Ingredients

Dalam Industri Daging

Bahan Baku Produk Olahan daging

Daging Sumber protein Cita rasa/Flavor Tekstur Lemak Pembentuk permukaan aktif

Mencegah pengkerutan protein Mengatur konsistensi produk Cita rasa Lubrikan/mencegah denaturasi protein

Air/Es Media pelarut

Medium pengembangan Pengatur tekstur

Pengatur suhu

7-an
Texturizer Stabilizer WHC:Yield and Juiciness Quality Improvement Cost reduction

How: Kenali karakter & teknik aplikasi yang tepat

Texture of Meat Products

Texture =
Firmness Elasticity Meat

fiber like Juiciness Homogeneity /Porosity

Salt

Sensory functions S f ti Preservative Swelling and Extraction of the soluble proteins

==> Matrix, Matrix Gelling and Emulsion ==> Texture, Stability (Quality) ==> WHC: Yield, Cooking loss, Juiciness

Salt

Fungsi Utama
Pengembang Protein Daging Pelarut Protein Daging WHC Emulsion Capacity Yield Stabilitas Cita rasa Pengawet

Sumber : Honikel (1989)

Sumber : Ockerman (1983)

Sumber : Price dan Schweigert (1971) diacu dalam Aberle et al. (2001)

Alkaline phosphates

Dissosiation of Acto-myosin to Myosin (Soluble) Increase pH Increase Ionic condition Used to increase WHC of meat products improvement in the color stability and flavor. Have an antioxidant effect. Type: sodium tripolyphosphate, sodium p p , acid pyrophosphate py p p , hexametaphosphate,sodium Sodium pyrophosphate , monosodium phosphate and disodium phosphate. Addition: 0.5 % (USA), 0.3 % (Germany/Europe). too much of phosphate: formation of crystals or whiskers and may impart a soapy taste, white spot, etc

LOSS MASAK (%) NOP

GARAM
Na-P K-P

GARAM (%) PENGARUH GARAM DAN PHOSPHAT THD COOKINGLOSS (JOKO H, 1995)

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GARAM, PHOSPHAT VS SUSUT MASAK PD SOSIS*

(*JOKO H, 1995) ( PROD 10 TON/HARI, HARGA RP 20000/KG)

SOSIS
DIMASAK

SUSUT MASAK ( (%) ) PENGARUH SUHU KUTTER NO GARAM GATOT GAGAL TOTAAL 0.8 % GARAM 20 % 2000 40 JT 1.6 % GARAM 5% 500 10 JT 2% GARAM 3% 300 6 JT

(70 oC)

LOSS (%) KG/HR UANG (RP/HR)

RESEP : DAGING 46.7%, LEMAK 20%, ES 33.3%

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NITRIT/ NITRAT

They are mainly used for the following reasonsa) ) stabilizing t bili i the th color l component t b) bacteriostatic properties specially the Clostridium botulinum (Salmonella also sensitive). c) characteristic flavor of cured meat d) Reduce rancidity. Critical lethal dosage :300 ppm. In finished product < 100 ppm Over dosage: Toxic (Blue Baby) Over heating : Carsinogenic (Nitrosamin, Nitrosodiethylamin, etc) Efective : (NO2-==> NO) (NO3- ==> NO2-==> NO)

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NITRIT = OBAT !!!!!!!

DOSIS DAN PENANGANAN TEPAT BERMANFAAT, TIDAK TEPAT BERBAHAYA

TOXIC (BLUE BABY) Afinitas NO>>>O2 thd Hemoglobin TOXIC:10-16 mgNO2/kg berat tubuh DOSIS MEMATIKAN 1-3 g/tubuh WHO ADI 0.2 mg/kg berat tubuh

CARSINOGENIC ( (>150 150 oC): C) NITROSAMIN N-NITROSODIMETHILAMIN (NDMA) N-NITROSOPYROLIDIN (NPYR) ( ) N-NITROSOPIPERIDIN (NPIP) N-NITROSODIETHYLAMIN (NDEA)

Ascorbate/erythorbate
a) ) speed d up the th rate t of f conversion i of f nitrite it it to t nitric it i oxide

(NO2- ==>NO ==> more Color)

(b) Stabilizing cured meat color by reducing the sensitivity of this color to fading under retail displays. displays c) Inhibit the formation of nitrosamines in cured products d) Antioxidant e) Dosage : 0.5 % in form of Na-Asc/Erythorbate

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ISP-SCP-TVP IN MEAT PRODUCTS

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Soy
Whole Soy Flour

Soy Flour

Extraction

Soy Oils

Soy Concentrate SCP

Residue Texturated Soy Protein TVP

Soy Isolate ISP

Karakteristik & Aplikasinya

Produk d k Karakter k ISP
Protein 90 %

A lik i Aplikasi
Pembentuk Gel

i Fungsi
Pengganti daging Cost reduction Texturizer Stabilitas Produk Pengganti Lemak Textirizer Pemberi tekstur serat daging

SCP TVP

Protein 70 %

Pembentuk Emulsi

Seperti Bahan pengisi daging kering

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ISP
Aplikasi kering Pembuatan Gel ISP

F kt Mutu: Faktor M t ISP 1 Bag Air 4 bag

1. 2. 3. 4. 5. 6. 7 7. Kadar protein (> 90 %) Mutu protein Nitrogen solubility index Water absorbtion/WHC Emulsion capacity Gelling capablelity Faktor mutu lainnya: 1. Kadar air 2. Kadar lemak 3. Kadar serat 4. pH 5. Kekuatan ion

