Category: Guest Lectures

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Opportunities and Trends in the 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. better, faster, safer, cheaper, smarter, dan 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)

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Kenali Proses Produksi dan Pemrosesan Susu Cair bersama Teknik Pangan ITB

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BANDUNG, itb.ac.id – Susu merupakan salah satu jenis produk pangan yang paling populer sampai saat ini untuk berbagai kalangan usia mulai dari bayi, anak-anak, orang dewasa, hingga lansia. Susu juga menjadi produk yang digemari karena rasanya dan manfaat kesehatannya. Susu yang dikenal luas sebagai produk alamiah dari berbagai jenis tanaman dan binatang mamalia ternyata mengalami proses yang cukup panjang sebelum dapat dikonsumsi oleh kita.

Pada Sabtu (9/4/2022), Program Studi Teknik Pangan dan PT Langgeng Ciptalindo berkolaborasi dalam mengadakan kuliah tamu tentang “Liquid Milk Processing” yang dibawakan oleh Technical Project Manager dari PT Perfetti Van Melle Indonesia, Dedy Sandi Waskita, S.T., PMP., PRINCE 2.0. untuk mata kuliah PG4094 Perancangan Pabrik Pangan.

Secara umum, pemrosesan produk pangan pada skala industri dilakukan berdasarkan material dan fase produk yang terlibat. Jenis produksi ini terbagi ke dalam tiga jenis yaitu solid and liquid process, liquid and solid process, dan liquid and liquid process. Pemrosesan dan produksi susu termasuk ke dalam jenis liquid and liquid process karena material phase, in process, dan final product nya berupa liquid atau cairan. “Salah satu fokus utama dalam pengolahan susu adalah heat treatment yang salah satu tujuannya adalah untuk unsur higienitas,” ujar Dedy.

Peralatan yang terlibat dalam pemrosesan susu di industri pangan juga sangat beragam. Mulai dari process water heater, mixing tank, high shear mixer, chocco slurry tank, dan storage tank yang bekerja secara berurutan.

Pertama pada process water heater terjadi pemanasan air untuk menaikan temperatur. Kemudian mixing tank bekerja untuk mencampur zat yang dibutuhkan baik powder maupun liquid. High Shear Mixer berfungsi untuk menciptakan susu dengan komposisi yang sesuai kebutuhan dan keinginan. Lalu proses produksi berlanjut ke choco slurry tank yang berfungsi untuk memberi varian rasa pada susu, dan akhirnya hasil dari pemrosesan susu akan disimpan pada storage tank.

Dalam perancangan pemrosesan susu di pabrik, terdapat beberapa tahap yang harus dilalui. Prosesnya dimulai dari pemenuhan design requirement yang mengacu pada customer requirement dan standar vendor.

Lalu ada design phase yang melibatkan berbagai insinyur dari berbagai bidang ilmu keteknikan seperti process engineer dari Teknik Pangan dan Teknik Kimia, mechanical engineer dari Teknik Mesin, electrical engineer dari Teknik Elektro, dan juga automation engineer dari Teknik Fisika. Tahap selanjutnya adalah fase instalasi dan juga commissioning.

Pada tahap commissioning ini berbagai protokol kualifikasi instalasi harus dipenuhi sesuai standar. Mulai dari berbagai material dan item list, seal or elastomer certificate yang sudah memenuhi food grade, slope test report, welding map, 3D and PID drawing validation report, boroscope welding report, welding log report, welding test piece validation, hidrotest report, dan CIP validation test yang meliputi conductivity performance test, swab test performance, dan riboflavin performance test.

Reporter: Yoel Enrico Meiliano (Teknik Pangan, 2020)

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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)

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Kuliah Tamu Teknik Pangan ITB Bahas SOP Kebersihan dan Keamanan di Industri Makanan

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BANDUNG, itb.ac.id – Kualitas dan mutu dari produk pangan merupakan hal yang sangat penting untuk dikontrol dan dipersiapkan oleh sebuah perusahaan makanan, karena makanan merupakan hal yang bersentuhan langsung dengan tubuh manusia serta dapat memberikan efek yang signifikan terhadap tubuh manusia. Maka dari itu, proses pengendalian mutu pangan pada industri makanan perlu mendapat perhatian besar terutama terhadap karyawan.

