WAIT LOADING... Welcome to SMK NEGERI 1 PURWOSARI 2012.

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SMK NEGERI 1 PURWOSARI2012

COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO

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Post Harvest Technology Process

Authors : Andri Puspitarini, S.Pd

SMK NEGERI 1PURWOSARI

GLOSSARY

POST HARVEST TECHNOLOGY PROCESS

Grade : X TPHP

Even Semester


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Standard Competence

Basic Competence

1. To operate Agricultural Products Process (Meatballs , Nugget, Noodle, Abon)

1. To do treatment process2. To Apply treatment process3. To control treatment process4. To monitor the quality of the product


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Learning Objectives• The Students can provide ingredients for the process of

Meatballs, nugget, noodle, and abon• The students can determine the requirements of cleanliness

and maintenance of utensils to be used for processing• The Students can determine parametar processes / operations

that meet the requirements of production and safety / security.

• The Students can Checking utensils performance• The Students can clean up utensils / equipment to be used for

processing


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Learning Objectives• The Students can perform the processing by using utensils and

ingredients that have been available• The Students can monitor the process to ensure product

specifications are achieved meatballs, nugget, noodle and abon

• The Students can improve the product specification discrepancies / output process to keep the process remains in the specification

• The students can monitor the control points to ensure that the performance of the process is in control in accordance with the specifications


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Learning Objectives• The Students can stop the production process of meatballs,

nugget, noodle and abon in accordance with the procedure of the company

• The Students can continue the process of production when the quality of the results according to quality criteria product

• Students can improve the product out of the specifications to maintain the process to fit the expected specifications.


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Material-1

MEATBALLS MAKING


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Material-2

MEATBALLS

Meatballs are processed through a process of destruction or grinding with the addition of filler ingredients in the form of flour and spices


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MEATBALLS ARE EMULSION SYSTEM

Meatball is an emulsion system that has characteristics similar to oil in water (o / w), where the fat as a discontinuous phase and water as continuous phase, while the protein acts as a "emulsifier".


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Protein that acts as an emulsifer can be classified into 3 groups according to their solubility: a. Water-soluble proteins. b. Salt-soluble proteins. c. protein which is insoluble in both the connective

tissue.


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Ingredients :• Basic ingredients• MEAT (BEEF)• COLD WATER (ICE CUBE)• SALT• TAPIOCA FLOUR• STPP (SODIUM TRIPOLYPHOSPHAT)• PEPPER• FRIED ONION• FRIED GARLIC


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BEEF PHYSIOLOGYa.Pre Rigor After the animal dies, no longer happens metabolism as aerobic metabolism to anaerobic metabolism, more and more lactic acid to accumulate. As a result, the pH of the muscle tissue to be dropped from the normal state (7.2 to 7.4) until it reaches the final pH of about 3.5 to 5.5. While the number of adenosine tryphospat (ATP) as an energy producer in the connective tissue so that the meat remains relatively constant at this stage is supple and soft texture of the meat.


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Material-4

b. Rigor mortisRigor occur as a result of changes in bio-chemical processes that cause two important components in beef muscle, myosin, actin, and united into oktomiosin, resulting in shortened muscles so that the meat becomes stiff


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Material-4

b. Post rigorSoftening of the texture of the meat not caused by the breakdown of actin and myosin bond, but due to decreased pH.


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Material-4

Meat composition per 100 grams of beef : Calories : 207 cal Protein : 18.1 grams Fat : 14.0 grams Carbohydrates : 0 g Calcium : 11.0 g Phosphorus : 170.0 grams Iron : 2.8 mg Vitamin A : 9 (RE) Vit B1 : 0.008 (mg) Vitamin C : 0 (mg) Water : 66.0 (g)


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Material-4

Characteristic of the Beef :1.Freshness2.Position of meat


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Material-4

1.Freshness• shiny appearance • the color is pale, • odorless acid and does not decay, • elastic meat texture (not mushy)

and if they are so wet and sticky.


