Kuliah Ke 1 (Dasar Teknologi Hasil Perairan Diversifikasi Dan Pengembangan Produk)

WT dan BR DASAR THP-Diversifikasi dan Pengembangan 1

DASAR DIVERSIFIKASI DAN PENGEMBANGAN PRODUK PERIKANAN

Oleh :Wini Trilaksani dan Bambang Riyanto

DEPARTEMEN TEKNOLOGI HASIL PERAIRANFAKULTAS PERIKANAN DAN ILMU KELAUTANINSTITUT PERTANIAN BOGOR


TUJUAN INSTRUKSIONAL UMUM (TIU)

Setelah menyelesaikan mata kuliah ini mahasiswa diharapkan akan dapat menjelaskan teknologi hasil perairan yang terdiri dari karakteristik dasar bahan baku, teknologi pemanfaatan, dasar peningkatan produk bernilai tambah tinggi dan dan pengolahan tanpa limbah (zero waste production) serta pengembangan industri hasil perairan dan kelautan berdaya saing tinggi


TUJUAN INSTRUKSIONAL KHUSUS (TIK)

Setelah menyelesaikan kuliah ini mahasiswa akan dapat menjelaskan dasar teknologi pemanfaatan hasil perairan dan penganekaragaman olahan untuk menghasilkan produk pangan bernilai tambah tinggi


PUSTAKA

Alasalvar C dan Taylor T. 2002. Seafoods-Quality, Technology, and Nutraceutical Applications. Springer-Herlag Berlin Heidelberg New York.

Bremmer HA. 2002. Safety and Quality Issues in Fish Processing. CRC Press. Woodhead Publishing Limited Canbridge England.

Clucas, Word AR. 1996. Post Harvest Fisheries Development. A Guide to Handling, Preservation, Processing and Quality

Manley DJR. 2000. Technology of Biscuits, Crackers, and Cookies, Third Edition. CRC Press LLC. Boca Raton, Florida. USA.

Park JW dan MT Morrissey. 2000. Surimi and Surimi Seafood. Marcel Dekker Inc., New York.


POKOK BAHASAN

• HASIL PERAIRAN, KOMPONEN GIZI DAN KONSUMSI

• KEMUNDURAN MUTU DAN PENGENDALIAN

• BEBERAPA PRINSIP PENGAWETAN PANGAN HASIL LAUT

• DIVERSIFIKASI DAN PENGEMBANGAN PRODUK


HASIL PERAIRAN, KONSUMSI DAN KOMPONEN GIZI


SEAFOOD

SHELL FISHFIN FISH

SEAWEEDS

• KELP• EDIBLE SEAWEED

BERTULANGSEJATI

BERTULANGRAWAN

• SALMON• MAS• KAKAP• TUNA• Dll

• HIU/CUCUT• PARI

UDANGCRUSTACEA

MOLUSCA

• UDANG• LOBSTER• KEPITING• RAJUNGAN

• KERANG- KERANGAN• CUMI-CUMI, SOTONG, GURITA


TYPE OF FISH

Category TypeOil

Content (%)

Protein Content (%)

Prototype

A low oil – high protein Under 5 15 – 20 Cod

B Medium oil – high protein

5-15 15 - 20 Sockeye Salmon

C High oil – low protein Over 15 Under 15 Siscowet Lake Trout

D Low oil – very high protein

Under 5 Over 20 Skipjact Tuna

E Low oil – low protein Under 5 Under 15 Clams


TYPE OF FISH

Species Primary Category Secondary Category

Anchovies B C

Bullhead and catfish A -

Crap A B

Clams E

Cod A

Crab A

Flounder A

Haddock A

Hake A

Halibut D

Herring,sea B C

Mackerel B C

Mendhanden B C

Mullet A B

Ocean Perch A

Oysters E

Pollock A

Rockfish A

Salmon, Atlantic B A

Sardine, california B

Scallops A

Shrimp A

Tuna D


Ikan Energi (kal)

Protein (g)

Lemak (g)

Karbohidrat (g)

Abu (g) Ca (mg)

P (mg)

Fe (mg)

Air (g)

Tembang (Sardinela fimbriata) 240 16 15 0 20 200 2 56

Nila Merah 17.8 2.8 1.2 77

Udang (Penaeus) 87 17.6 0.9 1.4 79 184 1.6 79.2

Gonad Bulu Bali

* T. gratilla

* E. calamaris

* M. globulus

* D. setosum

15.43

15.64

25.67

16.99

1.89

3.61

4.59

2.45

0.9

3.92

2.52

2.52

81.39

69.34

69.85

69.47

Teripang (Holothuria scabra) 6.16 0.54 2.25 6.41 0.01 86.23

Patin (Pangasius) 14.53 1.09 1.49 0.74 82.22

Jangilus (Istiophorus) 129 23.49 3.2 9 190 0.8

NILAI KANDUNGAN KIMIAWI BEBERAPA HASIL LAUT


Principal constituents (percentage) of fish and beef muscle

Constituent

Fish (fillet) Beef (isolated muscle) Min. Normal

variation Max.

Protein 6 16-21 28 20

Lipid 0.1 0.2-25 67 3

Carbohydrate <0.5 1

Ash 0.4 1.2-1.5 105 1

Water 28 66-81 96 75

SOURCES:

Stansby 1962; Love 1970


1. Structural proteins (actin, myosin, tropormyosin and actomyosin), which constitute 70-80 % of the total protein content (compared with 40 % in mammals). These proteins are soluble in neutral salt solutions of fairly high ionic strength (³0.5 M).

2. Sarcoplasmic proteins (myoalbumin, globulin and enzymes) which are soluble in neutral salt solutions of low ionic strength (<0.15 M). This fraction constitutes 25-30 % of the protein.

3. Connective tissue proteins (collagen), which constitute approximately 3 % of the -protein in teleostei and about 10 % in elasmobranchii (compared with 17 % in mammals).

The proteins in fish muscle tissue can be divided into the following three groups:


ESSENTIAL AMINO-ACIDS (PERCENTAGE) IN VARIOUS PROTEINS Amino-acid Fish Milk Beef Eggs

Lysine 8.8 8.1 9.3 6.8

Tryptophan 1.0 1.6 1.1 1.9

Histidine 2.0 2.6 3.8 2.2

Phenylalanine 3.9 5.3 4.5 5.4

Leucine 8.4 10.2 8.2 8.4

Isoleucine 6.0 7.2 5.2 7.1

Threonine 4.6 4.4 4.2 5.5

Methionine-cystine 4.0 4.3 2.9 3.3

Valine 6.0 7.6 5.0 8.1

SOURCES: Braekkan 1976; Moustgard 1957


RECOMMENDED DIET


CRUDE AND TRUE PROTEIN CONTENTS OF SOME FISH SPECIES

Spesies % crude

protein % true protein

Shark and rays 22-29 13-19 Pasific sardine (Sardinella longiceps) 13-20 13-20 Pasific hake (Merluccius productus) 16-19 14.5-17 Pasific cod (Gadus macrocephalus) 16-19 14.5-17 Tuna/Cakalang (Katsuwonus pelamis) Approx 25 Approx 18 Crab (Scylla serrata) Approx 19 Approx 14 Sumber : Clucas and Ward (1996)



