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04b surimi seafood products (crabsticks)

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Bambang Riyanto
Bambang Riyanto

The document discusses the production process of crab-flavored sticks (kanikama) using surimi. It begins with an introduction to surimi production methods and markets. The key steps in the filament meat style production process are described in detail, including raw material storage and inspection, comminution and ingredient mixing, extrusion, cooking, slitting, bundling, coloring, wrapping and cutting. Typical ingredients used are also listed. The document provides information on the processing methods, equipment used, and quality control aspects of surimi-based seafood production.

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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 1 Bambang Riyanto 1 Ketika kita berada dalam lorong kegelapan, berjalanlah terus….. Karena cahaya ada di ujung sana CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN SURIMI SEAFOOD PRODUCTS MANUFACTURE OF CRABSTICKS (KANIKAMA/CRAB-FLAVORED STICK) Oleh : Bambang Riyanto Bambang Riyanto 2
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 2 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. Bambang Riyanto 3 •  TUTORIAL DAN DISKUSI •  COLLABORATIVE LEARNING (CBL) •  PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK STRATEGI/METODE PEMBELAJARAN Bambang Riyanto 4
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 3 ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF   PERFORMANCE ASSESMENT/ASESMEN KINERJA 1.  UJIAN TENGAH SEMESTER 2.  QUIS Bambang Riyanto 5 ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF   DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK) Bambang Riyanto 6
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 4 DISKUSI DAN PEMBUATAN RESUME DISKUSI   1.  Bagaimana mekanisme fiberization (slitting) dan bundling dalam pengembangan filament meat style Bambang Riyanto 7 PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%) Bambang Riyanto 8
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 5 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%) Bambang Riyanto 9 ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK   1.  PRAKTIKUM 2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK Bambang Riyanto 10
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 6 KOMPETENSI DASAR Bambang Riyanto 11 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 Bambang Riyanto 12
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 7 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 Bambang Riyanto 13 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 Bambang Riyanto 14
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 8 Bambang Riyanto 15 PUSTAKA Jae W Park. 2014. Surimi and Surimi Seafood 3th. CRC Press Taylor & Francis Group. Boca Raton MANUFACTURE OF CRABSTICKS (KANIKAMA/CRAB-FLAVORED STICK) Bambang Riyanto 16
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 9 Bambang Riyanto 17 1.  INTRODUCTION 2.  FILAMENT MEAT STYLE (EXTRUSION TO CUTTING) 2.1 Inspection and Storage of Raw Materials 2.2 Communition and Ingredient Branding 2.3 Cooking and Cooling 2.4 Fiberization (Slitting) 2.5 Bundling 2.6 Color Application and Wrapping 2.7 Cutting 3.  SOLID MEAT STYLE (EXTRUSION TO CUTTING) 2.1 Block (Solid Meat) Formation 2.2 Fiber (Shred) and Binder 2.3 Extrusion and Cooking 2.4 Molding and Cooking 4.  PACKAGING 5.  METAL DETECTION 6.  PASTEURIZATION AND COOLING 7.  REFRIGERATED AND FROZEN STORAGE Bambang Riyanto 18
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 10 Bambang Riyanto 19 1. INTRODUCTION Bambang Riyanto 20
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 11 •  Flake type : Mr Sugino of Sugiyo Co. in 1973 •  Stick type : Mr Osaki of Osaki Suisan in 1975 Bambang Riyanto 21 Bambang Riyanto 22
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 12 Bambang Riyanto 23 Bambang Riyanto 24
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 13 Bambang Riyanto 25 Bambang Riyanto 26
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 14 Bambang Riyanto 27 Bambang Riyanto 28
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 15 Bambang Riyanto 29 Bambang Riyanto 30
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 16 Bambang Riyanto 31 Bambang Riyanto 32
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 17 Bambang Riyanto 33 US SURIMI SEAFOOD MARKET Bambang Riyanto 34
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 18 Bambang Riyanto 35 Bambang Riyanto 36
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 19 Bambang Riyanto 37 Bambang Riyanto 38
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 20 Bambang Riyanto 39 STICK FLAKE CHUNK SHRED FLAKE STYLE Bambang Riyanto 40
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 21 Bambang Riyanto 41 Bambang Riyanto 42
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 22 2. PROCESSING METHODS Bambang Riyanto 43 PROCESSING METHODS Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 44
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 23 Bambang Riyanto 45 Bambang Riyanto 46
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 24 The arrows indicate the production flow Drum cooker—side view Molding pumps Drum cooker Cooling conveyor Thin cutting Bundling conveyor Wrapping cutting Bambang Riyanto 47 Molding pumps Cooling conveyorDrum cooker Bambang Riyanto 48
