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Page 1: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

PENGOLAHAN SUSU

Souvia Rahimah

Jatinangor, 26 Maret 2010

JurusanJurusan TeknologiTeknologi IndustriIndustri PanganPangan

FTIP FTIP –– UnivesitasUnivesitas PadjadjaranPadjadjaran

Jatinangor, 26 Maret 2010

Page 2: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Produk-Produk Susu

Page 3: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Produk Susu

Page 4: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Produk Susu

Page 5: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Milk Product Tree

Page 6: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Penyebaran Produk Susu Dunia

Page 7: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

SUSU KENTAL

(CONDENSED MILK)

Page 8: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Susu Kental

Susu segar yang kadar airnya dikurangimenggunakan pemanasan sekurang-kurangnya 100 C.

Susu kantal :Susu penuh kental manis (Sweetened Condensed Whole Milk)Condensed Whole Milk)

Susu bawah kental manis (Sweetened Condensed Skim Milk)

Susu penuh kental tawar (Condensed Whole Milk)

Susu bawah kental tawar (Condensed Skim Milk)

Page 9: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Susu Kental

SCWM :

Dicampur sukrosa, kemudian dipekatkan di dalamkaleng tertutup pada suhu sekurang-kurangnya 100

SCSM:

Lemaknya sudah dikurangi kemudian Dicampursukrosa, kemudian dipekatkan di dalam kalengtertutup pada suhu sekurang-kurangnya 100tertutup pada suhu sekurang-kurangnya 100

UCWM :

Susu evaporasi, lemak tidak kurang dari 7,8 % danpadatan 25,5 %

UCSMSusu evaporasi, lemak tidak kurang dari 0,1 % danpadatan 25,5 %

Page 10: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

PENGOLAHAN SUSU KENTAL MANIS

Menurut Codex (CODEX STAN 282-1971) :

• SKM adalah produk susu yang diperolehdengan cara mengurangi kadar air denganpenambahan gula, dan/atau melalui caralain yang dapat menghasilkan produk yang sama.sama.

• Penambahan lemak atau protein dapatdilakukan untuk menyesuaikan denganstandar yang berlaku tanpa mengganggurasio alami whey protein dengan casein.

• Produk akhir mengndung minimal 8 % lemak susu, sekitar 45 % gula dan 28 % padatan

Page 11: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Pengolahan SKM

Prinsip Pengolahan SKM :Menguapkan sebagian air sampai kadarair yang dikehendaki, kemudian diberitambahan gula/sukrosa

Perusahaan besar melakukanpenguapan pada T 570 C, P < 1 atm (60 –penguapan pada T 570 C, P < 1 atm (60 –62,5 mm Hg) menggunakan Vacuum Pan

Sebelumnya di pasteurisasi pada T 650 C selama 30 menit atau T 750 C selama 15 menit

Page 12: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Standar di Beberapa Negara

Page 13: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

ESSENTIAL COMPOSITION AND

QUALITY FACTORS

Raw MaterialMilk and milk powder*, cream and cream powders*, milkfat products*.

The following milk products are allowed for protein adjustment purposes:

milk retentate : the product obtained by milk retentate : the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;

milk permeate : the product obtained by removing milk proteins and milkfat from milk partly skimmed milk, or skimmed milk by ultrafiltration; and

lactose

Page 14: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Permitted ingredients

Potable water

Sugar

Sodium chloride

In this product, sugar is generally

considered to be sucrose, but a considered to be sucrose, but a

combination of sucrose with other sugars,

consistent with Good Manufacturing

Practice, may be used.