BlueMussel

MixedClam

MixedScallop

Calories 86 74 88

Total fat 2.24 .97 .076

Saturated fat 0.43 0.09 0.08

Protein 11.9 12.8 16.78

Cholesterol 28.0 34.0 33.0

Sodium 286.0 56.0 161.0

NUTRITIONAL INFORMATION

Per 3.5 oz/100 grams of raw edible portion

Source: USDA



POLA KECUKUPAN ASAM AMINO ESSENSIAL BERAGAM KELOMPOK UMUR

Kelompok Umur (Tahun)

ASAM AMINO

Lisin AAB TreoninTriptof

an

Bayi 66 42 43 17

Anak pra sekolah 58 25 34 11

Anak sekolah/remaja

44 22 28 9

Orang dewasa, tua 16 17 9 5

Ibu menyusui 31 21 19 19Sumber :FAO/WHO/UNU. 1985. Expert consultation energy and protein requirements. WHO Technical Report Series 724 Geneva





TAWAR EP (%)

* Patin 54.20

* Nila Merah 45-50

* Gabus 78.6

* Mas 40

LAUT

* Kembung 80

* Teri 100

* Hiu 52.3

* Manyung 76

Udang 68

Cumi-cumi 70

Kerang Hijau 30

BERAT YANG DAPAT DIMAKAN PADA BEBERAPA JENIS HASIL PERIKANAN



ESTIMATED HUMAN CONSUMPTION OF LIVE WEIGHT FISH AND SHELLFISH AT THE TURN OF THE CENTURY

LOCATIONPOPULATION SEAFOOD CONSUMED

million % of world Lb/capita million mt

SOUTH ASIA 2100 33.8 31.4 30.0

India 962 15.7 7.0 3.1

EAST ASIA 1470 24.0 32.6 21.8

China 1260 20.6 20.0 11.5

Japan 128 2.1 140.0 8.1

Other 82 1.3 50.0 2.2

AFRICA 877 14.3 31.9 12.7

LATIN AMERICA 550 9.0 28.0 7.0

EUROPE 513 8.4 42.9 10.0

RUSSIAN 315 5.1 60.0 6.6

NORTH AMERICA 298 4.9 47.2 6.4

OCEANIA 30 < 0.1 73.3 1.0

WORLD 6181 100.0 34.7 97.5

WT dan BR DASAR THP-Diversifikasi dan Pengembangan

26

PREDIKSI/ESTIMASI JUMLAH IKAN YANG HARUS TERSEDIA UNTUK MEMENUHI TARGET PEMENUHAN KEBUTUHAN PROTEIN

% sumbangan protein ikan terhadap AKG (49,36 gram)

11,1% 22,2% 33,3% 50% 60% 66.6% 75% 100%

Sumbangan protein (gram)

5,43 10.86 16,28 24.68 29.62 32.92 37.02 49.36

Konsumsi (kg/kapita/th)

19,07 38,15 57,23 85,9 103 114,4 128,8 171,7

Jumlah ikan yang harus tersedia (ton)

4.228.452

8.456904

12.685.356

19.047.081

22.856.497

25.370.712

28.570.622

38.094.162

asumsi BDD ikan 60 %, protein 17%, Jumlah penduduk Indonesia th 2006: 221.654.500


SURVIVAL OF HEART PATIENTS OVER A 16 TO 19 YEAR PERIOD ON A HIGH FISH VS STANDARD DIET

GROUP SURVIVAL %

OVERALL

Standard Diet (126 patients) 8

High Fish Diet 36

56-70 YEAR

Standard Diet (85 patients) 5

High Fish Diet 32


KEMUNDURAN MUTU DAN PENGENDALIAN


The Major affecting food deterioration included the following

1. Growth and activities microorganism, principally

bacteria, yeast and molds. 2. Activities of food enzymes and other chemical

reaction within food its self.3. Infestation by insects, parasites, and rodents4. Inappropriate temperature for a given foods5. Either the gain or loss of moisture6. Reaction with oxygen7. Light 8. Physical stress or abuse 9. Time


PENGENDALIAN

1. Heat2. Cold3. Drying4. Acid5. Sugar And Salt6. Smoke7. Atmosphere Composition8. Chemical9. Radiation


SENSORY CHANGES


ONSET AND DURATION OF RIGOR MORTIS IN VARIOUS FISH SPECIES

Species Condition Temperature °C Time from death to onset of rigor (hours) Time from death to end of rigor (hours)

Cod (Gadus morhua) Stressed 0 2-8 20-65

Stressed 10-12 1 20-30

Stressed 30 0.5 1-2

Unstressed 0 14-15 72-96

Grouper (Epinephelus malabaricus) Unstressed 2 2 18

Blue Tilapia (Areochromis aureus) Stressed 0 1

Unstressed 0 6

Tilapia (Tilapia mossanibica) small 60g Unstressed 0-2 2-9 26.5

Grenadier (Macrourus whitson) Stressed 0 <1 35-55

Anchovy (Engraulis anchoita) Stressed 0 20-30 18

Plaice (Pleuronectes platessa) Stressed 0 7-11 54-55

Coalfish (Pollachius virens) Stressed 0 18 110

Redfish (Sebastes spp.) Stressed 0 22 120

Japanese flounder (Paralichthys olivaceus)

0 3 >72

5 12 >72

10 6 72

15 6 48

20 6 24

Carp (Cyprinus carpio) 0 8

10 60

20 16

Stressed 0 1

Unstressed 0 6

SOURCES: Hwang et al., 1991; Iwamoto et al., 1987; Korhonen et al., 1990;Nakayama et al., 1992; Nazir and Magar, 1963; Partmann, 1965; Pawar and Magar, 1965; Stroud, 196; Trucco et al., 1982


Freshness ratings: Council Regulation (EEC) No. 103/76 OJ No. L20 (28 January 1976) (EEC, 1976)

Criteria

Marks

Part of fish inspected

3 2 1 0

Appearance

Skin Bright, iridescent pigmentation, no discolorationAqueous, transparent, mucus

Pigmentation bright but not lustrousSlightly cloudy mucus

Pigmentation in the process of becoming discoloured and dullMilky mucus

1Dull pigmentationOpaque mucus

Eye Convex (bulging) Transparent cornea Black, bright pupil

Convex and slightly sunkenSlightly opalescent corneaBlack, dull pupil

Flat Opalescent cornea Opaque pupil

1Concave in the centreMilky corneaGrey pupil

Gills Bright colourNo mucus

Less colouredSlight traces of clear mucus

Becoming discolouredOpaque mucus

1YellowishMilky mucus

Flesh (cut from abdomen)

Bluish, translucent, smooth, shiningNo change in original colour

Velvety, waxy, dullColour slightly changed

Slightly opaque 1Opaque

Colour (along vertebral column)

Uncoloured Slightly pink Pink 1Red

Organs Kidneys and residues of other organs should be bright red, as should the blood inside the aorta

Kidneys and residues of other organs should be dull red; blood becoming discoloured