Program studi Teknik Pangan, Fakultas Teknologi Industri, Institut Teknologi Bandung berkolaborasi dengan PT Langgeng Ciptalindo dalam pertemuan kuliah tamu untuk mata kuliah PG2202 Pengendalian Mutu Pangan pada Sabtu (9/4/2022). Narasumber yang membawakan materi adalah QA Operations Manager PT Bayer Indonesia, Dyah Arum Mulyaningsih, S.Si.

Dyah mengatakan, hal pertama yang harus dipenuhi terkait kebersihan dalam pengendalian mutu pangan adalah hygiene dan alur personel. “Alur personel wajib dibedakan dengan alur barang untuk mencegah cross contamination. Selain itu, para pekerja juga wajib mengenakan pakaian yang sesuai, bersih, dan bebas dari sobekan yang akan berisiko mengkontaminasi makanan jika sobekan benang jatuh. Pakaian kerja juga tidak boleh kancing dan kantong luar,” terang Dyah.

Hal lain yang perlu dijamin oleh pekerja juga adalah rambut, keringat, dan komponen lain dari tubuh pekerja tidak ada yang terjatuh ke dalam produk. Penggunaan sepatu tertutup, sarung tangan, dan hair net juga perlu digunakan agar produk tidak terkontaminasi rambut, kotoran tangan, dan komponen lain dari para pekerja. Selain faktor eksternal, faktor internal dari para pekerja juga memiliki aturan khusus dalam industri pangan.

“Jika ada karyawan yang sakit, wajib melaporkan kondisi kesehatan mereka. Terutama untuk penderita penyakit kuning, diare, muntah, demam, sakit tenggorokan, kulit terinfeksi, hingga sakit mata, telinga, dan hidung. Jika terinfeksi, karyawan tidak diperbolehkan menangani bahan makanan hingga sembuh,” papar Dyah.

Hal lain dari sisi internal karyawan yang tidak boleh dilakukan saat bekerja adalah bersin dan batuk di dekat produk, meludah, lupa mencuci tangan, dan tidak menjaga kebersihan kuku. “Merokok, makan, mengunyah, menggunakan perhiasan, menggunakan cat kuku, menggunakan kuku palsu, menggunakan tindik dan bulu mata palsu juga tidak diperkenankan saat bekerja,” tegas Dyah.

Dyah juga menjelaskan salah satu metode paling umum pada proses pengendalian mutu pangan yaitu Hazard Analysis Critical Control Point (HACCP). Hazard atau kontaminan dalam produk pangan terbagi kedalam tiga kategori yaitu bahaya biologis, fisik, dan kimia. “Identifikasi bahaya harus dilakukan berdasarkan data dan informasi scientific, referensi, karakteristik produk, flow produk, dan faktor penunjang lainnya seperti alat dan bangunan,” papar Dyah.

Penentuan batas kritis dari setiap critical control point harus ditetapkan untuk setiap CCP, harus terukur, terdokumentasi, rasional, dan harus ada prosedur, spesifikasi, dan pelatihan. Setelah melakukan identifikasi bahaya, tahap selanjutnya yang harus dilakukan adalah evaluasi yang merumuskan terkait severity, probability, dan detectability dari bahaya yang teridentifikasi. Terakhir, dilakukan mitigasi dan CAPA Plan.

Reporter: Yoel Enrico Meiliano (Teknik Pangan, 2020)

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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)

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Mengenal Proses dan Produk dari Fermentasi Kopi Lewat Kuliah Tamu Prodi Teknik Pangan ITB

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BANDUNG, itb.ac.id–Kopi adalah salah satu jenis minuman paling populer dan digemari di Indonesia bahkan di dunia. Selain memiliki rasa yang disukai banyak orang, kopi juga dikenal memiliki manfaat bagi kesehatan. Indonesia merupakan salah satu negara yang menghasilkan varietas biji kopi yang beragam dan berkualitas tinggi. Berbagai jenis olahan kopi telah dikenal luas di Indonesia.

Pada acara kuliah tamu untuk mata kuliah PG2206 Pangan Terfermentasi, Jumat (1/4/2022), Prodi Teknik Pangan, Fakultas Teknologi Industri ITB, dijelaskan salah satu metode pengolahan kopi dengan fermentasi oleh Ir. Eddy Kemenady., M.M., M.P. dari Kemenady Coffee and Co-Working Space.

Di awal materi, Eddy menjelaskan terkait kandungan dalam biji kopi. Kandungannya terdiri dari dua bagian utama yaitu lendir kopi atau mucilage dan daging buah kopi atau pulp. Selain itu, bagian lain yang terdapat pada biji kopi adalah parchment, silverskin, dan bean.

