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There are several kinds of instant seasoning including pasta and spices in the

form of powder, pasta spices still contain high water content while powder spices are
spices that have low water content due to the drying process in making them, so that
the powder seasoning has a longer shelf life compared to a paste shaped spice. The
equipment used to make pasta instant spices includes knives, containers, scales,
grinders, pans, stoves, packaging, and sealers. Knives are used for the stripping or
knitting process, grinding tools are used to crush or crush spices. The raw material must
be mashed to produce the final product in the form of instant pasta seasoning with a
uniform texture of smoothness, for example the grinder is a blender and grinder.
Blender is used to destroy spices that have high water content such as tomatoes, ginger,
turmeric, galangal, chili, etc., while the grinder destroys dried spices such as pepper,
nutmeg, coriander, and others. Frying pan is used for cooking pasta instant spices
(Hambali et al. 2005). The heating process at a certain temperature to kill microbial
pathogens (causes of disease) and reduce decay microbes which can damage the flavor
of seasonings. Heating also plays a role in spurring chemical reactions, so that there is
a reaction between the component spices to form a distinctive and sharp aroma.

1. Production of instant pasta spices


Various spices

Stripped and washed


Blend all the spices with a

blender or grinder
Cooked on fire while
stirring occasionally until
boiling and fragrant


Packed with aluminum foil or

plastic packaging with


The finished spices are then hygienically packaged in a flexible container that is strong,
waterproof, and airtight. Packaging is an important factor in an effort to minimize or control
the process of decreasing the quality of a food product. Examples of packaging that is usually
used to package instant seasoning products are metal packaging such as aluminum foil which
is hermitic, opaque, flexible and can be used as a coating or reinforcement material coated with
plastic or paper. Polypropylene is a polymer of propylene and is a type of olefin plastic. similar
to polyethylene, namely: lightweight (density 0.9 g / cm3), easy to form, clear (rigid packaging
is not transparent), tensile strength greater than polyethylene (PE) so it is not easily torn, at low
temperatures it will be brittle, polypropylene also resistant to fat, strong acids and bases, so it
is good for oil and fruit juice packaging. Other packaging is glass packaging where this
packaging has advantages such as not reacting with packaged materials, resistant to acids and
bases and environmental resistance, can be made transparent and dark and does not smell
(Hariyadi 2008).
The type of packaging chosen is adjusted to the weight of the instant pasta seasoning
product marketed. For products that are disposable with a net weight smaller than 100g, it is
better to use plastic packaging with a layer of aluminum foil. The key to durable instant pasta
spices is that there is added salt and oil. These two additives are natural preservatives that make
instant pasta spices last a week in the refrigerator. In large and modern industries, packaging is
usually carried out vacuum to prevent excessive oxygen in the packaging. The presence of
oxygen can stimulate the occurrence of adverse chemical reactions, for example, cause rancid
odors and discoloration (Astawan 2019). Whereas Sianipar et al. (2008) stated that, Binthe
Biluhuta instant spices packed with aluminum foil packaging can maintain Binthe Biluhuta
quality so that the shelf life is much higher than PP and HDPE packaging.
Hambali E, Suryani A , Rivai M. 2005. Membuat Aneka Bumbu Instan Pasta. Jakarta(ID):
Penebar Swadaya Grup
Hariyadi P. 2008. Pengemasan Pangan; You Don’t Get Second Chance To Make A First
Impression. Artikel Pangan. Direktori Industri Kemasan Indonesia.
Sianipar D, Sugiono dan Syarief R. 2015. Kajian Formulasi Bumbu Instan Binthe Biluhuta,
Karakteristik Hidratasi dan Pendugaan Umur Simpannya dengan Menggunakan Metode
Pendekatan Kadar Air Kritis. Jurnal Teknologi dan Industri Pangan. 19(1): 32-39.
Astawan M. 2009. Sehat Dengan Hidangan Kacang Dan Biji-bijian. Jakarta(ID): Penebar