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 25 Thin cutting Bundling conveyor Wrapping cutting Bambang Riyanto 49 FILAMENT MEAT STYLE (EXTRUSION TO CUTTING) Bambang Riyanto 50
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 26 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 51 2.1 RAW MATERIALS Bambang Riyanto 52
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 27 Bambang Riyanto 53 Bambang Riyanto 54
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 28 Bambang Riyanto 55 STORAGE OF RAW MATERIALS Bambang Riyanto 56
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 29 Bambang Riyanto 57 Changes in thiobarbituric acid reactive substances in four fish species during frozen storage at – 18 oC for 6 months Changes in protein solubility in 0.6 M KCl of four fish species during frozen storage at -18 oC for 6 months. Changes in formaldehyde content in four fish species during frozen storage at -18 oC for 6 months. Changes in Ca2þ-ATPase of natural actomyosin extracted from four fish species during frozen storage at 218 8C for 6 months. Bambang Riyanto 58
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 30 Changes in breaking force (A) and deformation (B) of surimi gels prepared from four fish species during frozen storage at 218 8C for 6 months. Bambang Riyanto 59 Microstructure of surimi gels from four species prepared from fresh and frozen fish. (A)  Croaker (B)  Lizardfish (C)  Threadfin bream (D)  Bigeye snapper. Bambang Riyanto 60
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 31 TYPICAL INGREDIENTS Bambang Riyanto 61 •  starches •  protein additives •  food grade chemicals •  flavorings •  colorings Bambang Riyanto 62
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 32 Bambang Riyanto 63 Formula for the imitation crab sticks Bambang Riyanto 64
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 33 2.2 COMMINUTION DAN INGREDIENT BLENDING Bambang Riyanto 65 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 66
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 34 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 •  to incorporate (mix) other ingredients into the surimi paste uniformly. Bambang Riyanto 67 Bambang Riyanto 68
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 35 Bambang Riyanto 69 Bambang Riyanto 70
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 36 Bambang Riyanto 71 Bambang Riyanto 72
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 37 Bambang Riyanto 73 Bambang Riyanto 74
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 38 Bambang Riyanto 75 Bambang Riyanto 76
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 39 The maximum solubilization of available myofibrillar proteins is dependent on •  time, •  temperature, and other mechanical functions of the silent cutter, such as •  blade configuration, •  sharpness and/or •  vacuum, and so on. Bambang Riyanto 77 Bambang Riyanto 78
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 40 Bambang Riyanto 79 Bambang Riyanto 80
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 41 Bambang Riyanto 81 2.3. EXTRUSION OF CRABSTICK PASTE AND COOKED SHEET Bambang Riyanto 82
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 42 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 83 Bambang Riyanto 84
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 43 Bambang Riyanto 85 Bambang Riyanto 86
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 44 Bambang Riyanto 87 Bambang Riyanto 88
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 45 COOKED SHEET Bambang Riyanto 89 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 90
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 46 TWO TYPES OF CRABSTICK LINE (a)  Stainless-steel belt cooker (Bibun, Japan) (b)  Drum cooker—side view (Young Nam Machinery, S Korea) The arrows indicate the production flow Stainless-steel belt cooker Drum cooker—side view Bambang Riyanto 91 Bambang Riyanto 92
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 47 CONTINUOUS FLAT BELT •  radiant heat •  followed by steam heat and then •  radiant heat again. Another common option consists of steam heat followed by radiant heat. Some machines employ steam heat only. A DRUM COOKER •  Extruder on a large drum that contains high- temperature steam inside. •  radiant or steam heat is 90–95°C. Bambang Riyanto 93 This short time cooking process induces gelation of the surimi proteins, but is not sufficient to gelatinize (swell) the starch and/ or to gel other protein additives. Bambang Riyanto 94
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 48 Immediately upon completion of this first cooking step, the product is cooled by air at room temperature. Texture development is finalized during a later pasteurization step, which adds rigidity and water-holding properties to the gel Bambang Riyanto 95 Bambang Riyanto 96
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 49 Bambang Riyanto 97 Extrusion of crabstick paste and cooked sheet Bambang Riyanto 98
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 50 Crabstick line with ohmic heating Bambang Riyanto 99 Bambang Riyanto 100
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 51 Crabstick paste is extruded as a thin sheet (1.2–2.2 mm) which is often coextruded with colored paste Bambang Riyanto 101 Bambang Riyanto 102
