Untuk MINUMAN FUNGSIONAL LEBIH BAIKphariyadi.staff.ipb.ac.id/files/2018/02/Process-Design...MINUMAN...
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DISAIN PROSESUntukMINUMAN FUNGSIONAL LEBIH BAIK (Design processes for better functional beverages)
Purwiyatno Hariyadi
• Guru Besar , Rekayasa Proses Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB-Bogor
• Senior Scientist, Southeast Asian Food & Agricultural Science & Tecchnology(SEAFAST) center, IPB-Bogor
_______Disajikan pada : FOOD REVIEW In-DEPTH SEMINARBogor 20 Februari 2017
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Peluang & Tantangan
• Peluang pangan fungsional Indonesia sangatbesar
• Indonesia kaya bahan baku dan “tradisi”
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GOOD newsTersedia berbagai macam pilihan teknologiuntuk:- Pemastian keamanan pangan- Pemastian mutu- Perpanjangan umur fungsional produk
(umur simpan) …
Perlu perancangan proses yang baik
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Hurdle Technologies
Definition:
Teknologi Rintangan :
• Gabungan beberapa teknologi yang dipilih secara proaktif (by-design) untuk mendapatkan produkyang (i) aman (sesuai dengan persyaratan) dan (ii) mempunyai mutu sensori, mutu/umur
fungsional yang lebih baik.
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Hurdle TechnologiesPerlu gabungan teknologi dari “sourcing to consumers”
Meliputi
i. Sourcing – karakterisasi ingredientii. Formulasiiii. Tek Pengolahaniv. Pengemas & Tek Pengemasan…..v. Distribusi….dst … vi. Penyimpanan, vii. Penyiapan di RT
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1. Sourcing2. Formulasi3. Teknologi pengolahan4. Pengemas & tek pengemasan
Hurdle TechnologiesPerlu gabungan teknologi dari “sourcing to consumers”
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1. Sourcing: Kenali karakteristik produk (bahan baku, ingredien)
1
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4. Formulasi ??? Aw? pH ?
2
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2. Teknologi Pengolahan?? Suhu (T) & Waktu (t) Cleaning (4T) Hygienic practices. dll
3
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3. Pengemas & Tek Pengemasan ??
Perpindahan uap air (WVTR)? Perpindahan oksigen (OTR)? Perlindungan cahaya? Perlindungan fisik?
4
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Keamanan Pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari kemungkinan cemaran biologis, kimia, dan benda lain yang dapat mengganggu, merugikan, dan membahayakan kesehatan manusia serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat sehingga aman untuk dikonsumsi.
UU No 18, 2012 ttg Pangan(Bab I, Pasal 1, Ayat 5)
keamanan pangan semakin ketat.Sourcing Hurdles: Pertama & utama.
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Keamanan Pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari kemungkinan cemaran biologis, kimia, dan benda lain yang dapat mengganggu, merugikan, dan membahayakan kesehatan manusia serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat sehingga aman untuk dikonsumsi.
UU No 18, 2012 ttg Pangan(Bab I, Pasal 1, Ayat 5)
keamanan pangan semakin ketat.Sourcing Hurdles: Pertama & utama.
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Bab I (Ketentuan Umum), Pasal 4:Produk yang masuk, beredar, dan diperdagangkan di wilayah Indonesia wajib bersertifikat halal.
Bab XI (Ketentuan Penutup), Pasal 67(1) Kewajiban bersertifikat halal bagi Produk yang beredar dan diperdagangkan di wilayah Indonesia sebagaimana dimaksud dalam Pasal 4 mulai berlaku 5 (lima) tahun terhitung sejak Undang-Undang inidiundangkan.
UU No 18, 2014 ttg Jaminan Produk Halal
keamanan pangan semakin ketat.Sourcing Hurdles: Pertama & utama.
