Souvia Rahimah,STP., M.Sc.

TeknologiTeknologiTeknologiTeknologi PengolahanPengolahanPengolahanPengolahan SusuSusuSusuSusu dandandandan TelurTelurTelurTelur

Souvia Rahimah,STP., M.Sc.Jatinangor, 15 dan 22 Maret 2011

Jurusan Teknologi Industri Pangan

FTIP – Univesitas Padjadjaran

TPK KULIAH

�� SetelahSetelah mengikutimengikuti kuliahkuliah dengandengan pokokpokokbahansanbahansan PENANGANAN SUSU SEGAR, PENANGANAN SUSU SEGAR, mahasiswamahasiswa dapatdapat dengandengan benarbenarmenjelaskanmenjelaskan tahaptahap--tahaptahap penangananpenangananmenjelaskanmenjelaskan tahaptahap--tahaptahap penangananpenanganansusususu segarsegar sepertiseperti pemisahanpemisahan krimkrim, , klarifikasiklarifikasi, , pasteurisasipasteurisasi dandanhomogenisasihomogenisasi..

PENDAHULUAN

Pemerahan

Susu Segar

Penyimpanan (Pendinginan 5 – 10 o

Pusat Penampunganuntuk Pengujian

Pemerahan

Penyimpanan Susu Segar

Penerimaan Susu di Pabrik

Pengujian Pada Susu Segar

�� CitaCita rasa rasa dandan baubau

�� PemeriksaanPemeriksaan kebersihankebersihan

�� PemeriksaanPemeriksaan endapanendapan

�� TesTes higinitashiginitas atauatau RezaurinRezaurin

PerhitunganPerhitungan SelSel SomatikSomatik�� PerhitunganPerhitungan SelSel SomatikSomatik

�� Kadar Kadar lemaklemak secarasecara kimiakimia dandan fisikfisik

�� UjiUji MNSF MNSF dandan ProteinProtein

�� JumlahJumlah bakteribakteri

�� UjiUji titiktitik bekubeku ((pengenceranpengenceran dengandengan air)air)

�� UjiUji residuresidu pestisidapestisida dandan antibiotikaantibiotika

Proses pendinginan awal

� Susu mengalami kenaikan suhuselama perjalanan

� Susu disimpan dalam tangkipenyimpanan yang dilengkapi dg sistem pendingin dan pengaduksistem pendingin dan pengaduk

PEMISAHAN KRIM

�� BerdasarkanBerdasarkan prinsipprinsipperbedaanperbedaan BJ BJ antaraantara lemaklemaksusususu (0,93) (0,93) dandan skim skim (1,035)(1,035)(1,035)(1,035)

�� AlatAlat : cream separator: cream separator

�� ProsesProses : : sentrifugasisentrifugasi

�� AplikasiAplikasi : : pembuatanpembuatan susususuberkadarberkadar lemaklemak rendahrendah, , whipping creamwhipping cream

�� TipeTipe agregatagregat padapada butiranbutiran lemaklemak ::

�� FlokulaFlokula : : terbentukterbentuk padapada krimingkriming, , mudahmudahterdispersiterdispersi kembalikembali

�� Cluster : Cluster : terbentukterbentuk padapada saatsaat�� Cluster : Cluster : terbentukterbentuk padapada saatsaathomogenisasihomogenisasi, , memerlukanmemerlukan energienergi yang yang besarbesar untukuntuk dispersidispersi

�� GranulaGranula : : trbentuktrbentuk saatsaat churning, churning, sulitsulitdidispersididispersi

Kestabilan busa krim susu

�� BusaBusa susususu bersifatbersifat tidaktidak stabilstabil dandan protein protein susususu berkumpulberkumpul padapada batasbatas permukaanpermukaanudaraudara..

�� BusaBusa krimkrim bersifatbersifat lebihlebih stabilstabil..�� BusaBusa krimkrim bersifatbersifat lebihlebih stabilstabil..