Kidneys and residues of other organs and blood should be pale red

Kidneys and residues of other organs and should be brownish in colour

Condition

Flesh Firm and elasticSmooth surface

Less elastic Slightly soft (flaccid), less elasticWaxy (velvety) and dull surface

1Soft (flaccid)Scales easily detached from skin, surface rather wrinkled, inclining to mealy

Vertebral column Breaks instead of coming away Sticks Sticks slightly 1Does not stick

Peritoneum Sticks completely to flesh Sticks Sticks slightly 1Does not stick

Smell

Gills, skin abdominal cavity

Seaweed No smell of seaweed or any bad smell Slightly sour 1Sour

1 Or in a more advanced state of decay.


AUTOLYTIC CHANGES





Changes in IMP, Ino and Hx in non-sterile cod fillets at 3°C adapted from Gill (1990)

Changes in IMP, Ino and Hx in sterile cod fillets at 3°C adapted from Gill (1990)


MICROORGANISM CHANGES


DOMINATING MICROFLORA AND SPECIFIC SPOILAGE BACTERIA AT SPOILAGE OF FRESH, WHITE FISH (COD) (FROM HUSS, 1994)

Storage temperature

Packaging atmosphere

Dominating microfloraSpecific spoilage organisms (SSO)

References

0°C AerobicGram-negative psychrotrophic, non-fermentative rods (Pseudomonas spp., S. putrefaciens, Moraxella, Acinetobacter)

S. putrefaciens Pseudomonas 3 2,3,4,9

0°C VacuumGram-negative rods; psychrotrophic or with psychrophilic character (S. putrefaciens, Photobacterium)

S. putrefaciens P. phosphoreum

1,9

0°C MAP1

Gram-negative fermentative rods with psychrophilic character (Photobacterium)Gram-negative non-fermentative psychrotrophic rods (1-10% of flora; Pseudomonas, S. putrefaciens)Gram-positive rods (LAB 2)

P. phosphoreum 1,7

5°C AerobicGram-negative psychrotrophic rods (Vibrionaceae, S. putrefaciens)

Aeromonas spp.S. putrefaciens

10

5°C VacuumGram-negative psychrotrophic rods (Vibrionaceae, S. putrefaciens)

Aeromonas spp.S. putrefaciens

10

5°C MAP Gram-negative psychrotrophic rods (Vibrionaceae) Aeromonas spp. 6

20-30°C AerobicGram-negative mesophilic fermentative rods (Vibrionaceae, Enterobacteriaceae)

Motile Aeromonas spp.(A. hydrophila)

2,4,5,8

1) Modified Atmosphere Packaging (CO2 containing)

2) LAB: Lactic Acid Bacteria 3) Fish caught in tropical waters or freshwaters tend to have a spoilage dominated by Pseudomonas spp.References: 1) Battle et al. (1985); 2) Dalgaard et al. (1993); 3) Donald and Gibson (1992); 4) Gorczyca and Pek Poh Len (1985); 5) Gram et al. (1987); 6) Gram et al. (1990); 7) Gram and Dalgaard (pers. comm.); 8) Jorgensen and Huss (1989); 9) Lima dos Santos (1978); 10) van Spreekens (1977)


Typical spoilage compounds during spoilage of fresh fish stored aerobically or packed in ice or at ambient temperature

Specific spoilage organism

Typical spoilage compounds

Shewanella putrefaciens TMA, H2S, CH3SH, (CH3)2S, Hx

Photobacterium phosphoreum

TMA, Hx

Pseudomonas spp. ketones, aldehydes, esters, non-H2S sulphides

Vibrionaceae TMA, H2S

anaerobic spoilers NH3, acetic, butyric and propionic acid


Substrate and off-odour/off-flavour compounds produced by bacteria during spoilage of fish

SubstrateCompounds produced by bacterial action

TMAO TMA

cysteine H2S

methionine CH3SH, (CH3)2S

carbohydrates and lactate acetate, CO2, H2O

inosine, IMP hypoxanthine

amino-acid s (glycine, serine, leucine)

esters, ketones, aldehydes

amino-acids, urea NH3, biogenic amine


OXIDATION

The large amount of polyunsaturated fatty acid moieties found in fish lipids makes them highly susceptible to oxidation by an autocatalytic mechanism.

The process is initiated as described below by abstraction of a hydrogen atom from the central carbon of the pentadiene structure found in most fatty acid acyl chains containing more than one double bond:

-CH = CH-CH2-CH = CH- -CH = CH-CH-CH = CH- + H ·

autooxidation of polyunsaturated lipid


Primary hydrolytic reactions of triglycerides and phospholipids. Enzymes: PL1 & PL2 phospholipases; TL, triglyceride lipase


BEBERAPAPRINSIP PENGAWETAN

PANGAN HASIL LAUT


46

HEAT PRESERVATION AND PROCESSING

Oleh :Wini Trilaksani dan Bambang Riyanto



1. HEAT PRESERVATION AND PROCESSING

2. FOOD DEHYDRATION AND CONCENTRATION

3. IRRADIATION, MICROWAVE, OHMIC

4. COLD PRESERVATION AND PROCESSING

5. FERMENTATION AND OTHER USES


1. PASTEURISASI2. BLANCHING3. STERILISASI4. BOILING5. SMOKING6. DEEP FRYING7. OHMIC

JENIS-JENIS PENGAWETAN DENGAN SUHU TINGGI


Tujuan utamamenonaktifkan enzim, mikroba dominan, reaksi kimiawi dan fisik

Tujuan lain Membuat makanan lebih tender (tekstur lembut) dan palatable (dapat diterima oleh indra pengecap)1. Menghancurkan sebagian besar mikroorganisme (agar awet)2. Treatment untuk menghancurkan racun Clostridium botulinum (bila ada

kesalahan dalam processing, dimasukkan dalam uap air selama ± 10 menit, biasanya pada makanan berasam rendah)

HEAT PRESERVATION AND PROCESSING


PASTEURISASI

Pemanasan dengan suhu yang tidak terlalu tinggi, suhu yang digunakan lebih rendah dari titik didih. Pasteurisasi biasa diterapkan pada produk yang tidak tahan dengan suhu tinggi

Tujuan Pasteurisasi : tergantung dari jenis makanan (pada susu ditujukan untuk menghancurkan mikroorganisme patogen; pada sebagian besar makanan (wine, beer, juice) berfungsi untuk memperpanjang daya simpan

Pasteurisasi dilakukan selama beberapa menit pada suhu 60-70oC dan pada waktu tertentu harus dihentikan, karena jika berlebihan akan terbentuk zat-zat yang tidak dikehendaki

Produk perikanan yang sering dipasteurisasi adalah kerang (oyster), rajungan/kepiting kaleng


BLANCHING

Proses blanching hampir sama dengan pasteurisasi, hanya waktunya berlangsung singkat (hanya beberapa detik). Proses ini dapat mencapai titik didih atau tidak.