Secara komposisi kimia, lendir buah pada kopi didominasi oleh air hingga 84,2%. Lendir buah pada biji kopi juga terdiri dari protein sebesar 8,9% dan gula 4,1%. Sementara, kadar air pada daging buah kopi ada di angka 42,6% serta memiliki kadar selulosa sebesar 27,4%. Berbagai komponen lain seperti gula, tanin, mineral, lemak, resin, dan asam volatil lemak juga terdapat pada daging buah kopi.

Secara garis besar, tahap pemrosesan kopi melalui berbagai tahap. Biji kopi yang masih berjenis cherry akan melalui proses depulping, fermentation, demucilage, dan drying sebelum menjadi green beans. Setelah biji kopi telah menjadi green beans, biji kopi akan dipanggang hingga menjadi roasted beans. “Secara spesifik, pemrosesan kopi dibedakan menjadi dua metode yaitu dengan dry method dan wet method,” jelas Eddy. Setiap proses yang dilalui oleh biji kopi ini akan merubah lapisan yang ada pada biji kopi.

Eddy menjelaskan, pada proses fermentasi kopi, jenis bakteri yang dilibatkan adalah bakteri Saccharomyces cerevisiae dan lactic acid bacteria. Proses fermentasi ini dilangsungkan di coffee fermentation tank. “Fermentasi kopi alami melibatkan campuran berbagai jenis mikroba. Substrat fermentasi adalah lendir biji segar yang tersusun dari karbohidrat. Produk yang terbentuk dari proses ini akan bersifat asam dengan PH 4.1 hingga 4.3. Sumber N dari protein dan unsur mikro dan makro sering menjadi nutrisi pembatas yang menyebabkan terjadinya hambatan atau berhentinya proses fermentasi,” jelas Eddy.

Fermentasi pada kopi dilakukan pada alat yang menggunakan material SS 304 dengan temperatur yang sangat dikontrol. Untuk menghasilkan biji kopi dengan keasaman yang kompleks, proses fermentasi dilakukan pada suhu 4 – 8 derajat celcius. Sementara untuk menghasilkan biji kopi dengan kemanisan yang lebih tinggi, fermentasi dilakukan pada suhu 18 – 20 derajat celcius.

“Berbagai proses pada fermentasi kopi seperti penentuan suhu, durasi, penggunaan dan pemilihan jenis mikroba, kualitas air, dan kebersihan peralatan harus sangat diperhatikan agar dapat menghasilkan rasa dari biji kopi yang diinginkan,” papar Eddy. Berbagai kejadian yang harus dihindari saat melakukan fermentasi kopi adalah waktu fermentasi yang terlalu lama, proses pencucian yang buruk, kotornya tempat penjemuran biji kopi, dan juga mesin pengering yang terlalu panas.

Proses fermentasi kopi yang dilakukan dengan baik dan sesuai akan melahirkan berbagai hasil pada biji kopi seperti penurunan kandungan oksigen, peningkatan kadar karbondioksida, penurunan kadar air, penurunan PH, dan terbentuknya berbagai produk fermentasi seperti asam laktat, asam asetat, asam propionat, asam format, etanol, hidrogen peroksida, senyawa volatil sebagai zat pengawet makanan, hingga meningkatnya citarasa kopi.

Berbagai contoh produk hasil fermentasi dari kopi yang sukses di pasaran di antaranya adalah kopi Arabica Gunung Arca, Robusta Gunung Arca, Kleverig Blend, Emergency Blend, Arabica Blend Banana Koko, Arabika Anaerob Gunung Arca, Arabica Cianjur Carbonic Maceration, dan Frinsa Super Ateng.

Reporter : Yoel Enrico Meiliano (Teknik Pangan, 2020)

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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)[:]

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Kuliah Tamu PG4104 Perancangan Produk Pangan

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Prodi Teknik Pangan ITB bekerja sama dengan PT Lautan Natural Krimerindo (LNK) akan menyelenggarakan kuliah tamu pada kuliah PG4104 Perancangan Produk Pangan dengan tema “Riset dan Product Development FMCG (Industri Krimer) dan Regulasi Terkait”. Narasumber pada kuliah tamu ini adalah Ir. Rochmad Indrawanto (Research and Innovation Manager PT LNK) dan Elvira Indrawati, S.T.P, M.T. (QSA Manager PT LNK).

