Category: Article

Categories
Article Guest Lecture

Opportunities and Trends of Packaging Industry in Indonesia

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.

The features on the packaging are no longer just limited to ingredients and nutritional value. Many industries offer superior innovations in the form of QR codes that can contain certain application features.

The challenge faced by Indonesia in the food industry is that people’s purchasing power is still limited so that sometimes packaging is still not a crucial thing for Indonesian consumers. Not to mention the sharp market fluctuations as a result of the Covid-19 pandemic, which will cause Indonesia to experience logistical difficulties throughout 2021, thereby increasing packaging raw materials price.

“In fact, when we look at the opportunities that exist, the packaging industry in Indonesia has a strategic market and shows a significant trend. The packaging trend in Indonesia can be seen from the widespread use of e-commerce which requires special packaging. In addition, the consumption of frozen food for long-lasting food is also an alternative for most people,” she explained.

Reporter: Lukman Ali (Mechanical Engineering, FTMD 2020)

Categories
Article Guest Lecture

Get to know the Process of Production and Processing of Liquid Milk with Food Engineering ITB

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.

The equipment involved in milk processing in the food industry is also very diverse. Starting from the process water heater, mixing tank, high shear mixer, chocco slurry tank, and storage tank that work sequentially.

First, in the water heater process, water heating occurs to raise the temperature. Then the mixing tank works to mix the required substances, both  in powder and liquid materials. High Shear Mixer serves to create milk with a composition that suits your needs and desires. Then the production process continues to the choco slurry tank which functions to give a variant of the taste to the milk, and finally the results from the milk processing will be stored in the storage tank.

In the design of milk processing in the factory, there are several stages that must be passed. The process starts from fulfilling design requirements that refer to customer requirements and vendor standards.

Then there is the design phase which involves various engineers from various fields of engineering such as process engineers from Food Engineering and Chemical Engineering, mechanical engineers from Mechanical Engineering, electrical engineers from Electrical Engineering, and also instrumentation engineers from Engineering Physics. The next stage is the installation and commissioning phase.

At this commissioning stage, various installation qualification protocols must meet the standards. Starting from various materials and items list, seal or elastomer certificate that fulfill food grade, slope test report, welding map, 3D and PID drawing validation report, boroscope welding report, welding log report, welding test piece validation, hydrotest report, and CIP validation test which includes conductivity performance test, swab test performance, and riboflavin performance test.

Reporter: Yoel Enrico Meiliano (Food Engineering, 2020)

Categories
Article Guest Lecture

Food Engineering ITB Guest Lecture Discusses Hygiene and Safety SOPs in Food Industry

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)

Categories
Article Guest Lecture

Getting to Know the Process and Products of Coffee Fermentation Through a Guest Lecture of Food Engineering Department ITB

BANDUNG, itb.ac.id–Coffee is one of the most popular drinks in Indonesia and even in the world. Besides having a taste that many people like, coffee is also known to have health benefits. Indonesia is one of the countries that produces various and high-quality varieties of coffee beans. Various types of processed coffee have been widely known in Indonesia.

In a guest lecture for the course PG2206 Fermented Food, Friday (1/4/2022), Food Engineering Department, Faculty of Industrial Technology ITB, explained one method in coffee processing which is fermentation that is carried by Ir. Eddy Kemenady., M.M., M.P. from Kemenady Coffee and Co-Working Space.

At the beginning of the material, Eddy explained the content of coffee beans. Coffee bean consists of two main parts, namely coffee mucilage and coffee fruit pulp. In addition, other parts found in coffee beans are parchment, silverskin, and bean.

In chemical composition, fruit mucilage in coffee is dominated by water up to 84.2%. The fruit mucus in coffee beans also consists of 8.9% protein and 4.1% sugar. Meanwhile, the water content in coffee fruit pulp is at 42.6% and cellulose content is 27.4%. Various other components such as sugar, tannin, minerals, fats, resins, and volatile fatty acids are also found in coffee fruit pulp.

Broadly speaking, the coffee processing stage goes through various stages. Coffee beans that are still in the cherry phase will go through a process of depulping, fermentation, demucilage, and drying before becoming green beans. After the coffee beans have become green beans, the coffee beans will be roasted until they become roasted beans. “Specifically, coffee processing is divided into two methods, namely the dry method and the wet method,” explained Eddy. Each process that the coffee beans go through will change the coating on the coffee beans.

 

Eddy explained that in the coffee fermentation process, the types of bacteria involved were Saccharomyces cerevisiae and lactic acid bacteria. This fermentation process is carried out in a coffee fermentation tank. “Natural coffee fermentation involves a mixture of different types of microbes. Fermentation substrate is fresh bean mucilage which contain carbohydrates. The product formed from this process will be acidic with a pH of 4.1 to 4.3. Sources of N from protein and micro and macro elements often become limiting nutrients that cause inhibition or cessation of the fermentation process,” explained Eddy.

Fermentation on coffee is carried out in a tool that is made of SS 304 material with a carefully controlled temperature. To produce coffee beans with complex acidity, the fermentation process is carried out at a temperature of 4 – 8 degrees Celsius. Meanwhile, to produce coffee beans with higher sweetness, fermentation is carried out at a temperature of 18 – 20 degrees Celsius.

“Various processes in coffee fermentation such as determining temperature, duration, use and selection of microbial types, water quality, and cleanliness of equipment must be considered in order to produce the desired taste of coffee beans,” said Eddy. Various cases that must be avoided when fermenting coffee are fermentation times that are too long, a poor washing process, dirty coffee bean drying places, and also drying machines that are too hot.

The coffee fermentation process that is carried out properly and appropriately will produce various results in coffee beans such as decreased oxygen content, increased carbon dioxide levels, decreased water content, decreased pH, and the formation of various fermentation products such as lactic acid, acetic acid, propionic acid, formic acid, ethanol, hydrogen peroxide, volatile compounds as food preservatives, to increase the taste of coffee.

Various examples of fermented coffee products that are successful in the market include Gunung Arca Arabica coffee, Gunung Arca Robusta, Kleverig Blend, Emergency Blend, Banana Koko Arabica Blend, Gunung Arca Anaerobic Arabica, Cianjur Carbonic Maceration Arabica, and Frinsa Super Ateng.

Reporter : Yoel Enrico Meiliano (Food Engineering, 2020)