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PACKAGING FOR FOOD PACKAGING FOR FOOD PRODUCTSPRODUCTS

Noryawati M.

SISTEMATIKASISTEMATIKA

PENDAHULUANFUNGSI PACKAGINGFUNGSI PACKAGINGPLASTIKACTIVE vs SMART PACKS.EDIBLE PACKS

In fact, there are very few food items that are not package.

PENDAHULUAN

It is therefore not surprising that packaging has a market, environmentand lifestyle impact.

IfIf packagingpackaging werewere removed from all food products,removed from all food products, our our current current lifestylelifestyle as consumers would change.as consumers would change.

Supermarkets ~ changed back to the old grocery-style store because food would no longer have a stable shelf-life.

PENDAHULUAN

because food would no longer have a stable shelf life.

People have to shop every second day, if not daily,

Foods or meals would have to be fully prepared because processed convenience foods as we know them would not be available.

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PACKAGING FUNCTIONSPACKAGING FUNCTIONS

To containTo protect

FUNGSI PACKAGING

To protectTo identityTo help in using the productTo help producer to sell the productTo increase efficiencyTo fulfill the regulation in country of origin and country of importer

FUNCTION AS CONTAINERFUNCTION AS CONTAINER

* Size & strength is adaptable to food product

FUNGSI PACKAGING

product* Durable during transportation to

damage* Do not pollute the food product* Durable to environmental condition Durable to environmental condition * Resistance to insect attack* Do not poisonous

Function to ProtectFunction to Protect

- Protect from shaking, shock, etc- Protect from rain and dust

FUNGSI PACKAGING

- Protect from effect of environment :◦ Temperature◦ Oxygen◦ Water vapor◦ UV

- Protect from attack of insect and man

Function of IdentificationFunction of Identification(The Package should “(The Package should “talktalk” to consumer)” to consumer)

The package should inform :Food product inside

FUNGSI PACKAGING

pHow to use the productHow to handle the product before and after opening of the package.Expire date Food composition Volume or weight, or other measureN f dName of producerOrigin of producer (made in…)Consumer complaint guidanceHandling of empty containerEnvironmental identification

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Function to help consumer in using the productFunction to help consumer in using the product

(the package should be easy to be)Opened

FUNGSI PACKAGING

Opened Stored before and after openingHandled / disposed while empty

Function to help the producer to sell the productFunction to help the producer to sell the product

(the package should represent the producer to attract the consumer)

FUNGSI PACKAGING

producer to attract the consumer)AttractiveFull of useful informationAs a whole as media of promotion

Function to Increase EfficiencyFunction to Increase Efficiency

Easy to useEasy to handle the package or package material

FUNGSI PACKAGING

Easy to handle the package or package materialEasy in filling the product into package Reduce storage, transportation & distribution costReduce the use of energy (energy saving)

Function of fulfilling regulation in country of origin Function of fulfilling regulation in country of origin and country of importerand country of importer

Official regulation :

FUNGSI PACKAGING

g• ISO, HACCP• Regulation of labeling• Regulation of transportationSocio-culture :• Drawing and color of labelg• Identification of halal for country with Muslim

majority

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OUTSTANDING CHARACTERISTIC OF OUTSTANDING CHARACTERISTIC OF PLASTICS AS PACKAGING MATERIALPLASTICS AS PACKAGING MATERIAL

Low Density◦ Density of plastic used in packaging : 0 9 to 1 4 g/cc

PLASTIK

◦ Density of plastic used in packaging : 0.9 to 1.4 g/cc lightweight packagesreduce shipping cost

◦ For comparison to other packaging materials:glass : 2.6 alumunium : 2.7paper : 0.8 - 0.9 polymer coated cellophane : 1.5steel : 8

World production World production & consumption & consumption of of some some thermoplastics in 2005 thermoplastics in 2005 (thousand (thousand tonnestonnes))

Produksi KonsumsiPP 39924 40098PVC 31821 32008HDPE 29160 29229

LDPE 18147 18304

Production & Production & consumption of consumption of thermoplasticsthermoplastics in in 2005 in some countries2005 in some countries