Kuliah tamu akan dilaksanakan pada:
Hari/tanggal: Selasa, 23 November 2021
Waktu: pk. 13.00-15.30 WIB

Kuliah ini terbatas bagi mahasiswa ITB. Segera daftarkan dirimu sebelum hari 𝐊𝐚𝐦𝐢𝐬, 𝟏𝟖 𝐍𝐨𝐯𝐞𝐦𝐛𝐞𝐫 𝟐𝟎𝟐𝟏 𝐩𝐤 𝟐𝟑.𝟓𝟗 𝐖𝐈𝐁 karena akan ada hadiah menarik bagi peserta yang aktif.
Link pendaftaran: 𝐡𝐭𝐭𝐩𝐬://𝐬.𝐢𝐝/𝐊𝐮𝐥𝐭𝐚𝐦𝐋𝐍𝐊[:en]

 

Department of Food Engineering  in collaboration with PT Lautan Natural Krimerindo (LNK) will hold a guest lecture at the PG4104 Food Product Design course with the theme “Research and Product Development of FMCG (Crimean Industry) and Related Regulations”. The resource persons in this guest lecture are Ir. Rochmad Indrawanto (Research and Innovation Manager of PT LNK) and Elvira Indrawati, S.T.P, M.T. (QSA Manager of PT LNK).

Guest lectures will be held on:
Day/date: Tuesday, November 23, 2021
Time: pk. 13.00-15.30 WIB

This course is limited to ITB students. Register yourself immediately before the day of , .𝟓𝟗 because there will be attractive prizes for active participants.
Registration link: ://𝐬.𝐢𝐝/𝐊𝐮𝐥𝐭𝐚𝐦𝐋𝐍𝐊

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Kuliah Tamu PG3101 Satuan Operasi Teknik Pangan 1

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Prodi Teknik Pangan ITB menyelenggarakan kuliah tamu pada kuliah PG3101 Satuan Operasi Teknik Pangan 1 dengan mengundang Prof. Mukund V. Karwe, Distinguished Proffesor di Department of Food Science, Rutgers University, New Jersey, Amerika Serikat. Beliau adalah salah satu tim advisory board prodi Teknik Pangan ITB. Kuliah diselenggarakan sebanyak 4 pertemuan dari tanggal 9 hingga 30 November 2021. Beliau memaparkan mengenai teknologi ekstrusi dan beberapa teknologi baru dalam pengolahan pangan, yaitu pemrosesan bertekanan tinggi (High Pressure Processing) dan pemrosesan pangan menggunakan microwave. Kuliah tamu dilakukan secara langsung dari Amerika Serikat menggunakan media Zoom.

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Food Engineering Department of ITB held a guest lecture at the PG3101 Food Engineering Operations Unit 1 lecture by inviting Prof. Mukund V. Karwe, Distinguished Professor at the Department of Food Science, Rutgers University, New Jersey, USA. He is a member of the advisory board team of the Food Engineering Department of ITB. The lecture was held in 4 weeks from November 9 to 30, 2021. He explained about extrusion technology and several new technologies in food processing, namely High Pressure Processing and food processing using microwaves. Guest lectures were conducted live from the United States using Zoom media.

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Prodi Teknik Pangan ITB Gelar Webinar tentang Pengolahan dan Fermentasi Coklat

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BANDUNG, itb.ac.id—Prodi Teknik Pangan, Fakultas Teknologi Industri (FTI) Institut Teknologi Bandung dan Departemen Professional Development Himpunan Mahasiswa Teknik Pangan ITB (HMPG ITB) sukses menyelenggarakan webinar terkait Pengolahan dan Fermentasi Coklat, Sabtu (6/11/2021) lalu.

Kegiatan yang masuk dalam rangkaian acara “Webinar Alkalisasi Proses Nibs, Massa, dan Cake Kakao” itu menghadirkan Direktur Espe Food serta penulis buku “Kakao dan Teknologi Produksi Coklat”, Drs. Susanto Purwo sebagai narasumber dan pembawa materi.

Susanto mengatakan, Indonesia menjadi salah satu negara yang memiliki peran besar dalam pertumbuhan kakao. Data mencatat, pada tahun 2012, pertumbuhan kakao di Indonesia mencapai angka 400.000 ton per tahun. “Indonesia mulai memperkenalkan tumbuhan kakao pada tahun 1880 – 1889 dan pertumbuhan kakao di Indonesia pada rentang tahun tersebut sudah mencapai 12 ton per tahun, kemudian menjadi 2300 ton per tahun pada tahun 1911,” jelasnya.