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Functional Ingredients Potential Benefit
PhenolicAcids
Caffeic acid, Ferulicacid
may bolster cellular antioxidant defenses; may contribute to maintenance of healthy vision and heart health
Isothiocyanates
Sulforaphane may enhance detoxification of
undesirable compounds; bolsters cellular antioxidant defenses
Sulfides/ Thiols
Diallyl sulfide, Allylmethyl Trisulfide
may enhance detoxification of undesirable compounds;
may contribute to maintenance of heart health and healthy immune function
PlantStanols/Sterols
Free Stanols/Sterols** may reduce risk of CHD
Stanol/Sterol esters** may reduce risk of CHD
PolyolsSugar alcohols** -Xylitol, Sorbitol,Mannitol, Lactitol
may reduce risk of dental caries_______**FDA approved health claim established for component.
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
PrebioticsInulin, Fructo-oligosaccharides(FOS), Polydextrose
may improve gastrointestinal health; may improve calcium absorption
Probiotics
Yeast, Lactobacilli,Bifidobacteria, and other specific strains of beneficial Bacteria
may improve gastrointestinal health and systemic immunity; benefits are strain-specific
Phyto-estrogens
Isoflavones - Daidzein,Genistein
may contribute to maintenance of bone health, healthy brain and immune function; for women, may contribute to
maintenance of menopausal health
Lignans may contribute to maintenance of
heart health and healthy immune function
Soy ProteinSoy Protein** may reduce risk of CHD
_______**FDA approved health claim established for component.
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
Dietary(functionalAnd total)Fiber
Insoluble fiber may contribute to maintenance of a
healthy digestive tract; may reduce the risk of some types of cancer
Beta glucan** may reduce risk of coronary heart
disease (CHD)
Soluble fiber** may reduce risk of CHD and some
types of cancer
Whole grains**
may reduce risk of CHD and some types of cancer; may contribute to maintenance of healthy blood glucose levels
_______**FDA approved health claim established for component.
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
Carotenoids
Beta-carotene
Neutralizes free radicals, which may damage cells;
Bolsters cellular antioxidant defenses;
Can be made into vitamin A in the body
Lutein, Zeaxanthin
May contribute to maintenance of healthy vision
Lycopene may contribute to\ maintenance of
prostate health
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
Flavonoids
Anthocyanins –Cyanidin, Delphinidin, Malvidin
bolsters cellular antioxidant defenses; may contribute to maintenance of brain function
Flavanols - Catechins,Epicatechins, Epigallocatechin,Procyanidins
may contribute to maintenance of heart health
Flavanones –Hesperetin,Naringenin
neutralize free radicals, which may damage cells; bolster cellular antioxidant defenses
Flavonols – Quercetin,Kaempferol, Isorhamnetin,Myricetin
neutralize free radicals which, may damage cells; bolster cellular antioxidant defenses
Proanthocyanidins may contribute to maintenance of
urinary tract health and heart health
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
A***
may contribute to maintenance of healthy vision, immune function, and bone health; may contribute to cell integrity
D
helps regulate calcium and phosphorus; helps contribute to bone health; may contribute to healthy immune function; helps support cell growth
E
neutralizes free radicals, which may damage cells;
may contribute to healthy immune function and
maintenance of heart health
VITAMIN
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
B1 (Thiamin) may contribute to maintenance of
mental function; helps regulate metabolism
B2 (Riboflavin) helps support cell growth; helps
regulate Metabolism
B3 (Niacin)
helps support cell growth; helps regulate metabolism
B5 (Pantothenic acid) helps regulate metabolism and
hormone synthesis
B6(Pyridoxine)
may contribute to maintenance of healthy immune function; helps regulate metabolism
B9(Folate)**
may reduce a woman’s risk of having a child with a brain or spinal cord defect
_______**FDA approved health claim established for component.
VITAMIN
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
B12(Cobalamin)
may contribute to maintenance of mental function; helps regulate metabolism and supports blood cell formation
Biotin helps regulate metabolism and
hormone synthesis
C
neutralizes free radicals which may damage cells; may contribute to maintenance of bone health and immune function
