PRAKTIKUM PENGEMASAN, PENYIMPANAN DAN PENGGUDANGAN

OBJEK 1.
PENGENALAN KEMASAN PLASTIK, KACA, KALENG DAN KERTAS

1.1 Pendahuluan
Pengemasan disebut juga pembungkusan, pewadahan atau pengepakan, dan merupakan
salah satu cara pengawetan bahan hasil pertanian, karena pengemasan dapat memperpanjang
umur simpan bahan. Pengemasan adalah wadah atau pembungkus yang dapat membantu
mencegah atau mengurangi terjadinya kerusakan-kerusakan pada bahan yang dikemas
dibungkusnya. Ruang lingkup bidang pengemasan saat ini juga sudah semakin luas, dari
mulai bahan yang sangat bervariasi hingga model atau bentuk dan teknologi pengemasan yang
semakin canggih dan menarik. Bahan kemasan yang digunakan bervariasi dari bahan kertas,
plastik, gelas, logam, fiber hingga bahan-bahan yang dilaminasi. (Julianti, E dan Mimi, N.,
2006).
Pengelompokan dasar bahan-bahan pengemas yang digunakan untuk bahan pangan,
yaitu: 1. Logam seperti lempeng timah, baja bebas timah, dan aluminimum. 2. Gelas. 3.
Plastik 4. Kertas (paperboard, fiberboard). 5. Lapisan (laminate) dari satu atau lebih bahan-
bahan diatas (Buckle, 1995).
1.2 Tujuan Pratikum
a. Mengetahui karakteristik kemasan plastik, kaca, kaleng dan kertas yang baik.
b. Mampu menganalisa kemasan yang digunakan produsen beberapa jenis makanan.

1.3 Metode Kerja

a. Alat dan Bahan
Produk pangan dalam kemasan kantong plastik (A), botolplastik (B), kaca (C), kaleng (D)
dan kertas/karton (E)
Kelompok Produk A Produk B Produk C Produk D Produk E
1 Snack Saus tomat - Susu steril Biscuit
dari beras
2 Keju slice Jus Minuman - Cokelat
vitamin C
3 Snack dari Minuman - Minuman Jus
kacang- kedelai soda
kacangan
4 Wafer teh Minuman - Kuaci
energi
5 Permen Kecap - Sarden Susu
6 Roti gabin Yoghurt Saus sambal - The kotak
*kelompok setelahnya mengikuti urutan di atas
b. Cara Kerja
a. Amati kemasan produk secara umum. Pengamatan meliputi:
i. Jenis kemasan
Apakah terdapat kombinasi bahan dalam kemasan (contoh: kombinasi plastic - kertas, plastik-
alufo, dll.).
ii. Metoda sealing
iii. Metoda menambahkan label.
Apakah label ditambahkan dengan pengecatan atau penempelan plastik/kertas berlabel, dll.
iv. Pengamatan tambahan tentang kemasan sekunder dan tertier merupakan nilai tambah.
b. Pengamatan tambahan.
i. Botol plastik
1. Definisikan bahan botol (logo yang terdapat di dasar botol
merupakan petunjuk).
2. Definisikan warna botol plastik (transparan, opak, dll).
3. Definisikan bentuk botol (tinggi, diameter)
4. Definisikan tutup botol.
ii. Botol kaca
1. Definisikan warna botol kaca (transparan, hijaumuda/ lime, hijautua,
biru, dll).
2. Definisikan bentuk botol (botol biasa atau jar).
3. Definisikan tutup botol (roll-on pilfer proof/ROPP, mahkota/crown,
twisted crown, tutup putar tanpa segel robek, tutup putardariplastik)
iii. Kaleng
1. Telititi pekaleng. Apakah terbagi tiga bagian atau terbagi dua bagian?
2. Apakah kaleng terbuat dari baja atau aluminium?
3. Apakah tipe pembukaan kaleng? (harus memakai alat khusus,
mudah dibuka bagi anatas secara keseluruhan, memakai tutup tipe
kupas, bias dibuka sedikit/ stay on tab)
iv. Kertas
1. Definisikan jenis kertas yang dipakai sebagai kemasan.
c. Catat hasil pada log book.analisa jenis kemasan, hubungkan dengan jenis produk.
 1.4 Hasil dan Pembahasan
1.4.1 Hasil Pratikum
Pratikum ini telah dilaksanakan pada..............................sampai dengan................hasil pengamatan pada objek pengenalan kemasan plastik,
kaca, kaleng dan kertas yaitu :
1.4.1.1 Kemasan Produk Secara Umum
Produk Jenis Kemasan Metode Sealing Metode penambahan label Kemasan Sekuder Kemasan Tersier
(jika Ada) (Jika Ada)
1.4.1.2 Pengamamatan Tambahan
Produk Botol Kaca Botol Plastik Kaleng Kertas
 Pembahasan
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 I.5 Penutup
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