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SOUVIA RAHIMAH Jatinangor, 12 April 2010


PENGEMASAN PRODUK SEGAR

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PENGEMASAN DAGING

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PENGEMASAN SAYURAN DAN BUAH2AN

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PENGEMASAN SUSU DAN PRODUK SUSU

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KARAKTERISTIK PRODUK

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PRINSIP PENGEMASAN

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PENGEMASAN TELUR

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SYARAT PENGEMASAN

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PENGEMASAN MAKANAN HASUIL PENGERINGAN

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BAHAN DAN BENTUK KEMASAN

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CARA PENGEMASAN


Pengemasan Daging Segar Daging/ meat :

Daging segar (fresh meats Daging olahan (processed meats)

Daging fermentasi Daging non fermentasi Jenis kerusakan daging yang utama : - Perubahan warna - Pembusukan oleh m.o - Dehidrasi. Tujuan : 1. 2. 3. 4.

Mengurangi dehidrasi Mengurangi terjadinya oksidasi Mencegah kontaminasi dengan mikroorganisme Mencegah kontaminasi flavor dan bau dari lingkungan


Packaging of meat 

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Fresh meat requires presence of oxygen for maintaining color for consumer appeal. It has a shorter 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/shelflife, package size and cost, pre market pricing and brand labeling need consideration. Processed products require more sophisticated and extensive packaging because they will be stored at 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)

oksigenasi deoksigenasi

Nitricoxide Myoglobin (merah)

Metmyoglobin (coklat)

Bakteri, O2 Nitricoxide Hemochromogen (pink)

Oxymyoglobin (merah cerah)

kimia, cahaya

Perubahan warna daging segar

Oxydized Porphyrins (hijau,kuning dan tak berwarna


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

Syarat kemasan : harus dapat mempertahankan air harus dapat mempertahankan warna harus dapat mencegah kebusukan harus dapat mencegah kontaminasi dengan cahaya kuat dalam suhu rendah


Jenis2 bahan pengemas untuk daging plastik ( PVC, Cellulose, Pliofilm PVDC, copolimer dari VDC, VC Polystirene dan paper bag Bentuk kemasan : Nampan Bungkusan Wrapping

Retail/ Supermarket

Diktat kuliah hal. 40 - 43


Pengemasan daging olahan

Fresh Sausages Frozen meats Cured Meat Frankfurters Cooked Meat

Mudah rusak oleh : Oksidasi Bakteri pembusuk Dehidrasi Diskusi dari Food Packaging (Sacharow, 1970) pg,103-118

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


Tabel jenis Pengemas untuk Daging Olahan

No

Produk

Jenis Kemasan

1

Sausages

Polyethylene,polystyrene,cellophane,cellulose acetate

2

Frozen meats

Polyamide-coated PE, PE coated polyester

3

Dehydrated meats

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

4

Cured Meats

nylon – PE, PE – Polyester, wax paper,PVDC

Diskusi Food Packaging ( Shacharow, 1970)


Pengemasan vakum untuk daging olahan 

Tujuan : Memperpanjang masa simpan sampai pemasaran

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Sulit diterapkan untuk tingkat pengecer

Warna daging kurang menarik ( purple red) Cocok untuk podusen dengan skala besar Masa simpan : lebih dari 3 minggu Selama periode ini enzim2 dalam daging terus melanjutkan aktivitasnya sehingga daging menjadi lunak pada akhir penyimpanan.


Masalah : Ujung tulang yang runcing Daging yang bentuknya tidak teratur

kebocoran Pilihan jenis Kemasan yang Cocok dan disain Yang sesuai.

Jenis pengemas : Disain laminate (menggunakan lapisan pembungkus) saran – PVC – produk – EVA – saran

Centrally Packaging Double Chamber Apparatus Menggunakan 2 ruang vakum Water Batch Evacuation Method mencelupkan produk ke dalam waterbatch adanya panas dan tekanan air kantung plastik mengkerut dan melekat pada produk, selanjutnya kantung ditutup.


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 kemasan Primer : plastik dengan permeabilitas O2 tinggi Sekunder : plastik bersifat tidak permiabel Ditutup rapat

pemanasan

Dibuka pada waktu display

plastik berkerut

warna tetap merah


Fresh Sausages Dibuat dari hasil campuran daging bumbu, bahan pengikat dan pengawet Sifat : mudah rusak oleh, mikroba, dehidraso dan oksidasi Bahan Pengemas yang digunakan : Polystyrene, PE, Cellulose acetate Perkembangan Baru PE atay PVDC bentuk kantung ....... Heat sealed Umur simpan : 21 hari Karton Gelombang Cotton netting Vakum


Frozen Meats Daging segar yang mengalami pengawetan dengan menggunakan suhu rendah dibawah nol. Syarat Kemasan : Tahan air (cairan) Tahan lemak Tidak berbau Kuat dan taha lama Ekonomis dalam penyimpanan mudah digunakan tahan terhadap suhu rendah.


Jenis Kemasan Sheet wrapping materials : Al. Foil, plastik, paper Kantung (bag) : cellophane dan paper bag PE bag dapat ditutup dengan kertas Kaku : plastik, wax karton, alumunium

Selanjutnya baca di Diktat kuliah dan Pustaka yang diwajibkan.


Some packaging guidelines for meat and meat products 

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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, or b) 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


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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 plastic liner bags. The containers shall be wax impregnated or the interior panels wax lined or plastic film laminated.

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

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

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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.


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

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

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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.

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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 appropriate moisture-proof plastic bags.

Generated by Foxit PDF Creator Foxit Software For evaluation only. SOUVIA RAHIMAH Jatinangor, 12 April 2010

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