Dedi Fardiaz
Kontaminan Kimia
Analisis Komposisi Kimia Pangan
Lainn
Miner
Mungkin mencemari pangan pada
min, mata rantai pangan from farm to table
Vita
Analisis Fisik
Analisis Sensori
Analisis Kimia
Analisis Mikrobiologi
ANALISIS FISIK
UKURAN
Berat (berat total, berat rata-rata, berat per unit, berat penuh
atau fill-in weight, berat tiris atau drained weight)
Volume (volume relatif, tanpa memperhitungkan ruang
antar unit dan volume absolut, dengan memperhitungkan
ruang antara unit)
Kerapatan, densitas atau berat/volume (kerapatan absolut,
kerapatan relatif, dan kerapatan kamba)
Panjang, lebar, diameter
Area atau luas
BENTUK
Bulat, lonjong, melengkung (rasio panjang dengan lebar
atau tinggi dengan diameter, dsb.)
WARNA
Sistem Munsell (Hue/Value/Chroma), Sistem Hunter (L,a,b),
dan Sistem CIE (Commission International de LEclairage)
dengan pengukuran diffuse reflection
KILAP
Karakteristik permukaan produk (pengukuran specular
diffusion)
KELAINAN
Kelainan karena genetik-fisiologik, entomologik, patologik,
mekanik, dan karena terdapatnya bahan asing
KEKENTALAN
Menunjukkan konsistensi suatu cairan (sari buah, kecap,
jem, jeli, minyak, sirop, dsb.) Peralatan/Instrumen: Ostwald
Viscosimeter, Bostwick Consistometer, Brookfield Visco-
meter, Stormer Viscosimeter, dsb.)
KEKERASAN/KELUNAKAN/KELEMBUTAN
Instrumen: Penetrometer, Instron Texturometer, Gel Tester,
Fruit Pressure Tester, Steven LFRA Texturometer, dsb.)
Menentukan karakteristik
sensori yang sesuai untuk
konsumen
Mengetahui kesukaan/ke-
tidaksukaan konsumen
Mengetahui derajat pene-
rimaan konsumen
Mengetahui kepekaan kon-
sumen
Merancang produk dengan
karakteristik sensori yang
sesuai
KLASIFIKASI UJI SENSORI
ANALITIK ANALITIK-DESKRIPTIF
ATTRIBUTE RATING
ANALITIK-DISKRIMINATIF
UJI DESKRIPTIF
UJI PEMBEDAAN
Perbandingan-Berpasangan
Duo-Trio AFEKTIF
Segitiga Penerimaan-Berpasangan
Ranking Ranking
Pembedaan Nilai Penilaian (Hedonik)
UJI KEPEKAAN
Ambang Batas
Pengenceran
ANALISIS KIMIA
ANALISIS KOMPOSISI
Analisis proksimat: air, protein, lemak, abu, karbohidrat,
serat kasar
Analisis komponen pangan
ANALISIS ZAT GIZI
ANALISIS BAHAN TAMBAHAN MAKANAN
ANALISIS TOKSIN DAN RESIDU KIMIA
ANALISIS SPESIFIK
TBA (thiobarbituric acid), bilangan peroksida, bilangan iod,
AOM (active oxygen method), karbonil, dsb.
ANALISIS MIKROBIOLOGI
Structure
Macrostructure: Visible to naked eye (color, curd pieces)
Microstructure: 0.1100 m range (protein matrix, fat globules)
Ultrastructure: Nanometer range (casein micelles and submicelles)
Biological Properties
Growth of microorganisms (starter bacteria, mold)
Metabolic processes and products (enzymes, peptides)
Composition
Structure
Biological Properties
Digestion
Microwave oven digestion, with acids such as nitric or sulfuric, for
solubilizing and oxidizing organic compounds to obtain free ions.
Digestion by microwave is faster than the classical wet digestion.
UV photolysis digestion, with hydrogen peroxide, for degrading organic
compounds with hydroxyl radicals to obtain free ions. Small amounts of
reagents are required, but digestion time is longer.
Membrane
Microfiltration or ultrafiltration, based on size exclusion. Polymer
membranes are often used for separation.
Dialysis, based on ionic charge and size exclusion. Cellulose
membranes are typically used.
Solvent
Solvent extraction, for dissolving compounds of interest.
Pressurized fluid extraction, at the near-supercritical region, where
extraction is faster and more efficient.
Supercritical fluid extraction, above the critical pressure and
temperature of carbon dioxide, which is nontoxic and nonpolluting.
Extraction is completed in minutes instead of hours, and thermal
degradation is reduced.
Microwave-assisted extraction, usually requiring15 mL solvent,10 min
extraction time, and no elevated pressure.
Sorbent
Solid-phase extraction and microextraction, where analytes are held by
sorbents such as silica or polymers, and then solubilized and eluted.
Headspace
Purge and trap (or dynamic headspace), in which the analyte is flushed
from a liquid or gaseous sample and concentrated in a cryogenic trap.
Adsorbent trap, where a synthetic porous polymer adsorbs a gas which
is then desorbed.
Application of Techniques
Chromatographic Techniques
Gas Chromatography (GC)
High-Performance Liquid Chromatography (HPLC)
Supercritical Fluid Chromatography (SFC)
Spectroscopic Techniques
UV, Vis, and Fluorescence
Infrared (IR)
Raman
Atomic Absorption and Atomic Emission
Mass Spectrometry (MS)
Nuclear Magnetic Resonance (NMR) and
Electron Spin Resonance (ESR)
Other Spectroscopic Techniques
Application of Techniques
Physical Techniques
Electrochemical
Electrophoresis
Flavor and Odor
Particle Analysis
Rheology and Texture
Structure
Thermal Properties
Biological Techniques
Enzyme and Microbial Sensors
Immunosensors