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 52 Bambang Riyanto 103 2.4. COLOR COEXTRUSION Bambang Riyanto 104
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 53 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 105 Bambang Riyanto 106
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 54 Bambang Riyanto 107 Bambang Riyanto 108
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 55 Bambang Riyanto 109 Bambang Riyanto 110
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 56 Bambang Riyanto 111 Bambang Riyanto 112
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 57 Bambang Riyanto 113 Bambang Riyanto 114
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 58 2.5. SLITTING, BUNDLING Bambang Riyanto 115 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 116
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 59 Bambang Riyanto 117 Bambang Riyanto 118
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 60 Bambang Riyanto 119 Bambang Riyanto 120
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 61 Bambang Riyanto 121 Bambang Riyanto 122
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 62 Bambang Riyanto 123 Bambang Riyanto 124
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 63 Bambang Riyanto 125 Bambang Riyanto 126
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 64 Various factors affecting the bundling (rolling) process (a–d). Tightly rolled stick (e) and stick with a hole in the center (f)Bambang Riyanto 127 Bad cut and good cut as affected by the speed of the wrapping machine and the cutter Bambang Riyanto 128
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 65 2.6. WRAPPING Bambang Riyanto 129 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 130
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 66 Bambang Riyanto 131 Bambang Riyanto 132
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 67 Bambang Riyanto 133 2.7. CUTING Bambang Riyanto 134
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 68 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 135 Bambang Riyanto 136
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 69 Bambang Riyanto 137 Bambang Riyanto 138
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 70 Bambang Riyanto 139 Bambang Riyanto 140
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 71 Bambang Riyanto 141 Bambang Riyanto 142
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 72 Bambang Riyanto 143 Bambang Riyanto 144
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 73 Degree of slitting that controls fiberization (light, medium, or heavy) is achieved by the shape of cutting teeth.Bambang Riyanto 145 Bambang Riyanto 146
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 74 Bambang Riyanto 147 Bambang Riyanto 148
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 75 Bambang Riyanto 149 http://www.kanekoss.co.jp/ Bambang Riyanto 150
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 76 Kind of the cutting edge There are four main categories. •  Sumiha, •  round blade, •  thin blade, and •  beveled blade. Shape to be cut out with the cutting edge of the shape is as follows. Bambang Riyanto 151 Thin blade corner blade round blade Sumiha Bambang Riyanto 152
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 77 The rope is cut diagonally at a 25–30° angle in 5–8 cm long pieces, tip to tip, as flake. Another shape is the stick (leg) shape that is cut straight at a 90° angle. They are usually cut 3, 5, or 8 inches long. This stick cut is the most popular cutting in countries outside the United States. For filament chunk products, the pieces are cut 1–2 cm long. Bambang Riyanto 153 Bambang Riyanto 154
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 78 Bambang Riyanto 155 SURIMI CRAB STICKS – JAPANESE STYLE Bambang Riyanto 156
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 79 Bambang Riyanto 157 Bambang Riyanto 158
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 80 SOLID MEAT STYLE (EXTRUSION TO CUTTING) Bambang Riyanto 159 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 160
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 81 Bambang Riyanto 161 Bambang Riyanto 162
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 82 Bambang Riyanto 163 Bambang Riyanto 164
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 83 Bambang Riyanto 165 Bambang Riyanto 166
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 84 Bambang Riyanto 167 Bambang Riyanto 168
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 85 Bambang Riyanto 169 3.2 SECOND COOKING Bambang Riyanto 170
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 86 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 171 Bambang Riyanto 172
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 87 •  cooking for 10–15 min under steam (approximately 95°C) and cooling (typically by fans), •  the product can be cut into various lengths (chunk or stick) by a wire cutter or guillotine cutter. Bambang Riyanto 173 3.3. FILM REMOVAL Bambang Riyanto 174
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 88 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 175 Bambang Riyanto 176
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 89 3.4. CUTING Bambang Riyanto 177 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 178
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 90 Bambang Riyanto 179 Bambang Riyanto 180
