sosis & daging ham
DESCRIPTION
TENTANG SOSIS DAN DAGING HAM NEEEHHHTRANSCRIPT
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ROHSCHINKEN = RAW HAMROHWURST= SOSIS MENTAH
FERMENTED SAUSAGE
MUHAMMAD YUSUFTEKNOLOGI PANGAN-T.KIMIA-PNUP
2014
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German food book:
Raw sausages are cured ( with color change), not cooled ( over + 10°C ) storable, usually raw consumed sausage products. They are easy to spread or after a ripening process, which involves a drying, cutable.
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Production of dry sausages
Germany 392.000 t/year
Italy 141.000 t/year
Spain 128.000 t/year
France 78.000 t/year
Denmark 24.500 t/year
other Scandinavian countries 10.000 t/year
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Standard recipe for raw sausages:
1/3 beef
1/3 pork
1/3 back fat
additional
salt, curing agents, sugar and spices
Production process steps of raw sausages:
Cuttering of the raw materials and adding of the spices
Filling in to the casing
Ripening, possibly smoking
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MIKROBA DALAM SOSIS FERMENTASI
• MIKROBA PEMBENTUK ASAM (MO UTAMA)– LACTOBACILLUS (SAKE, CURVATUS,
PLANTARUM, BREVIS, CASEI, DLL)• M.O KATALASE POSITIP (REDUCTASE M.O)
– NO3NO2NO (WARNA DAN PENGAWET)– MICROCOCCUS SP (VARIANS),
STAPHYLOCOCCUS SP (XYLOSUS, CARNOSUS, SAPROPHYTICUS)
• YEAST : PENGHASIL CITA RASA– DEBAROMYCES SP (HANSENII)
• KAPANG (CITA RASA DAN PENGAWET)– PINICILLIUM SP (NALGIOVENSIS, CHRYSOGENUM)
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Chamber with vertical and horizontal Chamber with vertical and horizontal inlet airflowinlet airflow
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Inhomogeneous drying within the trolleysInhomogeneous drying within the trolleys
water vapor partial pressure difference
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KEADAAN RUANG FERMENTASI
HARI KE SUHU RH KEC. UDARA
1-3 22-25 oC 90-95 0.5-0.8 m/s
4-10 18 80-90
>10 13-15 75 0.1 m/s
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FERMENTASI CEPAT SEDANG LAMBAT
MEDIA GdL +
BAKTERI
GULA 1 %
BAKTERI
GULA 0.5%
BAKTERI
PENGAWET NITRIT NITRI NITRIT
NITRAT
SUHU 25 oC 20-25 oC 15-18 oC
WAKTU
FERMENTASI
>10 HARI >20 HARI >8 MINGGU
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Kimia
Mikroba
Redok potensial
pH
aw
Mekanisme pengawetanHurdle system
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Fig. 3 : Sequence of hurdles, which are important for the microbiological stability of raw sausage during ripening and drying. Kons.: Nitrite; Eh: Redox potential; K.-F.: Concurring flora = lactic acid bacteria; pH: acidity; aw: Water
activity (LEISTNER, 1985)
Hurdles technology
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MEKANISME PENGAWETAN
• PENGAWETAN KIMIA (GARAM, NITRIT)
• POTENSI REDOKS
• PERSAINGAN MIKROBA
• pH
• aw