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DISAIN PROSESUntukMINUMAN FUNGSIONAL LEBIH BAIK (Design processes for better functional beverages)

Purwiyatno Hariyadi

• Guru Besar , Rekayasa Proses Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB-Bogor

• Senior Scientist, Southeast Asian Food & Agricultural Science & Tecchnology(SEAFAST) center, IPB-Bogor

_______Disajikan pada : FOOD REVIEW In-DEPTH SEMINARBogor 20 Februari 2017


Peluang & Tantangan

• Peluang pangan fungsional Indonesia sangatbesar

• Indonesia kaya bahan baku dan “tradisi”


GOOD newsTersedia berbagai macam pilihan teknologiuntuk:- Pemastian keamanan pangan- Pemastian mutu- Perpanjangan umur fungsional produk

(umur simpan) …

Perlu perancangan proses yang baik


Hurdle Technologies

Definition:

Teknologi Rintangan :

• Gabungan beberapa teknologi yang dipilih secara proaktif (by-design) untuk mendapatkan produkyang (i) aman (sesuai dengan persyaratan) dan (ii) mempunyai mutu sensori, mutu/umur

fungsional yang lebih baik.


Hurdle TechnologiesPerlu gabungan teknologi dari “sourcing to consumers”

Meliputi

i. Sourcing – karakterisasi ingredientii. Formulasiiii. Tek Pengolahaniv. Pengemas & Tek Pengemasan…..v. Distribusi….dst … vi. Penyimpanan, vii. Penyiapan di RT


1. Sourcing2. Formulasi3. Teknologi pengolahan4. Pengemas & tek pengemasan

Hurdle TechnologiesPerlu gabungan teknologi dari “sourcing to consumers”


1. Sourcing: Kenali karakteristik produk (bahan baku, ingredien)

1


4. Formulasi ??? Aw? pH ?

2


2. Teknologi Pengolahan?? Suhu (T) & Waktu (t) Cleaning (4T) Hygienic practices. dll

3


3. Pengemas & Tek Pengemasan ??

Perpindahan uap air (WVTR)? Perpindahan oksigen (OTR)? Perlindungan cahaya? Perlindungan fisik?

4


Keamanan Pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari kemungkinan cemaran biologis, kimia, dan benda lain yang dapat mengganggu, merugikan, dan membahayakan kesehatan manusia serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat sehingga aman untuk dikonsumsi.

UU No 18, 2012 ttg Pangan(Bab I, Pasal 1, Ayat 5)

keamanan pangan semakin ketat.Sourcing Hurdles: Pertama & utama.


Bab I (Ketentuan Umum), Pasal 4:Produk yang masuk, beredar, dan diperdagangkan di wilayah Indonesia wajib bersertifikat halal.

Bab XI (Ketentuan Penutup), Pasal 67(1) Kewajiban bersertifikat halal bagi Produk yang beredar dan diperdagangkan di wilayah Indonesia sebagaimana dimaksud dalam Pasal 4 mulai berlaku 5 (lima) tahun terhitung sejak Undang-Undang inidiundangkan.

UU No 18, 2014 ttg Jaminan Produk Halal

keamanan pangan semakin ketat.Sourcing Hurdles: Pertama & utama.


Functional Ingredients Potential Benefit

PhenolicAcids

Caffeic acid, Ferulicacid

may bolster cellular antioxidant defenses; may contribute to maintenance of healthy vision and heart health

Isothiocyanates

Sulforaphane may enhance detoxification of

undesirable compounds; bolsters cellular antioxidant defenses

Sulfides/ Thiols

Diallyl sulfide, Allylmethyl Trisulfide

may enhance detoxification of undesirable compounds;

may contribute to maintenance of heart health and healthy immune function

PlantStanols/Sterols

Free Stanols/Sterols** may reduce risk of CHD

Stanol/Sterol esters** may reduce risk of CHD

PolyolsSugar alcohols** -Xylitol, Sorbitol,Mannitol, Lactitol

may reduce risk of dental caries_______**FDA approved health claim established for component.

PAR

AM

ETE

RK

INE

TIK

A

International Food Information Council (IFIC) Foundation Functional Foods Component Chart, March 2009



PrebioticsInulin, Fructo-oligosaccharides(FOS), Polydextrose

may improve gastrointestinal health; may improve calcium absorption

Probiotics

Yeast, Lactobacilli,Bifidobacteria, and other specific strains of beneficial Bacteria

may improve gastrointestinal health and systemic immunity; benefits are strain-specific

Phyto-estrogens

Isoflavones - Daidzein,Genistein

may contribute to maintenance of bone health, healthy brain and immune function; for women, may contribute to

maintenance of menopausal health

Lignans may contribute to maintenance of

heart health and healthy immune function

Soy ProteinSoy Protein** may reduce risk of CHD

_______**FDA approved health claim established for component.

PAR

AM

ETE

RK

INE

TIK

A




Dietary(functionalAnd total)Fiber

Insoluble fiber may contribute to maintenance of a

healthy digestive tract; may reduce the risk of some types of cancer

Beta glucan** may reduce risk of coronary heart

disease (CHD)