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Material-4

2. Position of meattaken from the relatively low in fat, ex : tenderloin, sirloin, rump/round, chuck


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Material-4


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TAPIOCA FOLUR :• Tapioca flour / sago added as filler

ingredients, which is an ingredients that can bind a number of water

• Flour is also to improve emulsion stability, reduce shrinkage during cooking, improve the texture of the product, enhance flavor and reduce production costs


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ICE CUBE :

• Ice cubes are added to prevent the temperature rise during emulsification

• Rising temperatures exceeding 16° C will reduce the effectiveness of meat protein in its role as an emulsifier

• Ice cubes can also dissolve potein in meat, particularly of water-soluble protein


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SALT :Salt added as a protein solvent, and the type of meat protein is extracted soluble salt will come out, thus increasing the effectiveness of "emusifier" in forming the emulsion system.


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Spices :• Fried onion, fried garlic, salt and pepper

To provide a flavor, so the product to be savory and delicious meatballs.


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Meatballs Recipe :Beef : 500 gramFried garlic : 15 gFried onion : 10 gPepper : 1,25 gTapioca (10%) : 50 gSTPP (0,2%) : 1 gBaking soda (0,2%) : 1 gSalt : 10 gIce cube : 100 – 150 g


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FLOW CHART OF MEATBALLS MAKING :

BASIC INGREDIENTS CUTTINGCUTTING

GRINDINGGRINDINGMIXING/EMULSIFICATIONMIXING/EMULSIFICATION

MOULDINGMOULDING

BOILING(TEMPERATURE 80OC)

BOILING(TEMPERATURE 80OC)

MEATBALLS

FLOUR SPICES

ICE CUBE


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MEATBALLS MAKING :1. Preparation of Ingredients :

Treatment required on beef before to grinding is the removal of fat attached to meat that can damage the emulsion also led to the resulting product was fat meatballs.


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CUTTING:


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GRINDING:


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GRINDING:

The purpose of grinding is to minimize the size of the meat into particles whose size is homogeneous. So that when mixed with spices, will be blended with the dough


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MIXING/EMULSIFICATION:


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MIXING/EMULSIFICATION:Mixing of meat that has been paste with tapioca flour and spices.

At this stage it is also possible the increase of temperature as a result of the onset of heat during the emulsification. To prevent this, need to add ice cubes. Amount of ice cubes were added 10-30% by weight of meat


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MOULDING:


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BOILING:


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MOLDING AND BOILING:Molding of dough into meatballs can use a spoon and hand or the molding press. Boiling at a temperature of 80 º C (boiling water not boiling) aims to obtain an equitable cooking meatballs.


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MEATBALLS:


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QUALITY OF MEATBALLS:Assess the quality of the simplest meatball is the organoleptic (sensory), include:a. The appearanceb. Aroma c. colord. flavore. texture


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Material-4


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NUGGETANIMAL PRODUCT WHICH PROCESSED THROUGH :

• mixing

• steaming

• frying.

Categorized as FAST FOOD


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TYPES OF NUGGET :• CHICKEN NUGGET • FISH NUGGET

• SHRIMP NUGGET


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Ingredients :• Chicken


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Bread/bread crumb


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Fullcream


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Eggs


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Condiments: Shallot Garlic Pepper Leek Salt sugar


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CHARACTERISTICS OF GOOD QUALITY CHICKEN :• from healthy chickens, which have eyes that are clear

and bright• No parts of the body is injured or bruised, due to the

presence of microbial contamination of wounds and will accelerate the decay

• The skin is white and pale yellow slightly, if skin color is too yellow, it indicates the long-cut chicken

• does not contain much fat


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UTENSILS :

• Food processor/meat grinder


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Frying pan/deep fryer


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Steamer


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Stove


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Knife


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Chopping board


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Measuring cup


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Brass or mould


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CHICKEN NUGGET RECIPE

Chicken 500 gramswhite bread 250 gramsMilk/full cream 300 ml Garlic 75 grams Leek 50 gramsegg 2 pcsBread crumbs 250 gramsMargarinePepper 1 tspSalt 1 tbsp


