Professional Documents
Culture Documents
UHT Aseptic Susu Segar
UHT Aseptic Susu Segar
org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
aw
1
M H
0 85
0.85
L M
0 pH
4.5 10 14
Purwiyatno Hariyadi
hariyadi@seafast.org
1
Purwiyatno Hariyadi (hariyadi@seafast.org)
aw
1
M H
0 85
0.85
Pengeringan,
Penggaraman, dll
(aw controlled)
L M
0 pH
4.5 10 14
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
aw
1
Pengasaman
M (pH controlled) H
0 85
0.85
L M
0 pH
4.5 10 14
Purwiyatno Hariyadi
hariyadi@seafast.org
2
Purwiyatno Hariyadi (hariyadi@seafast.org)
aw
1
Pengasaman
M (pH controlled) H
0 85
0.85
Pengeringan,
Penggaraman, dll
(aw controlled)
L M
0 pH
4.5 10 14
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
aw PENGAWETAN /
1
PENGENDALIAN
M KEAMANAN
H
0 85
0.85
Pemanasan,
penambahan
L antimikroba,
M
irradiasi dll
irradiasi,
Intensitas Perlakukan = f(aw, pH)
0 pH
4.5 10 14
Purwiyatno Hariyadi
hariyadi@seafast.org
3
Purwiyatno Hariyadi (hariyadi@seafast.org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
9Kuantitas Kualitas
Kualitas (mutu) dinyatakan dalam
komposisi zat gizi
Purwiyatno Hariyadi
hariyadi@seafast.org
4
Purwiyatno Hariyadi (hariyadi@seafast.org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Purwiyatno Hariyadi
hariyadi@seafast.org
5
Purwiyatno Hariyadi (hariyadi@seafast.org)
Pemasakan (cooking)
Penghangatan kembali (rewarming)
Pelelehan (thawing)
Blansir (blanching)
Hot filling
P t i
Pasteurisasii
Sterilisasi
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Wadah
Pengisian
Produk steril
dalam wadah
Sterilisasi
(pemanasan) Retort
Purwiyatno Hariyadi
hariyadi@seafast.org
6
Purwiyatno Hariyadi (hariyadi@seafast.org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Juga menyebabkan
perubahan : Membunuh
mikroba:
Rasa
Warna vs Memperpanjang
Tekstur masa kesegaran
Flavor ~ aman, awet
Gizi,
Gizi dll
Optimasi
Proses Pemanasan
Purwiyatno Hariyadi
hariyadi@seafast.org
7
Purwiyatno Hariyadi (hariyadi@seafast.org)
Suhu Pemanasan
25 M i 11
25-Mei-11
Purwiyatno Hariyadi
hariyadi@seafast.org
8
Purwiyatno Hariyadi (hariyadi@seafast.org)
Sterilisasi HTST/UHT;
Suhu minimum 289F (142.9C) for 2-4 det
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Waktu
pemanasan Purwiyatno Hariyadi
hariyadi@seafast.org
9
Purwiyatno Hariyadi (hariyadi@seafast.org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Purwiyatno Hariyadi
hariyadi@seafast.org
10
Purwiyatno Hariyadi (hariyadi@seafast.org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Purwiyatno Hariyadi
hariyadi@seafast.org
11
Purwiyatno Hariyadi (hariyadi@seafast.org)
Makanan
"bergizi"
Pengemasan dgn
wadah tertutup
mencegah pencemaran kembali
(rekontaminasi)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Zona Aseptis
p
Pengisian
produk steril Produk
kedalam steril
kemasan steril, dalam
dilakukan pada kemasan
kondisi
lingkungan steril
Purwiyatno Hariyadi
hariyadi@seafast.org
12
Purwiyatno Hariyadi (hariyadi@seafast.org)
Purwiyatno Hariyadi
hariyadi@seafast.org
25 M i 11
25-Mei-11
Terimakasih
hariyadi@seafast.org
Purwiyatno Hariyadi
hariyadi@seafast.org
13