Sistem Pengolahan dan Pengemasan Makanan Awetan Hewani

Summary

In this lesson, Bu Widia introduces food preservation and packaging techniques for animal-based preserved foods. She discusses the unique characteristics of these foods, such as their shorter shelf life, softer texture, and higher protein and fat content. The lesson covers various preservation methods, including drying, freezing, salting, smoking, and using preservatives. Packaging serves to protect, distribute, and enhance the product's value. Different packaging materials like metal, glass, plastic, and paper are explained, along with labeling requirements. The lesson provides an insightful overview of food preservation, packaging, and safety for entrepreneurial endeavors in the food industry.

Takeaways

• 😀 Animal-based preserved foods spoil faster than plant-based foods due to shorter shelf life.
• 😀 Animal foods have softer textures compared to plant-based foods, such as in products like meatballs or salted eggs.
• 😀 Animal-based foods have more specific variations, like beef or chicken meatballs, compared to the many types of plant-based chips.
• 😀 Animal foods are rich in protein and fat, such as meat, fish, and eggs.
• 😀 Drying is a preservation technique that removes water from food, often through sun-drying or oven-drying.
• 😀 Low-temperature preservation, such as freezing, helps maintain food quality by slowing spoilage.
• 😀 Packaging serves to protect food from contamination, prolong shelf life, and maintain cleanliness.
• 😀 Salting is a common preservation method that inhibits microbial growth, as seen in salted eggs and salted fish.
• 😀 Smoking is a traditional method used for preserving fish and other meats.
• 😀 Food preservatives like papain, bromelin, and citric acid are used to prevent spoilage, but must be safe for consumption.
• 😀 Packaging types include primary (direct contact), secondary (outer layer), and tertiary (for distribution), each with specific roles in preservation and handling.

Q & A

What are the characteristics of animal-based food preservation compared to plant-based foods?

Animal-based foods spoil faster, have a softer texture, and contain more protein and fat compared to plant-based foods, which are generally more durable and harder in texture.

Why do animal-based foods spoil more quickly than plant-based foods?

Animal-based foods have a higher moisture content and are more susceptible to bacterial growth, making them prone to spoilage more quickly than plant-based foods.

What are the main techniques used for preserving animal-based foods?

The main techniques include drying, freezing, packaging, salting, smoking, and the use of chemical preservatives.

What does the drying process in food preservation involve?

Drying involves removing moisture from food, typically through sun-drying or oven-drying, to prevent the growth of microorganisms and increase shelf life.

How does freezing help preserve animal-based foods?

Freezing slows down microbial growth and enzyme activity, effectively extending the shelf life of animal-based foods by storing them at low temperatures.

What is the role of packaging in food preservation?

Packaging protects food from contamination, preserves its freshness by preventing moisture loss, and can improve the shelf life of products by creating a controlled environment.

What is the purpose of salting as a preservation method?

Salting inhibits microbial growth by drawing moisture out of the food, which helps extend its shelf life, commonly used in preserving fish and eggs.

Why is smoking used as a preservation method?

Smoking adds flavor and preserves food, especially fish, by drying it and creating a protective layer that prevents microbial contamination.

What information should be included on a food product label?

A food product label should include the product name, composition, net weight, producer’s information, expiration date, and a traceability code.

What are the different types of packaging and their functions?

The three types of packaging are primary (directly in contact with the product), secondary (holds primary packaging), and tertiary (used for bulk distribution), all aimed at preserving the product and facilitating distribution.