Download - Kuliah01_DEFINISI Fungsi Kemasan
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TEKNOLOGI PENGEMASAN PANGAN: Definisi, Fungsi, Klafisikasi dan Trend
Perkembangan
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v Hampir tidak mungkin produk pangan dijual tanpa kemasan
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• Industri kemasan merupakan industri yang penting:
• NILAI pd th 2006= $US 454Bn.
Peningkatan industri kemasan dunia
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v Sangat dibutuhkan oleh proses pengolahan dan pengawetan pangan.
v Memainkan peran yang sangat penting dalam keseluruhan rantai pangan: from farm to the table
Pengemasan pangan memerlukan keahlian dan pengetahuan yang spesifik untuk menghasilkan kemasan yang memenuhi fungsi-fungsi yang kompleks.
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PENDAHULUAN l Pengemasan ≅ pembungkusan, pewadahan,
pengepakan l Sebelum manusia membuat kemasan,
digunakan kemasan alami: - seludang jagung - sabut/tempurung kelapa
- pakaian utk manusia l Kemasan 4000 à SM - Pertukaran barang niaga - Mesir, Mesopotamia, Cina & India
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l Kemasan alami : buluh bambu, daun, pelepah,
kulit binatang, tanah liat, tulang dsb
l Kemasan modern: kemasan aseptik, variasi
atmosfir (MAP), kemasan aktif, kemas suhu rendah, dsb
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KERUSAKAN BAHAN & KEMASAN
l Faktor sifat alamiah bahan/produk yang tidak dapat dicegah dengan kemasan saja (kimia, mikrobiologis)
l Faktor lingkungan yang dapat dikontrol dengan pengemasan (kerusakan mekanis, perubahan kadar air, kehilangan dan perubahan cita rasa, interaksi dgn oksigen).
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FUNCTIONS OF PACKAGING 1. Containment: depends on the
product's physical form and nature. 2. Protection: prevention of mechanical
damage due to the hazards of distribution.
3. Preservation: inhibition of chemical changes and microbiological spoilage
4. Information about the product: legal requirements, product ingredients, use, etc.
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FUNCTIONS OF PACKAGING 5. Convenience: for the pack handlers and
users throughout the packaging chain. 6. Presentation: material type, shape, size,
colour, merchandising display units etc. 7. Brand communication: by the use of
typography symbols, illustrations, advertising and colour.
8. Promotion (selling): free extra product 9. Economy: efficiency in distribution,
production and storage 10. Environmental responsibility: in
manufacture, use, reuse, or recycling
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KLASIFIKASI KEMASAN l Frekuensi Pemakaian: ! Disposable ! Semi disposable ! Multitrip
l Struktur sistem kemasan: ! Kemasan primer ! Kemasan sekunder ! Kemasan tersier, kuarterner
A
E
F
C
D
B
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KLASIFIKASI KEMASAN l Sifat kekakuan bahan kemas: ! Kaku (Rigid) ! Semi rigid atau semi fleksible ! Fleksible
l Sifat perlindungan kemasan: ! Kemasan hermetis ! Kemasan tahan cahaya ! Kemasan tahan suhu tinggi
A
E
F
C
D
B
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KLASIFIKASI KEMASAN l Tingkat kesiapan pakai: ! Kemasan siap pakai ! Kemasan siap dirakit
l Bahan kemasan: ! Logam: tin can, alufoil ! Plastik: PE, PP, PVDC, EVOH ! Gelas ! Kertas dan karton
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Key properties of Tin can and Alu ü Rigid materials with a high density for steel and a low density
for aluminium
ü Good tensile strength
ü An excellent barrier to light, liquids and foods
ü Needs closures and seams to forms packs
ü Used in many packaging applications: food and beverages cans, aerosols, tubes, trays and drums
ü Can react with product causing dissolution of the metal
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Key properties of Plastics ü Wide range of barrier properties
ü Permeable to gases and vapours to varying degrees
ü Low density materials with a wide range of physical and optical properties
ü Usually have low stiffness
ü Tensile and tear strengths are variable
ü Can be transparent
ü Functional over a wide range of temperatures depending on the type of plastics
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Key properties of Glass ü Inert with respect to foods
ü Transparent to light and may be coloured
ü Impermeable to gases and vapors
ü Rigid
ü Can be easily returned and reused
ü Brittle and breakable
ü Needs a separate closure
ü Widely in use for both single and multi-trip packaging.
