Fisiologi Pasca Panen

Fisiologi & Teknologi Pascapanen
(Postharvest Physiology & Technology)
(TPP - 2612)
PENDAHULUAN
ILMU & TEKNOLOGI PANGAN
Food Chemistry
• Composition
• Structure
• Reaction
• Properties
• Interaction
• Occurence
• Action
• Handling
• Examination
• Safety
Food Microbiology
Food Analysis
• Principles
• Methods
• Techniques
• Analysis
• Unit Operation
• Mechanic
• Harvesting
• Fluid Flow
• Handling
• Heat Transfer
• Preservation
• Evaporation
• Packaging
• Waste Handling • Drying, Extraction
• Distilation, Mixing
• Filtration
Food Processing /
Engineering
ILMU PANGAN
TEKNOLOGI
PANGAN
TEKNOLOGI PANGAN
DAN HASIL PERTANIAN
TEKNOLOGI PANGAN
BAHAN DASAR
HASIL PERTANIAN
• Mudah Rusak
• Musiman
• Bulky
• Nilai Ekonomi Rendah
• Jangkauan Pasar
Terbatas
ILMU DASAR
• Kimia
• (Mikro) Biologi
• Fisika
• Matematika
P-1
P-2
P-3
ILMU PANGAN:
Food Chemistry
Food Microbiology
Food Analysis
Food Engineering
Food Processing
BAHAN
PANGAN/OLAHAN
• Lebih Awet
• Sepanjang Tahun
• Hemat Tempat
• Nilai Ekonomi Tinggi
• Jangkauan Pasar
Luas
ILMU TERAPAN
• Biokimia
• Rekayasa
• Bioteknologi
PROFIL NILAI
Fisiologi & Teknologi Pascapanen
Komponen
2007/2008
2008/2009
Jumlah
Mhs
75 (100%)
14 (100%)
Nilai A
40 (54,05%)
9 (64,29%)
Nilai B
24 (32,43%)
4 (28,57%)
Nilai C
9 (12,16%)
1 (7,14%)
Nilai D
1 (1,35%)
0
Nilai E
0 (0%)
0
ATURAN PENILAIAN
Sumber Nilai
Nilai
(N)
Kehadiran
Quiz
Tugas / PR
N1
N2
Sisipan dan
Ujian Akhir
N3
Total
Nilai Akhir
Bobot (B)
Nilai Huruf
(NxB)
A : ≥ 80
Minimal 75 %
10 %
0,10 x N1 B : 70 – 79
C : 60 – 69
20 %
0,20 x N2
D : 45 – 59
70 %
0,70 x N3 E : ≤ 44
100 %
100
Keterangan : Kehadiran mahasiswa minimal 75 % dari total kuliah.
N1, N2 dan N3 maksimal masing-masing 100
REFERENSI
• ER. B, Pantastico. (1989). Fisiologi Pascapanen
(terjemahan Prof. Ir. Kamarijani). Gadjah Mada
University Press.
• Amalendu Chakraverty. (2001). Postharvest
Technology. Science Publisher, Inc.
• Journal : Journal of Agricultural and Food
Chemistry, Food Chemistry, Journal of Food
Science, Food Technology.
• Others
Why Postharvest Physyiology ?
The FAO Hunger Map
Sumber : FAO (2010)
Trends in world hunger
Sumber : FAO (2010)
Distribusi Kekurangan Pangan
Dunia
Sumber : FAO (2010)
DISTRIBUSI :
1. JARAK
2. INFRASTRU
3. SUHU
4. HUMIDITY
5. KEPULAUAN
6. TEKNOLOGI
7. SDM
Populasi penduduk dan penyediaan pangan dunia
Kehilangan pascapanen :
• Negara maju
: 5 – 25%
• Negara berkembang
: 20 – 50%
Postharvest di negara maju dan berkembang
Postharvest di negara maju dan berkembang
Figure 1. Principal marketing and
distribution channels for fresh
fruit, vegetables and root crops
• Di negara maju, susut off farm dari :
- grain/biji
: 3,62 %
- buah
: 5,42 %
- sayuran
: 10,3
• Tidak termasuk susut saat :
- sorting
- grading
- packaging
- storage
- whole sale marketing
• Macam susut :
- fisik
- mekanik
- quantity
- nutritional
- harga
Sumber : Murdiati Gardjito, 2010
Production and Loss in Less Developed Countries
Commodity
Roots/tubers
- Carrots (Daucus carota, L.)
