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Technology of Snack Foods and Candy

Technology of Snack Foods and Candy. Overview and Introduction by Mochamad Nurcholis, STP.MP. COURSE CONTRACT. S ilent your cell phone M anage your tasks & assignment A ctively participate R ead, Read more and more T hink creatively. Grading for Technology of Snack Foods & Candy (2010).

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Technology of Snack Foods and Candy

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  1. Technology of Snack Foods and Candy Overview and Introduction by Mochamad Nurcholis, STP.MP

  2. COURSE CONTRACT Silent your cell phone Manage your tasks & assignment Actively participate Read, Read more and more Think creatively

  3. Grading for Technology of Snack Foods & Candy (2010) • Quizzes 15% • Assignments 15% Including : individual & group assignment, presentation • Middle Test 30% • Final Test 40% TOTAL100%

  4. Grading for Technology of Snack Foods & Candy (2011) • Middle Test 40% • Assignment • Individual 20% • Group 30% Total 50% • Quizzes 10% TOTAL 100%

  5. Final Score Grade • < 45 E • > 45 - 50 D • > 50 - 55 D+ • > 55 - 60 C • > 60 - 69 C+ • > 69 - 75 B • > 75 - 80 B+ • > 80 - 100 A The instructor reserves the right to lower the total point average or cutoff at which an D, D+, C, C+, B, B+ or A is given depending on class performance and participation.

  6. Cont’d No points will be given for attendance or excused or unexcused absences. Students with excused absences may make up work or missed exams. Students should attend the class minimum 80% of the total class (16 courses).

  7. Cont’d The exams will be handed in using a standardized format. Format : Introduction / background, objectives, literature review, methodology, results and discussion and conclusions. The exam must be submitted on time to the instructor directly (turned in on CD using Microsoft office word) or through email to cholis_federer@yahoo.co.id. Late exam will be penalized 10%per exam that they are late.

  8. Plagiarism and Cheating • Students are expected be academically honest. • The plagiarism should be avoided by students. • Plagiarism and other forms of cheating are absolutely unacceptable. • The minimum penalty for either of these academic offenses is an “E” in the course. • Students should never include web items in a report without referencing and should always put the information in their own words.

  9. Text for consultation : • Course Materials : various journal, world wide web and text assignments.

  10. Overview 1st : Introduction 2nd : Sweeteners 3rd : Other Ingredients 4th : Chocolate 5th : Candy Cooking 6th : Type of Candy 7th : Type of Candy

  11. Introduction Definition and Scope of Confectionery Industry History and Development of Confectionery Industry Type of Candy Food Safety of Candy Future Chances of Candy

  12. Sweeteners • Type of Sweeteners in Candy Making (Natural and Artificial Sweeteners) • Function of Sweeteners as Raw Material in Candy Making • Sweeteners Specification, Relative Sweetness and Crystal Size

  13. Other ingredients Flavouring, certified color, edible fat, protein, gelatin, antioxidant, acidulant, doctoring agent, surface active agent, lechitin, starch, gelatinizing agent, gum, glaze, pectin, waxes and coconut Function and Specification

  14. Chocolate Ingredients and Type of Chocolate Chocolate Processing Quality and Damage of Chocolate Product Chocolate Veneering Technology

  15. Candy cooking • Introduction • Principle of Candy Processing • Stages of Sugar Temperature • Principle of Crystallization • Unusual Form of Candy

  16. Type of candy Crystallin & non-crystallin Candy Soft & Hard Candy Sugar & chocolate confectionery Definition, Raw Material, Process and Quality Candy marketting Research and Development

  17. Definition & Scope Of Confectionery Industry • Definition : • Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. • Modern usage may include substances rich in artificial sweeteners as well. • Generally, confections are low in nutritional value but rich in calories.

  18. Cont. Definition & Scope Scope of Confectionery Industry : Include : • Sweets • Lollipops • candy bars • Chocolate • cotton candy • and other sweet items of snack food.

  19. Some of the categories and types of confectionery include : • Fudge • Hard sweet • Toffee • Chocolate • Jelly • Marshmallow • Marzipan • Nougat • Caramel • Fondant.

  20. Cont’d The term does not generally apply to : • Cakes • Biscuits • puddings which require cutlery to consume, although exceptions such as petit fours or meringues exist.

  21. Regional Name of Candy • U.S.A.  candy • U.K.  sweets is also used for the extensive variety of candies that comprise confectionery. • Britain, Ireland and some Commonwealth countries sweets or sweeties • In some parts of England : spogs, spice, joy joy and goodies • In North-West England, especially Lancashire : toffees is often used as a generic term for all confectionery. • Northeast England and the Scottish Borders : derivative of chuddy, a localised term for chewing gum. • In Australia and New Zealand  "lollies".

