KULIAH TAMU

UNIBRAW-MALANG

Satria Gentur Pinandita

30 December 2009
 Contents
Bio-technology aspect & Fermentation
Technology on MSG Manufacturing
Food safety for MSG
Waste Treatment
Japanese Corporate Culture
Prospect for Food Technologys Graduate
 Chapter 1
Bio-technology aspect & Fermentation
Technology on MSG Manufacturing
MSG PRODUCTION PROCESS
Glucose
AMMONIA
CANE SULFURIC
MOLASSES ACID AMINA

Glutamic Acid

Separation
Crystallization + NaOH
Fermentation
ACTIVE
CARBON NEUTRALIZED
LIQUOR

Filtration
Separation Decolorization
Crystallization

Drying Sieving
 Raw and Sub Raw Materials
for Fermentation
Cane Molasses Jawa Timur, Jawa Tengah
Tapioca Lampung, Import
Raw Material
Raw Sugar Import Thailand
Beet Molasses Import Egypt, Ukraina, Rusia

NH3 Petrokimia Gresik, Kujang Cikampek

Sub Raw
NaOH Asahi Chemical Cilegon, Tjiwi Kimia Sidoarjo
Material
Nutrients Local (Domestic), Import

Electric PLN and Cogen

Gas PT. Gas Negara
Energy Steam
Air
Water

A taste of the future.

 Bacteria Preparation
MEDIUM

Glucose
Amino Acid
Vitamin
Biotin
Phosphate

DISPOSED
Ex Medium

Laboratory Commercial Plant

 Main Fermentation Process
Purpose
Transform Sugars to Glutamic Acid using Micro organism (Bacteria)

C- T-CM Bacteria
Source
Glucose

C-
Gluc-Solution Fructose
Source
Glutamic Acid
N- Amonia
Amonium Ion
Source Fermentation Medium
Mechanism of Glutamic Acid Synthesis
O2

C-Source
Glucose Glucose Energy

C-Source
Glycolysis
Fructose Fructose

Citrate

TCA Cylce
CO2 CO2 Glutamic Acid

N- Source
Amonia Amonia

Cell / Strain
Glutamic Acid
SYNTHESIS OF GLUTAMIC ACID

P2
P1

P1 > P2
Progress of Fermentation Technology
Continuous
Batch Fed-Batch
culture (CC)

Method

- Improvement
- Improvement of osmotic pressure
initial osmotic all culture time
Advantage Simple
pressure all
culture time - Improvement of
volume limitation

- Low efficiency
Dis- Low of early phase
Cell discharge
advantage Productivity - Volume
limitation
Productivity Low Middle Large
 Challenges
High price of materials
stable operation
high efficiency by PLV activity
production innovation
Limitation of materials
new technology
Quality competition
Customer satisfaction
QMS application steadily
 Chapter 2
Food Safety for MSG
FAKTA-FAKTA ILMIAH &
PENELITIAN TERBARU
TENTANG
KEAMANAN MSG
 Why ? Manusia sudah
mengkonsumsi
MSG selama 100
tahun
MSG adalah
Anggapan: bahan tambahan
MSG negatif pangan yang
terhadap diakui
kesehatan keamanannya oleh
badan-badan
kesehatan dunia
termasuk BPOM
Solusi untuk mengatasi keresahan akibat jurang perbedaan antara persepsi
negatif dan kenyataan mengenai MSG:

Mari kita kenali MSG dengan baik !

 MSG ???

M = Mono
S = Sodium
G = Glutamate
MSG atau MICIN

MSG atau Micin/Vetsin adalah hasil FERMENTASI

(seperti halnya membuat TAPE, TEMPE) dari gula
menggunakan jenis RAGI ( Mikroba ) tertentu.
Manfaat MSG ???
1. Penguat rasa, memberi rasa gurih (UMAMI)
2. Mengurangi kadar garam dalam masakan
 Glutamate ???