- Potatoes (Solanum tuberosum, L.)
- Sweetpotatoes (Ipomoea batatas, (L.) Lam.)
- Yams (Dioscorea spp.)
- Cassava (Manihot esculanta, Crantz.)
Vegetables
- Onions (Allium cepa, L.)
- Tomatoes (Lycopersion esculentum, Mill.)
- Plantain (Musa spp.)
- Cabbage (Brassica oleracea, L. Capatita group)
- Cauliflower (Brassica oleracea, L. Botrytis group)
-Lettuce (Lactuta sativa, L.)
Fruits
- Bananas (Musa spp.)
- Papayas (Carica papaya, L.)
- Avocados (Persea americana, Mill.)
- Peaches (Prunus persica, (L) Batsch.)
- Apricots (Prunus meniaca, L.)
- Nectarines (Prunus persica var.
nucipersica, (Suckow) Schneid.)
- Citrus (Citrus spp.)
- Grapes (Vitis vinifera, L.)
- Raisins (Vitis vinifera, L.)
- Apples (Malus sylvestris, Mill.)
Sumber : Murdiati Gardjito, 2010
Production
(1,000 tonnes)
Estimated Losses
(% of total crop)
557
26,909
17,630
20,000
103,486
44
5-40
35-95
10-60
10-25
6,474
12,755
18,301
3,036
916
-
16-35
5-50
35-100
37
49
62
36,898
931
1,020
20-80
40-100
43
1,831
22,040
12,720
475
3,677
28
20-95
27
20-95
14
Proses Fisiologis
Contoh : Proses Pematangan Pisang
1. After harvest, the product is dependent entirely on its own food reserves and water
content. Losses of water and substrates used in respiration can no longer be
replaced and deterioration of the product begins
2. Fruit ripening involves many complex changes, including seed maturation, color
changes, abscission from the parent plant, tissue softening, volatile production, wax
devel-opment on skin, and changes in respiration rate, ethylene production, tissue
permeability, carbohydrate composition, organic acids and proteins
Banana Color Guide
CHILLING INJURY
How ripe?
• Maturity of fruit is judge by the level of
yellow colorization of the eyes of the fruit.
Color stages are categorized as follows :
DASAR-DASAR
FISIOLOGI PASCAPANEN
Figure 4.5 Photosynthesis
and respiration
POSTPRODUCTION TECHNOLOGY / SCIENCE
Primary Processing
postharvest
handling
perishables
primary processing
for plantation crops
Secondary Processing
seed technology
food
processing
industrial
processing
durables
cacao
coffee
black pepper
fruits
vegetables
ornamentals
young coconut
medicinal used
in fresh form
perishable staples
(cassava, yam)
all crops used
for seed
grain
grain legumes
peanuts
Relationship of the various fields of study on postproduction
Sifat alami komoditas setelah dipanen
•
•
•
•
•
•
organ, bagian yang hidup
terjadi proses metabolisme
suplai air dan mineral dari inangnya berhenti
fotosintesis terganggu dan berhenti
panenan
membuat luka
pengemasan dan transportasi
kerusakan fisik
lingkungan komoditi dapat memberikan stess suhu dan
atmosfir
komoditi akan “mempertahankan diri”
melawan stress
Penanganan Pasca Panen
• memberi kondisi terbaik agar komoditi dapat
mempertahankan diri terhadap kondisi lingkungan yang
baru
Wujud Penanganan
• Aspek suhu
memerlukan proses metabolisme tetapi
tidak terjadi kerusakan pada suhu rendah
• Aspek oksigen
memerlukan respirasi aerob tetapi
jangan sampai terjadi respirasi anaerob
• Aspek tekanan dalam pengemasan : mencegah goncangan,
tetapi tidak menyebabkan kerusakan karena tertekan
Susut Pasca Panen
• Susut pasca panen
perubahan atas jumlah dan mutu
sehingga mengganggu penggunaan dan menurunkan nilai
ekonomis suatu bahan
Interaksi proses fisiologis dengan lingkungan bahan
Internal Bahan
• Komposisi kimia
• Fisiologi:
 Respirasi
 Transpirasi
 Etilen
 Komponen
lain (pigmen,
dll)
Biological factors
1.