Apa saja jenis buah kakao? Dijelaskannya, terdapat berbagai jenis buah kakao, mulai dari Criollo, Forastero, Trinitario, dan Arriba. Setiap jenis buah kakao tersebut memiliki ciri khasnya masing-masing. Kakao jenis Criollo memiliki karakteristik rasa malt, lalu kakao jenis Forastero memiliki warna ungu tua dan memiliki rasa cocoa yang kuat. Kemudian kakao jenis Trinitario yang berasal dari Trinidad memiliki warna ungu muda dan kakao jenis Arriba yang berasal dari Ekuador memiliki rasa yang sangat bagus dan waktu fermentasinya hanya 24 jam.

Untuk proses fermentasinya, ia menjelaskan, terdapat dua proses di dalam fermentasi kakao yaitu proses aerobik dan proses anaerobik. Ia menjelaskan bahwa pada fermentasi di luar biji kakao, mulanya getah mengalami fase anaerobik selama 1 sampai 2 hari, kemudian menjadi aerobik dengan terbentuknya asam asetat di dalam pulpa.

Proses anaerobik di dalam biji kakao bersifat hidrolitik dan dimulai dengan reaksi enzimatik. Enzima glikosidase merubah pigmen warna dari biji menjadi sukrosa dan cyanidin melalui proses hidrolisa. Selain itu, Enzima Invertase juga mengubah sukrosa menjadi glukosa dan fruktosa.

Selanjutnya, fase aerobik baru terjadi setelah pemecahan sel dan masuknya oksigen ke dalam biji kakao. Dalam proses ini, senyawa cyanidin dan senyawa kompleks dari proteina-phenol berubah warna menjadi coklat tua. Kemudian quinone bergabung dengan senyawa amine, asam amino, dan senyawa yang mengandung sulfur menjadi senyawa yang mengurangi rasa pahit.

“Selain itu, juga terjadi reaksi di dalam biji kakao yang membentuk senyawa yang disebut aroma precursor. Senyawa-senyawa ini yang akan membentuk aroma kakao ketika disangrai,” ujar Susanto.

Terakhir, Susanto menjelaskan tentang cara memeriksa kualitas biji kakao. “Salah satu hal terpenting yang harus dilakukan adalah tes pembelahan biji untuk memeriksa kualitas,” ucapnya. Selain itu, juga ada cara pemeriksaan kualitas biji kakao lainnya yaitu indeks fermentasi. Indeks fermentasi berfungsi untuk mengetahui secara eksak apakah biji kakao terfermentasi dengan baik atau tidak.

Reporter: Yoel Enrico Meiliano (Teknik Pangan, 2020)

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BANDUNG, itb.ac.id—Food Engineering Department, Faculty of Industrial Technology (FTI) Bandung Institute of Technology and the Department of Professional Development Himpunan Mahasiswa Teknik Pangan ITB (HMPG ITB) successfully held a webinar related to Chocolate Processing and Fermentation, Saturday (6/11/2021) .

This topic which is included in the series of events “Webinars on Alkalization of Nibs, Mass, and Cocoa Cake Processes” presents the Director of Espe Food and the author of the book “Kakao dan Teknologi Produksi Coklat”, Drs. Susanto Purwo as the speaker.

Susanto said, Indonesia is one of countries that has a big role in cocoa growth. Data records that in 2012, cocoa growth in Indonesia reached 400,000 tons per year. “Indonesia began to introduce cocoa plants in 1880 – 1889 and the growth of cocoa in Indonesia in that span of years had reached 12 tons per year, then to 2300 tons per year in 1911,” he explained.

What are the types of cocoa pods? He explained, there are various types of cocoa pods, ranging from Criollo, Forastero, Trinitario, and Arriba. Each type of cocoa fruit has its own characteristics. Criollo cocoa has a malt taste characteristic, while Forastero cocoa has a dark purple color and has a strong cocoa taste. Then the Trinitario cocoa from Trinidad has a light purple color and the Arriba cocoa from Ecuador has a very good taste and the fermentation time is only 24 hours.

