REDESIGN VACUUM SEALER PACKAGING CONTINUOUS MACHINES TO

INCREASE THE SHELF LIFE OF FOODSTUFFS

Joo Bosco Belo
Laboratory for Engineering Manufacturing and Production, Department of Mechanical
Engineering, Dili Institute of Technology, East Timor
personelbosco71@gmail.com
Keywords: Vacuum Sealer Packaging, Maximum Suction Air Quality, semi-automatic.
Abstract: Planning and Modification Semi Automatic Vacuum sealer Packing System is
intended to improve the maximum exploitation of the air quality and lower prices of the
production engine. Based on the mechanisms and the results survey to the company regarding
the types of packing machinery, finally designed a vacuum to suck air combined with that
contained in the plastic packaging. Emptied the process air in the food parcels at once
isolating foodstuffs by closing the packaging through production processes that require
packaging by vacuum.
Introduction
Vacuum sealer packaging machine is a machine used to pack food in the air emptied
once isolated by closing foodstuff packaging through the packaging process, which evacuated
air will cause the oxidation process, the development of oxygen will be suppressed such that
the bacteria will breed much longer than the process natural oxidation, Mundro, S. (2012).
The use of vacuum sealer packaging machine is one of the development character of human
knowledge along with the development of advances packaging technology modern.Vacuum
sealer is widely used in the production process that produces a product that always ends with
packaging the production for example, can use this machine for banding effort presto,
meatballs , crackers, sausage and other culinary business. The purpose of the vacuum sealer
packaging so that the product can increase the storage time of food so easily marketed, When
food will start to rot 2 days then using this machine, vacuum food will last longer in about 218 days. As an example we can see in the supermarket is widely available packaged goods
and food in the form of cardboard or plastic to make it more durable for a long time. So
packaging machines take an important part in every production process that requires
packaging by means of a vacuum.

The use of vacuum sealer machine is already very well known in the industry as well
as middle class industrial which is engaged in food, and there are various Type of the
standard capabilities and packed manually to the Type otomatic processed. Which will be
carried out in this study is " Redesign Vacuum Sealer Packaging Continuous To increase
shelf life of Foodstuffs" which will be a redesign the standard type where in the food product
packaged manually, Type DZ 280A this is because this type of machine can be used by food
manufacturers of home insdutry or commercial to start a new business with small capital.
However, based on experimental results and comparison has been done ability to suck the air
is not optimal machine and have to spend some money that can be said is difficult to reach
the strater manufacturers.
Design and Development
In the manufacture of vacuum sealer packaging machine with continuous use as a feeder
conveyor mechanism in the process of wrapping the food will be faster than manual methods
Non-vacuum feeder. Redesigning packaging machine vacuum sealer allows continuous
applied in bulk packaging process with accuracy and quality sealer better than the manual
process nom-vacuum. In vacuum packaging should be planned as possible, in order to
produce a machine that not only can operate efficiently, but also can improve product quality.
Things that are taken into account / planned such as Figure 1 below:

Figure 1. Redesign Packaging Machine vacuum sealer with.

Basically vacuum is used to shut down the development of microbes and bacteria. As has
been written in the law of biology, where the source of the bacteria and microbial life is
oxygen. That is why the saving of raw materials such as meat in a state of free air exposure
can cause rot quickly and stale. Vacuum Sealer machine is a machine used as a food product
packaging machine by means of a plastic emptied in the air that cause the process to be
oxidized, this led to a product that is packaged using this machine will be more hygienic and
protected from the many germs that proliferate on the product. Because this process is
oxidized suppress the growth of bacteria so that the food is packaged in a way in a vacuum
would be much more durable than natural oxidized by the nom-vacuum. In the conditions of
life of the intersection of a foodstuff can be determined by using the equation Arhennius
(Koswara, 2002; Labuza, 1997). Can be calculated with the following formula;
QT/10 = (ts(T1))/(ts(T2))
QT/10 = acceleration factor
Ts (T1) = Shelf life when stored at temperatures T (0c)
ts (T2) = Shelf life when stored at temperatures (T+10) (0c)
The treatment in this study is the method of packaging in a vacuum and nom-vacuum in the
storage temperature.
Table 1. Design Treatment Research
temperature Storage