Page 15: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Komposisi :

Sweetened condensed milk

Minimum milkfat 8% m/m

Minimum milk solids** 28% m/m

Minimum milk protein in milk solids-not-fat**

34% m/m

Sweetened condensed skimmed milkSweetened condensed skimmed milk

Maximum milkfat 1% m/m

Minimum milk solids** 24% m/m

Minimum milk protein in milk solids-not-fat**

34% m/m

Page 16: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Sweetened condensed partly skimmed

milk

Milkfat More than 1% and less than 8% m/m

Minimum milk solids-not-fat** 20% m/m

Minimum milk solids** 24% m/m

Minimum milk protein in milk solids-not-fat**

34% m/m34% m/m

Sweetened condensed high-fat milk

Minimum milkfat 16% m/m

Minimum milk solids-not-fat** 14% m/m

Minimum milk protein in milk solids-not-fat**

34% m/m

Page 17: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

FOOD ADDITIVES

Firming agents (2 g/kg bahan atau 3 g/kg in combination)

508 Potassium chloride

509 Calcium chloride

Stabilizers (2 g/kg bahan atau 3 g/kg in combination)combination)

331 Sodium citrates

332 Potassium citrates

333 Calcium citrates

Pengental (150 mg/kg bahan)

407 Carrageenan

Page 18: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Acidity regulators (2 g/kg bahan atau 3 g/kg in combination)

170 Calcium carbonates

339 Sodium phosphates

340 Potassium phosphates

341 Calcium phosphates

450 Diphosphates

451 Triphosphates451 Triphosphates

452 Polyphosphates

500 Sodium carbonates

501 Potassium carbonates

Emulsifier322 Lecithins

Page 19: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Kontaminan

Heavy metalsThe products covered by this Standard shall comply with the maximum limits established by the Codex AlimentariusCommission.

Pesticide residuesPesticide residuesThe products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

Page 20: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

HYGIENE

Sesuai dengan peraturan yang diterapkan oleh :

Recommended International Code of Practice –General Principles of Food Hygiene (CAC/RCP 1-1969)

the Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004) Products (CAC/RCP 57-2004)

other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

Page 21: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

LABELLING

Nama Produk :Nama produk sebaiknya adalah :

Sweetened condensed milk

Sweetened condensed skimmed milk

Sweetened condensed partly skimmed milk

Sweetened condensed high-fat milkSweetened condensed high-fat milk

Tergantung pada komposisi, Sweetened condensed yang mengandung skimmed milk dapat disebut“sweetened condensed semi-skimmed milk” bila kandungan lemaksusunya 4.0–4.5% dan min padatannya28%.

Page 22: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Standar Nasional Indonesia

SNI 01-2971-1998

Syarat mutu susu kental manis : Air (20-30%), bahan kering (70-80%) abu (115-2,2%), lemak (8-10%), lemak (8-10%), protein (7-10%), Laktosa (10-14%), sakarosa ( 42-48%), bahan pengawet (negatif), logam berbahaya (negatif), bakteri (negatif).

Page 23: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Komposisi

Page 24: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Proses

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Page 26: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Proses Pengolahan

Pre-TreatmentSusu harus memiliki kualitas yang baik sesuaidengan standar kualitas susu segar

Pre-HeatingPasteurisasi dengan suhu 90– 100o C, t 10 –Pasteurisasi dengan suhu 90– 100o C, t 10 –25 menit

Pemanasan 100 – 120o C, t 2 – 3 menit

StandarisasiMengatur rasio lemak dan MSNF, sesui dengankomposisi produk akhir yang diinginkan

Page 27: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Penambahan Gula

Konsentrasi gula yang ditambahkan tidak

kurang dari 63,5 % basis basah tapi tidak

lebih dari 64,5 %

Konsentrasi produk akhir : 60 – 80 %

padatan

Sebelum penambahan gula SusuSebelum penambahan gula Susu

dipanaskan terlebih dahulu hingga suhu

50 – 60o C. Setelah gula larut dilanjutkan

dengan pemanasan lanjutan.

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Pemekatan

Pendinginan

Standarisasi

Packaging

Page 29: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Masalah dalam pengolahan SKM

Skim milk powder and full cream milk powder are very cohesive and difficult to wet out, making handling and controlled powder addition difficult.

