Peranan aw dalam Pendugaan dan Pengendalian...
Transcript of Peranan aw dalam Pendugaan dan Pengendalian...
![Page 1: Peranan aw dalam Pendugaan dan Pengendalian …phariyadi.staff.ipb.ac.id/files/2016/06/Peranan-Aw-dalam...Purwiyatno Hariyadi hariyadi@seafast.org (1) Pendugaan Umur Simpan ISA laju](https://reader030.fdocument.pub/reader030/viewer/2022020120/5b4009b67f8b9af6438cdd50/html5/thumbnails/1.jpg)
Purwiyatno [email protected]
Peranan aw dalamPendugaan dan Pengendalian UmurSimpan
Purwiyatno Hariyadiphariyadi.staff.ipb.ac.id
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Purwiyatno [email protected]
Pangan sensitif thd perubahan air?
• Migrasi uap air ke/dari bahan pangan menyebabkan
perubahan “yang tidak dikehendaki”
• Pangan kering kehilangan karakter “kering” jika
menyerap air berlebih
• Pangan segar kehilangan “kesegaran” jika kehilangan
air berlebih
FOKUS : Pangan Sensitif Thd Perubahan Aktivitas Air
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Purwiyatno [email protected]
Pangan sensitif thd perubahan air?
• Migrasi uap air ke/dari bahan pangan
• Sensitivitas thd air? dikarakterisasi dengan
Aktivitas air (aw)
Hub antara aw dan kadar air Kurva Isotermi Sorpsi
Air/Moisture Sorption Isotherm
Kadar air kritis (critical mositure content, CMC): kadar air maksimum (atau minimum) yang masih
mempertahankan karakter/mutu produk
kadar air diatas (atau dibawah) CMC akan
menyebabkan produk ditolak kadaluarsa.
FOKUS : Pangan Sensitif Thd Perubahan Aktivitas Air
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Purwiyatno [email protected]
CONTOH
Biskuit
• Sensitif terhadap perubahan kadar air
• Mempunyai karakteristik k.a. kritis :
k.a. produk (maksimum) dimana mutu
produk masih diterima.
• Biskuit (kadar air 2%) – renyah• k.a. 4,5% Kadar air kritis
• k.a. 6,5% Ka > Ka kritis
• k.a. 10% lembek & berjamur
FOKUS : Pangan Sensitif Thd Perubahan Aktivitas Air
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Purwiyatno [email protected]
Interaksi antara bahan pangan, pengemas dan lingkungan selama penyimpanan
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Purwiyatno [email protected]
Interaksi antara bahan pangan, pengemas dan lingkungan selama penyimpanan umur simpan
Peranan aw ?
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Purwiyatno [email protected]
Ak
tivit
as A
ir (
aw
)
Aktivitas air (aw) memegang peranan penting dalam keawetan pangan
Interaksi antara bahan pangan, pengemas dan lingkungan selama penyimpanan umur simpan
Peranan aw ?
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Purwiyatno [email protected]
Aktivitas Air (aw)
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.00.0
Reaksi hidrolisis
Oksidasi lemak
Reaksi non-enzimatis browning
La
ju (
Re
lati
f)
Interaksi antara bahan pangan, pengemas dan lingkungan selama penyimpanan umur simpan Peta Keawetan Pangan
Peranan aw ?
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Purwiyatno [email protected]
Karakteristik Produk: kadar air awal kadar air kritis
Isotermi Sorpsi Air/ISA (moisture sorption isotherm, MSI)
Karakteristik Pengemas:
Disain/bentuk pengemas Water Vapor Transmission Rate
Interaksi antara bahan pangan, pengemas dan lingkungan selama penyimpanan umur simpan faktor2 berpengaruh
Produk dalam kemasan : Ukuran Produk
Ukuran pengemas
Kondisi penyimpanan/distribusi: Suhu & Kelembaban
MasaSimpan
?
Peranan aw ?
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Purwiyatno [email protected]
• ISA: kurva hubungan antara RH udara penyimpanan dan kadar air kesetimbangan (me) yang diperoleh jika produk selama penyimpanan
(1) Pendugaan Umur Simpan ISA
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA dipengaruhi Suhu
Roos, Y.H. 2001. Water Activity and Plasticization
Perlu kontrol
suhu dalam
melakukan
percobaan
penentuan ISA
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Purwiyatno [email protected]
Nilai aw Berbagai Larutan Garam Jenuh
(1) Pendugaan Umur Simpan ISA konstruksi ISA
Perlu kontrol
suhu dalam
melakukan
percobaan
penentuan ISA
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Purwiyatno [email protected]
Simpan produk pada berbagai kondisi RH penyimpanan yang berbeda-beda.