Biasanya diterapkan pada sayuran dan buah-buahan (mempertahankan kecerahan warna). Pada produk perikanan biasanya bertujuan untuk membentuk tekstur (disarankan untuk kerang-kerangan)

Perlakuan blanching harus diikuti dengan pengeringan dan pendinginan (Freeze Drying)

Proses blanching menyebabkan terjadinya denaturasi protein dan keluarnya air dari dalam produk


PERBEDAAN BLANCHING & PASTEURISASI

Parameter Blanching Pasteurisasi

Suhu Dapat mencapai suhu didih,dapat juga tidak

Lebih rendah dari suhu didih

Produk Biasanya sayuran, buah dan kerang-kerangan

Susu, rajungan kaleng

Waktu Lebih cepat dari pasteurisasi

Lebih lama

Tujuan utama

Menginaktifkan enzim, pembentuk tekstur, pencerahan warna

Membunuh mikroba patogen


STERILISASIPemanasan dengan suhu yang sangat tinggi

Sterilisasi membunuh mikroba patogen dan non patogen (complete destruction of microorganisme)

Sterilisasi dapat menghancurkan nilai gizi, sehingga sterilisasi komersial diharapkan dapat menghancurkan spora bakteri tanpa mengubah nilai gizi

Spora lebih resisten pada suhu 121oC minimal 15 menit/ equivalen untuk C. botulinum dan Bacilus stearethermophilus

Sterilisasi Komersial

Tingkat sterilisasi dimana semua mikroba patogen dan pembentuk toksin dapat dihancurkan atau dimusnahkan begitu juga dengan mikroorganisme yang jika ada, tumbuh dalam produk dan menimbulkan kebusukan di bawah Penanganan dan kondisi penyimpanan normal

Makanan yang steril secara komersial mungkin mengandung sejumlah kelompok mikroba dalam bentuk spora yang sangat tahan panas, tetapi spora ini tidak dapat membelah diri dan akan hidup bila diisolasi dan ditumbuhkan


PENGERINGAN IKAN

Pengeringan ikan adalah mengeluarkan air dari ikan secara normal.

Umumnya air dapat dihilangkan dengan cara penguapan, namun penambahan garam atau gula dan aplikasi tekanan juga dapat menghilangkan air.

Beberapa faktor yang mempengaruhi tingkat pengeringan adalah ketebalan, luar permukaan, kandungan air, suhu, kelembaban relatif, kandungan lemak dan kecepatan udara (makin cepat aliran udara, Rh cepat turun sehingga penguapan cepat berlangsung)


Keuntungan Freeze drying :• Tidak ada pengurangan produk dan bentuk produk akan lebih baik• Tidak akan terjadi proses case hardening• Tidak akan terjadi thermal damage yang akan menyebabkan

hilangnya flavor • Produk cepat rehidrasi karena adanya tekstur yang terbuka

Kerugian Freeze drying :• Biaya primer, peralatan sangat mahal atau tidak ekonomis• Biaya operasional, biaya untuk energi meningkat• Produk akhir, struktur yang terbuka menyebabkan produk mudah

teroksidasi

FREEZE DRYING

Prinsip freeze drying adalah makanan diletakkan dalam ruangan yang tertutup rapat pada tekanan dibawah 0,006 bars. Suhu produk akan berada pada suhu sublimasi Sehingga akan membeku.


SMOKINGPengasapan adalah salah satu cara pengawetan yang memanfaatkan asap sebagai bahan pengawet.

Tujuan pengasapan mematangkan dan mengempukkan daging, mengeringkan, memberikan warna yang baik, memberikan penampakan mengkilat pada produk serta mematikan mikroba awal yang terkandung dalam produk

Komponen asap mempunyai sifat sebagai antiseptik, germisida dan memberikan flavor yang spesifik pada produk

Pengasapan dibagi menjadi dua bagian, yaitu pengasapan panas dan pengasapan dingin (Cuttiong 1965)

Pengasapan dingin adalah proses pengasapan dengan meletakkan ikan yang akan diasap agak jauh dari sumber asap dengan suhu sekitar 30-40oC serta lama pengasapan dapat berlangsung selama beberapa hari sampai dua minggu tergantung ukuran ikan Pada pengasapan panas, suhu asap dapat mencapai 120oC atau lebih,


DEEP FRYING

Penggorengan merupakan suatu unit operasi yang digunakan untuk mengubah citarasa makanan dengan minyak goreng sebagai media pindah panas

Tujuan utama penggorengan adalah : meningkatkan warna, rasa dan aroma yang khas bahan pangan yang digoreng

Metode penggorengan

Penggorengan dangkal

Penggorengan dalam minyak

Sesuai untuk pangan yang mempunyai rasio luas permukaan terhadap volumenya besar. Permukaan pangan tidak menerima panas secara merata variasi suhu Pencoklatan tidak merata

Cocok untuk semua bahan pangan dalam berbagai bentuk. Menghasilkan warna dan penampakan seragam


IRADIASI PANGAN

Iradiasi pengion (Cobalt-60,Cesium 137,Mesin Berkas Elektron, Sinar X)

Sel hidup mengalami eksitasi, ionisasi,

dan perubahan kimia sehingga memberikan efek biologis

Pertumbuhan sel hidup terhamat

DAYA AWET BAHAN PANGAN MENINGKAT

PRINSIP PENGAWETAN MAKANAN IRADIASI

SPEKTRUM ELEKTROMAGNETIK

Demineralized water

Ionizing radiation

Ionizing radiation sources : Cobalt-60 and Cesium 137

Ionizing radiation source : Electron Beam Machine

IRADIASI BAHAN PANGAN

SIFAT DAN KEUNGGULAN TEKNOLOGI :1. produk yang akan diproses harus lolos GAP dan

GMP2. merupakan proses “dingin” dengan sumber yang

aman (emisi radiasi gamma : 1.17 & 1.33 MeV)3. mengeliminasi/membunuh serangga dan mikroba

patogen4. kesegaran bahan tetap terjaga5. mempertahankan kualitas bahan selama

penyimpanan6. tidak meninggalkan residu ramah lingkungan7. praktis, karena bahan pangan diproses di dalam

kemasan yang terseleksi8. efektif, efisien,dan aman dikonsumsi

KONDISI BAHAN KONDISI BAHAN PANGANPANGAN1. 1. Sebelum proses :Sebelum proses :

a. a. Seleksi : Seleksi : mentah dan olahan :mentah dan olahan : segar, kering segar, kering dan beku dan beku kualitas harus kualitas harus prima.prima. b. b. Pencucian : dibersihkan dari kotoran Pencucian : dibersihkan dari kotoran c. c. Pengemasan primer: menghindari Pengemasan primer: menghindari rere//crosscross kontaminasikontaminasid. d. BlanchingBlanching/perlakuan panas : menghambat /perlakuan panas : menghambat kinerja kinerja enzim (untuk menghindari proses lanjut enzim (untuk menghindari proses lanjut pasca pasca iradiasi pada produk) iradiasi pada produk) diterapkan pada diterapkan pada buah, buah, sayuran dan daging sebelum diiradiasisayuran dan daging sebelum diiradiasie. e. Pengemasan akhir/sekunderPengemasan akhir/sekunder