Kutter Aging di Chiller Formulasi Mengganti X Daging

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Contoh Formulasi dg ISP

Bahan Daging Lemak Es Purin Formula Form la dasar Sosis Mutu I 50 20 20 10 Sosis Mutu II 40 20 20 20 Sosis Mutu III 30 20 20 30

60
20 20 -

SCP
Aplikasi kering Pembuatan Emulsi

ISP 1

Air 5

Minyak 5

Faktor Mutu:
1. 2. 3. 4. Kadar protein (> 70 %) Mutu protein Emulsion capacity Faktor mutu lainnya: 1. Kadar air 2. Kadar lemak 3. Kadar serat 4. pH 5. Kekuatan ion

Kutter Aging di Chiller Formulasi Mengganti lemak

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Contoh Formulasi dg SCP

Bahan Daging Lemak Emulsi Es Purin Formula dasar 60 20 20 Sosis Mutu I 50 20 20 10 Sosis Mutu II 40 20 20 20 Sosis Mutu III 30 20 20 30

Contoh RM Cost dg ISP &SCP (100 kg adonan sosis)

Bahan
Daging 40000/kg Lemak=6000/kg Emulsi (SCP=4150/kg) Es(100/kg) Purin (6100/kg) Total RM Cost

Formula dasar
60=2.400.000 20=120.000 20=2000 2.522.000

Sosis Mutu I
20=83.000 20=2000 10=61.000 2.146.000

Sosis Mutu II
20=83.000 20=2000 20=122.000 1.805.000

Sosis Mutu III

30=1.200.000 20=83.000 20=2000 30=183.000 1.468.000

50=2.000.000 40=1.600.000

Selisih RM Cost

376.000

717.000 1.054.000

RM Cost belum termasuk casing, starch, seasoning, packaging, dll

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TVP
MEAT EXTENDER MEAT ANALOG

TEXTURIZED VEGETABLE PROTEIN Produk analog daging Bahan baku tepung kedelai rendah lemak (SCP atau ISP) ADDITIVE: NaCl, Lechitin, Sulfur 100-5000 ppm Pemasakan ekstrusi

PROSES TVP

CONDITIONING(KADAR AIR 20-40 %, PH 6.5-7.5) EKSTRUSI 150-200 oC (tek 17-60 atm), residence time 2060 sec. DRYING (130 oC) C) d dr K Ka 18 1824 6-8 % REHIDRASI SEBELUM DIPAKAI

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Preservative

S di Sodium lactate l t t

( pH 6.5-7.5)

Na Benzoat Na Nitrit
Na/K-Sitrat, propionat

KARBOHIDRAT

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Karbohidrat

S h Starch
Native maupun Modified Starch Bahan pengisi Penstabil Yield Tekstur Harga Sineresis

Fib Fiber
Bahan pengisi Penstabil Yield Tekstur Harga Sineresis Juiciness Meat like Tekstur

Ukuran menetukan daya serap dan daya mempertahankan air

waxy maize

tapioca

potato

maize

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POLA GELATINISASI

PROSES SINERESIS

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A : native starch, B Gelatinised starch, C : Retrrogradated starch

Native starch

Gelatinised starch

Retrogadated starch

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surfactant combines with lubricant to reduce stickiness.

MODIFIED STARCH

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RESUME KARBOHIDRAT IN MEAT IND.

modified starch for MEAT INDUSTRY: *IMPR. TEXTURE (FIRM, *ELASTIC ETC) *ELASTIC,ETC) *RESIST FOR SINERESIS *RESIST FOR RETROGRADATION (resist for frozen and freeze) *resist resist to heat *cost down

Seasoning

Spices, seasonings, flavorings They can be used as ground spice mixes, as extracts or in combination. The levels depend upon the recipes and formulations of different products (2 %).

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casing

NATURAL CASING

KEUNTUNGAN

DAPAT DIMAKAN BERGIZI NEMPEL DI PRODUK FLEXIBLE

KERUGIAN

TAK SERAGAM BENTUK DAN UKURAN TAK AWET HARUS SEGAR PRODUKTIVITAS RENDAH

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COLAGEN CASING

B h Dasar: Bahan D

Kulit Hewan besar

Keuntungan
Ukuran dan bentuk seragam Dapat diwarnai di arnai Dapat dimakan Flexible Menempel di produk

CELULLOSE CASING
Bahan B h dasar d : pulp l KEUNTUNGAN:

BENTUK, UKURAN SERAGAM DAPAT DIPRINTING ATAU DIWARNAI MURAH

KEKURANGAN

DIANJURKAN UNTUK TAK DIMAKAN KERAS

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Casing = kertas hygroskopis mudah menyerap dan melepas air

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POLY AMID CASING = PLASTIK

Tak T k dapat d dimakan di k Dapat dibuat berpori atau tidak berpori Bentuk dan ukuran bisa diatur Ketahanan terhadap panas dapat diatur Dapat diprinting

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EFFECTS OF CHEMICAL COMPONENTS OF SMOKE

EFFECT P R E SE R V A T IO N A N T IO X ID A N T C O M PO N E N T S

PH E N O L S, S PH E N O LA L D E H Y D E , PH E N O L IC A C ID A N T IM IC R O B IA L A L D E H Y D E S (FO R M A L D EH Y D E ), A C ID S (A C E T IS A C ID , FO R M IC A C ID ), PH E N O L SS FL A V O U R IN G PH E N O L S (G U A IA C O L , SY R IN G O L ), C arbonyls, lactons C O L O U R IN G C A R B O N Y L S, PH E N O LA L D E H Y D E H A R D EN IN G ALDEHYDE (SE C O N D A R Y SK IN ) (FO R M A L D EH Y D E )

Smoking

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Matur Nuwun

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