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HOME. POST HARVEST TECHNOLOGY PROCESS. Grade : X TPHP. Even Semester. Standar d C ompeten ce. To operate Agricultural Products Process (Meatballs , Nugget, Noodle, Abon ). COMPETENCY. Basic Compe ten ce. To do treatment process To Apply treatment process To control treatment process

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  1. HOME POST HARVEST TECHNOLOGY PROCESS Grade : X TPHP Even Semester

  2. StandardCompetence To operate Agricultural Products Process (Meatballs , Nugget, Noodle, Abon) COMPETENCY Basic Competence To do treatment process To Apply treatment process To control treatment process To monitor the quality of the product

  3. 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 LEARNING OBJECTIVES

  4. 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 LEARNING OBJECTIVES

  5. Learning Objectives • The Students can stop the production process of meatballs, nugget, noodle and abonin 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. LEARNING OBJECTIVES

  6. Material-1 MATERIAL-1 MEATBALLS MAKING

  7. 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 MATERIAL-2

  8. 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". MATERIAL-3

  9. Protein that acts as an emulsifer can be classified into 3 groups according to their solubility: Water-soluble proteins. Salt-soluble proteins. protein which is insoluble in both the connective tissue. MATERIAL-4

  10. Ingredients : • Basic ingredients • MEAT (BEEF) • COLD WATER (ICE CUBE) • SALT • TAPIOCA FLOUR • STPP (SODIUM TRIPOLYPHOSPHAT) • PEPPER • FRIED ONION • FRIED GARLIC MATERIAL-4

  11. BEEF PHYSIOLOGY a.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. MATERIAL-4

  12. Material-4 b. Rigor mortis Rigor 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 MATERIAL-4

  13. Material-4 MATERIAL-4 Post rigor Softening of the texture of the meat not caused by the breakdown of actin and myosin bond, but due to decreased pH.

  14. Material-4 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)

  15. Material-4 MATERIAL-4 Characteristic of the Beef : Freshness Position of meat

  16. Material-4 • 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. MATERIAL-4

  17. Material-4 • 2. Position of meat • taken from the relatively low in fat, ex : tenderloin, sirloin, rump/round, chuck MATERIAL-4

  18. Material-4 MATERIAL-4

  19. 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 MATERIAL-4

  20. 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 MATERIAL-4

  21. 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. MATERIAL-4

  22. Spices : • Fried onion, fried garlic, salt and pepper • To provide a flavor, so the product to be savory and delicious meatballs. MATERIAL-4

  23. Meatballs Recipe : • Beef : 500 gram • Fried garlic : 15 g • Fried onion : 10 g • Pepper : 1,25 g • Tapioca (10%) :50 g • STPP (0,2%) : 1 g • Baking soda (0,2%) :1 g • Salt :10 g • Ice cube : 100 – 150 g MATERIAL-4

  24. ICE CUBE FLOW CHART OF MEATBALLS MAKING : BASIC INGREDIENTS CUTTING MATERIAL-4 GRINDING FLOUR SPICES MIXING/EMULSIFICATION MOULDING BOILING (TEMPERATURE 80OC) MEATBALLS

  25. MEATBALLS MAKING : 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. MATERIAL-4

  26. CUTTING: MATERIAL-4

  27. GRINDING: MATERIAL-4

  28. 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 MATERIAL-4

  29. MIXING/EMULSIFICATION: MATERIAL-4

  30. 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 MATERIAL-4

  31. MOULDING: MATERIAL-4

  32. BOILING: MATERIAL-4

  33. 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. MATERIAL-4

  34. MEATBALLS: MATERIAL-4

  35. QUALITY OF MEATBALLS: Assess the quality of the simplest meatball is the organoleptic (sensory), include:a. The appearanceb. Aroma c. colord. flavore. texture MATERIAL-4

  36. Material-4 MATERIAL-4 NUGGET

  37. NUGGET • ANIMAL PRODUCT WHICH PROCESSED THROUGH : • mixing • steaming • frying. • Categorized as FAST FOOD MATERIAL-4

  38. TYPES OF NUGGET : • CHICKEN NUGGET • FISH NUGGET • SHRIMP NUGGET MATERIAL-4

  39. MATERIAL-4 CHICKEN NUGGET

  40. Ingredients : Chicken MATERIAL-4

  41. Bread/bread crumb MATERIAL-4

  42. Fullcream MATERIAL-4

  43. Eggs MATERIAL-4

  44. Condiments: • Shallot • Garlic • Pepper • Leek • Salt • sugar MATERIAL-4

  45. 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 MATERIAL-4

  46. UTENSILS : • Food processor/meat grinder MATERIAL-4

  47. Frying pan/deep fryer MATERIAL-4

  48. Steamer MATERIAL-4

  49. Stove MATERIAL-4

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