2.2. Selama proses :Selama proses :

produk mentah dan olahan produk mentah dan olahan berbeda kondisi dan berbeda kondisi dan teknik iradiasi (kadar air, kandungan nutrisi, tujuan)teknik iradiasi (kadar air, kandungan nutrisi, tujuan)

3. 3. Sesudah proses :Sesudah proses : disimpan pada kondisi sesuai sifat produk dan tujuan disimpan pada kondisi sesuai sifat produk dan tujuan penyimpanan (suhu beku atau suhu kamar) ; dikemas penyimpanan (suhu beku atau suhu kamar) ; dikemas rapi dan rapat rapi dan rapat

PERSYARATAN IRADIASI PERSYARATAN IRADIASI BAHAN MENTAH DAN BAHAN MENTAH DAN OLAHANOLAHANHal yang perlu diperhatikan :► Kondisi bahan pangan : pH, kadar air, suhu, gizi makro

(protein, karbohidrat,lemak), mikro (vitamin & mineral), Aw, dan sifat produk lain

► Kondisi iradiasi (jenis sumber, dosimetri, dosis, oksigen, dan suhu )

► Tujuan iradiasi (menghambat pertunasan/menunda pematangan / disinfestasi serangga/dekontaminasi mikroba patogen/sterilisasi komersial dan mutlak)

► Pengemasan : karakteristika bahan dan teknik ► Kondisi ruang penyimpanan (suhu dan kelembaban)


TEKNOLOGI REFRIGERASI HASIL PERIKANAN(PENDINGINAN DAN PEMBEKUAN)

Oleh :Bambang Riyanto dan Wini Trilaksani

DEPARTEMEN TEKNOLOGI HASIL PERAIRANFAKULTAS PERIKANAN DAN ILMU KELAUTAN

INSTITUT PERTANIAN BOGOR


Definisi :Suatu metode perlakuan suhu rendah tetapi masih diatas titik beku, baik dilakukan secara sendirian ataupun dikombinasikan dengan teknik pengawetan lain.

Tujuan :Memperpanjang masa simpan produk, yaitu dengan : 1. Menekan laju perubahan kimiawi (enzimatis) dan respirasi.2. Memperlambat atau mengurangi laju pertumbuhan mikroorganisme pembusuk dan perusak.3. Mencegah laju kerusakan lainnya.

Manfaat :Kecenderungan konsumen untuk mengkonsumsi produk-produk makanan segar.

TEKNOLOGI PENDINGINAN


DEFINISIPEMBEKUAN (FREEZING)

Unit Operasi dimana suhu suatu produk diturunkan dibawah titik beku dan sebagian dari air telah mengalami perubahan keadaan menjadi kristal es (Fellows, 1990).


Pokok-pokok penting untuk mencapai prinsip-prinsip pembekuan adalah :1. Pemahaman terhadap bahan baku produk (seperti sifat biologis, terutama

jenis dan sifat bahan baku; teknik praperlakuan; suhu produk; bentuk, ukuran, dan ketebalan produk; serta mutu produk).

2. Penguasaan terhadap sistem dan proses pembekuan (seperti faktor untuk menetapkan laju dan waktu pembekuan; termodinamika dan metode pindah panas; sirkulasi medium; kecepatan aliran medium; serta distribusi medium pembeku).

3. Penguasaan terhadap peralatan pembeku (seperti jenis dan kapasitas, metode operasi).

4. Penguasaan terhadap nilai ekonomi usaha pembekuan.

PRINSIP PEMBEKUANMemindahkan panas dari produk dengan kecepatan yang tinggi (waktu yang singkat), sehingga produk tidak mengalami perubahan mutu yang berarti selama berlangsungnya proses pembekuan serta dapat mengawetkan produk dalam waktu yang lama (Ilyas, 1994).


TEKNIK-TEKNIKREFRIGERASI

TEKNIK PENDINGINAN

PENDINGINANUDARA DINGIN

PENDINGINAN DENGANAIR YANG DIDINGINKAN

PENDINGINAN SUPRA

RFW (Refrigerated Fresh Water)

CSW (Chilled Sea Water)

RSW (Refrigerated Sea Water)

CB (Chilled Brine)

RB (Refrigerated Brine)

CFW (Chilled Fresh Water)

PENG-ESAN

ES BALOK

ES CURAI

TEKNIK PEMBEKUAN

CONTACT PLATE FREEZING

AIR BLAST FREEZING

SHARP FREEZING

IMMERSION FREEZING

CRYOGENIC FREEZING

TEKNIK-TEKNIK REFRIGERASI HASIL PERIKANAN


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FERMENTED FISH PRODUCTS

Oleh :Wini TrilaksaniBambang Riyanto



TRADITIONAL FERMENTED FISH is Formed By Biochemical Changes Similar to Natural Processed.

The Food Value of Fermented Products may be Altered from The Fresh Fish But in Many Aspects Its Benefit in Costomer.

The Advantages of Traditional Fermented Fish Products are :- High Acceptability,- Low Cost- Easy of Preparation- Safety- Improve Digestability, and Absorbability


• Fermented Fish in Which The Fish Still Retains Its Original Form when The Fermentation was Started.

• Fermented Fish in Which The Fish is Macerated Into Paste-like Products.

• Fermented Fish from which The Fish is Completely

Hydrolized Into Liquid Form.

Traditional Fermented Fish Products Are Simply Divided Into Three Group :


1. Traditional Product Mainly Fermented by The Action of Enzymes Normaly Present in Fresh Fish and Trails to Which Salt Has Been Added

2. Traditional Product Fermented By The Combined Affects Fish Enzyme Supplemented With Microbial Enzyme Supplied in The Form of Starter Cultures on Fish Flest in Trail With Added Salt

3. Non Traditional Product Manufacture By Accelerated Fermentation, Acid Ensilage and Chemical Hydrolysis

FERMENTED FISH PRODUCTS ARE DIVIDED CATEGORIES ACCORDING TO PROCESSING METHODS :


75

DIVERSIFIKASI DAN PENGEMBANGANPRODUK PERAIRAN

Oleh :Wini Trilaksani dan Bambang

Riyanto

DEPARTEMEN TEKNOLOGI HASIL PERAIRAN

FAKULTAS PERIKANAN DAN ILMU KELAUTAN



DIVERSIFIKASI PRODUK PERIKANANPenganekaragaman jenis produk olahan hasil perikanan dari bahan baku yang belum/sudah dimanfaatkan dengan tetap memperhatikan faktor mutu dan gizi, sebagai usaha penting bagi peningkatan konsumsi produk perikanan baik kualitas maupun kuantitas dan peningkatan nilai jual.

HASIL SAMPING PRODUK PERIKANANBagian-bagian dari komoditi hasil perikanan yang tidak digunakan sebagai bahan baku dalam proses pengolahan. Contohnya kulit, sisik, tulang, pancreas, hati, kepala, gonad, gelembung renang, carapace, dll.

PRODUKMerupakan suatu yang diproduksi atau tumbuh, atau hasil dari suatu proses, bisa juga berarti komponen baru yang terbentuk sebagai hasil dari produk kimiawi.

PRODUK PERIKANANIkan (fin fish), moluska, dan krustase (shellfish), rumput laut (seaweed), microalga, dan biota lainnya baik yang hidup di air tawar maupun air laut.