Kestabilannya busadipengaruhi Oleh :

�� Kadar protein Kadar protein krimkrim

�� PadaPada pengocokanpengocokan busabusa, protein , protein terdenaturasiterdenaturasi dandanterkumpulterkumpul padapada batasbatas permukaanpermukaan air air –– udaraudara, , sehinggasehinggastrukturstruktur krimkrim lebihlebih kokohkokoh

SemakinSemakin tinggitinggi kadarkadar protein protein semakinsemakin kokohkokoh busabusa�� SemakinSemakin tinggitinggi kadarkadar protein protein semakinsemakin kokohkokoh busabusa

�� BilaBila protein protein terhomogenisasiterhomogenisasi terlebihterlebih dahuludahulu, , makamaka tidaktidakakanakan terbentukterbentuk busabusa, , karenakarena butiranbutiran lemaklemak mengecilmengecil dandanprotenproten dalamdalam plasma plasma menjadimenjadi lebihlebih sedikitsedikit..

�� Kadar Kadar lemaklemak (20 (20 –– 30 %) 30 %) dandan ukuranukuran butiranbutiran lemaklemak

�� SuhuSuhu : : semakinsemakin dingindingin semakinsemakin baikbaik busabusa

�� ViskositasViskositas : : semakinsemakin kentalkental semakinsemakin baikbaik

Standarisasi

Churning

�� CurningCurning adalahadalah istilahistilah dalamdalam pengolahanpengolahan susususumenjadimenjadi mentegamentega..

�� TerjadiTerjadi inversiinversi emulsiemulsi daridari o/w o/w menjadimenjadi w/ow/o

Agitasi pada T ttt

Susu/ krim mentega

Emulsi o/w Emulsi w/o

Lemak separuhpadat separuh cair, dipengaruhi oleh T

Prinsip Pemisahan dan Alat

�� PrinsipPrinsip : : gayagaya sentrufugalsentrufugal daridari cream separator cream separator yang yang menyebabkanmenyebabkan lemaklemak susususu naiknaik kekepermukaanpermukaan dandan membentukmembentuk suatusuatu layer cream layer cream ((lapisanlapisan lemaklemak))

�� TipeTipe alatalat dalamdalam industriindustri pengolahanpengolahan susususu::

�� Conventional cream separatorConventional cream separator

�� Concentration ; Concentration ; cremcrem susususu pekatpekat

�� Clarification ; Clarification ; memisahkanmemisahkan sedimensedimen--sedimensedimendandan kotorankotoran daridari susususu segarsegar

Alat

Pemisahan

Faktor yang memengaruhiproses pemisahan

�� PerbedaanPerbedaan BJBJ

�� FlokulasiFlokulasi butiranbutiran lemaklemak, radius , radius gumpalamgumpalam membesarmembesar, , lajulaju krimingkriming naiknaik

Kadar Kadar aglutininaglutinin�� Kadar Kadar aglutininaglutinin

�� SuhuSuhu pemanasanpemanasan

�� agitasiagitasi

Aplikasi

�� Table cream : Table cream : kadarkadar lemaklemak 18 18 –– 30 %30 %

�� Light whipping cream: Light whipping cream: kadarkadar lemaklemak 30 30 –– 36 %36 %

Heavy whipping cream : Heavy whipping cream : kadarkadar lemaklemak�� Heavy whipping cream : Heavy whipping cream : kadarkadar lemaklemaklebihlebih daridari 36 %36 %

KLARIFIKASI

�� ProsesProses awalawal penangananpenanganan susususu segarsegarsebelumsebelum pasteurisasipasteurisasi atauatau pengolahanpengolahanlainnyalainnya

�� TujuanTujuan : : memisahkanmemisahkan kotorankotoran yang yang �� TujuanTujuan : : memisahkanmemisahkan kotorankotoran yang yang tercampurtercampur padapada susususu, , sepertiseperti leukositleukosit, , sisasisaselsel, , sedimensedimen, , dandan kotorankotoran lain.lain.

