`

Nor Azwin Tajudin

Nurul Farahin

Nurul Adilah Ishak

Fazreen farhana

Shahmiza

Hazila

Noor Husna Intan Tasnim Ahmad

Nur Izyean Soid

Pembungkusan makanan : Sesuatu proses yang dilakukan terhadap makanan dan

hasil pertanian agar mutu dan hasil yang dikeluarkan oleh sesuatu pengusaha dapat sampai kepada pengguna di dalam keadaan yang baik.

Satu alat dikatakan pembungkusan jika bersifat :

Membendung

Memudahkan Komunikasi

Memelihara

Konsep pembungkusan : wujud sejak manusia mula berniaga. Setelah zaman industri di Eropah pada

sekitar 1970-an, pembungkusan telah wujud menjadi satu bidang perdagangan yang penting

Plastik Plastik

Kertas Kertas Card Board Card

Board

Kayu Kayu

• Amalan menukar komposisi atmosphere dalam bungkusan (selalunya bungkusan makanan, ubatan dll ) - meningkatkan

tempoh penggunaan.• Proses pengubahsuaian digunakan untuk mengurangkan jumlah

Oxygen, bergerak dari 20% ke 0%• Mengurangkan organisma berudara dan kelajuan tindakbalas

pengoksidaan.• Oksigen yang tersingkir digantikan dengan nitrogen yang

bertindak sebagai gas lengai atau karbon dioksida yang boleh merendahkan pH atau menghalang pertumbuhan bakteria.

• Karbon monoksida boleh digunakan kerana ia mengekalkan warna kemerahan daging.

Penyeimbangan kembali gas-gas dalam bungkusan dapat dicapai dengan :

Teknik aktif :

• Pengepaman gas

•Vakum

Teknik aktif :

• Pengepaman gas

•Vakum Teknik pasif :• breathable film (EMAP)

Teknik pasif :• breathable film (EMAP)

CONTROLLED ATMOSPHERE STORAGE

• Kaedah penyimpanan hasil pertanian• Keadaan di mana oksigen, karbon dioksida dan nitrogen serta masa

dan kelembapan dikawal.• 2 kelas utama komoditi yang boleh disimpan dalam keadaan

terkawal1. komoditi kering bijirin, kekacang dan oilseed Tujuan- kawal serangga perosak

2. Buah segar Buah epal dan pear Kombinasi mengubah keadaan atmosphere dan mengurangkan

suhu untuk memboleh penyimpanan yang lama dengan melambatkan kehilangan kualiti.

Plastik Plastik

Bahan pembungkusan plastik terdiri daripada:-

i. Beg Plastikii.Bahan plastik kaku (rigid)

PLASTIK

Kelebihan….

Kos rendah

Mudah dibawa

Penghalang terhadap kelembapan dan gas

Memiliki kekuatan basah dan kering

Mudah untuk digunakan dan selesa

Mencegah kebocoran

Lutsinar – kualiti grafik yg tinggi & pameran yg baik

Ketebalan yg variasi

Harus mengamalkan konsep MAP – penggudaraan yang baik

Sesuai untuk membungkus potatoes, sweetpotatoes, apples, bawang, jagung, timun & buah-buahan tropika lain.

Beg Plastik

Kelemahan....

Dihasilkan dari minyak yang tidak boleh diperbaharui Pengudaraan yang tidak elokTidak terurai

Paket di mana atas dan bawah terbentuk daripada satu atau dua helai plastik

Contoh:- Fruit tray Plastic punnet

Bahan plastik kaku (rigid)

Tahan, tidak mudah dipecahkan dan mudah untuk ditutupTerdiri daripada warna yang pelbagai untuk menarik minat pelanggan dan memberi perlindungan UV-cahaya untuk menghalang kerosakan makananMenggunakan MAP- pengudaraan yg baikSesuai untuk semua jenis buah-buahan LutsinarTetapi MAHAL

Kelebihan…

Polyethylene Tidak berbau Mempunyai penghalang kelembapan yang baik Relatif keterlapan yang bagus terhadap oksigen MurahRingan Boleh dikitar semula walaupun tidak reputMengecut bila dipanaskan – low melting pointTidak terkesan dengan suhu bilik

Mempunyai kekuatan dan ketahanan tusuk yang tinggi – high melting pointPenghalang terhadap air, gas dan bau yang baik dan tidak dipengaruhi oleh perubahan kelembapanTidak boleh dikitar semulaMahal

