Rekayasa Proses Pangan (Food Process Engineering) · Jasmani Faktor Mutu Aman rohani Ukuran DLL Gizi Pilihan Sensori Fungsionalitas Etika Lingkungan Kinerja Rasa Harga “Waktu”

Purwiyatno Hariyadi /SEAFAST Center/LPPM/IPB ... www.seafast.ipb.ac.id 1

Purwiyatno [email protected], Tahun 2015

PendahuluanRekayasa Proses Pangan

(Food Process Engineering)

ITP530


Hunter-Gatherer Agricultural Industrial

4 millionYears ago

10 000Years ago 1800 20001900

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Wor

ld’s

Pop

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(bill

ions

)

1850

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1976

Ref.: Original C.J.K. Henry, Proc. Nutrition Soc 56:855-863, 1997; 2011 IFIC Communication Summit – Dave Schmidt, “Alliance to Feed the Future, 24 May 2011

ww www.ift.org

TEKNOLOGIPANGAN ?

6



Napoleon Bonaparte:

Sayembara berhadiah untuk mengatasi permasalahan kekurangan gizi dan keracunan pangan yang melanda tentara Perancis saat itu

1795


4 millionYears ago

10 000Years ago 1800 20001900

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Wor

ld’s

Pop

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(bill

ions

)

1850

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1976

TEKNOLOGIPANGAN ? –menjawab berbagai tantangan jaman

6


Nicholas Francois Appert (i) Botol gelas diisi makanan, (ii) Ditutup rapat, (iii) Dipanaskan dalam air

mendidih beberapa saat, lalu

(iv) Didinginkan

Appertization1804


4 millionYears ago

10 000Years ago 1800 20001900

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ld’s

Pop

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(bill

ions

)

1850

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1976


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4 millionYears ago

10 000Years ago 1800 20001900

1

2

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4

5

Wor

ld’s

Pop

ulat

ion

(bill

ions

)

1850

1930

1960

1976


Introduction ofFood technology

1864

6


• Fiber crates• Cellulose packaging• Gable-top, waxed milk cartons• Sliced bread

• Regulations e.g. Food, Drug, and Cosmetic Act

1930s


4 millionYears ago

10 000Years ago 1800 20001900

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(bill

ions

)

1850

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1960

1976



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• Automation

• Mass production

• Frozen foods

• Vending machines

1940s


4 millionYears ago

10 000Years ago 1800 20001900

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Wor

ld’s

Pop

ulat

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(bill

ions

)

1850

1930

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1976



6


• Frozen dinners

• Food for bomb shelters

• Frozen, ready-to-eat bakery

goods

• Controlled-atmosphere

packaging1950s


4 millionYears ago

10 000Years ago 1800 20001900

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ld’s

Pop

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(bill

ions

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1850

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• Diet foods

• Process control computers

• Clean-in-place

• Aseptic canning

• Drying improvements 1960s


4 millionYears ago

10 000Years ago 1800 20001900

1

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ld’s

Pop

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ion

(bill

ions

)

1850

1930

1960

1976



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• Energy efficiency

• Water/waste utilization

• Membrane processing

• Health/organic foods

• Computers 1970s


4 millionYears ago

10 000Years ago 1800 20001900

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ld’s

Pop

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(bill

ions

)

1850

1930

1960

1976



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• Dechemicalization

• Automation

• Aseptic processing

• Irradiation

• Packaging

1980s


4 millionYears ago

10 000Years ago 1800 20001900

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ld’s

Pop

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(bill

ions

)

1850

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1976



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• Intelligent Packaging

• Low Carb

• Sachet Packaging

• Functional Foods

1990s


4 millionYears ago

10 000Years ago 1800 20001900

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ld’s

Pop

ulat

ion

(bill

ions

)

1850

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1960

1976



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• Aseptic Processing/UHT • Non-thermal Processes• RFID• Nano-Technology• Packaging• Chef-Like

2000s


4 millionYears ago

10 000Years ago 1800 20001900

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ld’s

Pop

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(bill

ions

)

1850

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1960

1976



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4 millionYears ago

10 000Years ago 1800 20001900

1

2

3

4

5

Wor

ld’s

Pop

ulat

ion

(bill

ions

)

1850

1930

1960

1976

6

PENDUDUK DUNIA SEKARANG ?http://www.worldometers.info/world-population/

?


Feb 10, 0015AM

PENDUDUK DUNIA SEKARANG ?http://www.worldometers.info/world-population/



REKAYASA PROSES PANGAN ?

Food process engineering

• is a broad field that is concerned with the application of engineering principles and concepts to the handling, manufacturing, processing and distribution of foods.

(R P Singh, R.P. And Heldman, D.R. 2008. Introduction to Food Engineering. Academic Press)



• is concerned with feasibility and practicality, that is, will something work and how much will it cost?

• Food engineers are educated to analyze, synthesize, design, and operate complex

systems that manipulate mass, energy, and information to transform material and energy

into more useful form

Valentas, K.J., Levine, L and Clark, J.P. 1991. Food Processing Operation & Scale-up.