Salah satu pembentuk asam amino Non Esensial pembentuk protein

Ditemukan secara alami dalam makanan berprotein
Bersifat Self-limiting penambahan berlebih, menimbulkan rasa
tidak enak
Di dalam makanan, Glutamate ada dalam 2 bentuk :

Glutamat Terikat
Dengan asam amino lain, membentuk protein
(daging, ikan, sayur)
Glutamat Bebas
Berperan sebagai penguat rasa
(tomat, kacang kedelai, kentang, susu, keju)
Glutamat Bebas Didalam Bahan Makanan
(mg/100 g)
Daging & Ayam
Sapi 10
Ayam 22
Makanan Laut
Scallop 140
Sayuran
Jamur 42
Jagung 106
Tomat 246
Bumbu tradisional
Keju Chedar 182
Kecap ikan 950
Terasi segar 1199
(K. Ninomiya, 1998)
Peningkatan Kandungan Glutamat
Bebas dalam Tomat
(unit: mg/100g)

20 65 246
Mentah Matang
Tidak Enak Gurih (Umami)

(A. Inaba et al., 1980)

Glutamat Bebas Dalam ASI
Glutamat : 180 mg/100g
(50% total protein ASI)
Asam amino bebas didalam
air susu ibu (ASI) (mg/100g)
0 5 10 15 20

Asp
Gln
Glu
Pro
Gly
Ala
Val
Cys
Met
Ile
Leu
Tyr
Konsumsi Glutamat bayi: 0.393 g/kg/hari
Phe Konsumsi orang dewasa: 0.171g/kg/hari
Lys
His
Arg
Tau

(M. A. Mehaia et al., 1992)

5 RASA DASAR
 Komposisi MSG ???
MONOSODIUM GLUTAMATE
C5H8O4NNa.H2O = 173

Natrium 12% Glutamat (Bebas-L) 78% Air 10%

Note
:
Garam (NaCl) =58

Natrium= Chloride=
23(40%) 35 (60%)
 Manfaat MSG
Dalam mengurangi garam

Resiko
kesehatan
akibat
kebiasaan
memakan
makanan
berkadar
garam tinggi:
Tekanan
darah tinggi
Kanker

Penambahan MSG dapat mengurangi penggunaan garam dalam

makanan tanpa mengorbankan palatabilitas makanan!
Voluntary 1% MSG intake reduces both abdominal and subcutaneous fat
deposition and plasma leptin level indicating that enhances energy
subcutaneous fat expenditure and consequent suppress of obesity
development (T.Kondoh & K.Torii, 2008)
MSG
MRI image
Water
Male

Plasma Leptin (ng/ml)

25 Leptin
20

15 **
10

0
Water MSG

80 Subcutaneous fat 100 Abdominal fat

Volume of Fat (ml)

Volume of Fat (ml)

80 *
60
*
60
40
40
20
20

0 0
Water MSG Water MSG
GLUTAMATE IN HUMAN BODY
Protein Daily glutamate
(20% of body weight) Intake
(20 amino acids) 20%
Survey pada Orang
Glutamate
Jepang
2g Free
Orang Jepang ey:
Glu from MSG

14g Bound and Free Glu

from foods

Studi Bio assay untuk orang yang beratnya 60 Kg:

1400 g Glutamate (bebas dan terikat) yang disimpan +
41g glutamate bebas yang diproduksi/ diperlukan setiap hari
Munro H.N., Glutamic acid, 1979 25
MSG & Isu-Isu Kesehatan

JANIN
(1979)
CHINESE RESTAURANT SYNDROME
(1968)
KEBOTAKAN

1908 2008

KERUSAKAN OTAK (1969)

KANKER
(1977)
 ISU PENCETUS FAKTA
Pusing/kaku di Surat pembaca MSG bukan pemicu
leher, haus gejala pusing, kaku di
leher & haus
(Geha dkk,2000)

Kerusakan Otak Penelitian Olney 1969 Pemakaian MSG tidak

(Bayi tikus disuntik menyebabkan kerusakan
cairan MSG dosis otak (Smith,2000)
tinggi)

Kanker Penelitian Matsumoto MSG ditambahkan ke

et.al, 1977 masakan yang dimasak
(MSG dibakar dengan secara wajar tidak
suhu diatas 500C) menyebabkan kanker
Kontroversi MSG (lanjutan)

MSG menyebabkan reaksi hipersensitif / asmaMSG bukan suatu

alergen(American College of Allergy, Asthma 1991)

MSG menyebabkan kanker

MSG menyebabkan kerusakan otak
MSG berkontribusi terhadap penyakit Alzheimers disease, No Evidance
Huntingtons chorea, amytrophiclateral sclerosis,
AIDS dementia complex, atau penyakit kronis lainnya.
Amankah MSG?

