Author: prodi-teknik-pangan

BANDUNG, itb.ac.id – The food industry is a promising industry. Along the time, it produces food needs from various sides, one of which is packaging technology. Packaging technology is important at this time because it can provide a longer food shelf lifeso that it can be consumed at the right time.

In the past, food was still limited to certain areas, but nowadays the opportunity for food to be used as an industry is very global with the advancement of logistic access that reaches various places. In the guest lecture of the Food Engineering Department ITB, PG3205 course presented an inspiring packaging technology figure, Ariana Susanti.

Ariana Susanti is the Business Development Director of the Indonesian Packaging Federation (IPF), a non-profit organization that studies a lot about packaging technology in Indonesia. He presented a guest lecture entitled “The Packaging Industry in Indonesia: Recent Trends and Future Challenges, Especially for Food and Beverage Packaging” on Monday, April 18, 2022.

Ariana said that packaging is important because it maintains the shelf life of a food. Food or drink that is fit for consumption is if there are no change in color, taste, and smell when it is packaged. In addition, nowadays, packaging is no longer limited to its functional aspects, but also many other aspects such as the economic function that becomes the brand image of a food brand.

Different types of food products have different methods and packaging materials. Microorganisms, enzymes, light, temperature, and much more parameters affect the shelf life of food. Therefore, it is necessary to pay attention to the selection of the right material so that the packaging can be efficient.

“Good packaging can meet criteria including protection, logistics, marketing, cost calculations, and their impact on the environment. There are many types of packaging that can be applied to food and beverages. Of course, this criterion is returned to the packaging standards that are expected by the relevant parties,” she said.

The current trend of packaging refers to its safety for the surrounding environment as the community’s sense of environmental awareness grows. From this fact, some people tend to choose packaging that looks minimalist because it is considered fresher. Basically, there are six aspects that can be used as a reference in the current packaging development, including better, faster, safer, cheaper, smarter, and greener.

BANDUNG, itb.ac.id – Milk is one of the most popular types of food products to date for various ages ranging from infants, children, adults, to the elderly. Milk is also a popular product because of its taste and health benefits. Milk, which is widely known as a natural product from various types of plants and mammals, actually undergoes a long process before it can be consumed by us.

On Saturday (9/4/2022), the Food Engineering Study Program and PT Langgeng Ciptalindo collaborated in holding a guest lecture on “Liquid Milk Processing” which was presented by the Technical Project Manager from PT Perfetti Van Melle Indonesia, Dedy Sandi Waskita, S.T., PMP. , PRINCE 2.0. for the course PG4094 Food Plant Design.

In general, the processing of food products on an industrial scale is carried out based on the materials and product phases involved. This type of production is divided into three types, namely the solid to liquid process, the liquid to solid process, and the liquid to liquid process. Processing and production of milk is included in the type of liquid to liquid process because the material phase, in process, and the final product is in the form of liquid . “One of the main focuses in milk processing is heat treatment, one of which is for the element of hygiene,” said Dedy.

BANDUNG, itb.ac.id – The quality of food products is very important to be controlled and prepared by a food company, because food is something that is in direct contact with the human body and can have a significant effect on the human body. Therefore, the process of controlling food quality in the food industry needs to get great attention, especially for employees.

Food Engineering Department, Faculty of Industrial Technology, Bandung Institute of Technology collaborated with PT Langgeng Ciptalindo in a guest lecture meeting for the course PG2202 Food Quality Control on Saturday (9/4/2022). The speaker for this topic was the QA Operations Manager of PT Bayer Indonesia, Dyah Arum Mulyaningsih, S.Si.

Dyah said, the first thing that must be met regarding cleanliness in food quality control is hygiene and personnel flow. “The flow of personnel must be distinguished from the flow of goods to prevent cross contamination. In addition, workers are also required to wear clothes that are suitable, clean, and free from rips that will risk contaminating food if torn yarn fall. Clothes while working must also not have buttons and outer pockets,” explained Dyah.

Another thing that workers need to ensure is that hair, sweat, and other components of the worker’s body do not fall into the product. The use of closed shoes, gloves, and hair nets are also needed so that the product is not contaminated with hair, dirt, and other components of the workers. In addition to external factors, internal factors from workers also have special rules in the food industry.

“If there are employees who are sick, they must report their health conditions. Especially for people with jaundice, diarrhea, vomiting, fever, sore throat, infected skin, to sore eyes, ears, and nose. If infected, employees are not allowed to handle foodstuffs until they recover,” said Dyah.

Other things from the internal side of employees that should not be done while working are sneezing and coughing near products, spitting, forgetting to wash their hands, and not keeping their nails clean. “Smoking, eating, chewing, using jewelry, using nail polish, using artificial nails, using piercings and false eyelashes are also not allowed while working,” said Dyah.

Dyah also explained that one of the most common methods of controlling food quality is the Hazard Analysis Critical Control Point (HACCP). Hazards or contaminants in food products are divided into three categories, namely biological, physical, and chemical hazards. “Identification of hazards must be carried out based on scientific data and information, references, product characteristics, product flow, and other supporting factors such as tools and buildings,” said Dyah.

Determination of critical limits of each critical control point must be set for each CCP, must be measurable, documented, rational, and there must be procedures, specifications, and training. After identifying the hazard, the next step that must be carried out is an evaluation that formulates the severity, probability, and detectability of the identified hazard. Finally, mitigation and CAPA Plan are carried out.

Reporter: Yoel Enrico Meiliano (Food Engineering, 2020)