Transcript Industri Jasa Boga - Blog Universitas Udayana

Industri Jasa Boga
Dr. Nyoman S. Antara
Teknologi Industri Pertanian
Fakultas Teknologi Pertanian
Universitas Udayana
Jasa Boga
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Catering Services
Restaurants/Rumah Makan
Fresh Food
Perkembangan Pesat – Permintaan Meningkat
Resiko Keamanan yang Tinggi
Catering Services
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Di Negara Maju Sangat Berkembang
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Kesibukan Kerja
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Lebih memilih membeli makanan siap saji
Waktu semakin sempit
Lebih banyak pilihan
Penyerapan Tenaga Kerja Tinggi
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UK: Hotel dan Industri Catering: >2.400.000 orang
(sekitar 10% dari populasi tenaga kerja), menciptakan
45.000 peluang kerja baru per tahun
Prancis: 3,4 juta orang (15% dari tenaga kerja)
Jerman: 4,2 juta orang (15% dari tenaga kerja)
USA: 22,8 juta orang (19% dari tenaga kerja)
Catering Services
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Comercial or Profit-Orientated
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Hotels
Restaurants, fast food outlets, cafes, bars
Public houses/taverns, leisure centers, country
clubs, health spas
Travel caterers (in-flight catering, catering on
trains and ships, etc.)
Non-Comercial or Cost-Orientated
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Public service caterers: hospitals, schools, social
services, forces, old people homes, fire station,
polices, prisons.
Preservation:
slowing unwanted chemical reaction and
inhibiting the growth of microorganisms
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Naturally:
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Cooking
Drying
Pickling
Salting
High temperature:
bottling and canning
Low temperature:
chilling and freezing
Chilling Food
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Effective method of preserving cooked
food over a short period of time
Several days at <3oC
Comercial and domestic refrigerator
rarely operate below 4oC
For the storage of food (catering) must
operate between 0-3oC, with median
temperature around 1-2oC
Chilling Rate
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Factors external：
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The nature of chilling medium
The temperature of chilling medium
The agitation of chilling medium
Geometrical shape of the food package
Filled height of the food in its package
Temperature differential between the hot food and
the chilling medium
Head space in the package
Whether or not the package is lidded
Chilling Rate
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Factors internal:
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Heat conductivity and heat capacity
Density
Initial temperature
Bulk and total volume
Moisture content
Methods of Catering
Raw Materials
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Classical cook – serve
Cook – warm-hold
Convenient/fast food catering
Cook – freeze catering
Cook – chill catering
Preparation
Cooking
Service
Simple System Diagram of a
Conventional Catering Operation
Cook – Chill Catering
A system of catering which divorces
production from service by
introduction of a preservation step or
‘time buffer’ (chilling)
Chill
Store
Re-heat
To <3oC
<3oC
To >70oC
Package
Store
Re-heat
(Package before or
after cooking)
<3oC
To >70oC
Cook
Serve
Serve
Cook – Chill Catering
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Preparation:
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Classical methods
Preparation of fresh
vegetables, meat, fish,
and complex products
Convenience methods
The use of pre-packed
convenience foods such
as frozen bean, pastry,
etc.
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Cooking (prime cooking) –
pasteurisation
Rapidly chilling: using
special equipment
Storing: below 3oC, in
special chill store
Distribution/transportation
in a constant chilled state
Cook – Chill Catering
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The two basic processes used in the
method cook – chill catering:
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Heating: blanching, cooking, pasteurisation
or sterilisation
Chilling: rapid chilling to the temperature
below 3oC, and chill store
Cook – Chill Catering
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Heating process:
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Make food more palatable
Produce flavor (and aroma)
Make food easier to eat (more digestable)
Destroy natural poison in food
Inactivate enzyme
Preserve food from spoilage
Destroy living microbes in or on food which might
cause diseases (pathogenic bacteria)
Cook – Chill Catering
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Chilling process
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To slow down the chemical reactions of
food components
Slowing the growth of microorganisms
To prolong the self-life of the food
Enzymatic Reaction in food
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12
Enzymatic reaction:
Enzym Activity (AU)
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10
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8
6
4
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2
0
0
20
40
60
80
100
Temperature (oC)
120
Change color and flavor of
food
All enzyme are protein –
denatured in high
temperature (destroyed by
heating)
Process of blanching
(placing food in hot water:
90-100oC, for 2-3 min) is
used commonly prior to
other preservation
methods
Sensory Quality
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Sensory properties: taste, odour,
appearance, and texture – organoleptic
properties
Sensory analysis tehcniques – human
food tasters
Affected by various physical and
chemical effects
Sensory Quality
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Sensory changes in food stored at
chill temperature
8
Taste panel score
7
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6
5
4
3
2
1
2
Cooked beef
4
6
Day no.
Green bean
8
10
12
Starchy food
One day’s chilled
storage (1-3oC) does
not change the
sensory quality
Some foods can be
stored for 1-2 days
whereas others may
be kept for up to 5
days without
serious damage
Nutritional Quality
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Protein (provide essential amino acids),
essential fats, vitamins, minerals, and energy
– chemicals
Chemical changes in food during storage
Vitamins:
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Chemically can be degraded during cooking
Leached out of the food during preparation,
cooking or storage
Changed or degraded by the effect of thermal
process
Nutritional Quality
Preparation
Cook – chill
Catering
Prime cooking
Chilled storage
Re-heating
Lowering the amounts
of vitamins
Minimal treatment to
prevent inflicting
unacceptable nutritional
damage on foods
Nutritional Quality
Ascorbic acid levels in potato after
cooking (2), 1 day chilled storage (3),
conduction reheating (5), convection reheating (6), and microwave re-heating (7)
Comparison of ascorbic
acid levels
80
72
100
100
60
80
%
ascorbic
acid 40
retention
57.3
%ascorbic
acid
retention
60
40
19
22.1
5
6
20
0
2
3
58
Process stage
17.6
7
55
44
28
20
0
1
2
3
Treatmen
4
5
Cook – Chill System
Catering Services
More than 1000-2000 meals per day
System Diagram of a Complete Cook – Chill
Catering Operation
Food
Suplier
chilling
Preparation
Storage
cooking
Portioning
Central
Chilled
storage
C H I L L E D
Satellite
Kitchen 1
Chilled
storage
Portioning
Regeneration
Service
D I S T R I B U T I O N
Satellite
Kitchen 2
Satellite
Kitchen 3
The main recommendation for
cook – chill catering
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Food should be in an adequate
cook (centre temperature of
70oC)
Chilling should commence
within 30 min of leaving the
cooker and the food should be
chilled to below 3oC within
further period of 90 min
Storage should be at tempt.
between 0 and 3oC
Distribution should be under
controlled
Re-heating should follow
immediately upon removal of
food from chilled condition (to
at least 70oC)
The food should be consumed
as soon as possible after reheating
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If the temperature of the food
does rise, a tolerance of up to
5oC is acceptable for short
periods of time. If the
temperature exceeds 5oC but
not 10oC the food should be
consumed within 12 h. If the
temperature exceeds 10oC the
food should be regarded as
unsuitable for use and discarded
The food should be consumed
within 5 days (including the day
of cooking and the day of
consumption)
The microbiological guidelines
should be used when setting up
new installations
Application of Cook – Chill Catering
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Hospital catering
Education and welfare catering (universities,
colleges, schools, old peoples’ homes,
childrens’ homes, social services units)
The hotels and leisure sector (hotels,
restaurants, fast food outlets, coffe shop,
holiday camps)
Industrial catering
In-flight catering