PENGEMBANGAN PRODUK Merupakan suatu proses untuk menciptakan produk-produk baru yang biasanya dikaitkan dengan kebutuhan konsumen atau pasar, dapat berupa produk inovatif, produk modifikatif, dan produk imitatif.

NILAI TAMBAH (VALUE ADDED)Adalah semua bentuk proses baik manual maupun mekanikal yang berubah bentuk baru, baik dari segi penampakkan, tekstur, taste, dan flavor/cita rasa dsb.


INFORMASI YANG DIPERLUKAN DALAM PENGEMBANGAN PRODUK1. Peluang pasar, yaitu kebutuhan konsumen yang dapat dibeli sesuai dengan kemampuan atau daya beli2. Food habit3. Target pemakai4. Kondisi sosial5. Sistem distribusi6. Pesaing yang ada7. Teknologi yang ada versi harga


1. SUPPLY BAHAN BAKU YANG MELIMPAH

2. ADANYA FAKTOR YANG MEMUNGKINKAN DARI BAHAN BAKU

3. KUALITAS BAHAN BAKU YANG CEPAT RUSAK SEHINGGA PERLU PENANGANAN SEGERA UNTUK MEMPERTAHANKAN MUTU

4. INOVASI TEKNOLOGI PROSES YANG ADA

ASPEK YANG MEMPENGARUHI NILAI TAMBAH


PENINGKATAN NILAI TAMBAH AKAN BEREFEK POSITIF

1. MININGKATKAN PROFIT USAHA

2. MEMPERLUAS KONSUMSI

3. MERUBAH POLA HIDUP

4. MENINGKATKAN KONSUMSI GIZI


DALAM PENGERTIAN LUASPENGEMBANGAN PRODUK BARU MELIPUTI

A. EVOLUSI DARI PRODUK YANG SUDAH ADA1. Produk yang ditempatkan kembali2. Produk yang disikluskan kembali3. Perbaikan penampilan atau bentuk4. Peningkatan kinerja5. Perbaikan konstruksi kemasan6. Perubahan harga atau nilai7. Perubahan pola distribusi8. Kombinasi dari beberapa unsur diatas

B. PERLUASAN DARI HAK KELOLA MERK ATAU PRODUK1. Perluasan jalur merek2. Pendampingan merek3. Kategori baru untuk merek

C. MASUKAN BARU DALAM KATEGORI YANG SUDAH MANTAPD. KATEGORI BARUE. BISNIS BARU


IKAN

TEKNOLOGI PENGOLAHAN IKAN TANPA LIMBAH (WASTE)

KULIT-Kerajinan Kulit-Gelatin-Kerupuk Kulit

-Abon Ikan-Dendeng Ikan-Fish Body Oil (Keju, Produk Pasta)-Fish Jerky-Fish Protein Concentrate-Hakao dan Produk Din-Sum-Ikan Asap-Ikan Beku(Fillet, Utuh, Chunk, steak, dll)-Pindang/Ikan Duri Lunak-Ikan Kaleng-Ikan Kayu (Katsuo Bushi-Ikan Kering Asin/tawar-Keripik Ikan-Kerupuk Ikan-Mie Ikan-Permen Ikan-Produk Ekstrusi (camilan, Fish Finger)-Produk Fermentasi (Kecap Ikan, Terasi)-Breaded Produk (Fish Stick, Burger Ikan, Kaki Naga, Nugget Ikan, dll)

-Asam Lemak Omega 3-Gelatin-Tepung Tulang-Snack dari Tulang Ikan-Hisit (Ikan Hiu)-Hormon hipofisa

DAGING

-Udang Imitasi-Daging Kepiting Imitasi-Scallop Imitasi-Abalone Imitasi

PROTEIN LARUT AIR-Protein Modifikasi-Food Additive (BTP), Emulsifier, Stabilizer)-Kerupuk Ikan-Petis-Edible Packaging

-Enzim-Fish Oil-Fertilizer-Silase(Pakan Ternak)-Kecap Ikan-Kerupuk Tepung -Gelembung Renang-Isinglass-Clarifying Agent-Edible Packaging-Enkapsulasi

TULANG, KEPALA, SIRIP

KULIT

JEROANAIR CUCIAN IKAN

SURIMI

KAMABOKO

EDIBLE PACKAGING

KAMABOKO-Fish Cake-Bakso-Otak-otak-Produk Sosis(Frankfurter, Winer, Bologna, Cocktail)

-Edible Film-Edible Coating

SEAFOOD ANALOG

DAGING


TEKNOLOGI PENGOLAHAN CRUSTASEA TANPA LIMBAH (WASTE)

DAGINGKULIT KEPALA

-Chitin-Chitosan-Pigmen Astaxantin-Komponen Flavor (Flavor Enhancer)-Petis udang

-Pengalengan (Udang/Kepiting/Rajungan Kaleng)-Udang Beku HO (Head On)HL (Head Less)PDTO (Peeled Devined Tail On)PDTOS (Peeled Devined Tail On Strech)PBTO/Sushi Ebi (Peeled Butterfly Tail On)PD (Peeled Devined)PUD (Peeled Undevined)Hakao,(Dimsum)Shrimp in SoupEbiTerasi UdangUdang KreseUdang grintingTempuraNugget UdangKaki naga udangRolade Udang

-Chitin-Chitosan-Enzim-Astaxantin-Komponen Flavor (Flavor Enhancer)-Petis udang

CRUSTASEA(UDANG,KEPITING,RAJUNGAN)


MOLLUSCA DAN ECHINODERMATA

TEKNOLOGI PENGOLAHAN MOLLUSCA DAN ECHINODERMATA

BIVALVA (KERANG-KERANGAN) DAN GASTROPODA

CUMI-CUMI (CEPHALOPODA)

ECHINODERMATA

- Pembekuan- Pengalengan- Pengeringan- Breaded squid- Cumi-cumi kertas- Cumi-cumi asap- Enzim protease dari

jeroan cumi-cumi- Shreded dried squid

(saki ika)- Shiokara - Squid Finger Food

- Pembekuan- Tsukudani- Pengeringan :

- dried scallop- Lorju kering/frying

- Sauces (Flavor enhancer)- Dressing- Bivalva Finger Food- Bivalva Chowder (Canning)

- Beche de mer- Shiokara

(gonad bulu babi)PengeringanVacum Fried


Dried Squid


CUMI-CUMI KERTAS


SHREDDED DRIED SQUID (SAKI-IKA)


ADDED VALUE PRODUCTS



SQUID PASTE


FRIED CUTTLEFISH


Fresh Oyster ProductSHELLFISH

PRODUCTS

Fresh Scallop Products

Fresh Green Lip Products



94

SIM

PIN

G


95

1. Preparasi bahab baku (kerang), bahan yang digunakan hanyalah mantel dari kerang. Jeroan dan insang dibuang.

2. Mantel dicuci bersih dan ditiriskan.3. Penentuan rendemen.4. Bumbu-bumbu disiapkan dan dihaluskan.5. Perebusan dicampur dengan bumbu (60-90 menit).6. Pengeringan dengan oven pada suhu sedang

(60-90)oC selama 2-3 jam.7. Pengemasan.8. Produk siap dipasarkan (setelah melalui uji).