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 91 Bambang Riyanto 181 4.1. PACKAGING Bambang Riyanto 182
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 92 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 183 Bambang Riyanto 184
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 93 Bambang Riyanto 185 Bambang Riyanto 186
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 94 Bambang Riyanto 187 Bambang Riyanto 188
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 95 Bambang Riyanto 189 Bambang Riyanto 190
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 96 Bambang Riyanto 191 Bambang Riyanto 192
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 97 •  Polyester (nylon) •  Polypropylene (PP) •  Polyvinylidene chloride (PVDC) •  Ethylenevinyl alcohol (EVOH) •  Polyethylene (PE) •  Polyester (PET) •  Adhesive. Bambang Riyanto 193 Bambang Riyanto 194
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 98 •  Roll Stock Vacuum Packaging •  Stretched Film Packaging •  Flow Pack Packaging CRABSTICKS PACKAGING MACHINERY Bambang Riyanto 195 Bambang Riyanto 196
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 99 Bambang Riyanto 197 Bambang Riyanto 198
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 100 Bambang Riyanto 199 4.2. METAL DETECTING Bambang Riyanto 200
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 101 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 201 Bambang Riyanto 202
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 102 Bambang Riyanto 203 Ferrous : 2.0–2.5 mm Nonferrous : 2.5–3.0 mm Stainless : 3.0–4.0 mm Bambang Riyanto 204
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 103 4.3 PASTEURIZATION AND COOLING Bambang Riyanto 205 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 206
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 104 Bambang Riyanto 207 Bambang Riyanto 208
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 105 Bambang Riyanto 209 Bambang Riyanto 210
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 106 Bambang Riyanto 211 Bambang Riyanto 212
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 107 Bambang Riyanto 213 Bambang Riyanto 214
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 108 Texture development is finalized during a later pasteurization step, which adds rigidity and water-holding properties to the gel Bambang Riyanto 215 The bottom line to control Clostridium botulinum in chilled, vacuum packed products was to pasteurize the product at 85°C internal temperature for a minimum of 15 min in addition to maintaining 2.4% water phase salt and storage temperature at 38°F (3.3°C). Bambang Riyanto 216
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 109 Bambang Riyanto 217 TEXTURE, MICROBIOLOGICAL, AND COLOR PROPERTIES AS AFFECTED BY HEATING TEMPERATURE AND TIME Bambang Riyanto 218
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 110 Bambang Riyanto 219 Thermal diffusivity of surimi crabsticks as a function of temperature difference Comparison of simulation data with experimen- tal values of surimi crabsticks. Thermocouples were placed at 3, 7, and 2 mm from the center for single, double, and triple layer packages, respectively Bambang Riyanto 220
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 111 Bambang Riyanto 221 Experimental formulae for surimi–starch gels Bambang Riyanto 222
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 112 Bambang Riyanto 223 Bambang Riyanto 224
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 113 Bambang Riyanto 225 Bambang Riyanto 226
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 114 Bambang Riyanto 227 Bambang Riyanto 228
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 115 Bambang Riyanto 229 Bambang Riyanto 230
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 116 4.4. REFRIGERATED AND FROZEN STORAGE Bambang Riyanto 231 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 232
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 117 Bambang Riyanto 233 Bambang Riyanto 234
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 118 to obtain an internal temperature of −18°C for a 2.5 lb. package (10°C), it usually takes 60–70 min in a blast or contact freezer and 15–20 min in liquid nitrogen. The freezing rate affects product quality and shelf life. At customary freezer temperatures (−10 to −20°C), about 90% of the moisture freezes out resulting in approximately a 10-fold increase in the concentration of solutes in the remaining free liquid. Bambang Riyanto 235 shows how freezing time varies with air velocity. (For this model, it is assumed that a representative commercial freezer is used, in which the blast air temperature is −23°C at the beginning of the freezing cycle and falls rapidly to −32°C) As velocity increases toward 5 m/s, freezing time falls from about 2–1/2 h and begins to level off at 1–1/4 h. It is not a good idea, however, to increase air velocity much past 5 min/s, because more powerful fans begin to contribute a substantial heat load to the system Bambang Riyanto 236
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 119 TERIMA KASIH Bambang Riyanto 237

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  • 1. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 1 Bambang Riyanto 1 Ketika kita berada dalam lorong kegelapan, berjalanlah terus….. Karena cahaya ada di ujung sana CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN SURIMI SEAFOOD PRODUCTS MANUFACTURE OF CRABSTICKS (KANIKAMA/CRAB-FLAVORED STICK) Oleh : Bambang Riyanto Bambang Riyanto 2