Polypropene

Kayu Kayu

KAYU….

kontena penghantaran kayu secara tradisional telah digunakan untuk pelbagai jenis makanan pejal dan cairtermasuklah buah-buahan, sayur-sayuran, teh dan bir.

pembungkusan kayu diperbuat daripada bahan kayu mentah.

barel kayu telah lama digunakan untuk meletakkan pelbagai makanan cair seperti wain, minyak, jus dan bir. Sebatian rasa dari kayu meningkatkan kualiti produk.

contoh-contoh pembungkusan jenis kayu ialah Wire-Bound Crates, Pallet Bins, Wooden Crates and Lugs, Wooden Baskets and Hampers, Pallets and others.

Jenis-jenis pembungkusan kayu

Wooden Crates and Lugs digunakan untuk epal, buah batu, dan

kentangdigunakan untuk menyimpan

makanan bersama dan melindungi makanan daripada

hancurkan selain memberikan sedikit perlindungan.

 

• Kebaikan menawarkan perlindungan mekanikal yang baik mampu menampung berat beban dalam jumlah yang banyaktahan lama terutama yang dilindungi daripada cuaca kukuh, mempunyai kekuatan yang tinggi

• Keburukan mempunyai kos yang lebih tinggi daripada bekas plastik boleh memusnahkan produk jika tidak diuruskan dengan baik.

Card Board Card Board

Pembungkus yang diperbuat daripada kulit kayu seperti kertas tetapi tebal, keras dan tahan lipatan untuk menghalang produk daripada berlaku kerosakan mekanikal dan boleh dikitar semulaJenis-jenis: white board sesuai untuk penyimpanan makanan dan biasanya dilapisi oleh polyethylene – halang haba chip board -kertas kitar semula & tidak boleh bersentuhan dengan makanan dan dilapisi dengan white boardpaper board kertas acuan seperti karton/ pelapik telur

Kegunaan kadbod white board Ais krim, coklat, karton beku kerana ianya

mempunyai lapisan lilin atau plastik yang menghalang kemasukan haba

chip board karton luar terutama untuk teh dan bijirin

tanpa bersentuhan dengan makanan

paper board makanan segera, kekacang dan pelapik

telur

Cara penggunaan kadbod terdapat dalam pelbagai saiz dan hanya

letakkan produk di dalamnya mengikut susunan dengan mengambil berat tentang pengudaraan dan kepadatan produk - tidak berlaku kerosakan mekanikal.

Pastikan kotak kadbod berlubang - pengedaran udara bagi produk yang mudah rosak seperti buah-buahan dan sayur-sayuran

akhir sekali tampalkan bahagian atas kadbod dengan salotip yang sesuai selepas meletakkan produk di dalamnya

untuk memudahkan penghantaran produk, kotak-kotak yang kecil disatukan ke dalam kotak yang besar

Cth : 4 kotak kecil dimasukkan ke dalam 1 kotak yang besar

Kelebihan dan keburukan kadbodKelebihan Keburukan

Boleh dikitar semula Tidak tahan kepada kelembapan dan air

Boleh dilupuskan (biodegradasi) Mudah kemek jika dikenakan daya yang kuat dan mengakibatkan kecederaan mekanikal

Senang untuk pek barang dan membukanya

Perlu disimpan ditempat yang kering sahaja

Cukup kuat Tidak sesuai untuk barangan basah seperti ikan dan ayam

Murah Menggunakan ruang yang banyak untuk penyimpanan

Boleh dicetak dengan mudah

Kertas Kertas

Sebagai bekas utama produk kertas tidak perlu dirawat, dilapisi atau dilaminasi untukmeningkatkan sifat pelindung mereka.

Kertas diperolehi daripada pulpa kayu dan kertas sampah yang diolah semula dan akan dijernihkan serta dilapisi atau diresapi dengan bahan seperti lilin, resin, plastik, dan laminasi aluminium untuk meningkatkan ketahanannya.

Kertas

Digunakan untuk membungkus sayuran dan buahan .

Digunakan secara meluas di pasaran.

Maturity index

Harvesting immature farm products can lead to more loses than gains since these goods might not be appealing to the market.

