
Tunnel ovens can be used for a variety of food
products. The product is placed on a conveyor belt
that moves under a heat source. Sometimes, the
product is vibrated so that heat distribution is even.
Temperature control is essential, and products such
as coffee beans or nuts can be roasted using this
method

PROCESSING AND
PRESERVATION TECHNIQUES
Chilling and Refrigeration Process
1. Chilling
Process is the gentlest method of preservation with the
least changes in taste, texture, nutritive value, and
other attributes of foods

Important considerations in producing and maintaining

high quality chilled foods include:
a.
Quick removal of heat at the chilling stage
b.
Maintaining low temperature during the chill storage
c.
Maintaining appropriate air circulation and humidity
d.
Modification of gas atmosphere
e.
Efficient distribution systems

PROCESSING AND
PRESERVATION TECHNIQUES
2. Refrigeration Process
Good frozen storage requires temperatures of
-18C or below, however, it is cost prohibitive to store lower
than -30C.
The major commodities commonly frozen are:

fruits (berries, citrus, and tropical fruit) or as juice

concentrate

vegetables (peas, green beans, sweet corn, spinach,

broccoli, and potatoes such as French fries

fish fillets and seafood

meats (beef, lamb, and poultry) as carcasses, boxed joints,

or cubes, and meat products (sausages and beef burgers)

baked goods (bread, cakes and pies)

prepared foods (pizzas, desserts, ice cream, dinner meals)

PROCESSING AND
PRESERVATION TECHNIQUES

1.
2.

Principles of Freezing
Lowering of temperature by the removal of heat
A change of phase from liquid to solid

In order for a product to freeze, the product must

be cooled below its freezing point. The freezing
point of a food depends on its water content and the
type of solutes present

PROCESSING AND
PRESERVATION TECHNIQUES
EVAPORATION ANDDEHYDRATION
1. Evaporation

During food processing, evaporation is used to

achieve the following goals:

concentrate food by the removal of water

remove undesirable food volatiles
recover desirable food volatiles

PROCESSING AND
PRESERVATION TECHNIQUES

Traditionally, evaporation is achieved via the following

methods:
Use sun energy to evaporate water from seawater to recover
the salts left behind
Use a heated kettle or similar equipment to boil water from
liquid or semisolid foods (e.g., sugar syrup)

PROCESSING AND
PRESERVATION TECHNIQUES
2. Drying
Drying has multiple objectives:
to preserve the food from spoilage
to reduce the weight and bulk of the food
to make the food enjoy an availability and
consumption pleasure similar to that of canned
goods
to develop new or novelty items such as snacks

FOOD ADDITIVES
Exercises:
What Is a Food Additive?
Why Are Additives Used in Foods?
How Are Additives Approved for Use in Foods?

PERTWMUAN KE 3

FOOD DEHYDRATION
Dehydration is the removal of water from a product.
Products may be dried for some reasons:
1. As moisture is reduced, the water activity of the
product is also reduced. Once the water activity
has dropped to about 0.6
2. to control texture properties such as crispness
(biscuits)
3. to standardize composition
4. toreduce weight for transport

FOOD DEHYDRATION
Dryers may be categorized by:
1.
Mode of operation. Batch dryers (for example,a kiln dryer) are
loaded and operated, and then dried product is unloaded.
Continuous dryers (for example, a rotary dryer) are loaded and
unloaded while the dryer operates
2.
Method of heating. Direct heating means that the gases from
combustion come in contact with the product; indirect means
that a heat exchanger is used to transfer heat from the gases to
the drying air, thus protecting the product from possible
contaminants. Electrical forms of heating (microwave)
3.
Nature of product. Product might be loaded into the dryer as
solid, liquid, slurry, or granules, each requiring a different form
of dryer. Liquids can be dried in spray dryers, solids on
meshes, granular materials in deep or fluidized beds, slurries in
trays
4.
Direction of air flow. The drying air may be con-current,
countercurrent or cross-flow. A dryer may have zones with
different airflow directions (combination dryers)

FOOD DEHYDRATION
In the following section, dryers are classified as
batch or continuous, and the continuous dryers are
further classified by the direction of airflow
a. BATCHDRYERS
a.

b.
c.
d.
b.

Kiln Dryers
In-Store Dryers
Tray Dryers
Freeze Dryers

CONTINUOUSDRYERS
a.
b.
c.
d.

Rotary Dryers
Drum Dryers
Spray Dryers
Fluidized Bed Dryers

ICE CREAM
Dairy (Ice cream)
Meat
Cereal
Soy

ICE CREAM

Composition of ice cream:

* milk fat
* milk solid not fat
* sweeteners
* flavorings (fruits, nuts, etc)

ICE CREAM

Milk fat
Milk fat=Butterfat
Merupakan kandungan lemak alami dari susu, dan chief
component dari butter. Butterfat dibentuk sebagian
besar dari campuran triglycerides, chemical compounds
yang mengandung fatty acids; triglycerides di dalam
butterfat mengandung saturated fatty acids, vitamins A,
E, and K.
Milk solid not fat
Adalah kandungan dari susu di luar butterfat dan air,
termasuk di dalamnya kasein, laktosa, vitamin2, dan
mineral2 yang mempengaruhi nilai gizi dari susu

ICE CREAM
Ingredients
(milk, sweeteners, stabilizers,
emulsifiers, colors, flavors,particulate
matters)

Analizing
(quality&compositions)

Appropriate storage facilities

(dry storage, refrigerated, frozen
ingredient coolers)

