03a fish protein isolate

THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-2c 1

Dibalik Persimpangan dan Tiadanya Arah… Sebenarnya Terdapat Jalan yang Pendek, dan Kita dapat Berlari dengan Cepat

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CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN

FISH PROTEIN ISOLATE BY pH SHIFT

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CAPAIAN PEMBELAJARAN DAN KARAKTER YANG DIKEMBANGKAN Kognitif : Mampu menjelaskan sains dan teknologi (K)

ekstraksi, konsentrasi serta pengembangan produk pengolahan berbasis daging ikan lumat (minced fish) atau surimi

Afektif : Mampu bekerjasama dan mengembangan

konsep dan kreativitas (A) dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.

Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)

produk bernilai tambah hasil perairan dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.

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•  TUTORIAL DAN DISKUSI

•  COLLABORATIVE LEARNING (CBL)

•  PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK

STRATEGI/METODE PEMBELAJARAN

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF PERFORMANCE ASSESMENT/ASESMEN KINERJA 1.  UJIAN TENGAH SEMESTER 2.  QUIS

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK)

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DISKUSI DAN PEMBUATAN RESUME DISKUSI 1.  Bagaimana perubahan pH (pH Shift) untuk pengembangan

jalan baru pembuatan surimi

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PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)

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LINGKARI SALAH SATU PILIHAN NILAI DIMENSI

KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN 5 A. Sangat Berkontribusi 3 B. Berkontribusi sama dan adil 2 C. Hanya memberi kontribusi yang ada

KEPEMIMPINAN 5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam

menyelesaikan tujuan bersama 3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang

adil 2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah

tujuan KERJASAMA

5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam diskusi kelompok

3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi kelompok

2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal berpartisipasi

NILAI TOTAL !

PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK 1.  PRAKTIKUM

2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK

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KOMPETENSI DASAR

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SECTION I SURIMI AND FISH PROTEINS •  Historical Review of Surimi Technology and

Market Developments •  Surimi Resources and Market •  Manufacture of Surimi : Harvest to Frozen

Block

•  Surimi Gelation Chemistry •  Proteolytic Enzymes and Control in

Surimi •  Fish Protein Isolate by pH Shift •  Stabilization of Proteins in Surimi

INDEX

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SECTION II SURIMI SEAFOOD PRODUCTS •  Comminution Process for Surimi and Surimi

Seafood Paste •  Manufacture of Crabsticks •  Manufacture of Kamaboko, Chikuwa,

Tempura, and Hanpen •  Manufacture of Fish Balls •  Manufacture of Fish Sausage

INDEX

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SECTION III QUALITY ASSESSMENT/CONTROL, DEVELOPMENT, AND NUTRITION

•  Waste Management, Utilization, and Challenges •  Food-Grade Coproducts from Surimi Processing •  Sanitation and HACCP •  Microbiology and Pasteurization •  Surimi Paste Preparation, Gel Analysis, and

Rheology •  Ingredient Technology for Surimi and Surimi

Seafood. •  Color Measurement and Colorants for Surimi

Seafood. •  Surimi Seafood Flavors •  Application of Sensory Science to Surimi

Seafood . •  Research and Product Development. •  Nutrition and Health Benefits of Surimi Seafood

INDEX

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PUSTAKA

Jae W Park. 2014. Surimi and Surimi Seafood 3th. CRC Press Taylor & Francis Group. Boca Raton Roy E. Martin, Robert L. Collette. 1990. Engineering Seafood Including Surimi. Noyes Publications

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•  CHARACTERISTICS OF RAW MATERIALS RICH IN DARK MUSCLE CRUCIAL TO SURIMI PROCESSING •  Dark Muscle •  Lipids •  Muscle Proteins

•  PROCESSING OF PELAGIC FISH AND FISH WITH DARK MUSCLE •  Challenges of Making Surimi from Dark-Muscled Fishes •  Processing with Alkali Addition •  Particular Problems with Processing Dark Muscle Species

