Internship report (Lapchiong)

LAPCHIONG MAKING PROCESS AT

AROMADUTA RASAPRIMA Co. Ltd.,

 SOUTH DENPASAR, BALI 

  

Internship Report

By:

Aji Sukoco

NIM. 115050100111073

ANIMAL HUSBANDRY PROGRAM

FACULTY OF ANIMAL HUSBANDRY

UNIVERSITY OF BRAWIJAYA

MALANG

2014

CHAPTER I

INTRODUCTION

1.1. Background

Diversification is one of the efforts to expand the people's choice to consume food, including food sources of animal protein such as meat and their processed products. Provision of healthy food, including food of animal origin is also a challenge for Indonesia. It is intended to increase the level of domestic food product purchases, so as to increase meat consumption per capita in Indonesia. According to (Ditjennak, 2010) stated that several countries such as the USA, China, Argentina, South Korea, Taiwan, and Philippines has the rate of meat consumption per species (cattle, poultry, and swine) are far exceeded than the total meat consumption in Indonesia was only able to achieve 9.52 kg/capita/year in 2009. In addition, the importance of provisioning healthy food in some large cities such as centers of tourists area is increasing products purchasing power especially for foreign visitors, so the hoarding for storage of raw meat stock and meat processed product’s stock can be avoided. Diversification status of the community will be greatly influenced by the people's purchasing power, knowledge, availability, policy support, and socio-cultural factors or traditions.

For instance Bali Island, a place where many people from various regions in Indonesia and abroad are exist, so the traditions and culture also affect the consumed food. Here we can be seen that diversification of product is important to be held, but must still consider for Halal and Non-Halal food. As well, the largest meat processing centers especially beef and pork on the Bali Island is Aromaduta Rasaprima Co. Ltd. This is a processed meat factory located in Bypass Road of Ngurah Rai no. 555x. Equipped with a Meat shop that will facilitate consumers or visitors to shop processed meat products. The products are sold separately processed under the provisions of Halal and Non-Halal food, so that the processing process is done separately between beef and pork.

Most of the diversification of meat processed products are used restructured meat technology. Meat restructuring involves the assembly of meat pieces into a compact product which aims to simulate or retain the texture of high quality muscle. This definition is useful in that it conveys something of the way in which the products are made: comminution followed by reassembly of the binding together of the constituent pieces. Restructured meat product has the advantages  of convenience in preparation and economy in the production. The products of restructured meat technology which has been introduced such as meatball, nugget, patties, meatloaf, and sausage.

Lapchiong or Chinese sausage is the one of diversified product of sausage produced by Aromaduta Rasa Prima Co. Ltd. This product is most popular and prefer to consumed by chinese consumers or some tourists in Bali. Other than healthy, the flavor will vary depending on the ingredients used, however Lapchiong typically have a sweet-savory taste. They are most Commonly made ​​out of pork and pork fat, but other varieties can be included liver. An increased interest in healthy eating, lower fat and sodium varieties are becoming available in many countries. Nevertheless, processing process of livestock products in relation create a safe food product, in addition the processing should be paid attention about food additives and free of  hazard preservatives, the use of food additives must use materials that are allowed.

Based on the description above bring one of step to undertook internship study at Aromaduta Rasa Prima Co. Ltd. and took “Lapchiong Making Process at Aromaduta Rasa Prima Co. Ltd. South Denpasar, Bali” as the title of internship study. The report emphasizing on the procedure for production implementation of Lapchiong included preparation of raw material, processing process, packaging, and storage.

1.2. Problem

Based on the explanation above, the problem that can be taken namely how the production implementation of Lapchiong included preparation of raw material, processing, packaging, and storage, in order to know the proper and safe implementation of Lapchiong making process.

1.3. Purpose

Implementation of this internship study is to learn and improve skills refer to the food diversification of meat processing as well as the safe and proper procedure for Lapchiong production implementation included preparation of raw material, processing, packaging, and storage.