For the fermentation process, he explained, there are two processes in cocoa fermentation, namely the aerobic process and the anaerobic process. He explained that in the fermentation outside of cocoa beans, the sap initially undergoes an anaerobic phase for 1 to 2 days, then becomes aerobic with the formation of acetic acid in the pulp.

The anaerobic process in cocoa beans is hydrolytic and begins with an enzymatic reaction. Glycosidase enzymes change the color pigments from seeds into sucrose and cyanidin through the hydrolysis process. In addition, the enzyme invertase also converts sucrose into glucose and fructose.

Furthermore, the new aerobic phase occurs after the breakdown of cells and the entry of oxygen into the cocoa bean. In this process, cyanidin compounds and complex compounds of protein-phenol change color to dark brown. Then quinone combines with amine compounds, amino acids, and sulfur-containing compounds to form compounds that reduce bitter taste.

“In addition, there is also a reaction in the cocoa bean that forms a compound called aroma precursor. These compounds will form the aroma of cocoa when roasted,” said Susanto.

Finally, Susanto explained how to check the quality of cocoa beans. “One of the most important things to do is a seed split test to check the quality,” he said. In addition, there is also another way to check the quality of cocoa beans, namely the fermentation index. The fermentation index is used to know exactly whether the cocoa beans are fermented properly or not.

Reporter: Yoel Enrico Meiliano (Food Engineering, 2020)

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Categories
Article Guest Lectures

Prodi Teknik Pangan ITB Selenggarakan Webinar Alkalisasi Cokelat

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BANDUNG, itb.ac.id–Prodi Teknik Pangan, Fakultas Teknologi Industri ITB dan Departemen Professional Development Himpunan Mahasiswa Teknik Pangan ITB (HMPG ITB) bekerja sama untuk menggelar webinar terkait Alkalisasi Coklat yang ada di dalam rangkaian acara “Webinar Alkalisasi Proses Nibs, Massa, dan Cake Kakao” Sabtu (6/11/2021). Webinar ini menghadirkan Direktur Espe Food serta penulis buku “Kakao dan Teknologi Produksi Coklat”, Drs. Susanto Purwo sebagai narasumber dan pembawa materi.

Di awal sesi ini, Drs. Susanto menjelaskan tentang alkalisasi secara umum. “Proses alkalisasi merupakan proses penambahan alkali kepada nib, massa, dan cake kakao yang bertujuan untuk menaikkan pH dan menciptakan warna serta memperbaiki kelarutan produk,” ujar Drs. Susanto. Berbagai jenis alkali yang dapat dimanfaatkan adalah K2CO3, MgCO3, Na2CO3, NH4CO3, dan masih banyak lagi. Melalui proses alkalisasi, kelarutan, warna, dan rasa kakao akan mengalami perubahan.

Salah satu tujuan alkalisasi ini dilakukan yaitu untuk meningkatkan kelarutan kakao. “Sampai saat ini, bubuk kakao sendiri tak bisa dibuat hingga memiliki kelarutan 100%, maka dari itu kithanya dapat membuat kelarutan kakao menjadi lebih baik melalui proses alkalisasi ini,” ujar Drs. Susanto.

Selanjutnya, Drs. Susanto menjelaskan tentang peran proses alkalisasi terhadap pembentukan rasa dan aroma kakao. Menurut penelitian oleh Li, asam yang merupakan 60% dari fraksi pada kakao mudah menguap. Melalui proses alkalisasi, asam yang menguap hanya menjadi 30%. Pada proses alkalisasi akan terbentuk glycosylated flavanol yang berperan untuk mengurangi rasa pahit. Selain itu, reaksi glikosilasi juga dapat mengurangi rasa astringency.

Pada proses alkalisasi ini tentu saja juga terjadi perubahan kimiawi. Pertama, terjadi perubahan pH menjadi semakin tinggi. Lalu juga terjadi perubahan suhu, tekanan uap, dan kadar oksigen. Selain itu, semakin panjang proses alkalisasi, akan semakin baik juga warna kakao yang dihasilkan. Pada proses alkalisasi juga terjadi beberapa reaksi. Mulai dari reaksi netralisasi dari asam, reaksi hidrolisa dari glikosida, reaksi hidrolisa ester yang berperan untuk mempermudah interaksi dengan senyawa pembentuk rasa dan aroma kakao, reaksi maillard untuk menimbulkan rasa dan aroma baru dari kakao, dan berbagai reaksi lainnya.