Soluble fiber** may reduce risk of CHD and some

types of cancer

Whole grains**

may reduce risk of CHD and some types of cancer; may contribute to maintenance of healthy blood glucose levels


PAR

AM

ETE

RK

INE

TIK

A




Carotenoids

Beta-carotene

Neutralizes free radicals, which may damage cells;

Bolsters cellular antioxidant defenses;

Can be made into vitamin A in the body

Lutein, Zeaxanthin

May contribute to maintenance of healthy vision

Lycopene may contribute to\ maintenance of

prostate health

PAR

AM

ETE

RK

INE

TIK

A




Flavonoids

Anthocyanins –Cyanidin, Delphinidin, Malvidin

bolsters cellular antioxidant defenses; may contribute to maintenance of brain function

Flavanols - Catechins,Epicatechins, Epigallocatechin,Procyanidins

may contribute to maintenance of heart health

Flavanones –Hesperetin,Naringenin

neutralize free radicals, which may damage cells; bolster cellular antioxidant defenses

Flavonols – Quercetin,Kaempferol, Isorhamnetin,Myricetin

neutralize free radicals which, may damage cells; bolster cellular antioxidant defenses

Proanthocyanidins may contribute to maintenance of

urinary tract health and heart health

PAR

AM

ETE

RK

INE

TIK

A




A***

may contribute to maintenance of healthy vision, immune function, and bone health; may contribute to cell integrity

D

helps regulate calcium and phosphorus; helps contribute to bone health; may contribute to healthy immune function; helps support cell growth

E

neutralizes free radicals, which may damage cells;

may contribute to healthy immune function and

maintenance of heart health

VITAMIN

PAR

AM

ETE

RK

INE

TIK

A




B1 (Thiamin) may contribute to maintenance of

mental function; helps regulate metabolism

B2 (Riboflavin) helps support cell growth; helps

regulate Metabolism

B3 (Niacin)

helps support cell growth; helps regulate metabolism

B5 (Pantothenic acid) helps regulate metabolism and

hormone synthesis

B6(Pyridoxine)

may contribute to maintenance of healthy immune function; helps regulate metabolism

B9(Folate)**

may reduce a woman’s risk of having a child with a brain or spinal cord defect


VITAMIN

PAR

AM

ETE

RK

INE

TIK

A




B12(Cobalamin)

may contribute to maintenance of mental function; helps regulate metabolism and supports blood cell formation

Biotin helps regulate metabolism and

hormone synthesis

C

neutralizes free radicals which may damage cells; may contribute to maintenance of bone health and immune function

VITAMIN

PAR

AM

ETE

RK

INE

TIK

A




MINERAL

Calcium** may reduce the risk of osteoporosis

Potassium** may reduce the risk of high blood

pressure and stroke, in combination with a low sodium diet

Magnesium may contribute to maintenance of

normal muscle and nerve function, healthy immune function, and bone health

Selenium neutralizes free radicals which may

damage cells; may contribute to healthy immune function


PAR

AM

ETE

RK

INE

TIK

A




FattyAcids

Monounsaturated fatty acids (MUFAs)**

may reduce risk of CHD

Polyunsaturated fatty acids(PUFAs) - Omega-3 fatty acids—ALA

may contribute to maintenance of heart health; may contribute to maintenance of mental and visual function

PUFAs - Omega-3 fatty acids— DHA/EPA**

may reduce risk of CHD; may contribute to maintenance of mental and visual function

Conjugated linoleic acid (CLA)

may contribute to maintenance of desirable body composition and healthy immune function


PAR

AM

ETE

RK

INE

TIK

A



PARAMETER KINETIKA

Konstanta laju reaksi (nilai k) :-dA/dt = kAn

Nilai EaNilai k dipengaruhi oleh suhu :

k = k0.exp-Ea/RT

dimana: k = konsntanta laju penurunan mutuk0 = konstanta (faktor frekuensi, tidak tgt suhu)Ea = energi aktivasiT = suhu mutlak (K)R = konstanta gas; 1,986 kal/mol (8.314 J/mol.K)


PARAMETER KINETIKA


HM

L M

4.6

0.85

0

1

aw

pH1410

pH

• Formulasikan untuk pengendalian pH dan aw• Potensi Bahaya Pangan = f(pH dan aw)

Formulation Hurdles

aw controlled

pH controlled


Pangan Berasam RendahM

L M

4.6

0.85

0

1

aw

pH1410

pH

Minuman Fungsional BerasamRendah :(i) dikemas secara hermetis, (ii) Diproses dengan panas, dan (iii) disimpan pada suhu ruang Pangan Steril Komersial

