Hilirisasi Produk/Industri Antara

BAMBANG NURHADI, STP., MSc., PhD.

PRODI TEKNOLOGI PANGAN

FAKULTAS TEKNOLOGI INDUSTRI PERTANIAN
UNIVERSITAS PADJADJARAN

http://www.corporate-eye.com/main/wp-content/uploads/2013/04/food-security.jpg
 Bambang Nurhadi, PhD
Born : Jakarta, June 2nd 1976
Adress : Perum Ikopin Blok F. No. 99.
Jatinangor. Sumedang, Jawa Barat.
Email : Bnhnur@gmail.com (bambang.nurhadi@unpad.ac.id)
HP/WA : 081295273580

Educational Background
1. Bachelor degree from Fac. Agric. Technology, IPB University (majoring in food
science and technology, Indonesia.
2. Master Degree from School of Chemical Engineering, University of New South
Wales (UNSW) (majoring in food engineering), Australia.
3. Doctoral Degree from School of Food Science and Nutrition. University College
Cork (UCC), (majoring in Food Material Science), Ireland
Research Interest
1. Extraction and Encapsulation of Bioactive Compound from Herbs and Spices.
2. Powder Technology
3. Unit Operations in Food Engineering
Content
• Background
• Potential Intermediate Product
• Spices/Herbal extract
• Fractionated essential oil
• Plant Protein Hydrolysates
• Drying of High sugar/high acid extract
• Conclusion
Background
• Intermediate product
• Hasil dari penelitian
• Produk setengah jadi
• Menjadi bahan baku produk/industry lain
• Bergantung pada import.
• Product B to B
• Increase added value
• Factors to be considered
• Raw material availability
• Sustainability of raw material
• Technology to be applied
• Local intermediate product : underestimate : uniformity, low quality,
high prices, and sustainability
1. Further Process of Spices
and Herbs
 HERBS vs SPICES
• SIMILIRATIES
• Offering flavor, vitality and diversity to our meals
• DIFFERENCIES
• An herb is the green, leafy part of the plant
• A spice can come from the root, stem, seed, fruit, flower or bark of the
tree or plant
• Spices retain their flavor and potency longer than herbs
• a plant can be host to both an herb and spice at the same time like cilantro
and coriander. Cilantro is the aromatic leaf of the plant, Coriandrum sativum,
while coriander is the seed that comes from that same plant

https://www.almanac.com/news/cooking/herbs-and-spi
https://www.thespruce.com/what- https://www.gourmetfoodworld.co ces/difference-between-herbs-and-spices
is-cilantro-1761776 m/coriander-seeds-1670
Existing Condition
• Still lack of Further Process
• In harvest time  the price decrease significantly
• Import of intermediate product of herbs and spices
• Further Process  increase added value
The Simplified Development of Spices/
Herbs
Herbs and Spices
Drying and Size Reduction

Solvent extraction
(maceration, percolation,
Distillation (hydro, steam-
advanced techniques :
hydro, steam distillation) Extraction
microwave, ultrasound,
Vacuum or non vacuum
supercritical fluid
extraction)

Solvent Separation
Essential
Extract
oil

Mix

 Plating
Flavor  Encapsulation
Product (emulsification and
coacervation) and
 Aquaresin spray drying (or Freeze
 Oleoresin Liquid Powder drying or vacuum
 Paste form Form drying)
 Emulsion  Extrusion
 Molecular inclusion
Kelemahan Rempah rempah Bentuk
Segar dan Kering
• Umur simpan pendek
• Tinggi kandungan mikroba
• Tidak seragam dalam hal flavor dan warna
• Ketersedian tidak sepanjang tahun
• Tidak stabil selama penyimpanan
• Tidak praktis

Berdasarkan perka BPOM no. 13 tahun

2019, ALT untuk herbal 105 dan bumbu 106
Handbook of spices, seasoning and flavourings;
Raghavan, 2007
Kelebihan Ekstrak
• Flavor dan warna yang lebih terstandar
• Penampakan, warna, flavor yang seragam
• Penggunaannya sedikit
• 30-40 kali kekuatannya dari yang kering
• 100-120 kali kekuatannya dari yang segar
• Kandungan mikroba rendah
• Ruangan penyimpanan yang kecil
• Tersedia sepanjang tahun
 Distillation : Pendidihan (Boiling)
• Boiling : vapor pressure of component is equal to external temperature
• Tekanan udara (ambient pressure)
• 1 atm ( 1.03125 Bar, 101325 Pa, 76 cmHg, 29.92 InHg)
• Semakin tinggi daerah maka makin turun tekanan udara
• Udara terdiri atas : Nitrogen, Oksigen, .., uap air

