Food Processing Technology I

Defry Lesmana, M.K.M.

Aprilia Fitriani, M.Sc.
Non Thermal Preservative

Aprilia Fitriani
Why food needs to be preserved?

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The important points that need to be
considered in food preservation

The desired level of quality

The preservation length

The group for whom the

products are preserved

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How Long to Preserve ?

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 Quality loss can be
minimized at any stage and
thus quality depends on the
overall control of the
processing chain.

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 Causes of Deterioration
Bruising of fruits and vegetables during harvesting and
postharvest handing, leading to the development of rot

Tuberous and leafy vegetables lose water when kept in

atmospheres with low humidity and, subsequently, wilt

Dried foods kept in high humidity may pick up moisture

and become soggy

The four sources of microbial contaminants are soil, water,

air, and animals

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Causes of Deterioration

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 Preservation Chain

Starts when the harvested

foods are separated from
medium of immediate growth

The methods of preservation depend

have not been subjected to any
on the origin of foods—particularly
treatment apart from cleaning
whether they are of plant or animal
and size grading
origin
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 Inhibiton

Environtmental control

Particular methods of
processing

Depend on the intrinsic

properties of food (aW dan pH)

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Inhibiton

• Discuss in this section

Use Of Chemical

• Heat Preservation
Controls of water
and structure

• Packaging
Control of
Atmosphere

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Inactivation
Use of Heat Energy

Use of High Pressure and

Ultrasound

Use of Electricity

Use of Radiation

Use of Magnetic Field

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Chemical in Food Preservation

Antioxidant preservation

pH in Food Preservation

Chemical compounds in Food

Preservation

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 pH in Food Preservation
Controlling factor in regulating
Hydrogen ion concentration of
many chemical, biochemical,
a food
and microbiological reaction

Fruits, soft drinks, vinegar, and

wine have low pH values

pH Values of a product Meats, seafood, and raw milk

Vegetable

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Some of the most important factors affecting
the actual pH values of a product
Variety of cultivar and maturity

Seasonal variations owing to growing

conditions, geographical areas

Handling and holding practices prior

to processing

Processing variables

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Chemical compounds in Food
Preservation

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Aplikasi Asam Benzoat

Dalam sari buah 0-600 mg/kg (BPOM)

Batas penggunaan 0,1 % (USA); 0,015-

0,5% (Europe); 0,1 % (IND): 0,15-0,25
% Negara Lain

Prinsip: membunuh mikroba (Kapang&khamir)

dengan cara mengganggu permeabilitas
membran yang menyebabkan gangguan pada
sistem transport elektron

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Chemical compounds in Food
Preservation

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Aplikasi Asam Sorbat - Keju
Menghambat pertumbuhan jamur pada
permukaan keju

Mencegah pembentukan mycotoxin dan

toxin hasil metabolit dari jamur

Dalam mozarella : menghambat S.

salivarus dan L. delbruckii, P. roqueforti &
Mucor miehi
Penambahan langsung pada keju : 0,05 –
0,07%; penambahan pada permukaan : 0,1
– 0,3 g/dm2
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Aplikasi Asam Sorbat – Produk lainnya

Buah dan sayur: 0,02 – 0,05% 

mencegah pertumbuhan A. niger

Produk Bakery: 0,03 – 0,3% 

mencegah pertumbuhan S. aureus

Produk Daging  untuk menghambat

Clostridia, Salmonella, dan S. aureus

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Chemical compounds in Food
Preservation

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Chemical compounds in Food
Preservation

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Nitrat-Nitrit Principle

Nitrat – nitrit berpengaruh

terhadap perkembangbiakkan
bakteri

Nitrat-nitrit berpengaruh terhadap

media pertumbuhan yang tidak
memungkinkan untuk proses
metabolisme

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Nitrat-Nitrit
Penggunaan nitrit 1g/kg bahan
Penggunaan nitrat 2g/kg bahan

Biasanya digunakan untuk proses curying

daging (menghambat pertumbuhan
Clostridium botulinum)

Bermanfaat juga sebagai antioksidan

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Nitrat-Nitrit – Stage of Inhibition
(Duncan and Foster, 1968)
Penggunaan 0,06%; pH 6 atau antara 0,8% dan 1 %; pH 7, nitrit
memungkinkan munculnya dan perpanjangan sel vegetatif, tetapi
pertumbuhan sel terblokir. Sel yang tidak berkembang biak mengalami lisis,
mantel spora menjadi kosong.

Nitrit lebih dari 0,06%; pH 6,0 atau lebih dari 0,8% -1%; pH 7,0, spora
kehilangan refraktilitas dan membengkak, tetapi sel vegetatif tidak muncul

4% nitrit belum dapat mencegah pertumbuhan vegetatif spora tetapi dapat

menghilangkan total refraktilitas dan terjadi pembengkakan spora

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 Faktor yang Berpengaruh dalam
pengawetan pangan dengan nitrit-nitrat
(Duncan and Foster, 1968)
Konsentrasi sodium nitrit

pH lingkungan yang rendah

Suhu inkubasi yang tinggi

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Emerging Preservative

Irradiation

Electric Fields

High Pressure

Ultrasound

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Irradiation

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Irradiation?

Radiation?
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 Irradiation

• Memberi paparan energi radiasi dari sinar –β, -

Principle γ, -χ

• No product sensory changes

• No chemical preservative additives
Advantages • The required energy is low
• Nutritional changes are not too significant

• Expensive
• Toxin bacteria is not destroyed
Disadvantages • The product may have radioactive effects if not
an incorrect dose

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Scope of Irradiation

Disinfestation

Shelf-life extension

Decontamination

Product quality improvement

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Irradiation – radiation doses

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Irradiation – radiation doses

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Irradiation – radiation doses

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Irradiation – Aplication

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Irradiation – Aplication

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Irradiation – Aplication

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Irradiation – Packaging

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Irradiation Spicy Yak Jerky

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Irradiation Spicy Yak Jerky

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Pulsed Electric Field (PEF)

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 Scope of PEF

Mild food preservation

Improved extraction processes

Higher concentrations of bioactive

compounds

Enhanced drying processes

Plant structure modification

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Pulsed Electric Field

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 Pulsed Electric Field
• Membran sel mikroorganisme
Ketahanan masih dapat menahan aliran medan
listrik sekitar 1 V

• Aliran medan listrik yang

PEF digunakan 20 – 80 Kv

• Lama proses
Faktor • Jenis produk
• Jenis mikroorganisme

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Pulsed Electric Field

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 High Pressure Preservation ?

Sonication in Food Preservation ?

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