04c surimi seafood products (modern products and technologies)
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Transcript of 04c surimi seafood products (modern products and technologies)
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 1
Bambang Riyanto 1
Menuju cahaya baru…
CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN
SURIMI SEAFOOD PRODUCTS MANUFACTURE OF CRABSTICKS (MODERN PRODUCTS AND PROCESSING TECHNOLOGIES)
Oleh : Bambang Riyanto
Bambang Riyanto 2
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 2
CAPAIAN PEMBELAJARAN DAN KARAKTER YANG DIKEMBANGKAN Kognitif : Mampu menjelaskan sains dan teknologi (K)
ekstraksi, konsentrasi serta pengembangan produk pengolahan berbasis daging ikan lumat (minced fish) atau surimi
Afektif : Mampu bekerjasama dan mengembangan
konsep dan kreativitas (A) dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.
Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)
produk bernilai tambah hasil perairan dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.
Bambang Riyanto 3
• TUTORIAL DAN DISKUSI
• COLLABORATIVE LEARNING (CBL)
• PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK
STRATEGI/METODE PEMBELAJARAN
Bambang Riyanto 4
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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF PERFORMANCE ASSESMENT/ASESMEN KINERJA 1. UJIAN TENGAH SEMESTER 2. QUIS
Bambang Riyanto 5
ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK)
Bambang Riyanto 6
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 4
DISKUSI DAN PEMBUATAN RESUME DISKUSI 1. Bagaimana trend market, changing consumer lifestyles and
food technology pada pengembangan surimi seafood products
2. Ohmic processing
Bambang Riyanto 7
PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)
Bambang Riyanto 8
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 5
LINGKARI SALAH SATU PILIHAN NILAI DIMENSI
KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN 5 A. Sangat Berkontribusi 3 B. Berkontribusi sama dan adil 2 C. Hanya memberi kontribusi yang ada
KEPEMIMPINAN 5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam
menyelesaikan tujuan bersama 3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang
adil 2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah
tujuan KERJASAMA
5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam diskusi kelompok
3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi kelompok
2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal berpartisipasi
NILAI TOTAL !
PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)
Bambang Riyanto 9
ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK 1. PRAKTIKUM
2. MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK
Bambang Riyanto 10
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 6
KOMPETENSI DASAR
Bambang Riyanto 11
SECTION II SURIMI SEAFOOD PRODUCTS • Comminution Process for Surimi and Surimi
Seafood Paste
• Manufacture of Crabsticks
• Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen
• Manufacture of Fish Balls • Manufacture of Fish Sausage
INDEX
Bambang Riyanto 12
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Bambang Riyanto 13
PUSTAKA
Jae W Park. 2014. Surimi and Surimi Seafood 3th. CRC Press Taylor & Francis Group. Boca Raton
MANUFACTURE OF CRABSTICKS (KANIKAMA/CRAB-FLAVORED STICK)
(MODERN PRODUCTS AND PROCESSING TECHNOLOGIES)
Bambang Riyanto 14
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Bambang Riyanto 15
1. OTHER SURIMI SEAFOOD PRODUCTS 2. OTHER PROCESSING TECHNOLOGIES
Bambang Riyanto 16
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Bambang Riyanto 17
1. OTHER SURIMI SEAFOOD PRODUCTS
(TREND US MARKET, CHANGING CONSUMER LIFESTYLES AND FOOD TECHNOLOGY)
Bambang Riyanto 18
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Bambang Riyanto 19
1.1. US SURIMI SEAFOOD MARKET
Bambang Riyanto 20
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Bambang Riyanto 21
Bambang Riyanto 22
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STICK
FLAKE
CHUNK
SHRED FLAKE STYLE
Bambang Riyanto 23
Bambang Riyanto 24
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Bambang Riyanto 25
Bambang Riyanto 26
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Bambang Riyanto 27
Bambang Riyanto 28
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Bambang Riyanto 29
Bambang Riyanto 30
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Bambang Riyanto 31
Bambang Riyanto 32
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Bambang Riyanto 33
Bambang Riyanto 34
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Bambang Riyanto 35
Bambang Riyanto 36
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Bambang Riyanto 37
Bambang Riyanto 38
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Bambang Riyanto 39
Bambang Riyanto 40
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1.2. CHANGING CONSUMER LIFESTYLES: WHY CONSUMER “NEEDS” CHANGE CONSTANTLY
Bambang Riyanto 41
Bambang Riyanto 42
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Bambang Riyanto 43
Bambang Riyanto 44
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Bambang Riyanto 45
Bambang Riyanto 46
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CRABSTICK-ADHERED STICKS SLAB
SALMON STICK
CRAB SURIMI ROLL
Bambang Riyanto 47
Variations in the basic crabstick product introduced in France over the past decade
Appetizers
Shredded
Adhered sticks slab (Terraine) Bambang Riyanto 48
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Petits Coraya Mini Surimi Avec Mayonnaise (x20) 210g (CHAR) Crab Sticks With Mayonnaise (x20) 210g
Bambang Riyanto 49
Bambang Riyanto 50
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Angulas (Juvenile eel analogue product), popular in Spain
Bambang Riyanto 51
Bambang Riyanto 52
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Surimi noodles, popular in Hong Kong and other parts of Asia
Bambang Riyanto 53
Innovations kamaboko products in Japan
Bambang Riyanto 54
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Bambang Riyanto 55
Bambang Riyanto 56
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“Steamer” type packaging for mixed protein/vegetable meals
Bambang Riyanto 57
• New microwaveable packaging and formulations to ensure a crispy crust in fried-breaded seafood products.