Marcel Dekker Incorporated).
















Provide better value of foods



X

YNilai Pangan = x

REKAYASA PROSES PANGAN ?Provide better value of foods

A B


Nilai Pangan = x

FaktorKeamanan

AmanJasmani

FaktorMutu

Amanrohani

DLLUkuran

Gizi

Pilihan

FungsionalitasSensori

Etika

Lingkungan

Kinerja

Rasa

Harga “Waktu” Persiapan




Amanrohani

FaktorKeamanan

AmanJasmani

AMAN ROHANI• kepercayaan

•AGAMA

•Dll?• Budaya/Gaya Hidup




Amanrohani

FaktorKeamanan

AmanJasmani

AMAN JASMANI :Aman dari bahaya

• Kimia• Fisik

• Mikrobiologi




Amanrohani

FaktorKeamanan

AmanJasmani


AMAN JASMANI :Aman dari bahaya

• Kimia• Fisik

• Mikrobiologi


Nilai Pangan = x

FaktorMutu


DLLUkuran

Gizi

Pilihan

FungsionalitasSensori

Etika

Lingkungan

Kinerja

Rasa

Harga “Waktu” PersiapanAmanrohani

FaktorKeamanan

AmanJasmani




“MAKE”

REKAYASA PROSES PANGAN ? –Perkembangan 25 tahun terakhir .............

1970 ~1980 ~1990 ~2000

Efisiensi. - Batch continuous processing- Improving process reliability- Reducing waste products, and - Effective energy utilization

KEAMANAN PANGAN

~2010

“bet

ter

valu

e o

f fo

od

s”


“SERVICE”

“MAKE”

1970 ~1980 ~1990 ~2000 ~2010

“MAKE”

+ Melayani kebutuhan masyarakat;

Convinience, food service

KEAMANAN PANGAN


“bet

ter

valu

e o

f fo

od

s”



“CARE”

“SERVICE”

“MAKE”

1970 ~1980 ~1990 ~2000 ~2010

“MAKE”

“SERVICE”

“MAKE”

KEAMANAN PANGAN

+ ‘Care’ food business :

Perawatan kesehatan, kebugaranPerawatan lingkungan

Perawatan thd “sosial” fair trade


“bet

ter

valu

e o

f fo

od

s”


berlanjut,

lebihpersonal,

perscribedfood andnutrition

“CARE”

“SERVICE”

“MAKE”

REKAYASA PROSES PANGAN ? –.................. KEDEPAN ? ...............

1970 ~1980 ~1990 ~2000 ~2010

“MAKE”

“SERVICE”

“MAKE”

KEAMANAN PANGAN

“bet

ter

valu

e o

f fo

od

s”



berlanjut,

lebihpersonal,



• Pemastian : mempertahankan/meningkatkan keamanan pangan


berlanjut,

lebihpersonal,




• Mempertahankan kesegaran• Mempertahankan/meningkatkan kualitas sensori• Mempertahankan/meningkatkan kualitas gizi• Mempertahankan/meningkatkan masa simpan

mengurangi kehilangan & kemubaziran• Meningkatkan keramahan thd lingkungan



berlanjut,

lebihpersonal,






• Meningkatkan fungsionalitas• Meningkatkan peran pangan strategi

“preventative health care”


berlanjut,

lebihpersonal,






• Meningkatkan fungsionalitas• Meningkatkan peran pangan strategi

“preventative health care ”

• Meningkatkan efisiensi proses produksi/pengolahan



Rekayasa proses pangan mempunyai peranan penting:

Dengan memberikan “better value of foods”

Meningkatkan jumlah individu yang bisa hidup sehat, aktif dan produktif



Jum

lah

pe

nd

ud

uk

Status Kesehatan

Umum

Status Kesehatan

Individu yang sehat, aktif dan produktif

StatusKurang/

tidaksehat

StatusSehat &Bugar




Jum

lah

pe

nd

ud

uk

Status Kesehatan

UmumStatusSehat &Bugar

StatusKurang/

tidaksehat

Status Kesehatan




Jum

lah

pe

nd

ud

uk

Status Kesehatan

Umum

Status Kesehatan


StatusKurang/

tidaksehat

StatusSehat &Bugar




ITP530

Jum

lah

pe

nd

ud

uk

Status Kesehatan

Umum

Status Kesehatan


StatusKurang/

tidaksehat

StatusSehat &Bugar



ITP530Rekayasa Proses Pangan (Food Process Engineering)• 2 (2-0)• Selasa 800-940am• Dosen:

Purwiyatno Hariyadi ([email protected])Eko Hari Purnomo ([email protected])Nur Wulandari([email protected])Elvira Syamsir ([email protected])




TERIMAKASIH

[email protected]

Documents

Rekayasa Proses Pangan (Food Process Engineering) · Jasmani Faktor Mutu Aman rohani Ukuran DLL Gizi Pilihan Sensori Fungsionalitas Etika Lingkungan Kinerja Rasa Harga “Waktu”