1.4.   Benefit

The expected benefits from the implementation of internship study are able to increase the capabilities, skills, and information about the procedure of Lapchiong production implementation included preparation of raw material, processing process, packaging, and storage.

CHAPTER II

RESULT OF ACTIVITIES

2.1. Executive Summary of Internship Study Location

Aromaduta Rasaprima Co. Ltd. is the largest meat processing company in the province of Bali. The company was established in 1980 and specializes in the production of processed meat such as sausages, meatballs, burgers, bacon, and jerked meat. The company has been serving customers around the world for three decades with the company's production capacity reaches ± 80 tons/month.

Aromaduta Rasaprima Co. Ltd. have obtained Halal certification from Indonesian Council of Ulama MUI Bali to ensure that food products produced have met the Islamic law. The certified foods include all processed meat products derived from beef and poultry meat. The company ensures that the products manufactured processed meat company is in compliance with National and International regulations for food safety, quality, and hygiene standards. Certificate of Food Safety Management Systems (ISO 22000) and Certificate of Hazard Analysis and Critical Control Point achieved by Aromaduta Rasaprima Co. Ltd. in March 2011. Based on the PP. 102 of 2000 on the National Standards, standards and technical specifications or something standardized including procedure and method which is based on the consensus of all parties concerned to observe the requirements of safety, security and health, environment, science and technology development, as well as experience, the development of the present and the future to obtain maximum benefit. Halal Certificate of Aromaduta Rasaprima Co. Ltd. can be seen in the appendix 1, Certificate of Food Safety Management Systems (ISO 22000) in appendix 2, and Certificate of Hazard Analysis and Critical Control Point in appendix 3.

2.1.1. Geographical Company

Location of Aromaduta Rasaprima Co. Ltd. is very strategic, because the location of the company is located on the roadside precisely Bypass Ngurah Rai No.555x South Denpasar-Bali, so easily accessible by various means of transport. Administratively, the location of this company directly adjacent to: (a) North: Sesetan Street where most of rent house is located in this industrial (b) South: Bali Sea (c) East: industrial area alongside of Bypass Ngurah Rai until Danau Tamblingan Street (d) West: Pelabuhan Street where connected to International Airport of Ngurah Rai via Benoa Toll is 31.1km by car about 20 minutes. Of course Bali has two seasons, dry season and rainy season. However, there is no different activities for both of seasons.

  

2.1.2. Organizational Strucutre

Operations of the company will be able to run well when they are supported by the division of tasks in each personal. The division of tasks and functions are arranged according to the organizational structure of the company. It will help determine the responsibility to work for which one should report the activities. At present, the company employs 135 people, divided into several parts among others, production control, shipping, quality control, and administration.

2.1.3. Facilities and Infrastructure

 The availability of tranportation facilities is one of important deal within determination of location, because from scratch of production process regarding receive of raw material is closed related with transportation. The determination of location should be gave attention to the transportation availability to smooth the company activities, because transportation is an one of obstacle for company development. Therefore facilities and infrastrucutre should be established properly. This would make it easier for employees, consumers, and providers of raw materials (Supplier), as well as the ease of obtaining support facilities such as the need for water, electricity, and telephone. Here are the facilities owned and used in Aromaduta Rasaprima Co. Ltd. (Pork’s Production Room):

Table 1. Facilities in Aromaduta Rasaprima Co. Ltd. (Pork’s Production Room)

No.	Facilities	Amount
1.	Truck (Thermo King)	4 unit
2.	Meat Saw/bandsaw machine (shaping square meat)	1 unit
3.	Bowl Cutter machine (shaping coarse meat)	1 unit
4.	Grinder machine	1 unit
6.	Tumbler machine	3 unit
7.	Filling Machine	2 unit
8.	Vacuum Machine	4 unit
9.	Woman’s Locker Room	1 unit
10.	Men’s Locker Room	1 unit
11.	Woman’s Toilet	4 unit
12.	Men’s Toilet	2 unit
13.	Room of Production Outfit	2 unit
14.	Production Room	2 unit
15.	Chilling Room	2 unit
16.	Freezing Room	4 unit
17.	Oven Room	2 unit
18.	Cold warehouse	2 unit