Drs. Susanto juga menjelaskan berbagai teknik proses alkalisasi. Mulai dari proses alkalisasi pada nib kakao, proses alkalisasi pada masa kakao, dan proses alkalisasi pada bubuk kakao. “Proses alkalisasi ini dilakukan pada bahan kakao yang berbeda-beda karena perusahaan mesin kakao berusaha menciptakan hal yang baru dalam proses pembuatan kakao,” ujar Drs. Susanto. Maka dari itu, banyak penelitian paten yang dilakukan oleh pabrik mesin serta pabrik kakao besar di dunia.

Reporter : Yoel Enrico Meiliano, Teknik Pangan 2020

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BANDUNG, itb.ac.id–Food Engineering Department, Faculty of Industrial Technology ITB and the Department of Professional Development of Himpunan Mahasiswa Teknik Pangan ITB (HMPG ITB) are collaborating to hold a webinar related to Alkalization of Chocolate which is part of the series of events “Webinars for Alkalization of the Nibs Process, Massa, and Cocoa Cake” Saturday (6/11/2021). This webinar presents the Director of Espe Food and the author of the book “Kakao dan Teknologi Produksi Coklat”, Drs. Susanto Purwo as the presenter.

At the beginning of this session, Drs. Susanto explained about alkalization in general. “Alkalization process is the process of adding alkali to nib, mass, and cocoa cake which aims to raise the pH and create color and improve product solubility,” said Drs. Susanto. Various types of alkali that can be used are K2CO3, MgCO3, Na2CO3, NH4CO3, and many more. Through the process of alkalization, the solubility, color, and taste of cocoa will change.

One of the purposes of this alkalization is to increase the solubility of cocoa. “Until now, cocoa powder itself cannot be made until it has 100% solubility, therefore we can only improve the solubility of cocoa through this alkalization process,” said Drs. Susanto.

Furthermore, Drs. Susanto explained about the role of the alkalization process in the formation of cocoa flavor and aroma. According to research by Li, the acid which is 60% of the fraction in cocoa is volatile. Through the alkalization process, the evaporated acid is only 30%. In the alkalization process, glycosylated flavanols are formed which play a role in reducing the bitter taste. In addition, glycosylation reactions can also reduce astringency.

In this alkalization process, of course, chemical changes also occur. First, there is a change in pH to be higher. Then there are also changes in temperature, vapor pressure, and oxygen levels. In addition, the longer the alkalization process, the better the color of the cocoa produced. During the alkalization process, several reactions occur. Starting from the neutralization reaction of acids, hydrolysis reactions of glycosides, hydrolysis reactions of esters which play a role in facilitating interactions with compounds that form cocoa flavors and aromas, Maillard reactions to create new flavors and aromas from cocoa, and various other reactions.

Drs. Susanto also explained various techniques of the alkalization process. Starting from the alkalization process on the cocoa nib, the alkalization process on the cocoa mass, and the alkalization process on cocoa powder. “This alkalization process is carried out on different cocoa components because cocoa machine companies are trying to create new things in the cocoa manufacturing process,” said Drs. Susanto. Therefore, a lot of patent research is being carried out by machine manufacturers and large cocoa factories in the world.

Reporter : Yoel Enrico Meiliano, Food Engineering 2020

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Categories
News Guest Lectures

Kuliah Tamu “Pengawet, Pemanis dan Pewarna: Mitos vs Fakta dan Aturan BPOM”

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Pada hari Kamis, 25 Oktober 2021 lalu, Program Studi Teknik Pangan ITB kembali menyelenggarakan kuliah tamu pada kuliah PG4023 Teknologi Minuman Olahan. Tema kuliah tamu kali ini adalah “Pengawet, Pemanis dan Pewarna: Mitos vs Fakta dan Aturan BPOM” dengan narasumber Andy Murphy, S.T., Head of R&D pada PT. Suntory Garuda Beverages. Melalui kuliah tamu ini, peserta kuliah mendapatkan wawasan yang lebih luas mengenai berbagai bahan aditif yang digunakan di industri minuman. Terima kasih kepada Bapak Andy Murphy yang telah berbagi ilmu kepada para mahasiswa peserta kuliah.[:en]

On Thursday, October 25, 2021, the Department of Food Engineering again held a guest lecture at the PG4023 Processed Beverage Technology course. The theme of this guest lecture is “Preservatives, Sweeteners and Colorants: Myth vs. Facts and Regulations of BPOM” with Andy Murphy, S.T., Head of R&D at PT. Suntory Garuda Beverages. Through this guest lecture, lecture participants gain a broader insight into the various additives used in the beverage industry. Thank you to Mr. Andy Murphy who has shared knowledge with the students participating in the lecture.[:]