• Mendidih  2 fase
• Suhu naik  tekanan uap air naik
• (pada suhu 100˚C)

https://www.gurugeografi.id/2017/07/
komposisi-gas-atmosfer-bumi.html
Solvent Extraction
• Contact Equilibrium Separation Process
• Solvent vs spices– different solubility
• solvent used : like dissolve like principle
• General solvent : ethanol 96 %, less pure ethanol
• Other solvents : isopropanol, methanol, ethylene dichloride, acetone, hexane etc.
• Solvent should be removed– maximum residual solvent content
• Acetone, ethylene dichloride, trichloroethylene : max 30 ppm
• Isopropanol, methanol : max 50 ppm
• Hexane: max 25 ppm
(note 1 ppm = 10-4 %)
• Method of solvent removal : rotational evaporator (rotavapor),
drying equipment : vacuum drying and freeze drying.
• Temperature maximum 40 °C.
• The product of extraction : extract or oleoresin

https://id.aliexpress.com/item/10L-lab-dengan-la
u-rotavapor-dengan-minyak-panas-mandi-untuk-
akum-distilasi-air-rotovap-rotary-evaporator/328
0259232.html
 Solvent Extraction
• Commercially oleoresin is diluted in carrier solvent and
which may contain emulsifiers and antioxidant
• Thyme oleoresin : natural extractives of thyme with canola oil
• Coriander oleoresin: natural extractives of coriander with DATEM
(diacetyl tartaric acid ester of mono and diglyceride) and canola
oil.
• Cumin oleoresin : natural extractives of cumin seed.
• Capsicum oleoresin : natural extractives of chili pepper with
soybean oil and polyglcerol esters of fatty acids
• Turmeric oleoresin : turmeric extract in canola oil
Solvent Extraction: Method

• Maceration method – most commonly used

• Percolation method – soxhlet
• Super critical fluid extraction
• Factors to accelerate extraction process :
• Temperature
• Size reduction of material
• Microwave assisted extraction
• Ultrasound assisted extraction

Note : batch and continuous

Solvent Extraction : Industrial Scale

http://www.ptoremco.co.id/images/uploads/Brosur%20Extraction%20Line.pdf
Principle of SCFE (Super Critical Fluid Extraction)

https://chemistry.stackexchange.com/questions/37088/why-must-both-the-critical-temperatur
e-and-pressure-be-exceeded-to-achieve-the-s
Drying of Spice Extracts
• Need to be emulsified (o/w)
• Curcumin extract dissolve in MCT
• Emulsifier tween 20 was used
• Emulsifier needed
• Low or high molecular weight emulsifier
• HLB number
• Need glass former such as maltodextrin, sugar (Trehalose)
• Single layer (emulsifier as the layer).
• Layer bi layer (WPI as first layer and second layer poly anionic polymer
such as Arabic gum)  more stable in keeping the bioactive compound.
• Bioactive compound: curcumin, gingerol, etc
• Drying Method : Spray Drying, Freeze Drying and Vacuum Drying
Encapsulation
• Depend on the spices extract characteristic – depend on
the solvent used in extraction
• Solvent : water (+ acid) – only need maltodextrin as glass
former. Example : pigment from mangosteen rind (anthocyanin
– water soluble).
• Generally spices extract – obtained not from water as a solvent
• Need to be emulsified (o/w emulsion)
• Need emulsifier with high HLB value (Arabic gum, whey protein isolate,
• Need glass former like maltodextrin
• Spices extract directly emulsified or dissolved firs in oil then emulsified
• Homogenizer is needed
 Plating  Soluble Spices
Ekstrak Jahe Merah

https://www.tokopedia.com/nusae/nutmeg-
essential-oil-10-ml-100-pure?src=topads

Status : komersialisasi
oleh Rumah Jahe
Merah.

https://www.tokopedia.com/indoplant/
oleoresin-jahe-100-g-ginger-oleoresin
Ekstrak Rendang

Plating

Komersialisasi :
PT. Berkat Karya
Manna (still in
process)
2. Fractionated Essential Oil
Lesson from Fractionating of Vetiver
Oil
Crude vetiver oil – total vetiverol : 39-46 %
(standard minimal 59 %)
Color : too dark (standard : light yellow to
reddish brown)
Medium Chain Triglycerides : A Lesson
• MCT : Triglycerida dengan asam lemak jenuh panjang rantai 6 sd 12.
• Mudah untuk dicerna dan enak di minum langsung VCO