  • 2. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 2 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. Bambang Riyanto 3 •  TUTORIAL DAN DISKUSI •  COLLABORATIVE LEARNING (CBL) •  PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK STRATEGI/METODE PEMBELAJARAN Bambang Riyanto 4
  • 3. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 3 ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF   PERFORMANCE ASSESMENT/ASESMEN KINERJA 1.  UJIAN TENGAH SEMESTER 2.  QUIS Bambang Riyanto 5 ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF   DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK) Bambang Riyanto 6
  • 4. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 4 DISKUSI DAN PEMBUATAN RESUME DISKUSI   1.  Bagaimana mekanisme fiberization (slitting) dan bundling dalam pengembangan filament meat style Bambang Riyanto 7 PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%) Bambang Riyanto 8
  • 5. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 5 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%) Bambang Riyanto 9 ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK   1.  PRAKTIKUM 2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK Bambang Riyanto 10
  • 6. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 6 KOMPETENSI DASAR Bambang Riyanto 11 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 Bambang Riyanto 12
  • 7. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 7 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 Bambang Riyanto 13 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 Bambang Riyanto 14
  • 8. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 8 Bambang Riyanto 15 PUSTAKA Jae W Park. 2014. Surimi and Surimi Seafood 3th. CRC Press Taylor & Francis Group. Boca Raton MANUFACTURE OF CRABSTICKS (KANIKAMA/CRAB-FLAVORED STICK) Bambang Riyanto 16
  • 9. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 9 Bambang Riyanto 17 1.  INTRODUCTION 2.  FILAMENT MEAT STYLE (EXTRUSION TO CUTTING) 2.1 Inspection and Storage of Raw Materials 2.2 Communition and Ingredient Branding 2.3 Cooking and Cooling 2.4 Fiberization (Slitting) 2.5 Bundling 2.6 Color Application and Wrapping 2.7 Cutting 3.  SOLID MEAT STYLE (EXTRUSION TO CUTTING) 2.1 Block (Solid Meat) Formation 2.2 Fiber (Shred) and Binder 2.3 Extrusion and Cooking 2.4 Molding and Cooking 4.  PACKAGING 5.  METAL DETECTION 6.  PASTEURIZATION AND COOLING 7.  REFRIGERATED AND FROZEN STORAGE Bambang Riyanto 18
  • 10. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 10 Bambang Riyanto 19 1. INTRODUCTION Bambang Riyanto 20
  • 11. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 11 •  Flake type : Mr Sugino of Sugiyo Co. in 1973 •  Stick type : Mr Osaki of Osaki Suisan in 1975 Bambang Riyanto 21 Bambang Riyanto 22
  • 12. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 12 Bambang Riyanto 23 Bambang Riyanto 24
  • 13. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 13 Bambang Riyanto 25 Bambang Riyanto 26
  • 14. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 14 Bambang Riyanto 27 Bambang Riyanto 28
  • 15. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 15 Bambang Riyanto 29 Bambang Riyanto 30
  • 16. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 16 Bambang Riyanto 31 Bambang Riyanto 32
  • 17. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 17 Bambang Riyanto 33 US SURIMI SEAFOOD MARKET Bambang Riyanto 34
  • 18. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 18 Bambang Riyanto 35 Bambang Riyanto 36
  • 19. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 19 Bambang Riyanto 37 Bambang Riyanto 38
  • 20. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 20 Bambang Riyanto 39 STICK FLAKE CHUNK SHRED FLAKE STYLE Bambang Riyanto 40
  • 21. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 21 Bambang Riyanto 41 Bambang Riyanto 42
  • 22. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 22 2. PROCESSING METHODS Bambang Riyanto 43 PROCESSING METHODS Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 44
  • 23. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 23 Bambang Riyanto 45 Bambang Riyanto 46
  • 24. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 24 The arrows indicate the production flow Drum cooker—side view Molding pumps Drum cooker Cooling conveyor Thin cutting Bundling conveyor Wrapping cutting Bambang Riyanto 47 Molding pumps Cooling conveyorDrum cooker Bambang Riyanto 48
  • 25. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 25 Thin cutting Bundling conveyor Wrapping cutting Bambang Riyanto 49 FILAMENT MEAT STYLE (EXTRUSION TO CUTTING) Bambang Riyanto 50
  • 26. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 26 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 51 2.1 RAW MATERIALS Bambang Riyanto 52
  • 27. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 27 Bambang Riyanto 53 Bambang Riyanto 54
  • 28. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 28 Bambang Riyanto 55 STORAGE OF RAW MATERIALS Bambang Riyanto 56
