Tek-Pengawetan-S1-01

Kuliah
PROGRAM STUDI S1
TEKNOLOGI PANGAN & HASIL PERTANIAN
Semester II 2022/2023 Mata Kuliah :
TEKNOLOGI PENGAWETAN PANGAN
(TPHP-218003)

CONTROLLED ATMOSPHERE STORAGE : Pengantar, Prinsip dasar,

dan Aplikasi

9 Maret 2023
4/3/23
 ILMU & TEKNOLOGI PANGAN

Food Chemistry Food Analysis

• Composition • Principles
• Structure • Methods
• Reaction • Techniques
• Properties • Analysis
• Interaction TEKNOLOGI
ILMU PANGAN
• Waste Handling • Unit Operation PANGAN
• Occurence
• Harvesting • Mechanic
• Action Food Chemist Food Technologist
• Handling • Handling • Fluid Flow
• Examination • Preservation • Heat Transfer
• Safety • Packaging • Evaporation
• Drying, Extraction
• Distilation, Mixing
• Filtration
Food Microbiology
Food Processing /
Engineering
4/3/23
PERAN ILMU DAN TEKNOLOGI PANGAN
TEKNOLOGI PANGAN
BAHAN DASAR BAHAN
P-1 P-2 P-3 PANGAN/OLAHAN
HASIL PERTANIAN

• Mudah Rusak • Lebih Awet

• Musiman ILMU PANGAN: • Sepanjang Tahun
• Bulky Food Chemistry • Hemat Tempat
• Nilai Ekonomi Rendah Food Microbiology • Nilai Ekonomi Tinggi
• Jangkauan Pasar Food Analysis • Jangkauan Pasar
Terbatas Food Engineering Luas
Food Processing

ILMU DASAR ILMU TERAPAN

• Biokimia
Teknologi Pengawetan Pangan

Pendinginan
Others Pembekuan

Electric Field Pengeringan

Teknologi
Pengawetan
Irradiasi
Pangan MAS & CAS

Minimally Others
Pengawet
Process Derivative
Products
Pengasaman Fermentasi
https://biologyreader.com/food-preservation-techniques.html
https://biologyreader.com/food-preservation-techniques.html
RIPENING
Proses terbentuknya semua karakteristik
buah masak yang diinginkan.

Mempercepat Pemasakan
• Pemberian ethylene/acethylene
• Menurunkan CO2
• Luka
• Stress
Pengaturan
Alamiah
Pemasakan

Menunda Pemasakan
• Meningkatkan CO2
• Menurunkan O2
• Menurunkan suhu
• Blocking produksi ethylene
• Inhibitor ethylene
 Interaksi proses fisiologis dengan lingkungan bahan

Pengendalian Eksternal
Internal Bahan
(lingkungan) :
• Komposisi kimia
• Fisiologi: • Iklim
Ø Respirasi • Teknik Budidaya
Ø Transpirasi • Suhu
Ø Etilen • Waktu
Ø Komponen • Humidity
lain (pigmen, Korelasi
• Gas (O2, CO2, CO)
dll)
• Pengemasan
• Penyimpanan
Biological factors

1. Understand the biological and • Quality

environmental factors involved • Quantity
in this breakdown; and • Economy
2. Use postharvest techniques that • Safety
delay senescence • Accessability
 Respirasi

Makromolekul
organik : Oksigen
Mikromolekul
organik :
• Karbohidrat
• CO2
• Protein
• H2 O
• Lemak • Energi

Respiration is defined as the process by which stored organic materials

(carbohydrates, proteins, fats) are broken down into simple end products
with a release of energy. Oxygen is used in this process and carbon
dioxide is liberated.
C6H12O6 + 6O2 6CO2 + 6H2O + 686 kcal
glucose oxygen carbon water energy
dioxyde
oksidasi reduksi
Required for
essential processes
within the cell
Laju Respirasi Beberapa
Komoditi Hasil Pertanian
PROSES FISIOLOGI PASCAPANEN
Senyawa Khlorofil Senyawa Antosianin
Enzim Hidrolase
(warna hijau) (warna merah)