2.2. Implementation of Lapchiong Production

The development of science and economic affects to the people’s consumption pattern regarding fast food with worldwide flavor where that’s contributes to the development of food processing of animal product, as well as on the meat processed products. So, the diversification especially for meat processed product also increased and followed by the technology used. One of the popular meat processing technique is a technology of restructured meat. According to Raharjo (1996) restructured meat technology is a meat processing technique by utilizing a relatively small piece of meat or irregular, then tied back become a larger size into a processed product by adding a filler and binder. Restructured meat processed products included sausages, meatballs, and nuggets (Raharjo, Dexter, Worfel, Sofos, Solomon, Shults, and Schmidt, 1995).

Those diversification of meat processed products have made the consumer to select the best daily healthy food. For instance, sausage, is one of preferable meat processed product for all age because of healthy, luscious, and cheap. Basically, the method of sausage processing divided into several kinds, among other things: raw sausage, uncooked sausage but smoked, cooked and smoked sausage, cooked sausage, dry sausage and semi-dry sausage (fermented sausage), and speciality of cooked meat. One of fermented semi-dry sausage product is Lapchiong. Mostly the chinese people and western civilization considered that it’s a healthy food with various of efficacy inside and low price.

According to Du and Ahn (2001) Lapchiong or Chinese Cantonese sausage is one of the most famous Chinese-style semi-dry sausages. The common ingredients in Chinese-style semi-dry sausages are wine and sugar, added in large quantities. The amounts of wine and sugar added, however, vary depending upon the fermentation conditions and the addition of spices. This case same with Lu,  Xu,  Shu,  Zhou,  Meng,  Sun,  Chen, and Wang (2010) traditional Chinese sausage is one form of spontaneously fermented sausages prepared with different processing technologies such as smoking, addition of sugar, NaCl, spices, and so on. Reported by Lu (2010) fermentation captured and preserved the food value of an animal product.

Production implementation of lapchiong in Aromaduta Rasaprima Co. Ltd. is started from receive meat (raw material) and then meat preparation included ageing, cutting, and grinding process. Next, intermixture process by adding some spices and then stuffing/filling process into the casing. After that, oven for several days and then chilling process. Finally, the cooked sausage can be packed and stored. 

2.2.1. Receipt of Fresh Meat and Meat Splitting

            The activity of receive the fresh pork is started by sanitation of equipments such as table, tray to pick up pork, knife, and digital scales. Maintenance the clean equipments is one of effort to keep the quality of slaughtered pig and prevents the deterioration. According to Junaidi (2012) stated that High-grade of product is affected by eligible transportation and infrastructure during a handling process. The slaughtered pig from supplier around Denpasar city is arrived about 07.00 WITA to 10.00 WITA. The slaughtered pig is accepted by Aromaduta Rasaprima Co. Ltd. about 35 to 70 heads per day with weight approximately 75 till 90 Kg/head. It will be sold as Fresh meat around 60% such as pork rack whole, pork loin, pork sparerib, pork belly, pork knuckle, etc and as processed product around 40% such as pork bratwurst, Lapchiong, pork winerly, smoked ham, bacon, and pork meatball.