  • 29. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 29 Bambang Riyanto 57 Changes in thiobarbituric acid reactive substances in four fish species during frozen storage at – 18 oC for 6 months Changes in protein solubility in 0.6 M KCl of four fish species during frozen storage at -18 oC for 6 months. Changes in formaldehyde content in four fish species during frozen storage at -18 oC for 6 months. Changes in Ca2þ-ATPase of natural actomyosin extracted from four fish species during frozen storage at 218 8C for 6 months. Bambang Riyanto 58
  • 30. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 30 Changes in breaking force (A) and deformation (B) of surimi gels prepared from four fish species during frozen storage at 218 8C for 6 months. Bambang Riyanto 59 Microstructure of surimi gels from four species prepared from fresh and frozen fish. (A)  Croaker (B)  Lizardfish (C)  Threadfin bream (D)  Bigeye snapper. Bambang Riyanto 60
  • 31. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 31 TYPICAL INGREDIENTS Bambang Riyanto 61 •  starches •  protein additives •  food grade chemicals •  flavorings •  colorings Bambang Riyanto 62
  • 32. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 32 Bambang Riyanto 63 Formula for the imitation crab sticks Bambang Riyanto 64
  • 33. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 33 2.2 COMMINUTION DAN INGREDIENT BLENDING Bambang Riyanto 65 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 66
  • 34. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 34 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 •  to incorporate (mix) other ingredients into the surimi paste uniformly. Bambang Riyanto 67 Bambang Riyanto 68
  • 35. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 35 Bambang Riyanto 69 Bambang Riyanto 70
  • 36. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 36 Bambang Riyanto 71 Bambang Riyanto 72
  • 37. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 37 Bambang Riyanto 73 Bambang Riyanto 74
  • 38. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 38 Bambang Riyanto 75 Bambang Riyanto 76
  • 39. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 39 The maximum solubilization of available myofibrillar proteins is dependent on •  time, •  temperature, and other mechanical functions of the silent cutter, such as •  blade configuration, •  sharpness and/or •  vacuum, and so on. Bambang Riyanto 77 Bambang Riyanto 78
  • 40. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 40 Bambang Riyanto 79 Bambang Riyanto 80
  • 41. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 41 Bambang Riyanto 81 2.3. EXTRUSION OF CRABSTICK PASTE AND COOKED SHEET Bambang Riyanto 82
  • 42. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 42 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 83 Bambang Riyanto 84
  • 43. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 43 Bambang Riyanto 85 Bambang Riyanto 86
  • 44. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 44 Bambang Riyanto 87 Bambang Riyanto 88
  • 45. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 45 COOKED SHEET Bambang Riyanto 89 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 90
  • 46. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 46 TWO TYPES OF CRABSTICK LINE (a)  Stainless-steel belt cooker (Bibun, Japan) (b)  Drum cooker—side view (Young Nam Machinery, S Korea) The arrows indicate the production flow Stainless-steel belt cooker Drum cooker—side view Bambang Riyanto 91 Bambang Riyanto 92
  • 47. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 47 CONTINUOUS FLAT BELT •  radiant heat •  followed by steam heat and then •  radiant heat again. Another common option consists of steam heat followed by radiant heat. Some machines employ steam heat only. A DRUM COOKER •  Extruder on a large drum that contains high- temperature steam inside. •  radiant or steam heat is 90–95°C. Bambang Riyanto 93 This short time cooking process induces gelation of the surimi proteins, but is not sufficient to gelatinize (swell) the starch and/ or to gel other protein additives. Bambang Riyanto 94
  • 48. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 48 Immediately upon completion of this first cooking step, the product is cooled by air at room temperature. Texture development is finalized during a later pasteurization step, which adds rigidity and water-holding properties to the gel Bambang Riyanto 95 Bambang Riyanto 96
  • 49. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 49 Bambang Riyanto 97 Extrusion of crabstick paste and cooked sheet Bambang Riyanto 98
  • 50. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 50 Crabstick line with ohmic heating Bambang Riyanto 99 Bambang Riyanto 100
  • 51. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 51 Crabstick paste is extruded as a thin sheet (1.2–2.2 mm) which is often coextruded with colored paste Bambang Riyanto 101 Bambang Riyanto 102
  • 52. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 52 Bambang Riyanto 103 2.4. COLOR COEXTRUSION Bambang Riyanto 104
  • 53. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 53 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 105 Bambang Riyanto 106
  • 54. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 54 Bambang Riyanto 107 Bambang Riyanto 108
  • 55. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 55 Bambang Riyanto 109 Bambang Riyanto 110
  • 56. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 56 Bambang Riyanto 111 Bambang Riyanto 112
  • 57. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 57 Bambang Riyanto 113 Bambang Riyanto 114