Komposisi (% asam lemak dari total asama lemak) Total Saturated Hidrolisis +
Sampel Esterifikasi
C8 C10 C12 C14 C16 C18 C20 Fatty Acid
FAME awal 13.1 6.46 46.32 17 7.33 2.59 0.47 93.27
FAME 110 42.03 18.37 37.65 0.43 0.03 0 0 98.51 Fractional
FAME 300 0.45 1.27 50.59 24.4 10.49 3.68 0.09 90.97 Distillation

FAME di distilasi dikumpulkan Esterifikasi

• Fraksi yang menguap dibawah
suhu 194 ˚C (25 %)
• Fraksi yang menguap diatas MCT

suhu 194 ˚C (75 %)

Fractionating coloum
https://manometcurrent.com/
medium-chain-triglyceride-mct-
oil-market-2020-global-future-
forecasts-musim-mas-holdings-
Tabung distilasi pte-ltd-oleon-nisshin-oillio-

group-ioi-oleo /
Fractional Distillation

Evaporasi, kondensasi,
reevaporasi, rekondensasi
Fractionating Column
Fractional Distillation Skala Pilot

Fractionating
column

https://www.popeinc.com/still-products/
fractional-distillation-systems/
3. Plant Protein Hydrolysates
Struktur Protein
• Struktur Primer
• Struktur Sekunder
• Struktur Tersier/Kuartener

https://byjus.com/biology/proteins/
https://www.quora.com/Since-seaweed-
contains-carrageenan-does-it-contain-collagen-
as-well
 Kualitas Biologis Protein
• Protein yang mengandung seluruh asam amino esensial memiliki nilai biologis
yang tinggi.
• Protein dengan kualitas biologis protein tinggi :Susu, Telur, Ikan, Daging ayam.
• Serealiarendah lysine
• Biji Kacang  rendah methionine
• Jamur  leucine, lysine, tyrosine
• Mengkombinasikan protein dari berbagai sumber.

https://www.slideshare.net/horkan01/ahe7042s-chapter1 https://www.rosannadavisonnutrition.com/five-reasons-to-eat-
plenty-of-protein/
Kegunaan : Hidrolisat Protein
• Sumber Protein rendah kalori
• Flavor
• Pangan rekomendasi untuk atlet
https://www.google.co.id/search?
biw=1242&bih=597&tbm=isch&sa=1&ei=1EuUW8StKcTTvATAmIvYDA&q=prot

• Dapat digunakan dalam minuman

ein+hydrolysate&oq=protein&gs_l=img.1.0.35i39k1l2j0l8.105169.106678.0.1
12773.7.7.0.0.0.0.194.702.5j2.7.0....0...1c.1.64.img..0.7.697...0i67k1.0.XloVD_
II9dw#imgrc=vjQgu_H8_LCSwM:

• Sumber protein low allergen

https://www.google.co.id/search?
q=high+protein+hydrolysate+drink&num=20&source=lnms&tbm=isch&sa
=X&ved=0ahUKEwig7M7J16zdAhUKN48KHdSvBXcQ_AUICigB&biw=1242
&bih=597#imgrc=vd43o4HOVqZcFM:
Prinsip
Pengolahan
Hidrolisat
Protein
Hidrolisat Protein Tempe
• Modifikasi Protein Hidrolisis
• Kenapa Hidrolisat ?
• Hidrolisat : bee pollen, tempe
• Hidrolisat tempe : sumber protein, flavor 
gurih (kendala ada pahit)
• Status : Produksi biscuit berbahan baku
hidrolisat tempe > 1.6 ton (CV. MBN Tekno
Sejahtera untuk RUTF Puslitbangkes,
Kementerian Kesehatan).
4. Drying of High sugar/high acid extract
Drying :High sugar/acid materials
• Having a low glass transition temperature
• having problem of stickiness
• Not Easy to dry
• need filler material with high glass transition
temperature such as maltodextrin, Arabic gum, starch,
etc.
• Anhydrous solid glass transition temperature is lower
than ambient temperature
• Examples : honey, coconut sap, fruits
Drying :High sugar/acid materials
• Strategy : increasing its anhydrous Tg and drying at
higher drying rate.
• Could produce three possible structures
• Crystalline
• Semi-crystalline
• Amorphous