The handling of receive the fresh pork is controlled by foreman and Quality Control who held the physical inspection to know the pork quality and ensure there’s no severe damage. The physical quality of pork is an one of factor determining pork quality, other than the microbiological. In addition, the inspection is purposed to produce the good products and able to meet the consumer demand also their attraction. The several factors as a parameter for physical inspection among others pH, color, texture, odor, taste, and WHC (Natasasmita, Priyatno, and Tauchid, 1987). Then added that good quality of pork used in the manufacturing product that is pink, smooth fiber, smells fishy, and clear white colored fat (Hadiwiyoto, 1983); good quality pork should be followed criteria: pork in pre-rigor phase with high WHC (having a pH of about 5.6 to 5.8); and did not contain a lot of connective tissue (Krol, Van Roon, and Houben, 1985); the chemical composition of pork comprised of 73.65% total water, 22.56% total protein, 2.84% intramuscular fat, and 2.53 mg/kg vitamin E (Bahelka,  Nurnberg, Kuchenmeister, Lahucky, 2011).

After the physical inspection, the slaughtered pig will be weighed by digital scales and then to the dehairing process via burning hairs surrounding the pig’s body. Next, evisceration process which is the process to separate carcass and viscera. Washing carcass is done with flowing water until there’s no blood remain and muck. Then the carcass enter to the production room where the room temperature is 18.2˚C. This temperature is purposed to maintain the stable dry skin of carcass when splitting process, so can be minimized the invasion of microbial contamination especially for mesophilic bacteria that able to survive in temperature 24˚C to 35˚C/ambient temperature.

In that room, the carcass will be splitted according to the function. For the sausage production such as Lapchiong, the carcass part that used is Shoulder Hock (Shank); Shoulder Square Cut involved Shoulder Picnic, Collar Butt, Riblets; and Hock Leg (Shank). This selection is purposed to acquire the fibrous/veined meat which is one of the requirement to produce the firm Lapchiong, the flappy Lapchiong is less desirable for the consumer because over reduction of processed product of Lapchiong especially for the elasticity. According to Berg and Butterfield (1976) the high tendon on the front-foot carcass allegedly more agile as animals, so has the development of the larger tendon. Then (Natasasmita and Silalahi, 2005) added that it’s due to an increase in the amount of connective tissue that contributes to the activity of the muscles so that the meat becomes stiffer texture.

2.2.2. Chilling Process (-1˚C) - 3˚C

            After separate the meat according to the function, it will hanged in the rack of meat hanger for 24h-48h in the chiller room with temperature (-1˚C) - 3˚C or called wilting. This case same with Yayu (2001) wilting or called as ageing, conditioning, or hanging is held in temperature 15˚-16˚C for 24 hours or about 0˚-3˚C for a longer time. Then the main purpose of this process is prevent the bacteria contamination before and when the ongoing process. Reported by Muchtadi and Sugiyono (1992) the ageing process is purposed for completely process forming lactic acid, so decreasing meat pH to avoid bacteria growth; completely release of blood, so avoid bacteria growth in blood as a media; outer layer of meat be dried, so prevents the contamination of spoil microorganism; good tenderness and special flavour.

Therefore, prevention methods due to bacteria contamination such as chilling process should be conducted properly, because meat is one of perishable food and more suitable for media of microorganism growth caused by high nutritional value. According to Aberle, Forrest, Gerrard, and Mills (2001) meat is a food of high nutritional value because it is rich in protein, fat, minerals and other substances needed by the body. Then added by Lawrie (2003) meat composed of 75% water, 19% protein, non-protein substances dissolved as much as 3.5%, and about 2.5% fat. Each 100 grams of meat to fulfill nutritional needs of adults every day approximately 10% of calories, 50% protein, and 35% iron.

2.2.3. Freezing (-18˚C)

This conducted in the freezer room with temperature (-18˚C) for 24h. According to Purnomo (1990) freezing process under -15˚C will extremely reduce and prevent the spoilage and putreactive microorganism growth. Store the meat in lower temperature is expectable to elongate meat shelf-life, because the lower temperature can retard the metabolic activity and microorganism growth, avoid chemical reaction, and prevent cooking loss. But, some disadvantages may be emerged as reported by Bahar (2003) freezing process can cause the drip loss where as a consequence the meat to be a dry meat and tasteless because meat lost of meat liquid that consist of protein, amino acid, lactic acid, vitamin, and mineral. Moreover, the dark brownish color also can be resulted. Therefore, the time and temperature should be controlled properly when running this process.