(1) Pendugaan Umur Simpan ISA konstruksi ISA
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Purwiyatno [email protected]
Buat kurva kenaikan kadar air menuju ke kadar air kesetimbangan (me) (selama penyimpanan pada berbagai kondisi RH)
(1) Pendugaan Umur Simpan ISA konstruksi ISA
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Purwiyatno [email protected]
Tipe 1
Tipe 2
Tipe 3
(1) Pendugaan Umur Simpan ISA konstruksi ISA
1
2
3
Kurva ISA Umum :
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Purwiyatno [email protected]
Perubahan Tekstur
• Produk sereal menjadi lembek :
• Kehilangan kerenyahan (crispness, crunchiness)
aw > 0.4
• Pertahankan aw < 0.4
• Potongan buah menjadi keras
• Kehilangan “keempukan” (softness, chewiness)
aw < 0.5-0.6
• Pertahankan aw > 0.5-0.6
(1) Pendugaan Umur Simpan ISA CMC
Penentuan Kadar air kritis (critical moisture content/CMC) :Perubahan mutu (secara subjektif maupun secara objektif) dikaitkan dengan perubahan kadar air produk
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Purwiyatno [email protected]
SensoryCrispness intensity of
Saltine crackers as a function of aw
(1) Pendugaan Umur Simpan ISA CMC
Penentuan Kadar air kritis (critical moisture content/CMC) :Perubahan mutu (secara subjektif maupun secara objektif) dikaitkan dengan perubahan kadar air produk
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Purwiyatno [email protected]
CMC?
(1) Pendugaan Umur Simpan ISA CMC
Penentuan Kadar air kritis (critical moisture content/CMC) :Perubahan mutu (secara subjektif maupun secara objektif) dikaitkan dengan perubahan kadar air produk
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA CMC
Penentuan Kadar air kritis (critical moisture content/CMC) :Perubahan mutu (secara subjektif maupun secara objektif) dikaitkan dengan perubahan kadar air produk
Produk Anda?
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA CMC
Penentuan Kadar air kritis (critical moisture content/CMC) :Perubahan mutu (secara subjektif maupun secara objektif) dikaitkan dengan perubahan kadar air produk
Produk Anda?
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA laju D k.a.
Tipe 1
Tipe 2
Tipe 3
Laju Perubahan Kadar air
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Purwiyatno [email protected]
• Oswin model• Henderson models• BET model• GAB model
(1) Pendugaan Umur Simpan ISA karakterisasi
Karakter ISA hub antara aw dan kadar air (me) .. (1)
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA karakterisasi
• Zone 3: Unbound water (air bebas)
• Zone 2: Intermediately bound water (air
terikat lemah, diatas monolayer).
• Zone 1: Tightly bound water (air terikat
kuat) untuk menguranginya memerlukan
energy yang besar
Zone 1
Zone2 1
Zone 3
Karakter ISA hub antara aw dan kadar air (me) .. (2)
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Purwiyatno [email protected]
cabm w .
(1) Pendugaan Umur Simpan ISA karakterisasi
Zone 1
Zone2 1
Zone 3
Air pada Zone 2 :
m =kadar air (g H2O/g padatan),aw = aktivitas air, b = kemiringan kurva
(laju perubahan kadar air), danc = konstanta (titik potong pd sb y).
Karakter ISA hub antara aw dan kadar air (me) .. (3)
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Purwiyatno [email protected]
Tipe 1 b1, c1
Tipe 2 b2, c2
Tipe 3 b3, c3
(1) Pendugaan Umur Simpan ISA karakterisasi
1
2
3
Air pada Zone 2 :
m =kadar air (g H2O/g padatan),aw = aktivitas air, b = kemiringan kurva
(laju perubahan kadar air), danc = konstanta (titik potong pd sb y).
cabm w .