The powders will form agglomerates when added to the liquid. Agitators do not produce sufficient shear to rapidly break these down.sufficient shear to rapidly break these down.

Dissolving high concentrations of sugar using agitators is a slow process.

High pressure homogenization may be required to ensure the product is agglomeratefreeand properly dispersed.

Page 30: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Alat Pengolahan SKM

High Shear Batch

Mixers

Suitable for

batches of up to

300 gallons

Can be used on Can be used on

mobile floor

stands

Can easily be

moved from

vessel to vessel

Page 31: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

High Shear In-Line Mixers

Ideal for larger batches

Easily retro fitted to existing plant

Must be used in conjunction with an efficient in-tank agitator to wet out agitator to wet out powder

Aeration free

Self pumping

Can be used to discharge vessel

Ultra Hygienic models available

Page 32: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Silverson FlashblendIdeal for larger batches

Capable of rapidly incorporating very large volumes of milk powder

Sugar is then added straight into the vessel.

Recirculation through the In-Line mixer accelerates the dissolving process

Minimized aerationMinimized aeration

Minimized cleaning requirements

Controlled powder addition rate

Minimum operator input required

Optional hopper flow aids available

Page 33: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Kerusakan SKM

Kerusakan oleh bakteri :Gassy Fermentation

Bacterial Thickening

Buttons

Kerusakan akibat perubahan fisik atauKerusakan akibat perubahan fisik ataukimiawi :

Grittiness : berpasir

Grown coloration

Page 34: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU
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Pemeriksaan Kaleng SKM

Superficial Inspection

Keadaan umum kaleng : bocor, karat, dll

More Detailed Physical Inspection

Pemeriksaan terhadap kaleng yang

cembungcembung

Basanya kaleng dibuka

Page 36: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

SUSU BUBUK

(FULL CREAM AND SKIM MILK)

Page 37: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Pendahuluan

Pertama kali dibuat secara komersial

di Inggris 1855.

Dibuat dengan cara semprot (spray

process) atau pengeringan silinder

(drum process)(drum process)

Bahan baku : susu segar, krim, skim,

butter milk dan whey

Page 38: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Kualitas susu bubuk

Daya larut

Warna

Higroskopis

RasaRasa

Kadar lemak

Page 39: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Cara Pembuatan Susu Bubuk

Spray Dryer

Drum Dryer

Page 40: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Spray Dryer

Susu dikentalkan dalam Vacuum pan T 82 – 99o C selama 15 – 30 menitsetelah terlebih dahuludihomogenisasi

Susu kental disemprotkan denganSusu kental disemprotkan dengantekanan tinggi ke dalam ruanganpengering bersuhu 150 – 200o C selama 25 detik – 15 menit.

Bubuk susu keluar secara otomatis

Page 41: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Spray Dryer

Page 42: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Drum Dryer

Pindah panas secara tidak langsung

(konduksi)

Tipe Alat :

Pengering silinder atmosferik tunggal

Pengering silinder atmosferik gandaPengering silinder atmosferik ganda

Pengering silinder vakum tunggal

Pengering silinder vakum ganda

Page 43: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Drum dryer

Page 44: Souvia Rahimah Jatinangor, 26 Maret 2010blogs.unpad.ac.id/souvia/files/2010/03/pengolahan-susu1.pdf · PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 26 Maret 2010 ... PENGOLAHAN SUSU

Susu Bubuk Instan

Memiliki daya larut sangat baik (extremely good)

Prinsip pembuatannya :

Rewetting dari k.a. 3 % menjadi 6 % dengan cara

menghadapkan permukaan susu dengan

kondisi kelembaban yang tinggi sehingga :

terjadi aglomerasi partikel2 susu bubukterjadi aglomerasi partikel2 susu bubuk

Lactose glass dapat mengkristal

Dikeringkan kembali

Partikel membentuk agregat berpori sehingga

mudah larut dalam air