Sosis & Daging Ham

ROHSCHINKEN = RAW HAMROHWURST= SOSIS MENTAH

FERMENTED SAUSAGE

MUHAMMAD YUSUFTEKNOLOGI PANGAN-T.KIMIA-PNUP

2014

German food book:

Raw sausages are cured ( with color change), not cooled ( over + 10°C ) storable, usually raw consumed sausage products. They are easy to spread or after a ripening process, which involves a drying, cutable.

Production of dry sausages

Germany 392.000 t/year

Italy 141.000 t/year

Spain 128.000 t/year

France 78.000 t/year

Denmark 24.500 t/year

other Scandinavian countries 10.000 t/year

Standard recipe for raw sausages:

1/3 beef

1/3 pork

1/3 back fat

additional

salt, curing agents, sugar and spices

Production process steps of raw sausages:

Cuttering of the raw materials and adding of the spices

Filling in to the casing

Ripening, possibly smoking

MIKROBA DALAM SOSIS FERMENTASI

• MIKROBA PEMBENTUK ASAM (MO UTAMA)– LACTOBACILLUS (SAKE, CURVATUS,

PLANTARUM, BREVIS, CASEI, DLL)• M.O KATALASE POSITIP (REDUCTASE M.O)

– NO3NO2NO (WARNA DAN PENGAWET)– MICROCOCCUS SP (VARIANS),

STAPHYLOCOCCUS SP (XYLOSUS, CARNOSUS, SAPROPHYTICUS)

• YEAST : PENGHASIL CITA RASA– DEBAROMYCES SP (HANSENII)

• KAPANG (CITA RASA DAN PENGAWET)– PINICILLIUM SP (NALGIOVENSIS, CHRYSOGENUM)

Chamber with vertical and horizontal Chamber with vertical and horizontal inlet airflowinlet airflow

Inhomogeneous drying within the trolleysInhomogeneous drying within the trolleys

water vapor partial pressure difference

KEADAAN RUANG FERMENTASI

HARI KE SUHU RH KEC. UDARA

1-3 22-25 oC 90-95 0.5-0.8 m/s

4-10 18 80-90

>10 13-15 75 0.1 m/s

FERMENTASI CEPAT SEDANG LAMBAT

MEDIA GdL +

BAKTERI

GULA 1 %

BAKTERI

GULA 0.5%

BAKTERI

PENGAWET NITRIT NITRI NITRIT

NITRAT

SUHU 25 oC 20-25 oC 15-18 oC

WAKTU

FERMENTASI

>10 HARI >20 HARI >8 MINGGU

Kimia

Mikroba

Redok potensial

pH

aw

Mekanisme pengawetanHurdle system

Fig. 3 : Sequence of hurdles, which are important for the microbiological stability of raw sausage during ripening and drying. Kons.: Nitrite; Eh: Redox potential; K.-F.: Concurring flora = lactic acid bacteria; pH: acidity; aw: Water

activity (LEISTNER, 1985)

Hurdles technology

MEKANISME PENGAWETAN

• PENGAWETAN KIMIA (GARAM, NITRIT)

• POTENSI REDOKS

• PERSAINGAN MIKROBA

• pH

• aw