2.2.4. Cuts of Frozen Meat and Crush The Meat

In this step, the frozen meat is cut by meat saw machine to be square shape pieces. This activity should be done carefully, because this is very serrated saw. Meat placed on the table saw, the size of which is used to cut the meat can be set as desired. Meat then pushed past the slab blade and will be cut. The process is purposed to easy of crush the meat and prevent the breakage of cutter machine.

Then crushing process is done by bowl cutter machine which able to break down the meat to be small pieces, so that in the next process the fat can be spread evenly with meat. Bowl cutter machine is a machine used to crush material, in the form of a bowl container and work on a rotating basis. This machine is equipped with a set of knives to cut and mix evenly. Then also equipped with useful cover to prevent the batter out of the bowl.

2.2.5. Grind the Meat

            This process is done by Grinder machine that purposed to unify fat in the meat, because the meat still in frozen condition so difficult of both can be mixed properly. According to Sams (2001) grinding process is purposed to restraghten fat in meat and when grind the meat the temperature should be under 22˚C to prevent protein denaturated that important as emulsifier. So, can be stated if the meat temperature is higher, instead some proteins will be denaturated where that’s important as emulsifier. Emulsifier functions to maintain fat and other materials in suspension condition until heating process (Idris and Thohari, 1989).

            In the grinder machine, the crushed meat added also with fats which are usually produced from a layer of fat under the skin on the back. Pork fat is the fat other than lard, rendered from clean, sound carcasses or edible organs from hogs in good health at the time of slaughter, with certain parts of the animal specifically excluded included bacon skin and fleshed skin (Sharma, Giriprasad, Meena, 2013). Fat acts as dispersion or discontinue phase in the sausage emulsion, that is the cause it’s able to affects the emulsion stability. According to Hendria (2005) the use of animal fat will result in a more stable emulsion than liquid fat, because liquid fat more easily formed into big globula or called coalescence process which causes the emulsion to break easily and discharge of oil during the cooking process. So, can be revealed that fat usage can give the stable emulsion, because able to avoid the small globules (dispersion phase) are merged.

2.2.6. Intermixture (Adding Materials)

In this process, the mixture of meat and fats will be mixed with some materials or cured materials in the Tumbler machine. There are three kinds of flavour principle related to the restructured meat product, that is filler agent, binder agent, and food additive. Three main points of food additives that should be added in meat processed product as well as Lapchiong making process at Aromaduta Rasaprima Co. Ltd. namely preservative agent, colouration agent, and flavor agent. When this process is running, the batter temperature must be maintained as lower as possible. According to Sams (2001) the batter temperature should be maintained approximately 3˚-12˚C.

That’s why when in the intermixture process some ices are added. This case same with Hendria (2005) adding ice about 20-30% of meat weight is purposed to distribute salt in entirely of meat, ease extraction of meat protein, assist to form emulsion, and maintain meat temperature in lower condition when mixing with the materials. According to Huang, Tsai, and Chen (2011) the sausages were manufactured according to a traditional formula for Chinese style sausage: fresh pork ham (82%) and pork back fat (18%) were mixed with salt, sugar, spices, antioxidant, nitrite, and soy protein.

As mentioned above, several spices as helper material that added with meat and pork fat as main materials of the Lapchiong making process at Aromaduta Rasaprima Co. Ltd. will be described below:

2.2.6.1. Filler Agent

            Generally, the filler agent that used in most of restructured meat product such as sausage is tapioca flour, because containing amylose and amylopectin to create gelatinization process among meat, starch, and water. This can be used about 10%-50%. According to Ranken (2000) the flour serves as a filler and functions to improve or stabilize emulsions, improve water binding, reduce shrinkage, increase the weight of the product, and can reduce the cost of production. High starch content in the flour make the filler capable to bind water but cannot emulsify the fat. Starch consists of two fractions that cannot be separated, namely soluble fraction (amylose) and insoluble fractions (amylopectin). Amylose is hygroscopic (readily absorbs water) so it is easy to form a gel and provide rigid structure.