Karakter ISA hub antara aw dan kadar air (me) .. (4)
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA laju D k.a.
t = waktu penyimpanan
P/x = permeabilitas kemasan (g H2O/m2/hari/mmHg)
A = luas are kemasan (m2)
Ws = berat padatan (kering) produk
P0 = tekanan uap air murni (mmHg)
b = laju perubahan kadar air
Laju Perubahan Kadar air untuk kasus kehilangan air
me = kadar air kesetimbangan (g H2O/g padatan kering)
mi = kadar air awal (g H2O/g padatan kering)
m = kadar air pada waktu t (g H2O/g padatan kering)
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Purwiyatno [email protected]
me = kadar air kesetimbangan (g H2O/g padatan kering)
mi = kadar air awal (g H2O/g padatan kering)
m = kadar air pada waktu t (g H2O/g padatan kering)
(1) Pendugaan Umur Simpan ISA laju D k.a.
t = waktu penyimpanan
P/x = permeabilitas kemasan (g H2O/m2/hari/mmHg)
A = luas are kemasan (m2)
Ws = berat padatan (kering) produk
P0 = tekanan uap air murni (mmHg)
b = laju perubahan kadar air
Laju Perubahan Kadar air untuk kasus penambahan air
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Purwiyatno [email protected]
Untuk mempercepat lakukan percobaan pada RH tinggi (90-
92%) dan suhu tinggi (38oC)
Lakukan penentukan waktu paruh (t1/2); waktu yang
diperlukan untuk mencapai
(me-mi)/(me-m) = 2;
Log 2 = Kt1/2
Atau
K = (log 2)/t1/2
Laju Perubahan Kadar air = f(RH, T)
(1) Pendugaan Umur Simpan ISA laju D k.a.
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA laju D k.a.
Laju Perubahan Kadar air = f(RH, T)
Slope =- (log 2)/T1/2
log
(M
-Me
)
Lama penyimpanan
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA laju D k.a.
Laju Perubahan Kadar air = f(RH, T)
Slope =- (log 2)/T1/2
Lama penyimpanan
log
(M
-Me
)masa kadaluarsa
berakhir pada
CMC (mcc) :
tsL = Umur simpan
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Purwiyatno [email protected]
(1) Pendugaan Umur Simpan ISA laju D k.a.
Laju Perubahan Kadar air = f(RH, T) accelerated test
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Purwiyatno [email protected]
Kadar air awal
Kadar air kritis
Ka
da
r A
ir (
basi
s ke
ring)
(2) Pengendalian Umur Simpan packaging
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Purwiyatno [email protected]
Jumlah air; yang jika diserap
oleh produk, maka produk
yang akan menyebabkan
produk tsb ditolak (sampai
pada masa kadaluarsanya)
Ka
da
r A
ir (
basi
s ke
ring)
(2) Pengendalian Umur Simpan packaging
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Purwiyatno [email protected]
Perlu Perlindungan :
Peranan kemasan untuk
menahan transmisi uap air
Ka
da
r A
ir (
basi
s ke
ring)
(2) Pengendalian Umur Simpan packaging
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Tingkat perlindungan yang diperlukan oleh beberapa produk
pangan [Asumsi umur simpan = 1 tahun pada suhu 25°C (79°F)]*)
(2) Pengendalian Umur Simpan packaging
*) Robertson, G. L. 1993. Food Packaging: Principles and. New York: Marcel Dekker Inc.
Jenis
Produk Pangan
Kadaluarsa jika
menyerap atau kehilangan air
sebanyak:
Kopi instan kehilangan 2%
Makanan bayi kehilangan 3%
Jem/jelly kehilangan 3%
Makanan ringan kacang (nuts, snack) menyerap 3%
Buah kering (dried foods) menyerap 1%
Salad dressing menyerap 10%
Mentega kacang (peanut butter) menyerap 10%
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Purwiyatno [email protected]
(2) Pengendalian Umur Simpan packaging
*) Robertson, G. L. 1993.
Food Packaging: Principles
and. New York: Marcel
Dekker Inc.
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Purwiyatno [email protected]
Kembali ke pers Labuza (1984)
(2) Pengendalian Umur Simpan packaging
KENDALIKAN
Jenis bahan pengemas
(Water Vapor Transmission
Rate), P/x
Ukuran Produk (Ws)
Ukuran pengemas (A)
Ruang penyimpanan (Po)
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Table. Water vapour transmission rates at 38◦C and 95% RH.
(2) Pengendalian Umur Simpan packaging
PILIH
BAHAN
KEMASAN
SESUAI
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Purwiyatno [email protected]
Labuza, T. P. 1974.
Storage stability and
improvement
of intermediate moisture
foods.
(3) ETC …
Ascorbic acid destruction as a function of aw
at 35oC
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(3) ETC …
Riboflavin degradation at 37ºc in model systems as affected by Water Activity
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(3) ETC …
Shelf life as a function of aw for aspartame in reduced-mositeure solid system at pH 5 and 30oC
Bell, L. N. and Labuza, T. P. (1994). Influence of the low-moisture state on pH and its
aplication for reaction kinetics. Journal of Food Engineering. 22:291-312.