04a surimi seafood products comminution pasta

THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3a 1

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CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN

SURIMI SEAFOOD PRODUCTS COMMINUTION PROCESS FOR SURIMI AND SURIMI SEAFOOD PASTE

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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. Comminution atau size reduction untuk Dry Materials dan Wet

Materials, mengenai jenis peralatan, kegunaan pada jenis dan bentuk material serta tingkat efisiensinya berdasarkan prinsip keseimbangan masa.

2. Bagaimana comminution atau size reduction untuk Surimi,

mengenai jenis peralatan, kegunaan pada bentuk serta tingkat efisiensinya berdasarkan prinsip keseimbangan masa.

3. Thawing/tempering pada Surimi dalam bentuk Block

dibandingkan dengan Ikan beku. Prinsip dan Teknik. 4. Berbagai dengan teknologi modern dalam thawing, Seberapa

baik tingkat kegunaan dibandingkan dengan cara konvensional

5. Salting pada pasta surimi 6. Bagaimana permasalahan suhu dan waktu serta penggunaan

vakum dan Continuous Chopping pada chopping 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

COMMINUTION PROCESS FOR SURIMI AND SURIMI SEAFOOD PASTE

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1.  BASIC COMMINUTION

a.  Review Preparation of Seafood b.  Comminution

* Size Reduction for Dry Materials * Size Reduction for Wet Materials

II. COMMINUTION PROCESS FOR SURIMI AND

SURIMI SEAFOOD PASTE a.  Preparation Before Comminution (Thawing/

Tempering) b.  Salting c.  Chopping Temperature and Time d.  Use of Vacuum e.  Continuous Chopping

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I. BASIC COMMINUTION

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REVIEW PREPARATION OF SEAFOOD

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COMMINUTION : is the reduction of solid materials from one average particle size to a smaller average particle size, by crushing, grinding, cutting, vibrating, or other processes

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THE PURPOSE OF COMMINUTION IS •  to reduce the size •  to increase the surface area of solids. •  used to free useful materials from matrix materials

in which they are embedded, and to concentrate minerals

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COMMINUTION ENERGY (Laws of Comminution)

•  Rittinger's law which assumes that the energy consumed is proportional to the newly generated surface area

•  Kick's law which related the energy to the sizes of the feed particles and the product particles

•  Bond's law which assumes that the total work useful in breakage is inversely proportional to the square root of the diameter of the product particles, [implying] theoretically that the work input varies as the length of the new cracks made in breakage

•  Holmes's law which modifies Bond's law by substituting the square root with an exponent that depends on the material Bambang Riyanto 40


SIZE REDUCTION FOR DRY MATERIALS

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SIZE REDUCTION EQUIPMENT USED IN FOOD PROSESSING

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CRUSHING MILL

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HAMMER MILL

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Pneumatic Discharge Hammer Mill

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DISC MILL

•  SINGLE DISC MILL

•  DOUBLE DISC MILL

•  BUHR MILL

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•  SINGLE DISC MILL

•  DOUBLE DISC MILL

•  BUHR MILL

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DOUBLE DISC MILL

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DOUBLE PIN DISC MILL

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BUHR MILL

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THOMAS WILEY MILLS

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TUMBLING MILL (BALL MILL)

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SIZE REDUCTION FOR WET MATERIALS

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CUTTER (KNIVES, BLADES, CLEAVERS OR SAWS)

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KNIFE BLADE PROFILES (PATTERNS)

Drop-point blade

Clip-point blade

Spear-point blade

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(S1) A normal blade has a curving edge, and straight back. A dull back lets the wielder use fingers to concentrate force; it also makes the knife heavy and strong for its size. (S2) A trailing-point knife has a back edge that curves upward to end above the spine. Drop-point blade (S3) A drop point blade has a convex curve of the back towards the point. Clip-point blade (S4) A clip-point blade (S5) A sheepsfoot blade (S6) A Wharncliffe blade (S7) A spey point blade


C1) Leaf blade with a distinctive recurved "waist" adding some curved "belly" to the knife facilitating slicing as well as shifting weight towards the tip meaning that it is commonly used for throwing knives as well as improving chopping ability.

(C2) A spear point blade is a symmetrically-shaped blade with a point aligned with the centerline of the blade's long axis.

(C3) A needle point blade has a sharply-tapered acuminated point.

(C4) kris or flame-bladed sword. (C5) "tanto" or "tanto point” (C6) A hawkbill blade (C7) An ulu (Inuit woman's knife)

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SLICER

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MEAT SLICER

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MEAT SAW

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MEAT GRINDER

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CHOPPER

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BOWL CHOPPER

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VACUUM SILENT CUTTER

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II. COMMINUTION PROCESS

FOR SURIMI AND SURIMI SEAFOOD PASTE

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•  Various comminution factors affecting the biochemical and physical quality of surimi and surimi seafood.

•  The two major functions of comminution are to chop (extract) the salt-soluble myofibrillar proteins as much as possible to yield a smooth-textured paste and to uniformly incorporate (mix) other ingredients into the surimi paste.

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TWO-STEP COMMINUTION PROCESS FOR SURIMI AND SURIMI SEAFOOD PASTE 1.  Salting (Extracting Myofibrillar Proteins)

2.  Mixing (Blending All Other Food Ingredients Homogeneously)

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2.1 PREPARATION BEFORE COMMINUTION

(Thawing/Tempering)

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THAWING

INPUTS AND OUTPUTS

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FISH PROCESSING COMPANIES AND THEIR RELATION TO THAWING

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Temperature Distribution during Thawing in Water at 15°C

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Source : Aursand M, B Bleivik, JR Rainuzzo, L Jørgensen, V Mohr. 1994. Lipid Distribution and Composition of Commercially Farmed Atlantic Salmon (Salmo salar). J. Sci. Food Agric. 64 : 239-248.