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FLOW CHART OF CHICKEN NUGGET

CHICKEN

DRESSING/TRIMMING

GROUNDING

MOULDING

STEAMING

FRYING

COOLING

PACKING

DOUGH MIXING+ MILKCONDIMENT IS

GROUNDED+ EGG

MIXING


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Material-4


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Ingredients :• FISH


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Bread/bread crumb


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Fullcream


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Eggs


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Condiments: Shallot Garlic Pepper Leek Salt sugar


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CHARACTERISTICS OF GOOD QUALITY FISH :• Fish body surface out to be coated by mucus that thinly

and shine• The scale sticks on fish out firmly• If the fish pressed out by finger not imprint, have

white colour and chewy. • The fish abdominal wall still whole (are not flawed) and

the anus have white colour and not inflates • The fish eye still bright, unclouded and convex• Enclosed red gill mucous, unclouded and smelly fresh


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UTENSILS :

• Food processor/meat grinder


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Frying pan/deep fryer


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Steamer


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Stove


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Knife


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Chopping board


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Measuring cup


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Brass or mould


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FISH NUGGET RECIPE

Fish 500 gramswhite bread 250 gramsMilk/full cream 300 ml Garlic 75 grams Leek 50 gramsegg 2 pcsBread crumbs 250 gramsMargarinePepper 1 tspSalt 1 tbsp


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FLOW CHART OF FISH NUGGET

FILLETING/TRIMMING

MILLING/GRINDING

MOULDING

STEAMING

FRYING

COOLING

PACKING

DOUGH MIXING+ MILKCONDIMENT IS

GROUNDED+ EGG

MIXING

FISH


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NOODLE


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Kinds of Noodles :

• fresh noodles• wet noodle• dried noodles• instant noodles


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FRESH NOODLE


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WET NOODLE


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DRIED NOODLE


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INSTANT NOODLE


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INGREDIENTS :

• Wheat flour• Water• Salt• Eggs


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Wheat flour

• The results of milling wheat• have gluten• Supple and elastic• The characteristics of good flour: white, no

clumping, no musty smell, do not have lice• Type of flour will determine the type of noodles

are made


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Types and protein content of wheat flour :

• Hard flour• Medium flour• Soft flour


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WATER

• Determine the quality of noodles• Water use depends on protein flour• Water is suitable for making noodles


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SALT • provide a sense of noodle• Strengthen the texture of the noodles• Increase the elasticity of noodles• binding of water• Inhibit the activity of protease and amylase →

noodles are not sticky and fluffy excessive


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EGG

• Enhance the quality of noodles• Egg yolks: add more flavor, add nutrients,

gives color to the noodles• Egg whites: plumping, improved quality and

gluten strength in noodle dough• Noodles more pliant and less prone to falter

The use of 3-10% by weight of flour


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UTENSILS :• Scale • Mixer • Bowl • Pasta engine• Rolling pin• Tray


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SCALE :


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Mixer


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ROLLING PIN


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PASTA ENGINE/NOODLE MAKER


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FLOW CHART OF NOODLE MAKING

INGREDIENTS MIXING ROLLING

THINNINGCUTTINGNOODLE


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MIXING


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ROLLING


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THINNING


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CUTTING


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Stove


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QUALITY OF NOODLE :Assess the quality of the noodle is the organoleptic (sensory), include:a. The appearanceb. Aroma c. colord. flavore. texture


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SHREDDED FISH


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PURPOSE OF SHREDDED FISH MAKING :

• Reduce the water content of fish meat, thus inhibiting microorganism

• Product diversification:• as side dish• filling or topping ingredients (lemper, pastel,

bread)• Extend the shelf life


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Quality Standard of ShreddedNO Test Criteria Unit Requirements1 Condition

• Shape• Odor• Taste• Color

----

NormalNormal Normal Normal

2 Water % bb Max 73 Ash % bb Max 74 Acid Insoluble

Ash% bb Max 0.1

5 Fat % bb Max 306 Protein % bb Max 157 Crude Fiber % bb Max 18 Sugar (sucrose) % bb Max 309 Preservatives - According to