2.2.6.2. Binder Agent

The filler and binder agent can be distinguished based on the protein and carbohydrate contents. The filler only consist of carbohydrate, so a little bit of affects toward fat emulsion, while the binder agent contains high of protein that be able to increase fat emulsion. In Aromaduta Rasaprima Co. Ltd. the Textured Soy Protein (TSP) is used as the binder agent for Lapchiong making process. This is a kind of free-fatty flour of soy and as by-product of soy oil’s extraction. According to Mott (1998) soy protein isolate is commonly used a binder agent to reduce water loss, to increase yield and viscosity, and to stabilize the emulsion of emulsion-type meat products. Lecithin in soybean can be used as natural emulsifier to form emulsion of oil within water (Suprapti, 2005). For the weight, the USDA has restricted the usage of binder material in the meat emulsion maximum 3.5% (Heinz and Hautzinger, 2007).

2.2.6.3. Salt

             Salt (NaCl) is one of a natural preservative agent that used by people broadly for many years. Be sides as preservative improvement, it can be used as sensory improvement in the meat processed products such as nugget, sausage, and meatball. As reported by Retno (2008) salt is food additive that important within sausage’s making process, adding salt around 1.8-2.2% has a role as flavouring, preserving, and covering fat, also binding water that will be formed a stable emulsion.

2.2.6.4. Sugar

            Other than salt, adding sugar about 2.5% of meat weight also has a preservative agent in the produced products. As reported by Buckle, Edwards, Fleet, and Woothon (1987) the added sugar in food with a high concentration, it will bind some of the water so that the water activity is reduced. Less water activity, less likely microorganisms to live. This is caused by sugar that capable to enlarge the filamen’s room (actyn-myosin), so able to retain the water and improve the elasticity of sausage.

2.2.6.5. Garlic

            Garlic (Allium sativum) is the common material that added into the food product, so able to increase the specific odour for appetite improvement. In addition, some of preservative substances inside are capable to improve the preservation. This case same with Hendria (2005) 3% garlic can be used as preservation material, because Allicin substance within garlic. In addition, atsiri oil are antibacteria and antiseptic while scordinin as antioxidant.

2.2.6.6. Pepper

            The spicy of pepper caused by piperanine substance, piperine and chavicin which are able to improve the flavor of the food products. In addition, terpen, hidrat α-felandren, dipanten, and β-kariofin which are be able to inhibit the growth of Listeria monocytogenes in concentration more than 3% (Hendria, 2005).

2.2.6.7. Angkak (Red Yeast Rice)

            As explained before, one of the important material that should be added into the Lapchiong making process is wine in large quantity. In Aromaduta Rasaprima Co. Ltd., the Angkak is used as wine for Lap chiong’s making process. Be sides as fermentative agent to capture and preserve the food value of an animal product, this is selected because there is a substances are healthy for the body. According to Pattanagul, Renu, Aphirak, Noppol (2007) angkak or red yeast rice is a product come from china which resulting from rice fermentation using Monascus purpureus (red yeast). The substance such as Monacolin K, called mevinolin, the only metabolite which is able to decrease blood cholesterol. It acts by competitively inhibiting the enzyme 3- hydroxy-3-methylglutaryl coenzyme A reductase (HMG Co-A) which catalyzes the rate limiting step of cholesterol biosynthesis. The optimum level of angkak was 16.0%(w/w).

2.2.6.8. Natrium Eritorbat

Natrium eritorbat is an antioxidant derived from ascorbic acid. This antioxidant more stable rather than Natrium ascorbat. Generally, meat processed product containing fats that easily oxidized, but this additional capable to prevent rancidity and pigment oxidation because this vitamin will be denied the nitrosamine formation. This case same with Pokorny, Yanishlieva, Gordon (2001) Natrium eritorbat as secondary antioxidant can be used up to 500ppm to stabilize a food product and fatty food. Secondary antioxidant acts to retard oxidation rate via metal ion binding, arrest oxigen, and absorption of UV radiation.