1987 : JECFA
1991 : Uni Eropa
1958 & 1995: USFDA-Amerika
(GRAS)
1988 : Peraturan Menteri Kesehatan
Indonesia

ADI NOT SPECIFIED = SECUKUPNYA

REGULASI MSG
- Permenkes RI No.722/Menkes/Per/IX/88 tentang Bahan Tambahan Makanan
semua jenis pangan : secukupnya (GMP/CPPB)
- Malaysia (Food Law 1985) :
Permitted flavour enhancer
- Singapura (Sale of Food Act)
sFlavor enhancer for use in food intended for human consumption
Jepang (Specifications and Standards for Foods, Food Additives, etc. Under
The Food Sanitation Law)
Food additives with no standards of use
USA (FDA)
MSG as a food ingredient that is "generally recognized as safe
 Chapter 3
Waste Treatment Management
 COMMITMENT TO ENVIRONMENT

ADOPT ISO 14001 MANAGEMENT

SYSTEM
ZERO EMISSION PLAN
1. Zero Land Filling achieved in 2006
2. Utilization Ratio > 99,9 % achieved in
2006
3. WWT Effluent : achieved in 2007
1. TN max. 5 ppm
2. BOD max. 10 ppm
 WASTE MANAGEMENT

3 R Method

Reduction : Reducing volume of waste

Recycle : To reutilize waste as material
Reuse : To utilize waste to become others product
Waste Water and Solid Waste
Waste Water Management :
Fertilizer Amina LF
Liquid Feed FML
Foliar Fert Ajifol
WWT

Solid Waste Management

Utilization
Burning
 Flow Chart of
cane MSG & Co Product
Sugar Factory
Cane molasses
FML;
Sugar
SUGAR Aji-tein
Decalcification
Gypsum Waste
Process
Fermentation
Mother Liquor
Dried Gypsum WWT
Glutamic Acid Process
Material for :
Semen & building; Amina LF
Fertilizer Material MSG Aji-fol Foliar Fer
 WW

Amina Liquid Fertilizer

Liquid Feed (FML)
Ajifol (Foliar Fertilizer)
Single Cell Protein
 AMINA LF & FML
CAIN
DELIVERY

Product Standard :
-pH : 4 ~ 8 AMONIAK

-TN > 4. %
-Carbon Organic > 4.5 %
AMINA

National Standard of Indonesia

The Certificate of SNI No : 0132/PUSTAN/SNI-AS/II/2000.
-Merck : AMINA
-No SNI : 02-4958-1999
Neutralization Tank
Amina LF Processing
 FML As Silage Material
Drum silage Ex) Material : Bio mass cane
1.Crusing

2.Adding FML 3.Stowing 4.Keeping

30L/T-Material To the utmost limit 30days
 Target
AJIFOL
Crops
Fruit Ornamental Vegetable Industry Food
 WW

Waste Water Treatment Plant

Waste Water Treatment Process
In Ajinomoto Indonesia

WWT Plant BDN Process

Flow Chart of WWT Process
Waste Water

Denitrification-1

Nitrification-1~4

Denitrification-2

Aeration

Sedimentation-1

( Coagulation )
Dewatering

Sedimentation-2

Treated Water
 Process Flow

The first
Equalization tank Biological unit clarifier

Dewatering unit Final clarifier Coagulation

 Treated water characteristic
SK GUB JATIM No 45 TH02 Result of Effluent
The Requirement of Waste WWT Ajinomoto
water for MSG Industry
Vol/Prod : max 15 m3/t Vol/Prod : max 8 m3/t
BOD : max 80 ppm BOD : 5 ppm
COD : max 150 ppm COD : 52 ppm
TSS : max 60 ppm TSS : 14 ppm
NH3-N : max 3 ppm TN : 2.3 ppm
pH :6~9 pH : 7.8
 Solid Waste UTILIZATION