ICE CREAM
Typical ingredients, usage levels, and Sources for Vanila Ice Cream Mixes

ICE CREAM

Flow chart of making ice cream

Blend

Particulate
addition
(optional)

Pasteurize/
Homogenize

Freeze

Cool

Flavor/
Color

Package

ICE CREAM
Blending

Powder

Blend
Liquid

ICE CREAM
Pasteurisasi

Tujuan: menonaktifkan semua pathogens

yang ada di dalam campuran
Beberapa negara memiliki standar minimum
waktu&temperatur pasteurisasi

ICE CREAM

Pasteurisasi
Metode Pasteurisasi yang umum digunakan adalah:
HTST
LTLT
UHT

Apa yang anda ketahui tentang metode-metode

pasteurisasi tersebut
Jelaskan tujuan dari dilakukannya proses pasteurisasi
Mengapa proses pasteurisasi pada susu dengan metode
UHT lebih serig digunakan dibandingkan dengan metodemetode yang lain.

ICE CREAM
Pasteurisasi

Metode Pasteurisasi yang umum digunakan adalah:

Pasteurisasi dengan suhu tinggi dan waktu singkat
(High Temperature Short Time/HTST), yaitu proses
pemanasan susu selama 15 16 detik pada suhu
71,7 750C dengan alat Plate Heat Exchanger.
Pasteurisasi dengan suhu rendah dan waktu lama
(Low Temperature Long Time/LTLT) yakni proses
pemanasan susu pada suhu 610C selama 30 menit.
Pasteurisasi dengan suhu sangat tinggi (Ultra High
Temperature) yaitu memnaskan susu pada suhu
1310C selama 0,5 detik. Pemanasan dilakukan
dengan tekanan tinggi untuk menghasilkan
perputaran dan mencegah terjadinya pembakaran
susu pada alat pemanas.

TUJUAN PROSES PASTEURISASI

Untuk membunuh bakteri-bakteri pathogen (bakteri
berbahaya) yang dapat menyebabkan penyakit
Untuk membunuh bakteri tertentu, yaitu dengan
mengatur tingginya suhu dan lamanya waktu
pasteurisasi
Untuk mengurangi populasi bakteri dalam susu
Untuk memperpanjang daya simpan.
Meningkatkan citarasa

ALASAN PROSES PASTEURISASI

Pada proses ini tidak menghilangkan kandungan nutrisi

seperti vitamin dan mineral
Dapat di simpan dalam jangka waktu yang panjang (610 bulan) tanpa disimpan di dalam lemari es
Kontak panas yang sangat singkat pada proses UHT
menyebabkan mutu sensori (warna, aroma dan rasa
khas susu segar) serta mutu zat gizi tidak berubah
Jika proses pasteurisasi dilakukan dengan suhu tinggi
dan waktu yang lama maka dapat menyebabkan
terjadinya resemisasi asam-asam amino dalam susu
yaitu perubahan konfigurasi asam-asam amino yang
akhirnya tidak dapat di gunakan di dalam tubuh.

ICE CREAM
Homogenization

Proses homogenisasi pada

pembuatan ice cream merupakan
size reduction partikel sehingga
distribusinya menjadi lebih uniform
di dalam fase cair.
Prinsipnya menggunakan tekanan.
Cairan dipaksa mengalir pada
kondisi tekanan tinggi, dengan cara
mengalirkannya di dalam narrow
orifice. Kecepatan meningkat,
terjadi turbulensi, ini memaksa
partikel fat terdisintegrasi menjadi
ukuran lebih kecil

ICE CREAM
Cooling

Quick cooling sampai 7,3 C

dengan tujuan untuk mencegah
pertumbuhan mikroorganisme.
Alat yang digunakan biasanya tipe
heat exchanger, yang merupakan
bagian dari sistem pasteurisasi
HTST.
Jika digunakan sistem UHT,
pendinginan cukup sampai 20-25
C, kemudian dimasukkan storage.

ICE CREAM
Flavoring&
Coloring

flavor tank, biasanya lebih kecil dari mix tank.

Dapat dilengkapi jaket, untuk menjaga kondisi
temperatur tetap dingin
Atribut yang paling penting adalah agitasi, sehingga
semua campuran teraduk sempurna

ICE CREAM
Freezing adalah proses penurunan
temperatur dari sekitar 4 C menjadi -6 C
Di dalam freezer terdapat proses agitasi
berbentuk horizontal blade
Saat on, blade berputar sehingga
campuran teraduk dan dipaksa kontak
dengan dinding yang dingin kemudian
freez.
Agitasi juga memaksa udara yang ada
untuk masuk ke dalam campuran yang
freez membentuk foam yang freez
disebut ice cream.
Foam terbentuk karena destabilisasi
molekul lemak (fat) disekitar gelembung
udara.

Freezing

ICE CREAM
Packing

Tujuan utama untuk identitas produk

dan juga untuk safety
Packaging didisain menarik, kuat
pada temperatur penyimpanan
sekitar -6 C dan adanya
kemungkinan ekspose temperatur
hangat pada saat proses
manufacturing.

ICE CREAM
Hardening

Segera setelah freezing, diletakkan

ke hardening facility pada T=-30
sampai -35 C atau lebih rendah lagi
Kontinuitas freezing dan mencegah
adanya penambahan ukuran kristal
es serta stabilisasi foam

ICE CREAM
Frozen
storage

Dijaga suhu penyimpanan

sekitar -15 C