SNI 01-0222-87


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Stove

NO Kriteria Uji Satuan Persyaratan

10 Metal Contamination• Pb• Cu• Zn• Sn• Hg

mg/kgmg/kgmg/kgmg/kgmg/kg

Max 2Max 20Max 40Max 40

Max 0.05

11 Arsen contamination (As) mg/kg Max 1

12 Microbial Contamination• Total Plate• MPN• Salmonella• Staphylococcus aureus

Colony/gColony/gColony/gColony/g

Max 5 x 104Max 10

Negative0


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INGREDIENTS :• Fish• Coconut milk• Garlic• Shallots• Brown sugar• Ginger• Salt • Galangal

•lemongrass•Coriander•Bay •Tamarind•Cooking oil•Plastic


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Utensils :

• Knife • Cutting Board• Bowl • Pan • Wood Spatula• Spoon • Scale• Stove

•Small Bowl•Napkin •Mortar •Steamer •Plastic sealer


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Flow Chart of Making Shredded Fish

TRIMMING

STEAMING

STIR FRYING/SAUTEING

DEEP FRYING

PRESSING

COOLING

PACKING

SHREDDING

FISH

SPICES


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TRIMMING/DRESSING

• Weed the fish by dispose stomach contents, fish head, tail and skin. Then, wash the fish thoroughly


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STEAMING

• easy retrieval of meat• easy the destruction of the fish so that produced

flakes of similar size


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SAUTEING

Shredded fish that been mixed by spices, saute/stir fry with some oil. Stirr until half cooked


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FRYING

Fry the half cook shredded with hot oil so that the shredded does not absorb much oil


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COOLING• Cooling is done so that water vapor/hot air that

trapped in shredded can out• Shredded fiber that clot should be separate to have

good appearance and texture


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PACKING & LABELING

• Packing is done to keep the shredded from contaminants and improve the appearance

• Packing and labeling are done accordance with the AIDAS principle


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MEATBALLS

Meatballs is a system that has the characteristics of the emulsion .... a. Oil in waterb. Water in oilc. Oils in fatsd. Water in the fate. Water in protein


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MEATBALLS

Which acts as an emulsifier in the meatball emulsion system is a .... a. fatb. meatc. proteind. starche. water


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MEATBALLS

Factors that can be used as guidance in the selection of beef for the meatballs basic ingredients are .... a. Texture and the location of the position of meat textureb. Freshness factor and the location of the position of meatc. Color and texture of the meat factord. Appearance and freshness of the meat factore. Factors sex and texture of meat


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MEATBALLS

Good meat are used for making meatballs is taken from the ....

a. Head and Ribb. Rib and oxtailc. Rump and oxtaild. Rump and sirloine. Leg and rib


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MEATBALLS

Amount of tapioca flour is added into the meatballs dough between ...

a. 10-40%b. 5-10%c. 40-50%d. 2.5 to 5%e. 50-65%


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MEATBALLS

1. Why starts boiling of meatballs at a temperature of 80 ° C (not boiling water)?

2. How is the quality criteria of meatballs when assessed organoleptic?3. Explain the advantages and disadvantages compared to using a food

processor and meat grinding tool on the market!4. Describe the stages of the process of making dough meatballs

(emulsification)


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NUGGET

1. Mention four materials used to make chicken nuggets!

2. Draw a flow chart the process of making chicken nuggets!

3. How is the quality criteria of nuggets?


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NOODLE

1. Mention three main ingredients for making the noodles!

2. What is the function of salt in the noodles making?

3. Why in the making the noodles to use wheat flour?

4. What is the purpose of weighing activities for noodle making?


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SHREDDED FISH

1. Mention three main ingredients for making the shredded fish!

2. What is the function coconut in the making of shredded fish?

3. Draw a flow chart the process of making shredded fish!

4. How is the quality criteria for a good shredded fish?


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Glossary


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Reference


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WAIT LOADING... Welcome to SMK NEGERI 1 PURWOSARI 2012.

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