PerkaBPOMNo 24, 2016


Formulation Hurdles


HPangan Asam/Pangan Diasamkan

L M

4.6

0.85

0

1

aw

pH1410

pH

Pangan Asam/PanganDiasamkan :(i) pH < 4.6, (ii) Aw > 0.85


Formulation Hurdles



L M

4.6

0.85

0

1

aw

pH1410

pH

Pangan Asam/PanganDiasamkan :(i) Dikemas secara hermetis(ii) Diproses dengan panas(iii) Disimpan pada suhu ruang


Formulation Hurdles

Proses Pasteurisasi



L M

4.6

0.85

0

1

aw

pH1410

pH

Pangan Asam/PanganDiasamkan :(i) Dikemas secara hermetis(ii) Diproses dengan panas(iii) Disimpan pada suhu ruang


Formulation Hurdles

Proses Hot Fill Hold(Hot Filling)


Processing Hurdles

Thermal ProcessingHot Filling (Hot Fill Hold)PasteurizationSterilization

Non-Thermal ProcessingIrradiationPulsed Electric FieldsUltra High Pressure


Processing Hurdles


Breidt,F., Sandeep, K.P., and Arritt, F.M. 2010.Use of Linear Models for Thermal Processing of Acidified. 2010. FoodsFood Protection Trends, Vol. 30, No. 5, Pages 268–272

US FDA (pH < 4.1)• Target MO (general: D160F=0,24 min, Z=19,5F

Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes

• Target Reduction : 5 D, F160F=1,2 min

Processing Hurdles


Processing HurdlesBreidt,F., Sandeep, K.P., and Arritt, F.M. 2010.Recommended heat processing time/temperature combinations for a 5-log reduction in bacterial pathogens for acidified products with a pH of 4.1 or below

Suhu (oF) Waktu (min) Suhu (oF) Waktu (min)

140 12.7 161 1.1 142 10.1 163 0.8 144 7.9 165 0.7 145 7.1 166 0.6 147 5.6 168 0.5 148 4.9 169 0.4 149 4.4 170 0.4 150 3.9 171 0.3 152 3.1 173 0.3 154 2.4 175 0.2 155 2.2 176 0.2 156 1.9 177 0.2 158 1.5 179 0.1 159 1.4 180 0.1 160 1.2 181 0.1


Processing HurdlesBreidt, F., Kay, K., Osborne, J., Ingham, B. and Arritt, F. 2014. Food Protection Trends, Vol 34, No. 3, p.132-138


Processing HurdlesBreidt, et al., . 2014. Food Protection Trends, Vol 34, No. 3, p.132-138


Processing Hurdles(USFDA, form 2541e)

Formulation Controlled


Aspek Mutu(Nilai Tambah)

1. Vitamin C2. Tiamin3. Vitamin A4. KLorofil5. Dll

TR(oC)

121121121121?

D(min)

93125443,515,4

?

Z(oC)

17,825,420,045,0

?

Referensi ; (Maroulis and Saravacos, 2003. Food Process Design. Thermal Destruction Data of Spoilage Microorganisms; p 312)

Processing Hurdles … t&T


Aspek Mutu(Nilai Tambah)

Mikroba1. Pathogenik2. Mesofilik3. Thermofilik

Aspek Mutu (nilai Tambah1. Tiamin2. Lisin3. Asam Askorbat

TR(oC)

75120120

120120120

D(min)

0,010,150,50

120960960

Z(oC)

9,510,010,5

302018

D-Red

1299

Referensi ; (Maroulis and Saravacos, 2003. Food Process Design. Thermal Destruction Data of Spoilage Microorganisms; p 312)



135-140oC115-121oC Suhu Pemanasan

Wak

tu (l

ama)

Pem

anas

an Pemanasan pada suhu lebih tinggi • Lebih efektif

membunuh mikroba• Minimal merusak mutu

dan gizi.

Pemanasan pada suhu lebih

rendah • Kurang efektif

membunuh mikroba;

• Signifikan merusak mutu

dan gizi

PerluOPTIMASIKombinasi T (suhu) &t (waktu)



JaminanKeamanan,Kestabilan(keawetan)

JaminanMutu

(fungsionalitas: Efikasi)

Membunuh mikroba:Memperpanjang umur

Fungsional ~ aman, awet

Menyebabkan perubahan : Rasa, Warna,

Tekstur, Flavor, Gizi, dll

PerluOPTIMASIKombinasi T (suhu) &t (waktu)



Packaging Hurdles:Pengemas & Tek Pengemasan

• Modified Atmosphere Packaging

• Barrier Packaging Materials• Active Packaging Systems


Packaging Hurdles

Produk

Kehilangan volatil

PRODUK

Permiasi:Oksigen, CO2, N2, H2O

Absorpsi:Dari Produk

panganKe pengemas

Cahaya, UV

Migrasi:Dari pengemas

Ke produk pangan

Cekaman Fisik dari luar


Packaging Hurdles:Pengemas & Tek PengemasanDegree of Protection Required by Various Foods and Beverages [Assuming One Year Shelf Life at 25°C (79°F)]. (Robertson, G.L., 2000)


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