TSUKUDA-NI T

SU

KU

DA

-NI


96

JAPANESE TRADITIONAL SEAFOOD PRODUCTS

(Japanese Style Fish Meat Pastes)


97

Surimi

Steam articles* mushi kamaboko* sumaki

Broiled articles* yaki-kamaboko* konoha-kamaboko (leaf-shaped kamaboko)* yaki-chikuwa* date-maki* atsu-yaki

Fried articles* satsuma age* age kamaboko

PRODUCTS


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PRODUCTIONJAPANESE STYLE FISH MEAT PASTES

Preparing Raw materialFilletingFleshing (fish meat collector)Bleaching (Leaching or Washing)Dehydrating or Dewatering (centrifugal

dehydrator)

Grinding Crushing (Chopper)Grinding (Stone Grinding)Mixing

Shaping

Heating Steaming mushi kamaboko, sumakiBroiling yaki kamaboko, yaki

chikuwaBoiling hanpenFrying satsuma age


99

SURIMI


100

Surimi in Japanese means "Minced Fish", it's pronounced "Sir-Ree-Mee".

JW Park and MT Morrissey. 2000. Surimi and Surimi Seafood. Marcel DekkerSurimi is stabilized myofibrillar proteins obtained from mechanically deboned fish flesh that is washed with water and blended with cryoprotectants.

WHAT IS SURIMI ( すり身 ) ?


101

1. Structural proteins (actin, myosin, tropormyosin and actomyosin), which constitute 70-80 % of the total protein content (compared with 40 % in mammals). These proteins are soluble in neutral salt solutions of fairly high ionic strength (³0.5 M).

2. Sarcoplasmic proteins (myoalbumin, globulin and enzymes) which are soluble in neutral salt solutions of low ionic strength (<0.15 M). This fraction constitutes 25-30 % of the protein.

3. Connective tissue proteins (collagen), which constitute approximately 3 % of the -protein in teleostei and about 10 % in elasmobranchii (compared with 17 % in mammals).

The proteins in fish muscle tissue can be divided into the following three groups:


102

HISTORY AND POPULARITY

Surimi is known in Asia dietary long time ago, but recorded in Japanese in 1100 AD

The artistry of Surimi now is beyond just the block of flash frozen minced fish, but it's the art and craft of food history and development to feed the human need.

Surimi widely spread and well known in America around 1970 and in Europe around 1980 and the popularity and demand explored sometimes in 1983.


103

GENERAL INGREDIENT

• White Fish Meats• Water• Starch • Protein Additives

* Whey Proteins* Egg White Proteins* Beef Plasma Proteins* Soy Proteins * Wheat Gluten and Wheat Flour

• Hydrocolloids* Carrageenan* Konjac* Alginate* Chitosan

• Cellulose• Vegetable Oil• Food Grade Chemical Compounds

* Oxidizing Agents* Calcium Compounds* Transglutaminase* Phosphate* Coloring Agents


104

NUTRIENT

Water : 76%

Protein : 15%

Fat : 0.9%

Carbohydrate : 6.85%

Cholesterol : 0.03%


105

FLOW DIAGRAM Receiving Receiving Raw fish received at dock; ingredients received at loading platform

| | Refrigerated storage Dry storage Refrigerated storage at or below 40°F; dry storage at ambient temperature

| | Heading | Mechanical heading equipment

| | Gutting | Mechanical gutting equipment

| | Filleting | Mechanical filleting equipment

| | Deboning | Mechanical deboning equipment

| | Mincing | Mechanical mincing equipment

| | Wash | Wash tanks

| | Dewater | Dewatering screens

| | Wash | Wash tanks

| | Dewater | Dewatering screens

| | Mix | Mixing bin

| | Refine | Refiner

| | Dehydrate | Screw dehydrator

| | Blend <– <–––– Blender

| Form Former

| Freeze Freezer

| Package Packing table

| Frozen Storage Freezer

| Ship Ship in firm's trucks


106

• Heading, Gutting, and Deboning

• Mincing

• Washing and Dewatering

• Stabilizing surimi with cryoprotectants

• Rapid Freezing and Packaging


107

Leachingor

Washing

Target :* Maximum gelling or formation of a three-dimensional gel structure (get a myofibrillar proteins, remove blood, myoglobin, fat, and sarcoplasmic proteins)* Colorless and odorless surimi

Mixing minced meat with cold water (5 oC) and removing water by screening and dehydrator to about 5-10% solid.

Washing cycle * Varies with fish species, freshness of fish, type of washing unit, and the desired quality of the surimi* Repeated two or three times. * The water/mince ratio = 5:1 – 10:1

29.1 kg of waste was = 1 kg surimi(TM Lin and JW Park. 1995. Study of myofibrillar protein

solubility during surimi processing : effects of washing cycles and ionic strength. Presented at the PFT annual meeting, Mexico).


108

Streaming(Stabilizing

WithCryoprotectants)

Target :Ensure maximum functionality of frozen surimi (prevent to protein denaturation and aggregation during freezing and storaging)

10 Kg block surimi* Sucrore and sorbitol = ~ 9% w/w to dewatered fish meat* Sodium tripolyphosphate and tetrasodium pyrophosphate

= 0.2-0.3 % (1:1)

Kneader and Silent Cutter : 2.5 mintemperature 10 oC.


109

Streaming(Stabilizing

WithCryoprotectants)

Target :Ensure maximum functionality of frozen surimi (prevent to protein denaturation and aggregation during freezing and storaging)

10 Kg block surimi* Sucrore and sorbitol = ~ 9% w/w to dewatered fish meat* Sodium tripolyphosphate and tetrasodium pyrophosphate

= 0.2-0.3 % (1:1)

Kneader and Silent Cutter : 2.5 mintemperature 10 oC.


110

QUALITY

FACTORS AFFECTING SURIMI QUALITYINTRINSIC (BIOLOGICAL)* Species* Seasonality or Sexual Maturity* Freshness or Rigor

EXTRINSIC (PROCESSING)* Harvesting* On Board Handling* Water* Time-Temperature of Processing* Washing cycle and wash water ratio* pH and Salinity


111

SURIMI

Surimi is a refine form of minced fish meat. It is not in itself a foodstuff; rather it is an intermediate raw material from which the traditional Japanese kneaded foods called kamaboko are manufactured.


112

Raw surimi is a truly bland material, because its flavor components are removed by the leaching process.

More importantly, the washing isolates the fish meat’s myofibrillar protein, which is insoluble in fresh water and posses the essential gel-forming capacity so prized by the kamaboko maker.


113

When raw surimi is mixed with antidenaturants and frozen, the product is

called frozen surimi.

The antidenaturant additives, usually sugar compounds such as sucrose and sorbitol, give surimi the ability to resist freeze denaturation, which is and irreversible change in the protein

resulting in a reduction in gel strength.

If these cryoprotectants are not used, the surimi’s gel-forming capacities will be lost due to denaturation of its proteins, which can occur

even while the material is frozen.