�� AlatAlat : : milk clarifiermilk clarifier

�� PrinsipPrinsip : : gayagaya sentrifugalsentrifugal dengandengan v v rendahrendah

PEMANASAN

Heating

• Pasteurisation : below 100 °C; 20 days at 5 °C

• ESL: around 125 °C; shelf life more than 3 weeks

• UHT: 130 – 140 °C; shelf life several months

PASTEURISASI

�� ProsesProses pemanasanpemanasan susususu padapada T 86 T 86 –– 90 90 o o C C dandan t 30 t 30 menitmenit dengandengan tujuantujuan ::

�� membunuhmembunuh bakteribakteri patogenpatogen

�� MengurangiMengurangi 90 90 –– 99 % 99 % ragiragi dandan jamurjamur�� MengurangiMengurangi 90 90 –– 99 % 99 % ragiragi dandan jamurjamur

�� MenonMenon--aktifkanaktifkan enzimenzim : : fosfatasefosfatase, , peroksidaseperoksidase, , katalasekatalase

�� PerubahanPerubahan komposisikomposisi kimiakimia, , fisikfisik dandan nilainilaigizigizi sedikitsedikit

�� M.oM.o yang yang masihmasih hiduphidup biasanyabiasanya bakteribakterithermodurikthermodurik ::Streptococcus Streptococcus thermophylusthermophylus

Mengapa Pasteurisasi ?

•• Public Health AspectPublic Health Aspect -- to make milk and milk to make milk and milk products safe for human consumption by products safe for human consumption by destroying all bacteria that may be harmful to destroying all bacteria that may be harmful to health (pathogens)health (pathogens)

•• Keeping Quality AspectKeeping Quality Aspect -- to improve the to improve the keeping quality of milk and milk products. keeping quality of milk and milk products. Pasteurization can destroy some undesirable Pasteurization can destroy some undesirable enzymes and many spoilage bacteria. Shelf life enzymes and many spoilage bacteria. Shelf life can be 7, 10, 14 or up to 16 days.can be 7, 10, 14 or up to 16 days.

Metode Pasteurisasi

1. Batch Pasteurisation atau Long Time Holding (LTH) atau Low Temperature Long Time

2. Continuous Pasteurisation

3. HTST3. HTST

Batch Pasteurisation

�� T 63 T 63 –– 6565oo C; t 30 C; t 30 menitmenit

�� T > 66T > 66oo C : C : degradasidegradasi flavor flavor dandanpemisahanpemisahan krimkrim terhambatterhambat karenakarena PP--lipidalipida daridari membranmembran lemaklemak rusakrusaklipidalipida daridari membranmembran lemaklemak rusakrusak

�� AlatAlat : : wadahwadah tertutuptertutup

Batch Pasteurisation

Continuous pasteurisation

� time and energy saving.

� For most continuous processing, a high temperature short time (HTST) pasteurizer is (HTST) pasteurizer is used.

� The heat treatment is accomplished using a plate heat exchanger.

High Temperature Short Time (HTST)

� T 71,5 - 75o C; t 15 – 16 detik

� 90 – 99 % bakteri mati, terjadi perubahanpada laktosa, lemak, kasein

Alat : � Alat :

� plate heat exchanger

� Tubular HE

� Scrape HE

HTST

Plat Heat Exchanger

Tubular HE

Scrape-suface HE

Uji Kecukupan Pasteurisasi

�� UjiUji : : UjiUji fosfatasefosfatase basabasa

�� BakteriBakteri yang yang masihmasih hiduphidup : : bateribaterithermodurikthermodurik

ESL : Extended Short Life

�� SuhuSuhu sekitarsekitar 120 120 ooCC, , lebihlebih rendahrendah

dibandingkandibandingkan sterilisasisterilisasi

�� TujuanTujuan samasama dengandengan sterilisasisterilisasi

�� BiayaBiaya produksiproduksi lebihlebih rendahrendah dibandingkandibandingkan�� BiayaBiaya produksiproduksi lebihlebih rendahrendah dibandingkandibandingkansterilisasisterilisasi

�� UmurUmur simpansimpan : : pasteurisasipasteurisasi < ESL < < ESL < sterilisasisterilisasi

STERILISASI

�� DefinisiDefinisi : : prosesproses termaltermal untukuntuk mematikanmematikan semuasemuam.om.o. . besertabeserta sporanyasporanya..