  22. Sejarah Pembuatan Permen • Permen karet  Penduduk Yukatan (Indian di Meksiko) : “cikili” dari getah pohon sapodila  Orang Yunani : “Matische” dari getah pohon damar  Suku Maya mengunyah getah pohon sapodilia  Suku Indian Amerika Utara : getah pohon cemara dan lilin lebah

  23. 1848 : John Curtis  permen karet “State of Maine Pure Spruce Gum” 1869 : William Finley  paten permen karet 1870 : Thomas Adams  paten mesin karet 1899 : Franklin Canning  karet fungsional untuk gigi 1914 : William Wrigley  Wrigley Doublemint 1928 : Walter Diemer  permen karet tiup

  24. Sejarah Permen Di Inggris  abad ke 15 Di Amerika  abad 17 Permen dari pohon maple Jenis Permen : Liquorice, marshmallow, marzipan (Belanda), praline, sugar plums 1778 : Belanda mengekspor 5 ton permen jahe dari Batavia ke Eropa Di Temanggung, Jawa Tengah  permen jahe “Gember Bonbons”. Pasuruan, Jawa Timur  permen jahe “SINA”

  25. Sejarah Permen di Jepang • 1549 : Konpeito (bahasa portugis) • Bahan baku : gula  mahal (pada saat itu) • Konpeito sebagai suvenir/hadiah bagi kaisar Jepang • Abad 16 : Industri pembuatan konpeito • Wagashi  permen tradisional jepang, biasanya disajikan dng the • Amzaiku : seni permen Jepang

  26. 1868 : Albert Bickmore & Joseph Stockdale dalam Buku “Travels in the East Indian Archipelago” : Indonesia memiliki potensi pohon asem yang melimpah Permen Gula asem 1875 : coklat susu di Swiss 1904 : William Morrison & John Wharton  Gulali Abad 19 : hard candy

  27. Sejarah Permen Permen berasal dari bahasa Arab (gand i)  konfeksi gula Madu : bahan baku permen Cina, India, Timur Tengah, Mesir, Yunani, Romawi menggunakan madu untuk melapisi buah, bunga, biji2an.

  28. karet fudge fondant marsmallow toffe Hard candy Permen jelly nougat

  29. Candy Classification • Based on Major Raw Material : • Sugar Confectionery • Chocolate Confectionery • Based on Texture : • Crystalline (Cream taste, Ex : Fondant, fudge) • Non-Crystalline (Amorphous, Ex : Hard candy, Chewy, Soft candy)

  30. Candy Classification There are many kind of candy (more than 10 types). Based on the raw material, candy is divided into three categories : 1. Hard Candy 2. Soft Candy 3. The third group (main ingredients is non sugar)

  31. Hard candy • Consist almost entirely of sugars, with addition of small amounts of flavoring and color • Ex : pepper mint sticks, fruit drops, clear mint, rock candy

  32. SoftCandy • Consist of sugar to which no more than 5 percent of other ingredients have been added • Ex : marshmallow, nougat

  33. The Third Group • Contains large properties of ingredients other than sugars • Ex : fudge, caramels, chocolates, etc

  34. ASSIGNMENT Membuat artikel atau makalah tentang sejarah dan perkembangan pembuatan permen di negara sbb : • Australia • Afrika Selatan • Belgia • China • Indonesia • Italia • India • Irlandia • Jerman • Jepang • Kanada • Meksiko • New Zealand • Swiss • UK • USA

  35. ASSIGNMENT Mengelompokkan jenis permen yang beredar di pasar atau supermarket berdasarkan komposisi bahan bakunya (Hard, Soft, other group). Cantumkan pula komposisinya. Prospek ke depan untuk masing-masing permen.

  36. ASSIGNMENT • Format Makalah : • Kertas A4 • Huruf Arial 11 pt • Spasi 1,5 • Margin 3 cm, kecualikiri 4 cm • Presentasimingguke - 6 danke – 7 • Isi : Bahanbaku, Proses, Prospekkedepan • Soft copy dikumpulkan Soft Candy : Sayidatul dkk Hard Candy : Dessy dkk Permen karet : Irene dkk Permen jelly : Adnan dkk Marsmallow : Hendra dkk Cotton candy : Bayu dkk Pastilles : Adila dkk Fondant : Deni dkk Tofee : Limbang dkk Fudge : Hannat dkk Nougat : Ernanda dkk

  37. Food Safety BMI Classification < 18.5 underweight 18.5–24.9 normal weight 25.0–29.9 overweight 30.0–34.9 class I obesity 35.0–39.9 class II obesity ≥ 40.0 class III obesity BMI = kilograms / meters2 • Obesity • Diabetes Melitus Type 2 • Tooth Decay

  38. Food Safety Aman…asal…. Jumlah yang dikonsumsi per hari tidak berlebihan Perhatikan komposisinya ! Imbangi dengan pola hidup sehat (ex : pola diet, olahraga teratur) Keseimbangan antara aktivitas harian dengan makanan yang dikonsumsi

  39. Health Consequences of Fat Mass Increasing

  40. Health Consequences of Fat Mass Increasing

  41. Health Consequences of Fat Mass Increasing

  42. Future Chances of Candy • Ingredient Substitution • Texture stabilization • Shelflife Improvement • Reduction of ionic equipment effect • Develop a new and better quality candy : • more nutritious  higher sales + profit

  43. Future Chances Low calorie Low carbohydrate Sugar free Guilt free

  44. THANK YOU cholis_federer@yahoo.co.id

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