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Key properties of paper and paperborad
ü Low-density materials
ü Poor barrier to liquids, gases and vapours unless they are coated, laminated or wrapped.
ü Good stiffness.
ü Can be grease resistant.
ü Absorbent to liquid and moisture vapour.
ü Can be creased, folded and glued.
ü Tear easily.
ü Not brittle, excellent substrates for inexpensive printing.
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BEBERAPA CONTOH TREND PERKEMBANGAN TEKNOLOGI PENGEMASAN PANGAN
1. Active packaging 2. Smart/intelligent Packaging
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ACTIVE PACKAGING DAN SMART/INTELLIGENT PACKAGING
Active packaging (Pengemasan aktif): Pengemasan yang dirancang sedemikian rupa guna mengubah kondisi bahan pangan yang dikemas sehingga daya simpan produk menjadi lebih panjang, atau aspek keamanan produk meningkat, atau sifat sensori produk menjadi lebih baik, sementara mutu bahan tetap dipertahankan. Smart/Intelligent Packaging (Pengemasan cerdas): Pengemasan yang dirancang sedemikian rupa sehingga mampu memonitor kondisi bahan pangan yang disimpan untuk memberikan informasi tentang mutu bahan yang dikemas (selama transportasi dan penyimpanan).
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PROSES YANG BERPERAN DALAM MENENTUKAN MASA SIMPAN BAHAN
PANGAN DAN MUNGKIN DAPAT DIKONTROL OLEH ACTIVE PACKAGING
1. Proses Fisiologis (contoh : respirasi buah dan sayur segar)
2. Proses Kimia (contoh : oksidasi lipida) 3. Proses Fisik (contoh : pengerasan roti, sdehidrasi) 4. Aspek Mikrobiologis (contoh : kerusakan karena
mikroorganisme) 5. Infestasi (contoh : infestasi oleh serangga)
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KATEGORI/SISTEM ACTIVE PACKAGING
1. PENYERAP/SCAVENGER Contoh : penyerap oksigen, penyerap CO2, penyerap etilen, penyerap kelembaban, penyerap flavor, penyerap sinar UV, penghilang laktosa, penyerap kolesterol.
2. SISTEM PELEPASAN (RELEASING SYSTEM) Contoh : pelepasan CO2, pelepasan etanol, pelepasan zat antimikroba, pelepasan belerang dioksida, pelepasan antioksidan, pelepasan flavor, pelepasan pestisida.
3. SISTEM LAIN Contoh : bahan insulasi, pemanasan spontan/self heating, pendinginan spontan/self cooling, pengendali pemanasan oleh oven microwave, film sensitif suhu,
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SMART/INTELLIGENT PACKAGING SISTEM INTELLIGENT PACKAGING 1. Simple intelligent packaging à hanya berupa sensor dan
indikator saja 2. Interactive atau responsive intelligent packaging à selain sebagai
sensor dan indikator, juga bereaksi mengurangi/menghilangkan efek negatif dari pengaruh lingkungan
CONTOH INTELLIGENT PACKAGING - Magic ink - Perubahan warna kemasan jika dipanaskan dengan microwave
oven - Indikator waktu-suhu - Indikator kerusakan oleh mikroba/indikator kesegaran - Indikator patogen - Timer dalam kemasan
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CONTOH LAIN SISTEM PENGEMASAN YANG RELATIF BARU
1. Bag-in-box Packaging Sistem pengemasan kantong dalam kotak
2. Boil-in-Bag Packaging Sistem pengemasan yang tahan suhu tinggi
3. MAP dan CAP (Gas Flushing), Skin packaging Sistem pengemasan dengan manipulasi atmosfir di dalam kemasan 4.
Flex-can-pouch Pengemasan berbasis plastik multi lapis dengan mutu bahan pangan setara dengan yang disimpan di suhu beku
5. Aseptic packaging Sistem pengemasan dengan ciri kemasan dan produk disterilkan secara terpisah dan pengisian produk dilakukan dalam zona aseptis
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Consumer needs and wants of packaging
Quality Processing and packaging for flavor, nutrition, texture, colour, freshness, acceptability
Information Product information, legibility, brand, use Convenience Ease of access, opening and disposal, shelf
life, microwaveable etc Product availability
Product available at all times
Variety Variety of pack sizes, design and pack types Health Enable of long shelf life foods, without the use
of preservatives Safety The prevention of product contamination Environment Environmental compatibility
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