�� SporaSpora tahantahan panaspanas, , perluperlu pemanasanpemanasan 121 121 ooCCselamaselama 15 15 menitmenit atauatau ekivalennyaekivalennya..

Makanan Sterilisasi KomersialMakanan

Definisi : proses termal di atas 100 oC untuk menonaktifkanspora patogen dan menyebabkan kerusakan bahanpangan. Pada penanganan dan pengimpanan normal telahmasih mengandung bakteri, tapi tidak dapat berkembangbiak. Daya tahan : 2 tahun

Sterilisasi Komersial

Metode Sterilisasi

�� UHT (Ultra High Temperature)UHT (Ultra High Temperature)

�� Batch Batch SterilisationSterilisation

UHT

�� 135135°° C, t 2C, t 2--5 s) 5 s)

�� a a continuous flowcontinuous flow operationoperation

�� MenggunakanMenggunakan tekanantekanan yang yang tinggitinggi agar agar aliranaliran bersifatbersifat turbulenturbulen agaaga susususu tidaktidakaliranaliran bersifatbersifat turbulenturbulen agaaga susususu tidaktidakmengerakmengerak

�� SusuSusu sterilsteril komersialkomersial, , dikemasdikemas secarasecaraaseptisaseptis dandan tahantahan beberapabeberapa bulanbulan padapadasuhusuhu kamarkamar

Advantages of UHT

�� High quality:High quality: prosesproses dapatdapat diminimalisirdiminimalisir krnkrnmenggunakanmenggunakan T yang T yang lebihlebih tinggitinggi. .

�� Long shelf life:Long shelf life: lebihlebih daridari 6 6 blnbln padapada T T kamarkamar. .

�� Packaging size:Packaging size: Processing conditions are independent Processing conditions are independent of container size, thus allowing for the filling of large of container size, thus allowing for the filling of large of container size, thus allowing for the filling of large of container size, thus allowing for the filling of large containers for foodcontainers for food--service or sale to food manufacturers service or sale to food manufacturers (aseptic fruit purees in stainless steel totes). (aseptic fruit purees in stainless steel totes).

�� Cheaper packaging:Cheaper packaging: Both cost of package and storage Both cost of package and storage and transportation costs; laminated packaging allows for and transportation costs; laminated packaging allows for use of extensive graphicsuse of extensive graphics

Difficulties with UHT

� Sterility: Complexity of equipment and plant are needed to maintain sterile atmosphere between processing and packaging; higher skilled operators; sterility must be maintained through aseptic packaging

� Particle Size: With larger particulates there is a danger of overcooking of surfaces and need to transport material -overcooking of surfaces and need to transport material -both limits particle size

� Equipment: There is a lack of equipment for particulate sterilization, due especially to settling of solids and thus overprocessing

� Keeping Quality: Heat stable lipases or proteases can lead to flavour deterioration. There is also a more pronounced cooked flavour to UHT milk.

Metode UHT

�� Direct HeatingDirect Heating

�� Indirect HeatingIndirect Heating

UHT – Direct Heating

� Produk kontak langsung dengan steam

� Keuntungan : proses lebih singkat

� Cara direct heating :

1. Injection

2. Infusion

UHT – Indirect Heating

� Plate Heat Exchangers: Similar to that used in HTST but operating pressures are limited by gaskets. Liquid velocities are low which could lead to uneven heating and burn-on. This method is economical in floor space, easily inspected, and allows for potential regeneration.and allows for potential regeneration.

� Tubular Heat Exchangers: There are several types:

� shell and tube

� shell and coil

� double tube

� triple tube

�� Scraped Surface Heat ExchangersScraped Surface Heat Exchangers..