Produksi KonsumsiEropa Barat 23.09 21.26Eropa Barat 23.09 21.26USA 23.09 21.26Canada 2.65 2.08Amerika Latin 6.61 7.52Timur tengah 5.36 2.24Af ik 1 37 2 46Afrika 1.37 2.46Jepang 6.82 6.62

2.Resistance to Break

◦ Rigid plastic containers

PLASTIK

resist breakingfar more effective than glass

◦ PLASTICS replaces GLASSFor rigid packaging application

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3. Sharp Edge EliminationPrevent the hazard from broken glass fragments in the food

PLASTIK

Avoid the hazard of sharp edges resulting from cutting or tearing open metal container

4. Seal Able

Plastic materials melt when heatedProperty that needed for package closing

PLASTIK

Property that needed for package closing (heat sealing function)

No other packaging material can match plastics ability to create strong seals at low tempt (~100 oC)

Some plastics can provide excellent seals in the presence of liquids, greases, and powders

5. Fabrication Flexibility

All common plastics can be readily converted into thin, strong, clear films

Best for flexible packaging

PLASTIK

Best for flexible packagingPlastic which special shapes are easily to be created best for rigid containers

6. Environmental Durability

Plastic will not rot or rust

PLASTIK

Plastic provides an excellent barrier that prevent the contamination of food by undesirable odor from the environment better than paper

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7. Control of Package Atmosphere

For fresh product which continue to respire after being harvested permeability of plastic film to O2 and

PLASTIK

CO2 is important

Maintain an optimum O2 / CO2 is important ratio in the atmosphere surrounding the product

EXTENDING SHELF LIFE FRESH PRODUCT

8. Light Control and Package Appearance

PLASTIK

Clear / hazyCould be colored

9. Print Receptivity

Plastic are easy to print

PLASTIK

Plastic are easy to print

10. Metal Coating Receptivity

PLASTIK

Very thin coating aluminum can be readily vapor-deposited on plastic substrat

provide barrier to light, moisture d Oand O2

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11. Inertness to Flavor Component

Plastics do not contribute undesirable flavors

PLASTIK

Plastics do not alter food taste by extracting essential flavor ingredients from foodExcept: orange juice flavor

can be overcome by :-Add ethylene vinyl acetate (EVOH) resins in the container-Add cloudifier in juice

12. Tear and Puncture Resistance

Plastic is superior over paper & alufo

PLASTIK

Plastic is superior over paper & alufo

13. Low Temperature Flexibility

Plastic film remain flexible at low temperatures

PLASTIK

Antimold agents are commonly incorporated into waxes and other edible coatings used to package hard-skin fresh-produce items such as oranges and apples.

Recently, the concept of incorporating antimicrobial

ACTIVE PACKAGING

Recently, the concept of incorporating antimicrobial agents into package films that contact the surface of the food has been developed.

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Antimicrobial package materials may be classified into two types:

a. Those containing antimicrobial agents that migrate to the surface of the package

ACTIVE PACKAGING

migrate to the surface of the package material and thus can contact the food

b. Those that effective against food-surfacemicrobiological growth without migration of the active agent(s) to the food.

Class ExamplesOrganic acidsB t i i

Propionic, benzoic, sorbicNi i

Some antimicrobial agents of potential use in food packaging

ACTIVE PACKAGING

BacteriocinsSpice extractsThiosulfinatesEnzymesAntibioticsFungicides

NisinThymol, p-cymeneAllicinPeroxidaseImazalilBenomyl

Chelating agentsMetalsParabens

EDTASilverHeptylparaben

Factors should be considered in developing antimicrobial films:

spectrum of microorganism

effects of the antimicrobial additives on packaging

reduction in growth rate or cause cell death

ACTIVE PACKAGING

g

toxicological and regulatory concern

effect of food product composition

DuPont has introduced MicroFreeTM

Contoh antimicrobial for packaging ACTIVE PACKAGING

brand antimicrobial powders designed to impart antimicrobial activity to plastic.