Packaging methods

vacuum packaging

room Temperature

Cold Temperature

(B1)

(B2)

A1B1

A2B2

A1B1

A2B2

(A1)
vacuum packaging
(A1)

explanation:
A1B1 : Plastic packaging of non-vacuum stored at room temperature
A1B2 : Plastic packaging of non-vacuum stored in cold temperatures
A2B1 : Plastic packaging with vacuum stored at room temperature
A2B2 : Plastic packaging with vacuum conditions stored in cold temperatures

In the treatment study using 2 factorial 2 factorial method of packaging and storage
temperature, then each sample containing beef rendang 250 grams so that the overall sample
size is 2000 grams.
Results and Discussions
The shelf life of beef rendang was observed from the combination treatment of the type of
packaging and storage temperature includes the analysis of free fatty acids contained in food
that can cause rancidity of the product during storage. Total microbes that can cause damage
to a product as well as the degree of acidity (pH). Observed organoleptic properties of color,
aroma, flavor, and texture during storage. Quantitative analysis of total microbes in food is
important to know the quality of foodstuffs and counting process will be applied to the
preservation of the foodstuffs. The number and types of microorganisms on foods that have
been processed in addition influenced by the nature of foodstuffs is also influenced by the
micro-organism resistance to treatment processes that are applied to food (Fardiaz 1992).
Microbial analysis beef rendang tested with total plate count. Microbes in food can lead to
damage or spoilage in food. Test results on the total microbial beef rendang on vacuum
packaging and storage nom-vacuum at room temperature can be seen in table 2.
Table 2. The average yield in the analysis of total microbes that grow in the beef rendang.
treatment

Older Storage
0

A1B1

3.1

8.6

A1B1

3.1

4.1

4.4

4.7

6.5

A2B2

3.1

4.3

4.5

4.9

6.6

A2B2

3.1

4.2

4.3

4.6

10

12

14

16

18

20

4.9

5.2

5.3

5.4

6.5

Total microbial

Storage time (days)

Based on Figure 1 above shows the total number of microbes during the storage of beef
rendang at room temperature with vacuum packaging and vacuum nom increased. Total
microbes after 2 days of storage at room temperature, the product is packaged non-vacuum
(A1B1) ie 8.6 log CFU / g while the total microbial after penyimapanan 8 days, the products
are packed under vacuum (A2B1) ie 6.6 log CFU / g. Total microbes after 8 days storage at
cold temperatures, the products are packaged non-vacuum conditions (A1B2) ie 6.6 log CFU
/ g while the total microbes after 20 days of storage, the products are packed under vacuum
(A2B2) of 6.5 log CFU / g. From the above data it can be seen that the growth of microbes on
the packaged beef rendang nom-vacuum faster than the vacuum packed. This is due to the
existence of free water in the product so that microbes can grow so that microbial growth
during storage there is an increase. It is appropriate Gorga and Ronsivalli (1988), that the
other factors that affect microbial growth in chilled and frozen storage is water activity (aw).
aw is free water that can be used by microbes to live and grow. Water activity is the ratio of
water vapor pressure and vapor pressure of the product substrate of pure water at the same
temperature.
Conclusion
As a conclusion of this study is as the shelf life of beef rendang usual treatment packing
stored at room temperature for 2 days, treatment usual packaging is stored in cold

temperatures and vacuum packaging stored at room temperature for 8 days, and the treatment
penegemasan vacuum stored at cold temperatures during 18 days. Beef rendang made plastic
packaging under vacuum which can be stored at room temperature for 8 days dikonsumsu
and stored at cold temperature for 18 days.

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