Senyawa Pektin Senyawa Pektin Berkurang

Enzim Pektinase
(tekstur keras) (tekstur lebih lembut)

Senyawa Asam Enzim Kinase Senyawa Netral

(rasa masam) (rasa tidak masam)

Senyawa Amilum Enzim Amilase Senyawa Gula Sederhana

(tekstur tepung/tawar) (rasa manis)

Senyawa Organik Ester

Senyawa Organik Kompleks Enzim Hidrolase atau Aromatik
(tanpa aroma)
(beraroma)
 PROSES FISIOLOGIS BUAH

Sumber : https://www.researchgate.net/figure/Generalized-patterns-of-growth-respiration-and-ethylene-during-development-maturation_fig1_236189422
PROSES FISIOLOGI PASCAPANEN
 Modelling approaches for designing and evaluating the performance of
modified atmosphere packaging (MAP) systems for fresh produce: A review
Zinash A. Belaya , Oluwafemi J. Calebb , Umezuruike Linus Oparaa.

Fresh and minimally processed produce continue physiological and

metabolic processes after harvest, hence, they are susceptible to
quality deterioration and reduced shelf life. Modified atmosphere
packaging (MAP) is well-proven postharvest technology for preserving
natural quality of fresh and minimally processed produce, and
extending the storage life under optimum MAP design and storage
conditions. Successful MAP design is achieved by the mathematical
integration of dynamic produce physiological characteristics, properties
of packaging material, coupled with optimum equilibrium atmospheric
conditions for the given product. This review examines the various
mathematical approaches to the design of modified atmosphere system
for handling and storage of fruit and vegetables, including the
interaction between fresh produce physiological process, packaging and
environmental conditions, which in turn influence produce shelf life and
quality. Different mathematical modelling approaches are presented,
factors affecting modelling performance are discussed and examples of
model applications are highlighted to demonstrate relevance to specific
types of produce. Future prospects for modelling MAP are highlighted,
including the importance of an integrated modelling approach for
improved understanding of package performance for fresh and
minimally processed produce under MAP.
http://dx.doi.org/10.1016/j.fpsl.2016.08.001
 CONTROLLED ATMOSPHERE STORAGE
(CAS)
Controlled Atmosphere
NORMAL STORAGE
Storage

Normal atmosfir : CAS:

O2 : 21 % O2 :1-5%
CO2 : 0.03 % CO2 : 0,5 - 5 %
N2 : 78% N2 :

Living tissues:
Komoditi • Respiration Komoditi
• Ethylene production
CONTROLLED ATMOSPHERE STORAGE
(CAS)

Controlled Atmosphere
Storage
Advantages of Gas Storage :
• Secara umum dapat memperpanjang umur simpan
dibandingkan penyimpanan biasa maupun
penyimpanan dingin saja tanpa kombinasi CA
• Buah-buah yang sedikit lewat masak dapat
CAS disimpan lama tanpa mengurangi umur simpan
O2 :5% • Mengurangi sensitivitas buah terhadap ethylene
CO2 :3-5% maupun chilling injury pada suhu dibawah suhu
N2 : optimum à delayed ripening
• No problem of insects and rodents, mold growth
Disadvantages :
• Expensive
Komoditi • Need technical knowledge to run
Controlled Atmosphere (CA) :
• Generally refers to decreased O2 (1 – 5%) and Increased CO2
(0,5 – 5%) concentration, by a precise control of the gas
composition
• Gas atmosphere is continuously controlled throughout the
storage period.

Modified Atmosphere (MA) :

• Is used when the control of storage atmosphere is not
closely controlled, such as in plastic film packaging.
• Gas composition is modified initially and it changes
dynamically depending on respiration rate of products and
permeability of film or storage structure surrounding the
product.
TERIMA KASIH