These products are claimed to suppress the growth of bacteria and mold responsible for unpleasant odors and discoloration in packaged fooddiscoloration in packaged food.

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These photostable, inorganic powders, approved by the U.S. EPA (but not necessarily by the FDA), are reported by DuPont to function as antimicrobials in plastics.

ACTIVE PACKAGING

They are unaffected by high temperature, allowing them to be processed into a number of plastic resin systems.

DuPont reports no volatility or odor problems during processing or in end-use applications.

Benefits for the MicrofreeTM product (reported by Dupont) :

Broad-spectrum antimicrobial activity (bacteria, yeast, mold)

ACTIVE PACKAGING

Low color generationLow toxicityEnvironmentally “friendly”Low interaction with polymer matricesEasy dispersionApplicable for food and cosmetic packaging

MicrofreeTM powder have been demonstrated to be effective against the following microorganism : 1. Bacteria (Gram-positive and Gram-negative)

Escherichia coli

ACTIVE PACKAGING

Escherichia coliPseudomonas aeruginosaKlebsiella pneumoniaeStaphylococcus aureus

2. FungiMold – Aspergillus nigerMold Aspergillus nigerYeast – Candida albicans

EDIBLE PACKAGINGEDIBLE PACKAGING

adalah lapisan tipis dari bahan edibel,berfungsi sebagai barrier terhadap

EDIBLE PACKAGING

berfungsi sebagai barrier terhadaptransfer massa, carrier bahan tambahan,atau mempermudah penanganan makanan.

• Diaplikasikan dengan cara pembungkusan,pencelupan, atau penyemprotan.

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EDIBLE PACKAGINGEDIBLE PACKAGINGPackage that can be consumed along with

the product but has protection capacity

EDIBLE PACKAGING

p p p yfrom :Loss of volatilesAbsorption of moisture from airOxidative reaction

P k l i h t th d t d Package also give shape to the product and have container function also

Aplikasi dari edible film atau edible coating :1. Pengemas PrimerPermen sosis dll

EDIBLE PACKAGING

Permen, sosis, dll. 2. BarrierTempura, permen, coklat, french fries, kismis

pada RTE sereal3. Pengikat (Binding)Crackers berbumbu.3. Pelapis (Glaze)Bakery, untuk menggantikan pelapisan dengantelur. 

Pemisahan kulit udang dari kotorannya

Biopackaging dari kulit udang

Pengeringan

EDIBLE PACKAGING

g g

Penggilingan

Demineralisasi

DeproteinasiDeproteinasi

Deasetilasi

Pelarutan

Penguapan pelarut

Ekstraksi Eucheuma cottoniidg isopropil alkohol & KCl

Biopackaging dari rumput lautEDIBLE PACKAGING

Pengeringan

Penambahan asam palmitat

Sebagai pengemas lengkeng

Susut bobot lengkeng berkurang

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Ekstraksi dg basa

Biopackaging dari bulu, rambut & kuku

Penyaringan

EDIBLE PACKAGING

Penyaringan

Pengambilan fraksi larut

Pengendapan dengan asam

Pengeringan

Digunakan utk mengemasapel, permen, kiwi, tomat dll

Biopackaging dari protein

WPC

EDIBLE PACKAGING

pH, suhuSodium

caseinate

Gelatin

Biopackaging dari selulosa-protein

Metil selulosa Air EtOHSusu bungkil

kedelai Air EtOH

EDIBLE PACKAGING

Pemanasan Pencampuran

Pencampuran gliserol beeswax

Pengadukan

Pencetakan

pati

pati glis

erol

glis

erol

EDIBLE PACKAGING

e fil

m

e fil

m d

ari

dari

pp

Tnp

Tnp

erol

erol

Edib

leEd

ible

+20%

+2

0% g

lise

glis

e

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AditifAditif padapada packagingpackaging

Antistatic: turunan glikol & amoniumkuartenerkuartener.UV absorber: timah organikPlasticizer: sorbitol, glycerol, PEG

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