VITAMIN
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
MINERAL
Calcium** may reduce the risk of osteoporosis
Potassium** may reduce the risk of high blood
pressure and stroke, in combination with a low sodium diet
Magnesium may contribute to maintenance of
normal muscle and nerve function, healthy immune function, and bone health
Selenium neutralizes free radicals which may
damage cells; may contribute to healthy immune function
_______**FDA approved health claim established for component.
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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Functional Ingredients Potential Benefit
FattyAcids
Monounsaturated fatty acids (MUFAs)**
may reduce risk of CHD
Polyunsaturated fatty acids(PUFAs) - Omega-3 fatty acids—ALA
may contribute to maintenance of heart health; may contribute to maintenance of mental and visual function
PUFAs - Omega-3 fatty acids— DHA/EPA**
may reduce risk of CHD; may contribute to maintenance of mental and visual function
Conjugated linoleic acid (CLA)
may contribute to maintenance of desirable body composition and healthy immune function
_______**FDA approved health claim established for component.
PAR
AM
ETE
RK
INE
TIK
A
International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009
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PARAMETER KINETIKA
Konstanta laju reaksi (nilai k) :-dA/dt = kAn
Nilai EaNilai k dipengaruhi oleh suhu :
k = k0.exp-Ea/RT
dimana: k = konsntanta laju penurunan mutuk0 = konstanta (faktor frekuensi, tidak tgt suhu)Ea = energi aktivasiT = suhu mutlak (K)R = konstanta gas; 1,986 kal/mol (8.314 J/mol.K)
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PARAMETER KINETIKA
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PARAMETER KINETIKA
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HM
L M
4.6
0.85
0
1
aw
pH1410
pH
• Formulasikan untuk pengendalian pH dan aw• Potensi Bahaya Pangan = f(pH dan aw)
Formulation Hurdles
aw controlled
pH controlled
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Pangan Berasam RendahM
L M
4.6
0.85
0
1
aw
pH1410
pH
Minuman Fungsional BerasamRendah :(i) dikemas secara hermetis, (ii) Diproses dengan panas, dan (iii) disimpan pada suhu ruang Pangan Steril Komersial
PerkaBPOMNo 24, 2016
• Formulasikan untuk pengendalian pH dan aw• Potensi Bahaya Pangan = f(pH dan aw)
Formulation Hurdles
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HPangan Asam/Pangan Diasamkan
L M
4.6
0.85
0
1
aw
pH1410
pH
Pangan Asam/PanganDiasamkan :(i) pH < 4.6, (ii) Aw > 0.85
• Formulasikan untuk pengendalian pH dan aw• Potensi Bahaya Pangan = f(pH dan aw)
Formulation Hurdles
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HPangan Asam/Pangan Diasamkan
L M
4.6
0.85
0
1
aw
pH1410
pH
Pangan Asam/PanganDiasamkan :(i) Dikemas secara hermetis(ii) Diproses dengan panas(iii) Disimpan pada suhu ruang
• Formulasikan untuk pengendalian pH dan aw• Potensi Bahaya Pangan = f(pH dan aw)
Formulation Hurdles
Proses Pasteurisasi
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HPangan Asam/Pangan Diasamkan
L M
4.6
0.85
0
1
aw
pH1410
pH
Pangan Asam/PanganDiasamkan :(i) Dikemas secara hermetis(ii) Diproses dengan panas(iii) Disimpan pada suhu ruang
• Formulasikan untuk pengendalian pH dan aw• Potensi Bahaya Pangan = f(pH dan aw)
Formulation Hurdles
Proses Hot Fill Hold(Hot Filling)
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Processing Hurdles
Thermal ProcessingHot Filling (Hot Fill Hold)PasteurizationSterilization
Non-Thermal ProcessingIrradiationPulsed Electric FieldsUltra High Pressure
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Processing Hurdles
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Processing Hurdles
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Processing Hurdles