Physiological maturity is the stage of the plant it is capable of reproducing. An physiologically mature crop may be economically mature but not all economically mature produce are physiologically mature

What is important if you are a seller of fresh produce is the economical

maturity. The produce is economically mature if it has reached the stage when

it appeals to the market.

Maturity standards

Maturity index for fruits and vegetables Skin colour

Fruitsskin colour changes as fruit ripens or matures. Some fruits exhibit no perceptible colour change during maturation, depending on the type of fruit or vegetable. Assessment of harvest maturity by skin colour depends on the judgment of the harvester, but colour charts are available for cultivars, such as apples, tomatoes, peaches, chilli peppers, etc.

Optical methods

Light transmission properties methods-based on the chlorophyll content of the fruit, which is reduced during maturation. -The fruit is exposed to a bright light, which is then switched off so that the fruit is in total darkness. -Next, a sensor measures the amount of light emitted from the fruit, which is proportional to its chlorophyll content and thus its maturity.

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Shape

-shape of fruit change during maturation and can be used as a characteristic to determine harvest maturity. -Eg: Banana becomes more rounded in cross-sections and less angular as it develops on the plant.

-shape of fruit change during maturation and can be used as a characteristic to determine harvest maturity. -Eg: Banana becomes more rounded in cross-sections and less angular as it develops on the plant.

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Size

-Changes in size of a crop while growing are frequently used to determine the time of harvest.-Eg: partially mature cobs of Zea mays saccharata are marketed as sweet corn, while even less mature and thus smaller cobs are marketed as baby corn. For bananas, the width of individual fingers can be used to determine harvest maturity. Usually a finger is placed midway along the bunch and its maximum width is measured with callipers; this is referred to as the calliper grade.

-Changes in size of a crop while growing are frequently used to determine the time of harvest.-Eg: partially mature cobs of Zea mays saccharata are marketed as sweet corn, while even less mature and thus smaller cobs are marketed as baby corn. For bananas, the width of individual fingers can be used to determine harvest maturity. Usually a finger is placed midway along the bunch and its maximum width is measured with callipers; this is referred to as the calliper grade.

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Aroma

Most fruits synthesize volatile chemicals as they ripen. Such chemicals give fruit its characteristic odour and can be used to determine whether it is ripe or not. These doors may only be detectable by humans when a fruit is completely ripe, and therefore has limited use in commercial situations.

Most fruits synthesize volatile chemicals as they ripen. Such chemicals give fruit its characteristic odour and can be used to determine whether it is ripe or not. These doors may only be detectable by humans when a fruit is completely ripe, and therefore has limited use in commercial situations.

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Fruit opening

Some fruits develop toxic compounds during ripening, such as ackee tree fruit, which contains toxic levels of hypoglycine. The fruit splits when it is fully mature, revealing black seeds on yellow arils. At this stage, it has been shown to contain minimal amounts of hypoglycine or none at all.

Some fruits develop toxic compounds during ripening, such as ackee tree fruit, which contains toxic levels of hypoglycine. The fruit splits when it is fully mature, revealing black seeds on yellow arils. At this stage, it has been shown to contain minimal amounts of hypoglycine or none at all.

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Firmness

fruits change in texture during maturation, especially during ripening when it may become rapidly softer. Excessive loss of moisture may also affect the texture of crops. These textural changes are detected by touch, and the harvester may simply be able to gently squeeze the fruit and judge whether the crop can be harvested. Today sophisticated devices have been developed to measure texture in fruits and vegetables, for example, texture analyzers and pressure testers; they are currently available for fruits and vegetables in various forms

fruits change in texture during maturation, especially during ripening when it may become rapidly softer. Excessive loss of moisture may also affect the texture of crops. These textural changes are detected by touch, and the harvester may simply be able to gently squeeze the fruit and judge whether the crop can be harvested. Today sophisticated devices have been developed to measure texture in fruits and vegetables, for example, texture analyzers and pressure testers; they are currently available for fruits and vegetables in various forms

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Juice content, Moisture content,

Oil content and dry matter percentage,

-Juice content of many fruits increases as the fruit matures. To measure the juice content of a fruit, a representative sample of fruit is taken and then the juice extracted in a standard and specified manner. -The juice volume is related to the original mass of juice, which is proportional to its maturity.-Oil content can be used to determine the maturity of fruits, such as avocados. The oil content of an avocado is related to moisture content.