UHT – Indirect Heating

� Scraped Surface Heat Exchangers: The product flows through a jacketed tube, which contains the heating medium, and is scraped from the sides with a rotating knife. This method is suitable for viscous products and particulates (< 1 cm) such as fruit sauces, products and particulates (< 1 cm) such as fruit sauces, and can be adjusted for different products by changing configuration of rotor. There is a problem with larger particulates; the long process time for particulates would mean long holding sections which are impractical. This may lead to damaged solids and overprocessing of sauce.

Direct vs Indirect

BATCH STERILISATION

�� T 113T 113o o C; t 15 C; t 15 –– 40 40 menitmenit

�� AlatAlat : : autoklafautoklaf

�� KerugianKerugian ::

�� WarnaWarna kecokelatankecokelatan

�� Cooked flavorCooked flavor

�� NilaiNilai gizigizi turunturun

Pengaruh Perlakuan PanasTerhadap Ukuran Misel Kasein

COW

550

650

750

dia

me

ter

(nm

)

no heating90 °C120 °C

150

250

350

450

550

0 30 60 90 120 150 180

real time (s)

dia

me

ter

(nm

)

120 °C140 °C

DC

550

650

750

dia

me

ter

(nm

) no heating

120 °C

150

250

350

450

550

0 30 60 90 120 150 180

real time (s)

dia

me

ter

(nm

)

120 °C

140 °C

90 °C

Pengemasan Aseptis

�� PeralatanPeralatan yang yang dapatdapat disterilkandisterilkan

�� ProdukProduk sterilsteril secarasecara komersialkomersial

�� KemasanKemasan yang yang sterilsteril secarasecarakomersialkomersialkomersialkomersial

�� RuangRuang sterilsteril dalamdalam mesinmesin pengemaspengemas

�� TempatTempat pengisianpengisian sterilsteril

�� PenutupanPenutupan hermitishermitis

�� AdaAda monitoring monitoring dandan pencatatpencatat faktorfaktor--faktorfaktor kristiskristis

Aseptic Packaging

Tetra Pak

�� 70 % 70 % kertaskertas

�� 24 % LDPE 24 % LDPE

�� 6 % 6 % alumuniumalumunium

�� PolietilenPolietilen layerlayer

Ruangan Pengemas Aseptis

HOMOGENISASI

�� ProsesProses untukuntuk memperkecilmemperkecildandan menyeragamkanmenyeragamkanukuranukuran globulaglobula lemaklemaksusususu..susususu..

�� TujuanTujuan ::

�� MenstabilkanlanMenstabilkanlan prosesprosesemulsiemulsi

�� LemakLemak tidaktidak mudahmudah naiknaik kekepermukaanpermukaan

�� AlatAlat : homogenizer: homogenizer

Globula lemak susu

Prinsip kerja alat

�� SusuSusu dipaksadipaksa untukuntukmasukmasuk keke lubanglubang--lubanglubang kecilkecildengandengan tekanantekanandengandengan tekanantekanan3000 3000 –– 5000 psi 5000 psi hinggahingga globulaglobulalemaklemak menjadimenjadiberukuranberukuran 1 1 –– 2 2 µµ

Efek Homogenisasi

�� UkuranUkuran lemaklemak menjadimenjadi kecilkecil dandan seragamseragam

�� LuasLuas permukaanpermukaan naiknaik ::

�� WarnaWarna lebihlebih putihputih

�� Rasa Rasa lebihlebih gurihgurih

�� KepekaanKepekaan terhadapterhadap kerusakankerusakan cahayacahaya meningkatmeningkat�� KepekaanKepekaan terhadapterhadap kerusakankerusakan cahayacahaya meningkatmeningkat

�� KapasitasKapasitas pembentukanpembentukan busabusa naiknaik

�� KekerasanKekerasan curd curd menurunmenurun

�� ViskositasViskositas eningkateningkat

�� KecenderunganKecenderungan pemisahanpemisahan krimkrim berkurangberkurang

Kekurangan Homogenisasi

�� HomogenisedHomogenised milk cannot be efficiently separated.milk cannot be efficiently separated.