2.2.6.9. Natrium Nitrite

            The additional of Natrium/Sodium nitrite (NaNO2) is purposed to improve the color to be bright pink, microbial preservative, and flavor agent. According to Sebranek (1979) Sodium Nitrite is an inorganic salt that considered an essential curing ingredient responsible for ‘fixing’ the characteristic color associated with cured meats, creating a unique flavor profile that is distinguishable from products not containing nitrite, providing control of the oxidation of lipids, and serving as an effective antimicrobial by itself or synergistically with other ingredients.

The way said as antimicrobial, because Nitrite can prevents the growth and development of spores of Clostridium botulinum, Clostridium perfringens, and Staphylococcus aureus when in the processing of meat. As reported by Winarno (1984) Nitrite will react with sulfihidryle cluster (-SH) for salt formation that cannot be metabolized by microbe in anaerobes condition, however the licensed dosage to use nitrite is 200 ppm.

2.2.6.10. Spices

            Spices can be defined as aromatic compunds to give better flavor of the product. In addition, the addiotional of spices will be produced the more preserve products, because commonly the spices containing antioxidative substances. As reported by Soeparno (1992) seasoning is an edible vegetable compounds. Adding spices to the sausage-making is primarily intended to enhance the flavor, texture and color enhancer pattern, as well as antioxidants.

2.2.7. Stuffing (Filling)

Stuffing is a batter filling process of sausage into the casing. In Aromaduta Rasaprima Co. Ltd., the casing derived from collagen of sheep intestine and imported from Australia. This is an edible casing with size for diameter is 21mm and length 12cm per pieces of Lap chiong. According to Hendria (2005) sausage casing divided into two types, natural and synthetic. Usually natural casing is collagen  and derived from digestive tract of animal especially oesophagus and small intestine, example cow, goat, and sheep.

This process is done by stuffing machine (sausage-linker) where the formulated sausage like a paste mechanically injected into the casing. Previously, the stuffer machine is filled by the batter of Lapchiong while the operator set the length of filling the batter into the casing. The lenght can be switched whenever according to the need. Then, the filled casing is hanged on the hanger racks for cooking process.

2.2.8. Sausage Cooking process

Oven Process is purposed to cook Lapchiong in the hot room. The hanger racks with the sausages are pushed in the hot room where Aromaduta Rasaprima Co. Ltd. has 6 rooms. Then prepare the charcoal for combustion as heat sources, because Aromaduta Rasaprima Co. Ltd. use the traditionally cooking. The charcoal is contained in the iron bucket and then set the iron fumes-catcher above of charcoal, so prevent the black fumes are adhores directly in the Lapchiong. Generally, there are three kind of sausage cooking procees, among others is boiling, smoking, and boiling then smoking (Hui, 2002). Smoking is a processing or preservation method by means burning a natural fuel (woods or charcoal) that would be formed a fume compunds and tar granules also heat. Smoking able to inhibit oxidation of fat within the product, then the compounds inside of fume able to inhibit bacterial activities (Retno, 2008).

Then added by Wahyuningsih (2005) the smoking process also give a special aroma that caused by organic acid and aldehyde group. As reported by Hendria (2005) phenolic compounds has a aromatic-ring compound with one or more hydroxyl chain. Free phenolic compound such as hydroquinone, resorcinol, pyrocathecol are a compounds that can react with heating process and be marked with browning process in the product. In addition, antioxidant characteristic of phenol foremost had by 2,6-dimethoxyphenol, 2,6-dimethoxy-4 methylphenol, and 2,6-dimethoxy-4-ethyl phenol. However, Detection of carcinogenic bond such as 3,4-benzpirena and 1,2,5,6-fenanteracene lead some observations on the effect of the acid-production conditions. The bond is formed from the lignin in the temperature above 350˚C (Etik, 2009).