-Juice content of many fruits increases as the fruit matures. To measure the juice content of a fruit, a representative sample of fruit is taken and then the juice extracted in a standard and specified manner. -The juice volume is related to the original mass of juice, which is proportional to its maturity.-Oil content can be used to determine the maturity of fruits, such as avocados. The oil content of an avocado is related to moisture content.

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Leaf changes

Leaf quality determines when fruits and vegetables should be harvested. In root crops, the condition of the leaves can likewise indicate the condition of the crop below ground. For example, if potatoes are to be stored, then the optimum harvest time is soon after the leaves and stems have died. If harvested earlier, the skins will be less resistant to harvesting and handling damage and more prone to storage diseases.Abscission:As part of the natural development of a fruit an abscission layer is formed in the pedicel. For example, in cantaloupe melons, harvesting before the abscission layer is fully

Leaf quality determines when fruits and vegetables should be harvested. In root crops, the condition of the leaves can likewise indicate the condition of the crop below ground. For example, if potatoes are to be stored, then the optimum harvest time is soon after the leaves and stems have died. If harvested earlier, the skins will be less resistant to harvesting and handling damage and more prone to storage diseases.Abscission:As part of the natural development of a fruit an abscission layer is formed in the pedicel. For example, in cantaloupe melons, harvesting before the abscission layer is fully

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Sugars

climacteric fruits-carbohydrates accumulate during maturation in the form of starch. As the fruit ripens, starch is broken down into sugar. Starch converts into sugar as harvest time approaches.

non-climacteric fruitssugar tends to accumulate during maturation. A quick method to measure the amount of sugar present in fruits is with a brix hydrometer or a refractometer.

Starch content:Measurement of starch content is a reliable technique used to determine maturity in pear cultivars. The method involves cutting the fruit in two and dipping the cut pieces into a solution containing 4% potassium iodide and 1% iodine. The cut surfaces stain to a blue-black colour in places where starch is present.

climacteric fruits-carbohydrates accumulate during maturation in the form of starch. As the fruit ripens, starch is broken down into sugar. Starch converts into sugar as harvest time approaches.

non-climacteric fruitssugar tends to accumulate during maturation. A quick method to measure the amount of sugar present in fruits is with a brix hydrometer or a refractometer.

Starch content:Measurement of starch content is a reliable technique used to determine maturity in pear cultivars. The method involves cutting the fruit in two and dipping the cut pieces into a solution containing 4% potassium iodide and 1% iodine. The cut surfaces stain to a blue-black colour in places where starch is present.

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Acidity and Specific gravity

acidity changes during maturation and ripening, and in the case of citrus and other fruits, acidity reduces progressively as the fruit matures on the tree.Taking samples of such fruits, and extracting the juice and titrating it against a standard alkaline solution, gives a measure that can be related to optimum times of harvest. Normally, acidity is not taken as a measurement of fruit maturity by itself but in relation to soluble solids, giving what is termed the brix: acid ratio.relative gravity, or weight of solids or liquids, compared to pure distilled water at 62°F (16.7°C) will ensure a reliable measure of fruit maturity. As a fruit matures its specific gravity increases. It is done by placing the fruit in a tank of water, wherein those that float are less mature than those that sink.

acidity changes during maturation and ripening, and in the case of citrus and other fruits, acidity reduces progressively as the fruit matures on the tree.Taking samples of such fruits, and extracting the juice and titrating it against a standard alkaline solution, gives a measure that can be related to optimum times of harvest. Normally, acidity is not taken as a measurement of fruit maturity by itself but in relation to soluble solids, giving what is termed the brix: acid ratio.relative gravity, or weight of solids or liquids, compared to pure distilled water at 62°F (16.7°C) will ensure a reliable measure of fruit maturity. As a fruit matures its specific gravity increases. It is done by placing the fruit in a tank of water, wherein those that float are less mature than those that sink.

Standard of packaging

To maintain its versatility in food and non-food packaging. Certification to the Standard verifies technical and functional performance, aids manufacturers’ fulfilment of legal obligations, and help provide protection to the consumer.

Principles of standard:

Minimize duplication of evaluation Ensure transparency and compliance with fair trading legislation Continuously review and improve standards and supporting processes Promote best practice

Requirements include:

Organization Hazard and risk management systemTechnical management system Factory standards Contamination control Personnel