Foodstuffs and Play Role of Processing

By: Suharyanto


Characteristics of Foodstuffs
Foodstuffs: Plant based and Animal based
Animal foodstuffs properties:
• Shorter shelf life.
• Soft and flabby.
• The nature of each different type of product.
• Main source of fat and protein.
Animal food: Fish, Meat, Egg, Milk.


Damage to Foodstuffs
 Foodstuff based on durability:
 More durable: dried grains
 Medium: tubers
 Easily damage: vegetables and animal products
 Factors affecting damage:
 Temperature
 Moisture
 Oxygen
 pH
 Humidity
 Aw (Water Activity):
 Ratio of water vapor pressure of substance divided by the vapor pressure of pure water at the same temperature.
 Relative humidity divided by100.


Damage to Foodstuff can be:
 Physical.
 Chemical, ex: maillard reaction.
 Biological.
 Organoleptic:
 Color
 Odor
 Taste
 Flavor.


Processing, Preservation, Storage
 Processing: the process converting fresh foodstuff into finished or semi-finished products through addition, subtraction and / or mixing a few ingredients.
 Preservation: making fresh or processed foodstuff more durable.
 Storage: keeping fresh or processed foodstuff to make it more secure and durable.


Playrole of Processing
 Increase added value of products.
 Product diversivication.
 Increase nutrition.
 Increase shelf life.
 Increase palatability

Posted in: Animal Product Technology