•  FUNCTIONAL PROTEIN ISOLATES FROM COMPLEX RAW

MATERIALS BY PH SHIFT •  pH Shift Process •  Molecular and Functional Changes Occurring during the

pH Shift Process •  Gelation Properties of Isolates/Surimi Prepared by the pH

Shift Process •  Other Functionalities of Fish Protein Isolates •  A Novel Future Use for Fish Protein Isolates: Production of

Bioactive Fish Protein Hydrolysates

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FUNCTIONAL PROTEIN ISOLATES FROM COMPLEX RAW MATERIALS BY PH SHIFT

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•  Herbert 0 Hultin, Stephen D. Kelleher. 1999. Process for isolating a protein composition from a muscle source and protein composition. Patent US6005073.

•  Herbert 0 Hultin, Stephen D. Kelleher. 2000. High efficiency alkaline protein extraction. Patent US6136959.

•  Herbert 0 Hultin, Stephen D. Kelleher. 2001. Process for isolating a protein composition from a muscle source and protein composition. Patent US6288216.

•  Herbert 0 Hultin, Stephen D. Kelleher. 2002. Protein

composition and process for isolating a protein composition from a muscle source. Patent US6451975.

•  Herbert 0 Hultin, Stephen D. Kelleher, Feng Y, Mark PR, Kristinsson H, Shuming K, Undeland I. 2004. High efficiency protein extraction. Patent US2004067551.

•  Herbert 0 Hultin, Stephen D. Kelleher, Feng Y, Mark PR, Kristinsson H, Shuming K, Undeland I. 2007. High efficiency protein extraction. Patent HK1070790

PATEN

Herbert O. Hultin 1934 - 2007

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1:9 FISH ; WATER

pH 2-‐3 or 10.5-‐11.5

CENTRIFUGATION

INSOLUBLES SOLUBLE PROTEIN STORAGE LIPIDS

RECOVERY OF PROTEINS (pH 5.5)

PROTEIN ISOLATE

Proteins Solubilize, Viscosity Drops

Low in Lipids and ImpuriUes

Reuse water

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36 Publications on FPI since 2000

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TEXTURE OF MENHADEN SURIMI AND FPI

Sumber : Perez-Mateos M, Lanier TC. 2006. Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization. Journal of Food Chemistry 101: 1223-1229. Bambang Riyanto 38


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Electron microscopic image of surimi gels prepared by using different conditions (magnification: 10,000, EHT: 10 kV). •  Con: conventional method •  Acid: acid-aided process •  Alk: alkaline-aided process Bambang Riyanto 41

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Differential scanning calorimeter (DSC) thermograms of alkali-treated protein isolates (AKPI) at various storage conditions

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COLOR AND APPEARANCE

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WHAT CAN WE PRODUCE?

SEDIMENT LAYER Scales, Bones, Membranes, Collagen

Fish Meal Bone Meal Pet Food Omega Fatty Acids Gelatin

PROTEIN ISOLATE Proteins Low in Lipids

Functional Proteins Ingredients Raw Material for FPH Gelation Ingredients Emulsifiers Fat-binders Water-binder Surimi High Quality Fish Meal Upper Scale Pet Food

UPPER LAYER Neutral Lipids

Dietary Lipids Food Ingredient Fish Meal Pet Food

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WHAT ARE THE ADVANTAGES? ü  Low cost fish and “byproducts” can be used ü  Fish does not necessarily have to be fresh ü  No washing steps needed ü  Greater protein yields ü  Lipid oxidaUon and color problems may be reduced ü  Good funcUonal properUes ü  Can dry product ü  Safety improved ü  Environmentally “more friendly” ü  Comparable processing cost to surimi but more yield

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PROTEUS INDUSTRIES INC. •  Acid Solubilization Only •  Product Development with

Private Industries •  Promote FPI to form a Barrier Film

for Fried Foods (Reduced Fat Pick up by 25-75%)

MPF LLC. •  Alkaline and Acid Solubilization •  Product Development with

Private Industries •  Promote FPI slurry (marinade)

injection

CURRENT COMMERCIAL PLAYER

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TERIMA KASIH

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