Categories
News Guest Lectures

Kuliah Tamu “Manajemen Produksi dan Proyek dalam Industri Makanan/Minuman”

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Untuk memberikan gambaran nyata mengenai dunia kerja, Program Studi Teknik Pangan ITB kembali mengadakan kuliah tamu dengan narasumber Atika Salma, S.T., alumnus Teknik Kimia ITB angkatan 2010. Beliau adalah Export Project Manager di Danone Indonesia. Kuliah tamu dengan tajuk “Manajemen Produksi dan Proyek dalam Industri Makanan/Minuman” ini dilangsungkan secara daring pada Jumat, 30 April 2021 pk 13.00-16.00 WIB.

Dalam industri pangan, manajemen produksi sangatlah penting agar proses produksi dapat berjalan efisien. Misalnya, perusahaan perlu melakukan kalkulasi dan prediksi jumlah permintaan produk dengan baik. Jika terjadi kesalahan dalam prediksi ini, industri tersebut dapat mengalami kekurangan persediaan bahan baku, ataupun kelebihan bahan baku dan produk sehingga terjadi kerugian karena usia simpan bahan baku dan produk pangan terbatas.

Industri pangan dalam keberjalanannya juga senantiasa berusaha untuk berkembang sehingga seringkali memiliki proyek, baik itu proyek pengembangan produk ataupun pembangunan fasilitas produksi baru. Oleh karena itu, ilmu manajemen proyek sangatlah penting untuk menangani proyek-proyek ini. “Ilmu manajemen proyek itu adalah seni tersendiri,” ungkap Atika. Hal ini disebabkan dalam proyek umumnya terdapat banyak pemangku kepentingan (stakeholder) serta melibatkan tim pelaksana yang memiliki latar belakang berbeda-beda.

Untuk menilai keberhasilan sebuah proyek, secara umum terdapat tiga aspek yang harus dipenuhi, yaitu waktu sesuai jadwal dan secepat mungkin, biaya semurah mungkin, dan kualitas sebaik mungkin. Keberjalanan proyek seringkali mengalami pengulangan dan hal yang tidak terduga sehingga proyek menjadi sangat dinamis dan memerlukan seni khusus untuk mengatasinya.

Kuliah tamu diakhiri dengan sesi tanya jawab dari peserta kuliah yang antusias menanyakan seputar pengalaman kerja. Prof. Yazid Bindar, sebagai pengampu kuliah dam moderator acara ini lantas menyampaikan apresiasi prodi dalam bentuk sertifikat. Program Studi Teknik Pangan ITB mengucapkan terima kasih kepada Atika atas waktu yang telah disediakan untuk berbagi pengalaman kepada para mahasiswa.[:en]

To provide a real picture of the world of work, the Department of Food Engineering again held a guest lecture with resource person Atika Salma, S.T., an alumnus of Chemical Engineering ITB batch 2010. She is the Export Project Manager at Danone Indonesia. This guest lecture with the title “Production and Project Management in the Food/Beverage Industry” will be held online on Friday, April 30, 2021, 13.00-16.00 WIB.

In the food industry, production management is very important so that the production process can run efficiently. For example, companies need to calculate and predict the number of product requests well. If there is an error in this prediction, the industry may experience a shortage of raw material supplies, or an excess of raw materials and products resulting in losses due to the limited shelf life of raw materials and food products.

The food industry is also constantly trying to develop, so it often has projects, be it product development projects or the construction of new production facilities. Therefore, project management knowledge is very important to handle these projects. “The science of project management is an art in itself,” said Atika. This is due to the fact that projects generally have many stakeholders and involve implementing teams with different backgrounds.

To assess the success of a project, in general there are three aspects that must be met, namely time on schedule and as quickly as possible, the lowest possible cost, and the best possible quality. Project progress often experiences repetition and the unexpected so that the project becomes very dynamic and requires special art to overcome it.

The guest lecture ended with a question and answer session from enthusiastic lecture participants asking about work experience. Prof. Yazid Bindar, as the lecturer and moderator of this event, then expressed his appreciation for the study program in the form of a certificate. The Department of Food Engineering ITB would like to thank Atika for the time that has been provided to share experiences with students.

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