Ref. Handbook of Food Powder

(Bhandari et al., 2013)
 _______________________________________________________
Food materials T g ( o C )abc
_______________________________________________________
Fructose 5
Glucose 31
Galactose 32
Sucrose 62 Increasing Tg :
Maltose 87
Lactose
Citric acid
101
6
Mixed with
Tartaric acid
Malic acid
18
-21
material with
Lactic acid
Maltodextrins
-60
high Tg
d
DE 36 (MW=550) 100
DE 25 (MW=720) 121
DE 20 (MW=900) 141
DE 10 (MW=1800) 160
DE 5 (MW=3600) 188
e
Starch 243
f
Ice-cream -34.3
g
Honey -42 to -51
Ref. Food Material Science Bhandari and Roos, 2012
Drying at higher drying rate
• Spray drying
• Freeze drying
• Vacuum drying
Principle of
Spray Drying
 Principle of
Temperature constant, When all water gone, the
Freeze Drying Tekanan rendah because heat used to temperature start to
140 mTorr atau 14 change water ice into increase (desorption)
Pa vapor (Sublimation)

Collapse
temp of
dry
sampel

Collapse
temp of
wet
sampel
Freezing

Ref. Handbook of
In primary drying, Tp not exceed T1 and in secondary drying Tp does not exceed T2, to prevent collapse Food Powders
Freeze Drying
Principle of
Vacuum
Drying
Maltodextrin
• Derivative product of starch which soluble in water
• Hydrolyzed starch (acid, enzyme or combination)
• Degree of hydrolysis is determined by the value of DE (dextrose
equivalent)
• Maximum DE 20, the higher DE, the lower its molecular weight,
the lower its Tg.
• Plain to a bit sweet taste
• General filler used with cheap price
• Having high glycemic index
• Glass transition temperature range of
Maltodextrin : 140 – 180 ˚C
https://www.okchem.com/news/what-is-
maltodextrin.html
Drying of honey
• Composition
• Mainly fructose and glucose (> 85 % of total solid)
• Low pH
• Anhydrous solid glass transition temperature is 15-18 °C.
• Sticky liquid http://ucanr.edu/blogs/blogcore/
postdetail.cfm?postnum=9497
• Impossible to dry without addition of filler material whose
high Tg.
• Filler materials : maltodextrin, Protein, starch, Arabic gum
• Tg of maltodextrin = 140- 168 °C
• Drying type : spray drying, freeze drying,
vacuum drying, drum drying, foam mat drying
microwave vacuum drying.
• Minimal maltodextrin ratio 30 % (of total solid)
 Drying of Honey using vacuum
Drying

Figure 4.1. The honey mixture appearance during drying by vacuum oven, (a.)The formulation of
H:M:W 6:4:0, (b.) the formulation of H:M:W 6:4:10.
 Drying of Honey with Maltodextrin Addition
Table 4.3. The Gordon-Taylor Model Parameters Based on Data of Onset, Midpoint and Endpoint Glass

Origanally anhydrous Tg of honey 15-18 °C

Drying of Coconut sap
• Composition
• Mainly sucrose (> 85 % of total solid)
• Low pH
• Low Anhydrous solid glass transition temperature
• Traditionally made into crystallized sugar (gula cetak
and gula semut)
• Impossible to dry without addition of filler material
whose high Tg.
• Filler materials : maltodextrin, Protein,
• Drying type : spray drying, freeze drying, vacuum
drying.
• Minimal maltodextrin ratio 30 % (of total solid)
Nektar nira kelapa
• Inovasi : tanpa pengawet dan bleaching agent
(sulfit) dan tanpa kapur
• Melibatkan alumni yang asli Pangandaran
• Hasil uji in vivo  hasil positif
• Sebagai carrier untuk berbagai flavor : kopi, jahe,
madu dll.
• Status : sudah PIRT, mencari distributor
Traditional coconut sugar vs amorphous coconut sugar

Nurhadi et al., 2018

Traditional coconut sugar vs amorphous coconut sugar

Nurhadi et al., 2018

Drying of Fruits (Fruit Powder)
• Composition
• High sugar content : Glucose, fructose, sucrose
• Low pH
• Need filler or drying aid material such as
maltodextrin
• Ratio maltodextrin needed > 40% of total solid mass
• No filler  chewy structure
• Examples : banana, jackfruit, durian, dragon fruit,
dates, dates extract, mangosteen extract, manggo
juice, pineapple juice.
Conclusion
• Intermediate product need to be developed
• The related technology is reachable and affordable
• To make it happen  cooperation and collaboration
• Cooperation and Collaboration : between academic,
business and government.