• The moisture that develops during microwave cooking and the released grease passes through a perforated sealing layer and is absorbed and retained by the packaging’s inner layer.
Bambang Riyanto 58
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(Nordenia; Gronau, Germany.) Bambang Riyanto 59
Bambang Riyanto 60
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1.3. CHANGING FOOD TECHNOLOGY : HOW INNOVATIONS IN INGREDIENT AND PROCESSING TECHNOLOGY CREATE OPPORTUNITIES TO MEET CHANGING NEEDS
Bambang Riyanto 61
Bambang Riyanto 62
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Advent of the automobile cup holder spurred new packaging innovations for snacks consumed in the car while driving
Bambang Riyanto 63
Kamaboko products in Japan can now be rapidly and thoroughly cooked in mass by ohmic heating. (Courtesy of Frontier Engineering, Japan)
Bambang Riyanto 64
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2. OTHER PROCESSING TECHNOLOGIES
Bambang Riyanto 65
Bambang Riyanto 66
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2.1. OHMIC HEATING
Bambang Riyanto 67
OHMIC COOKING FOR ACCURATE EVALUATION OF SURIMI GELS
Bambang Riyanto 68
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Bambang Riyanto 69
Bambang Riyanto 70
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Bambang Riyanto 71
Bambang Riyanto 72
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Bambang Riyanto 73
Bambang Riyanto 74
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Bambang Riyanto 75
Bambang Riyanto 76
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Bambang Riyanto 77
Bambang Riyanto 78
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Bambang Riyanto 79
Bambang Riyanto 80
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Bambang Riyanto 81
Bambang Riyanto 82
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Bambang Riyanto 83
Bambang Riyanto 84
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Bambang Riyanto 85
Bambang Riyanto 86
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Bambang Riyanto 87
Bambang Riyanto 88
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Bambang Riyanto 89
Bambang Riyanto 90
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Bambang Riyanto 91
Bambang Riyanto 92
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Bambang Riyanto 93
Bambang Riyanto 94
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Bambang Riyanto 95
Bambang Riyanto 96
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Bambang Riyanto 97
Bambang Riyanto 98
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Bambang Riyanto 99
Bambang Riyanto 100
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Bambang Riyanto 101
Bambang Riyanto 102
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2.2. HIGH HYDROSTATIC PRESSURE
Bambang Riyanto 103
Bambang Riyanto 104
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High-pressure seafood processing system max. 4000 bar | 320L-400
Bambang Riyanto 105
High-pressure seafood processing system max. 45 000 psi | 687L-300
Bambang Riyanto 106
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Bambang Riyanto 107
Bambang Riyanto 108
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2.3. LEAST COST LINEAR PROGRAMMING
Bambang Riyanto 109
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 56
Control of finished product specification using a blending technique
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 57
Effects of blending different surimi lots on shear stress (kPa), shear strain, and whiteness (L* 3b*). 0.0/1.0 indicates 100% low-grade surimi and 1.0/0.0 denotes 100% high-grade surimi.
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 58
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TERIMA KASIH
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