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Breidt,F., Sandeep, K.P., and Arritt, F.M. 2010.Use of Linear Models for Thermal Processing of Acidified. 2010. FoodsFood Protection Trends, Vol. 30, No. 5, Pages 268–272
US FDA (pH < 4.1)• Target MO (general: D160F=0,24 min, Z=19,5F
Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes
• Target Reduction : 5 D, F160F=1,2 min
Processing Hurdles
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Processing HurdlesBreidt,F., Sandeep, K.P., and Arritt, F.M. 2010.Recommended heat processing time/temperature combinations for a 5-log reduction in bacterial pathogens for acidified products with a pH of 4.1 or below
Suhu (oF) Waktu (min) Suhu (oF) Waktu (min)
140 12.7 161 1.1 142 10.1 163 0.8 144 7.9 165 0.7 145 7.1 166 0.6 147 5.6 168 0.5 148 4.9 169 0.4 149 4.4 170 0.4 150 3.9 171 0.3 152 3.1 173 0.3 154 2.4 175 0.2 155 2.2 176 0.2 156 1.9 177 0.2 158 1.5 179 0.1 159 1.4 180 0.1 160 1.2 181 0.1
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Processing HurdlesBreidt, F., Kay, K., Osborne, J., Ingham, B. and Arritt, F. 2014. Food Protection Trends, Vol 34, No. 3, p.132-138
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Processing HurdlesBreidt, et al., . 2014. Food Protection Trends, Vol 34, No. 3, p.132-138
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Processing Hurdles(USFDA, form 2541e)
Formulation Controlled
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Processing Hurdles(USFDA, form 2541e)
Formulation Controlled
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Processing Hurdles(USFDA, form 2541e)
Formulation Controlled
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Aspek Mutu(Nilai Tambah)
1. Vitamin C2. Tiamin3. Vitamin A4. KLorofil5. Dll
TR(oC)
121121121121?
D(min)
93125443,515,4
?
Z(oC)
17,825,420,045,0
?
Referensi ; (Maroulis and Saravacos, 2003. Food Process Design. Thermal Destruction Data of Spoilage Microorganisms; p 312)
Processing Hurdles … t&T
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Aspek Mutu(Nilai Tambah)
Mikroba1. Pathogenik2. Mesofilik3. Thermofilik
Aspek Mutu (nilai Tambah1. Tiamin2. Lisin3. Asam Askorbat
TR(oC)
75120120
120120120
D(min)
0,010,150,50
120960960
Z(oC)
9,510,010,5
302018
D-Red
1299
Referensi ; (Maroulis and Saravacos, 2003. Food Process Design. Thermal Destruction Data of Spoilage Microorganisms; p 312)
Processing Hurdles … t&T
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135-140oC115-121oC Suhu Pemanasan
Wak
tu (l
ama)
Pem
anas
an Pemanasan pada suhu lebih tinggi • Lebih efektif
membunuh mikroba• Minimal merusak mutu
dan gizi.
Pemanasan pada suhu lebih
rendah • Kurang efektif
membunuh mikroba;
• Signifikan merusak mutu
dan gizi
PerluOPTIMASIKombinasi T (suhu) &t (waktu)
Processing Hurdles … t&T
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JaminanKeamanan,Kestabilan(keawetan)
JaminanMutu
(fungsionalitas: Efikasi)
Membunuh mikroba:Memperpanjang umur
Fungsional ~ aman, awet
Menyebabkan perubahan : Rasa, Warna,
Tekstur, Flavor, Gizi, dll
PerluOPTIMASIKombinasi T (suhu) &t (waktu)
Processing Hurdles … t&T
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Packaging Hurdles:Pengemas & Tek Pengemasan
• Modified Atmosphere Packaging
• Barrier Packaging Materials• Active Packaging Systems
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Packaging Hurdles
Produk
Kehilangan volatil
PRODUK
Permiasi:Oksigen, CO2, N2, H2O
Absorpsi:Dari Produk
panganKe pengemas
Cahaya, UV
Migrasi:Dari pengemas
Ke produk pangan
Cekaman Fisik dari luar
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Packaging Hurdles:Pengemas & Tek PengemasanDegree of Protection Required by Various Foods and Beverages [Assuming One Year Shelf Life at 25°C (79°F)]. (Robertson, G.L., 2000)
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