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COMPARISON OF THAWING TIME between a 10 cm thick block and a cylinder with a 10 cm

diameter

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METHODS OF THAWING •  Thawing in still air •  Air blast thawing

- Industrial plant •  Thawing in water

- Simple immersion thawer - Continuous immersion thawer

- Spray thawers •  Vacuum thawing •  Electrical methods

- Dielectric heating - Electrical resistance heating

- Microwave heating •  Tempering

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AIR BLAST THAWING

The time taken to thaw a block of frozen whole cod 100 mm thick, in humid air at 20°C moving at 8 m/s, is 4 - 4.5 hours, depending on the size of the individual fish and the compactness of the block. 300 MJ of heat are required for each tonne of fish thawed; thus a thawer that processes 5 tonnes of 100 mm thick blocks of sea frozen fish in 5 hours requires on average a power input equivalent to 84 kW of which about 20 kW are provided by energy from the fan.

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THAWING IN

WATER

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Sumber : Ohmori H, Nakamura K, Hori T, M. Yamamura. 1981. A study on the thawing process of frozen fish blocks in water. International Journal of Refrigeration 4 (1) : 27-35

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VACUUM THAWING

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COMPARISON OF THAWING METHODS

Method Typical Output

(t/h)

Relative Cost (air blast=1·0) Relative Speed Versatility Temperature

Distribution Odour Cleaning Capital Fuel Maintenance Labour

Air Blast 1 1·0 1·0 1·0 1·0 1·0 high uneven high difficult Water 1 1·8 0·7 1·1 0·7 0·9 high uneven low difficult Vacuum 1 1·4 1·0 0·1 1·0 1·1 high uneven low easy Dielectric 1 4·3 3·8 1·4 1·0 4·0 high uneven low easy Electrical resistance 0·1 0·5-1·0 2·0 0 - 2·0 low uniform low difficult Microwave 0·01 10-May 4·0 2·0 - high low uneven ? ? Tempering 1 ? 0·8 low ? - low uniform ? easy

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Sumber : Li B, Sun DW. 2002. Novel methods for rapid freezing and thawing of foods – a review. Journal of Food Engineering 54 : 175–182

METHODS FOR RAPID FREEZING OF FOOD •  High-pressure freezing •  Dehydrofreezing •  Antifreeze protein and ice nucleation protein METHODS FOR RAPID THAWING OF FOOD •  High-pressure thawing •  Microwave thawing •  Ohmic thawing •  Acoustic thawing

MODERN METHODS

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High-pressure Ice Polymorphs

1. HIGH-PRESSURE FREEZING

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ICE II

ICE III

ICE V

ICE VI

BENTUK KRISTAL ICE

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Known antifreeze protein structures. (a)  Type I (winter flounder). (b)  Type II (sea raven). (c)  Type III (eel pout). (d–e) Spruce budworm moth, end-on and side views. (f–g) Mealworm beetle, end-on and side views. [Adapted from structures from the Protein Data Bank (PDB), http://www.rcsb.org/pdb/: 1WFA (type I), 2AFP (type II), 1MSI (type III), 1EWW (budworm moth), 1EZG (mealworm beetle)]

2. ANTIFREEZE PROTEIN

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AFP binding to Hexagonal Ice Crystal Hexagonal Ice Crystal

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Sumber : Li J, Lee T. 1998. Bacterial Extracellular Ice Nucleator Effects on Freezing of Foods. Journal of Food Science 63 (3) : 375 – 381.

3. BACTERIAL EXTRACELLULAR ICE NUCLEATOR

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Sumber : Mori F. 1984. Method and apparatus for thawing by high frequency heating. United States Patent 4453066

4. METHOD AND APPARATUS FOR THAWING BY HIGH FREQUENCY HEATING

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Sumber : Jeong SD. 1994. Method for thawing food in microwave oven. United States Patent 5496576.

5.  METHOD FOR THAWING FOOD IN MICROWAVE OVEN

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6. OHMIC THAWING

Sumber : MiaoY, Chen JY, Noguchi A. 2007. Studies on the Ohmic Thawing of Frozen Surimi. Food Science and Technology Research 13 (4) : 296-300 Bambang Riyanto 144


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Sumber : •  Kissam AD. 1984. Acoustic thawing of frozen food. Patent 4464401 •  Kissam AD, RW Nelson, J Ngao, P Hunter. 1981. Water-Thawing of Fish

Using Low Frequency Acoustics. Journal of Food Science 47 : 71-75.

7. ACOUSTIC THAWING OF FROZEN FOOD

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Effect of ice relaxation frequency acoustic waves on the phase change region as compared to passive conduction heating.

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2.2. SALTING

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SALT HAS TWO BASIC PURPOSES : •  provide good taste and control microorganisms

as a preservative. •  Salt plays a huge role in the preparation of

muscle foods, to extract myofibrillar proteins.

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Rheological thermograms of red (R) and white (W) myosin (10 mg/mL) at pH 6 (Fretheim et al.1986).

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MEKANISME SALTING IN AND SALTING OUT

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EFFECTS OF SALT CONCENTRATION ON GEL TEXTURE OF AP SURIMI. •  OH-gels were cooked ohmically 30 s to reach 90°C •  WB-gels were cooked in water bath (90°C) for 30 min

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2.3. CHOPPING TEMPERATURE AND TIME

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2.4. USE OF VACUUM

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Mechanical chopping creates numerous air pockets in the surimi seafood paste.

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2.5. CONTINUOUS CHOPPING

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TERIMA KASIH

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