CLASSIFICATION TREATMENT
UTILIZATION
WASTE In
Each Department
In
Utilization Sect
In
User Site

BURNING
2~3%
 Solid Waste Classification
Plastic
Paper/Leaf
Metal General Waste
Glass
Wood

Food Waste
 Utilization of General Waste

GW

Plastic Paper/Wood Leaf Can/Metal Glass

Reuse Reuse/Burning Composting Recycle Recycle

 Reuse of Plastic Waste

Classification

Plastic Route 1

Crushing
Plastic Route 2
Leaf & Organic Waste
Composting
Food waste Animal Feed
Unused waste Burning (+/- 2~3%)
2006 : provide 3 burner operation
2007 : 2 burner operation
Mid 2007 : 1 burner operation,
Feb 08 daily weekly
 Chapter 4
Japanese Corporate Culture
 Cultures
PDCA Cycle
Discuss based on Data's
Continual Improvement
Efficiency
Long life employment & Seniority
 Chapter 5
Prospect for
Food Technologys Graduate
 Pintu masuk Industri
Fermentasi
Production

R&D

Quality Control
Waste Treatment

Pintu masuk bagi Sarjana Teknologi Hasil Pertanian kedalam Industri Fermentasi adalah
bidang Production, R&D, Quality Control, dan Waste Treatment.
Apabila berhasil dan punya potensi bisa pula ditempatkan dalam bidang yang lain misalnya
Production Planning & Control, Design & Maintenance, dsb
 SCIENCE
Memahami gejala alam
Nature Phenomena

Profil Industri Fermentasi

TECHNOLOGY What is engineering ?

Aplikasi science utk
kebutuhan manusia [Engineering is application of mathematical and physical
sciences to efficient use of the materials and forces of nature]

[Chemical Engineering is branch of engineering concern

with design, construction, and management of factories in
which the essential processes consist of chemical reactions]
ENGINEERING
Untuk produksi masal,
terencana dan terkontrol Industri Fermentasi modern telah berkembang
menjadi berupa Chemical Engineering
 What to do?

Planning
Organizing
Man Actuating Machine
Controlling
Reporting

Method Material
 Management System
Company Policy
Commitment
Quality Objective
Top Management

Quality Plan Plan

Specification
Job Description
Management
Procedure
D o
Work Instruction

Supervisor
Datasheet
Quality Record
Check
Operator
Non-conforming Report
Corrective & Preventive Action
Plant Improvement
Company Improvement Action
 Bekal bagi Sarjana Teknologi Hasil Pertanian
Production R & D Waste Treatment Quality Control
Kimia
Biokimia
Biologi
Mikrobiologi
Teknologi Fermentasi
Engineering
Design
Matematika
Statistika
Metodologi Riset
Teknologi Enzim
Sifat Fisik Bahan
Heat Transfer
Analisa Hasil Pertanian

= Kuat = Cukup = Seperlunya

 Evaluasi Kinerja Sarjana
THP
Pada dasarnya macam bekal dari universitas
telah memadai untuk bekerja dalam industri
fermentasi.
Umumnya sarjana baru punya kemampuan yang
tanggung sebagai Fermentation Technologist,
Microbiologist, maupun Engineer.

Posisi sarjana THP adalah pada tempat yang berhubungan dengan mikrobia, enzim, dan
teknologi fermentasi. Dengan demikian kemampuan dalam bidang tersebut harus bisa
diandalkan, termasuk didalamnya pengetahuan mengenai sifat-sifat bahan pertanian,
analisa pangan, kimia biokima pangan ,dsb.

Pada dasarnya industri fermentasi adalah chemical engineering khusus. Oleh karena
itu kemampuan sarjana THP dalam bidang engineering adalah mutlak khususnya yang
berhubungan dengan teknologi fermentasi seperti Oxygen transfer (aeration, agitation),
Heat transfer, Filtration, Sterilization, dsb.
 Beberapa Tambahan Skills
Kemampuan berkomunikasi
Mengikuti & memahami perkembangan
tekonologi informasi
Menyukai, lebih bagus lagi menguasai
satu atau lebih cabang olah raga
Thank you
For your attention