114

END PRODUCTS OF SURIMI.

Surimi-based products are prepared by extruding the surimi paste (surimi and other ingredients) into various shapes resembling such shellfish meat as king or snow crab legs, crab claws, lobster tails,

scallops or shrimp.


115

The product may be divided into four major categories according to their fabrication and structural features:• molded,• fiberized, • composition-molded, • emulsified.


116

Handling of Raw Material Fish. A top grade surimi is made aboard factory ships by using very fresh fish, although the manufacturing procedures employ no more than two cycles of washing. Ship-based surimi generally exhibits a gel-forming capacity higher than that of land processed surimi which has gone through several cycles of leaching.


117

Emulsified.

To make an emulsified type of product, surimi is treated similarly to meat when it is processed for emulsion products. The level of fat added is usually less than 10%. And the type of fat used is not limited to animal fat. In fact, vegetable oil is of ten added. Because, unlike mammal and bird meat, fish meat readily produces a stable emulsion with oil. (SAUSAGE)


118

The dressed fish entering the meat separator must be cleaned and free of any remnants of intestinal tracts, black belly membranes, blood clots, and other impurities which are difficult to remove in the subsequent procedures.


119

To ensure cleanliness, a recommended practice is to wash the fish twice, once immediately after the removal of head and guts, and again immediately before the fish is fed into the meat separator. Soft water is recommended for washing fish, instead of a ground water which contains dissolved salts and metal.


120

Leaching. Washing the minced fish meat in the process of manufacturing surimi-based product serves as a means of removing fats, oils, and fishy odor as well as providing a white tint to the product. The washing also resulted in reinforcing the product’s gel strength. Several functions are performed by this process.


121

Mechanical strirring the mixture of minced meat and water releases the fat and oil from the muscle tissue and

floats them out as the supernatant, which is readily removed by draining. Also separated from the meat are the remnants of digestive organs, which tend to float out

along with the fatty substance.

The washing dilutes blood and other impurities in the minced meat which may cause discoloration to the

product or catalyze denaturation of protein.Fresh water leaches out water-soluble components of the muscle tissue and inorganic salts believed to contribute to freeze denaturation of surimi. The leaching of water-

soluble components in turn isolates the muscle contractile protein, which is responsible for surimi’s gel-forming capacity. Repeated washing reduces residual

water-soluble proteins in the meat, which in turn reduces the rate of contractile muscle protein denaturation.

Although scientific understanding of why this process occurs is still incomplete, it seems the greater the

number of washing cycles, the stronger the gel-forming capacitay of the surimi.


122

Principal factors determining the effectiveness of the leaching water are the hardness and the acidity or alkalinity.

Water of medium hardness makes a good leaching water, because it replenishes the loss of hardness as washing cycles are repeated, preempting the development of hydrophilic tendency in the meat.

Meat swelling is likely to occur more readily in the latter of the washing process; therefore, it is a good practice to perform the last washing cycle with water containing 0.1 to 0.3% sodium chloride. Magnesium chloride or calcium chloride may also be use.


123

Effects of Water Temperature: Warm wash water is more conductive to dewater than cold water. Although the cold water is desirable to preserve product quality, this benefit may be overweighed by the loss of efficiency in the dewatering procedure when the water temperature is very low. Japan’s surimi Association recommends that the water being used for the last washing cycle be about 10oC (50oF) in order to achieve a reasonable dewatering efficiency.


124

Additives. Minced fish meat’s chief ingredient is the muscle contractile protein that provides an elastic property when processed into surimi-based products. Elasticity is closely correlated with the sensory (taste and odor) quality of the product and is a highly prized property of kamaboko.


125

Freezing and cold Storage. Surimi which has been dewatered and mixed with antidenaturant additives is ready for freezing. The product is weighed into 10 kg blocks each, put into polyethylene bags, and placed in freezer pans. The formation of ice crystals, which occures in the critical temperature range of -1 to -5oC should be avoided. This objective is accommplished by freezing the product quickly or minimizing the time the product remains exposed to the critical temperatures. Comparing three commonly used freezers --the contact freezer, semi-air-blast freezer, and air-blast freezer--the contact freezer is reported to be preferred, although other freezer could be made to perform as well by controlling carefully the amount of load relative to the freezing ability. The important conclusion is that the storage temperature should remain below -20oC with minimum fluctuation.


126

KAMABOKO


127

• Raw Materials• Crushing• Soaking• Grinding

• Shaping• Heating

* Steaming* Broiling (yaki-kamaboko)* Electric heating (denki-yaki-

kamaboko)


128

PROPORTION MATERIAL Fish meat 3.75 kg Salt 113-118 g Sodium glutamate 7.7-15 g Sugar 170-552 g Starch 118-552 g Sweet “sake” 90 cc Egg white 8 eggs Polyphospahate 0.2-0.3 % Water adequate amounts


129

Shapes “itatsuki-kamaboko”


130

Kamaboko-fuku Kamaboko-kurione Kamaboko-pee-chan


131

HEATING(STEAMING)


132

HANPEN


133


134

CHIKUWA


135

SATSUMA-AGE


136

KOURA


137


138

ANALOG OR IMITATION PRODUCTS


139


140

Stick

Flake

Chunk

ComboorSalad Pack

TYPES OF ANALOG SEAFOOD CRABMEAT

Sheet


BREADED PRODUCT

OLEH

WINI TRILAKSANI DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN



PRODUK BREADEDPRODUK BREADEDProduk berlapis tepung (tepung roti/breadcrumbs)Contoh produk breaded hasil laut: nugget, fish stick, fish burger, seafood terikatsu/karage, fish pattiesBagian penting industri pangan beku, franchise Breading - Coating


COATINGCOATINGPenampakan/appearance lebih menarikMenambah citarasaMembantu mempertahankan kelembaban produk ketika diproses (meningkatkan retensi air pada bahan)Meningkatkan ukuran dan berat produkSebagai usaha diversifikasi produkMempermudah preparasi oleh konsumenPnyatuan antara bumbu dan bahan lebih terasa


144

JENIS COATING

Predust

Batters

Breadcrumbs


Campuran tepung/pati, dan komponen fungsional lainnya seperti protein, vegetable gum, dan flavor

Fungsi:• Adhesi, untuk meningkatkan daya ikat

substrat dengan coating• Tekstur, melindungi produk dari kehilangan

air• Flavor, menjaga flavor terutama yang sensitif

terhadap suhu tinggi/komponen yang mudah menguap karena pemasakan

PredustPredust


BattersBattersCampuran tepung/pati, komponen asam, komponen flavor ditambah air membentuk viscous adonan sebagai pelapisFungsi:

Adhesi Membuat tekstur dan struktur lebih baik Meningkatkan ukuran dan berat produk Memperbaiki penampakan/appearance Meningkatkan citarasa atau flavor


BreadcrumbsBreadcrumbs

Campuran dari serpihan tepung dan komponen lainnya dan biasanya digunakan untuk melapisi produk yang siap dimasak (roasting, frying)

Fungsi: dapat memberikan penampakan dan tekstur lebih baik pada produk akhir


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