  • 58. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 58 2.5. SLITTING, BUNDLING Bambang Riyanto 115 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 116
  • 59. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 59 Bambang Riyanto 117 Bambang Riyanto 118
  • 60. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 60 Bambang Riyanto 119 Bambang Riyanto 120
  • 61. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 61 Bambang Riyanto 121 Bambang Riyanto 122
  • 62. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 62 Bambang Riyanto 123 Bambang Riyanto 124
  • 63. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 63 Bambang Riyanto 125 Bambang Riyanto 126
  • 64. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 64 Various factors affecting the bundling (rolling) process (a–d). Tightly rolled stick (e) and stick with a hole in the center (f)Bambang Riyanto 127 Bad cut and good cut as affected by the speed of the wrapping machine and the cutter Bambang Riyanto 128
  • 65. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 65 2.6. WRAPPING Bambang Riyanto 129 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 130
  • 66. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 66 Bambang Riyanto 131 Bambang Riyanto 132
  • 67. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 67 Bambang Riyanto 133 2.7. CUTING Bambang Riyanto 134
  • 68. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 68 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film FILAMENT MEAT STYLE Bambang Riyanto 135 Bambang Riyanto 136
  • 69. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 69 Bambang Riyanto 137 Bambang Riyanto 138
  • 70. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 70 Bambang Riyanto 139 Bambang Riyanto 140
  • 71. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 71 Bambang Riyanto 141 Bambang Riyanto 142
  • 72. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 72 Bambang Riyanto 143 Bambang Riyanto 144
  • 73. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 73 Degree of slitting that controls fiberization (light, medium, or heavy) is achieved by the shape of cutting teeth.Bambang Riyanto 145 Bambang Riyanto 146
  • 74. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 74 Bambang Riyanto 147 Bambang Riyanto 148
  • 75. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 75 Bambang Riyanto 149 http://www.kanekoss.co.jp/ Bambang Riyanto 150
  • 76. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 76 Kind of the cutting edge There are four main categories. •  Sumiha, •  round blade, •  thin blade, and •  beveled blade. Shape to be cut out with the cutting edge of the shape is as follows. Bambang Riyanto 151 Thin blade corner blade round blade Sumiha Bambang Riyanto 152
  • 77. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 77 The rope is cut diagonally at a 25–30° angle in 5–8 cm long pieces, tip to tip, as flake. Another shape is the stick (leg) shape that is cut straight at a 90° angle. They are usually cut 3, 5, or 8 inches long. This stick cut is the most popular cutting in countries outside the United States. For filament chunk products, the pieces are cut 1–2 cm long. Bambang Riyanto 153 Bambang Riyanto 154
  • 78. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 78 Bambang Riyanto 155 SURIMI CRAB STICKS – JAPANESE STYLE Bambang Riyanto 156
  • 79. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 79 Bambang Riyanto 157 Bambang Riyanto 158
  • 80. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 80 SOLID MEAT STYLE (EXTRUSION TO CUTTING) Bambang Riyanto 159 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 160
  • 81. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 81 Bambang Riyanto 161 Bambang Riyanto 162
  • 82. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 82 Bambang Riyanto 163 Bambang Riyanto 164
  • 83. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 83 Bambang Riyanto 165 Bambang Riyanto 166
  • 84. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 84 Bambang Riyanto 167 Bambang Riyanto 168
  • 85. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 85 Bambang Riyanto 169 3.2 SECOND COOKING Bambang Riyanto 170
  • 86. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 86 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 171 Bambang Riyanto 172
  • 87. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 87 •  cooking for 10–15 min under steam (approximately 95°C) and cooling (typically by fans), •  the product can be cut into various lengths (chunk or stick) by a wire cutter or guillotine cutter. Bambang Riyanto 173 3.3. FILM REMOVAL Bambang Riyanto 174
  • 88. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 88 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 175 Bambang Riyanto 176
  • 89. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 89 3.4. CUTING Bambang Riyanto 177 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film SOLID MEAT STYLE Bambang Riyanto 178
  • 90. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 90 Bambang Riyanto 179 Bambang Riyanto 180
  • 91. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 91 Bambang Riyanto 181 4.1. PACKAGING Bambang Riyanto 182
  • 92. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 92 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 183 Bambang Riyanto 184