            In this process the cooking/oven time was held for 3 days in temperature 70˚C. High temperature is purposed to acquire the lower pH as short as possible where the condition is uncomfortable for bacterial growth. According to Niskanen and Nurmi (1976) ripening process use high temperatures will accelerate the decline in pH while the low-temperature ripening takes a relatively longer time to decrease the pH.  As reported by Riris (2009) combination between heating process and fumes, dehydration of surface, protein coagulation and resin deposition from condensation result of formal-dehyde and phenol are a chemical and physical barrier toward the growth and penetration of microorganism. As reported also by Purnomo (2010) D catepsin enzyme will be produced also during fermentation. As known that the Catepsin enzyme works as juiciness of meat or their processed product which can be produced when the pH is low.

2.2.9. Chilling Process (3˚C)

            Different with other sausage making process, Lap chiong does not need a showering process after cooked/oven. This product only wind-dried in  temperature 3˚C before put into plastic bag then stored in frozen room. The chilling process is purposed to decrease the temperature of just cooked Lapchiong slowly. According to Riris (2009) chiller room used for decreasing the product temperature by means of spray the sterilized cold water and has a very strong blowing in the evaporator. Alteration of a cold snap will be caused the texture changes of Lapchiong.

2.2.10. Vacuum and Cardboard Packaging

Cutting process of sausages can be done by a machine to cut the linked sausage in each top. The machine equipped with a size sensor that give a signal when cutting to get precious length per sausage (Hendria, 2005). But in Aromaduta Rasaprima Co. Ltd., the lapchiong cutting process carried out manually then the pieces ready to weighed and then vacuum packed. As reported also by Hendria (2005) the sausages are packed into a plastic bags accord with the desirable amount. The dismissal of air within pack in vacuum condition is aimed to decrease the deterioration process of product by microorganism via air. So, can be revealed that vacuum packaging capable to elongate the shelf-life of the product, in particular from bacteria contamination. Thereupon, the packed lapchiongs are put into the cardboard box.

2.2.11. Storage (-18˚C)

            The Lapchiong will be stored in freezing temperature (-18˚C), in order to avoid the contamination of spoilage and putreactive microorganism. Lapchiongs are readily distribute to the customer as soon as possible or for sale in show room of Aromaduta Rasaprima Co. Ltd.

CHAPTER III

CONCLUSION AND SUGGESTION

3.1. Conclusion

Based on the result of internship study at Aromaduta Rasaprima Co. Ltd. can be concluded that Aromaduta Rasaprima Co. Ltd. has a very good manufacturing process regarding the procedure of production implementation of Lapchiong making process included preparation of raw material, processing, packaging, and storage was done properly and safely.

The preparation of raw material involved chilling process of meat (-1˚C) - 3˚C for 1 to 2 days, freezed at (-18˚C) for a day, then cut the frozen meat by bandsaw machine, crushed by bowl cutter machine, then grinded by grinder machine with pork fat. For the processing process, after adding materials as well as flour (filler agent), soy protein (binder agent), salt, sugar, garlic, pepper, angkak/red yeast rice, Natrium eritorbat, Natrium nitrite, and other spices, Aromaduta Rasaprima Co. Ltd. will cooking the Lapchiong traditionally by means charcoal combustion in a hot room 70˚C for 3 days. Subsequently, packed by vacuum packaging process. Finally, Lapchiong can be stored in (-18˚C), in order to avoid the contamination of spoilage and putreactive microorganism.

3.2. Suggestion

Suggestions can be given of the result of internship study that Aromaduta Rasaprima Co. Ltd. should maintain the Lapchiong quality in each production via some inspections may needed, WHC, pH, texture as physical inspection, and other about microbial test. In addition, for sanitation improvement the worker shoulod be used an elastic glove, not plastic gloves.

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