�� Somewhat increased sensitivity to light Somewhat increased sensitivity to light –– sunlight and sunlight and fluorescent tubes fluorescent tubes ––can result in “Sunlight can result in “Sunlight flavourflavour” ”

�� Reduced heat stability, especially in case of singleReduced heat stability, especially in case of single--stage stage homogenisationhomogenisation, high fat content and other , high fat content and other stage stage homogenisationhomogenisation, high fat content and other , high fat content and other factors contributing to fat clumping.factors contributing to fat clumping.

�� The milk will not be suitable for production of semiThe milk will not be suitable for production of semi--hard or hard cheeses because the coagulum will be too hard or hard cheeses because the coagulum will be too soft and difficult to dewater.soft and difficult to dewater.

Health aspects of homogenised milk products

�� In the early 1970s the American scientist K. In the early 1970s the American scientist K. OsterOsterlaunched the hypothesis that launched the hypothesis that homogenisationhomogenisation of milk of milk allows the enzyme allows the enzyme xanthineoxidasexanthineoxidase to pass into the to pass into the bloodstream via the intestine bloodstream via the intestine

�� According to According to OsterOster, , xanthinexanthine oxidaseoxidase is involved in the is involved in the �� According to According to OsterOster, , xanthinexanthine oxidaseoxidase is involved in the is involved in the process that damages the bloodprocess that damages the blood--vessel wall and leads to vessel wall and leads to atherosclerosis.atherosclerosis.

�� That That hyphothesishyphothesis has now been rejected by scientists on has now been rejected by scientists on the grounds that human beings themselves form these the grounds that human beings themselves form these enzymesenzymes

Membrane filters

�� Membrane technology is Membrane technology is a proven separation a proven separation method used on the method used on the molecular and ionic molecular and ionic molecular and ionic molecular and ionic levels. During the past levels. During the past twenty years, since the twenty years, since the beginning of the 1970s, beginning of the 1970s, this technique has been this technique has been adapted for the dairy adapted for the dairy industry.industry.

Penerapan teknologimembran

�� Reverse Osmosis (RO)Reverse Osmosis (RO)

�� concentration of solutions by removal of waterconcentration of solutions by removal of water

�� NanofiltrationNanofiltration (NF)(NF)

�� concentration of organic components by concentration of organic components by removal of part of removal of part of monovalentmonovalent ions like sodium ions like sodium removal of part of removal of part of monovalentmonovalent ions like sodium ions like sodium and chlorine (partial and chlorine (partial demineralisationdemineralisation))

�� UltrafiltrationUltrafiltration (UF)(UF)

�� concentration of large and macro moleculesconcentration of large and macro molecules

�� Microfiltration (MF)Microfiltration (MF)

�� removal of bacteria, separation of macro removal of bacteria, separation of macro moleculesmolecules

Spektrum Teknologi Membran

Conventional filters

� filter media : kertas, tebal

� Conventional filters are thick with open structures.

� Material: typically paper.� Material: typically paper.

� Memanfaatkan gaya gravitasi. Terkadangditerapkan tekanan untuk mempercepatproses

� Proses bisa dilakukan pada sistem terbuka. •

Membrane filters

� Filter media : tipis dan ukuran porinyaterkontrol

� Material: polymers and ceramics, nowadays more rarely cellulose acetate.more rarely cellulose acetate.

� Proses digerakkan oleh tekanan

� Harus dilakukan pada sistem tertutup

Principles of membrane separation

� RO : dehydration of whey, UF permeate and condensate.

� NF : used when partial desalination of whey, UF permeate or retentate is required.

UF : typically used for concentration of milk proteins � UF : typically used for concentration of milk proteins in milk and whey and for protein standardisation of milk intended for cheese, yoghurt and some other products.

� MF : basically used for reduction of bacteria in skimmilk, whey and brine, but also for defatting whey intended for whey protein concentrate (WPC) and for protein fractionation.