  • 93. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 93 Bambang Riyanto 185 Bambang Riyanto 186
  • 94. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 94 Bambang Riyanto 187 Bambang Riyanto 188
  • 95. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 95 Bambang Riyanto 189 Bambang Riyanto 190
  • 96. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 96 Bambang Riyanto 191 Bambang Riyanto 192
  • 97. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 97 •  Polyester (nylon) •  Polypropylene (PP) •  Polyvinylidene chloride (PVDC) •  Ethylenevinyl alcohol (EVOH) •  Polyethylene (PE) •  Polyester (PET) •  Adhesive. Bambang Riyanto 193 Bambang Riyanto 194
  • 98. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 98 •  Roll Stock Vacuum Packaging •  Stretched Film Packaging •  Flow Pack Packaging CRABSTICKS PACKAGING MACHINERY Bambang Riyanto 195 Bambang Riyanto 196
  • 99. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 99 Bambang Riyanto 197 Bambang Riyanto 198
  • 100. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 100 Bambang Riyanto 199 4.2. METAL DETECTING Bambang Riyanto 200
  • 101. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 101 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 201 Bambang Riyanto 202
  • 102. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 102 Bambang Riyanto 203 Ferrous : 2.0–2.5 mm Nonferrous : 2.5–3.0 mm Stainless : 3.0–4.0 mm Bambang Riyanto 204
  • 103. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 103 4.3 PASTEURIZATION AND COOLING Bambang Riyanto 205 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 206
  • 104. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 104 Bambang Riyanto 207 Bambang Riyanto 208
  • 105. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 105 Bambang Riyanto 209 Bambang Riyanto 210
  • 106. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 106 Bambang Riyanto 211 Bambang Riyanto 212
  • 107. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 107 Bambang Riyanto 213 Bambang Riyanto 214
  • 108. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 108 Texture development is finalized during a later pasteurization step, which adds rigidity and water-holding properties to the gel Bambang Riyanto 215 The bottom line to control Clostridium botulinum in chilled, vacuum packed products was to pasteurize the product at 85°C internal temperature for a minimum of 15 min in addition to maintaining 2.4% water phase salt and storage temperature at 38°F (3.3°C). Bambang Riyanto 216
  • 109. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 109 Bambang Riyanto 217 TEXTURE, MICROBIOLOGICAL, AND COLOR PROPERTIES AS AFFECTED BY HEATING TEMPERATURE AND TIME Bambang Riyanto 218
  • 110. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 110 Bambang Riyanto 219 Thermal diffusivity of surimi crabsticks as a function of temperature difference Comparison of simulation data with experimen- tal values of surimi crabsticks. Thermocouples were placed at 3, 7, and 2 mm from the center for single, double, and triple layer packages, respectively Bambang Riyanto 220
  • 111. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 111 Bambang Riyanto 221 Experimental formulae for surimi–starch gels Bambang Riyanto 222
  • 112. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 112 Bambang Riyanto 223 Bambang Riyanto 224
  • 113. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 113 Bambang Riyanto 225 Bambang Riyanto 226
  • 114. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 114 Bambang Riyanto 227 Bambang Riyanto 228
  • 115. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 115 Bambang Riyanto 229 Bambang Riyanto 230
  • 116. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 116 4.4. REFRIGERATED AND FROZEN STORAGE Bambang Riyanto 231 Sheet Extrusion First Cooking Cooling Slitting Bundling Wrapping Cutting Comminuting Color Coextrusion Surimi Freezing Frozen Products Flake, Stick Chilled (Refrigerated) Products Second Cooking (Color Setting) Cooling Film Removal Metal Detection Pasteurization Chilling Packaging Cutting Color Wrapped in Film Bambang Riyanto 232
  • 117. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 117 Bambang Riyanto 233 Bambang Riyanto 234
  • 118. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 118 to obtain an internal temperature of −18°C for a 2.5 lb. package (10°C), it usually takes 60–70 min in a blast or contact freezer and 15–20 min in liquid nitrogen. The freezing rate affects product quality and shelf life. At customary freezer temperatures (−10 to −20°C), about 90% of the moisture freezes out resulting in approximately a 10-fold increase in the concentration of solutes in the remaining free liquid. Bambang Riyanto 235 shows how freezing time varies with air velocity. (For this model, it is assumed that a representative commercial freezer is used, in which the blast air temperature is −23°C at the beginning of the freezing cycle and falls rapidly to −32°C) As velocity increases toward 5 m/s, freezing time falls from about 2–1/2 h and begins to level off at 1–1/4 h. It is not a good idea, however, to increase air velocity much past 5 min/s, because more powerful fans begin to contribute a substantial heat load to the system Bambang Riyanto 236
  • 119. THP 333 Diversifikasi dan Pengembangan Produk Perikanan/ Kuliah Ke-3b 119 TERIMA KASIH Bambang Riyanto 237