2.
Understand the
biological and
environmental
factors involved in
this breakdown; and
Use postharvest
techniques that
delay senescence
Korelasi
Eksternal
(lingkungan):
• Iklim
• Teknik Budidaya
• Suhu
• Waktu
• Humidity
• Gas (O2, CO2, CO)
• Pengemasan
• Penyimpanan
• Quality
• Quantity
• Economy
• Safety
• Accessability
Respirasi
Makromolekul
organik :
• Karbohidrat
• Protein
• Lemak
Oksigen
Mikromolekul
organik :
• CO2
• H2O
• Energi
Respiration is defined as the process by which stored organic materials
(carbohydrates, proteins, fats) are broken down into simple end products
with a release of energy. Oxygen is used in this process and carbon
dioxide is liberated.
C6H12O6
glucose
oksidasi
+
6O2
oxygen
reduksi
6CO2 +
carbon
dioxyde
6H2O +
water
686 kcal
energy
Required for
essential processes
within the cell
Trends in Plant Physiology
Weakness :
• Low active substances
• Low immunity
• Low productivity
• etc.
New
Tanam
Old
Rekayasa Genetika
Proses fisiologis
Strenght :
• High active substances
(Antioxidants, vitamine, etc
• High immunity (insect, etc)
• High productivity
• etc.
Trends in Plant Physiology
Internal Factors
New
External Factors
Technology
Postharvest
physiology
Pustaka
•
Kader, Adel, A. 1992. Postharvest Technology of Horticultural Crops.
UC Davis.
•
Kays, Stanley, J. 1991. Postharvest Physiology of Perishable Plant
Products. AVI Publishing. Van Nostrand Remliod. New York.
•
Weichmman, J. 1987. Postharvest Physiology of Vegetable. Marcel &
Dekker.
•
Wills, RHH, T.H. Lee, G. Graham. 1981. Postharvest Physiology of
Vegetable. New South Wales, University Press.
•
Chakraverty, A, G.S. Wijaya Raghava and Hossa Hali. S. Ramaswamy.
2003. Handbook of Postharvest Technology. Marcel & Dekker.
•
Bautista, O. 1980. Postharvest Technology of South East Asian
Perishables Fruit and Vegetables. UPCB.
TUGAS
Kelompok 1
Pengamatan masalah yang dihadapi oleh pedagang buah di Pasar Induk Buah dan
Sayur, Gamping (Jl. Wates)
Kelompok 2
Pengamatan masalah yang dihadapi oleh pedagang sayur di Pasar Induk Buah dan
Sayur, Gamping (Jl. Wates)
Kelompok 3
Permasalahan dan cara mengatasinya pada pemasaran sayuran dan buah di pasar
modern (supermarket)
Kelompok 4
Pengamatan kemasakan buah pisang dengan CaC2 dan bioethylene
Kelompok 5
Pengadaan, penanganan dan pemasaran minimally processed fresh fruit (buah
rujak dan buah dingin)
Kelompok 6
Pengamatan tekstur buah (nanas, bengkuang, pepaya, kedondong, mentimun,
mangga muda dan masak, jambu air, belimbing)
Kelompok 7
Pengamatan bagian yang dapat dimakan dari buah nangka, sirsak, srikaya,
salak; dan uraian tentang aromanya
Kelompok 8
Faktor penentu mutu buah salak pondoh : usulan grading standard dalam
pemasaran buah segar
Kelompok 9
Faktor penentu mutu buah manggis : usulan grading standard dalam pemasaran
buah segar
Kelompok 10
Upaya memperpanjang umur simpan sayuran selada air dengan air kelapa dan
penyimpanan dalam ruang lembab
Kelompok 11
Perkembangan warna buah tomat segar dalam suhu kamar dan refrigerasi
(ripening color chart of tomatoes)