Food Technology and Production
6
Konsep
C HA
BA
B
Teknologi dan
Pengeluaran Makanan
!
ISTILAH
• Peluntur – Bleach
• Pengetinan – Canning
• Pendehidratan – Dehydration
• Pengemulsi – Emulsifier
• Perisa – Flavouring
• Kering beku – Freeze drying
• Penyinaran – Irradiation
• Pempasteuran – Pasteurisation
• Bahan awet – Preservative
• Penstabil – Stabiliser
• Pemanis – Sweetener
PENTING!
ER
T
P
6
The
Food Technology
and Production
UP!
WORD
• Bleach – Peluntur
• Canning – Pengetinan
• Dehydration – Pendehidratan
• Emulsifier – Pengemulsi
• Flavouring – Perisa
• Freeze drying – Kering beku
• Irradiation – Penyinaran
• Pasteurisation – Pempasteuran
• Preservative – Bahan awet
• Stabiliser – Penstabil
• Sweetener – Pemanis
BIG Picture!
SPM Past-year Questions
Soalan Tahun-tahun Lepas SPM
117
F5MR-ch6(117-126).indd 117
Tahun
Kertas 1
2004
S45–46
2005
S44–45
2006
S43–46
2007
S44–45
2008
S44–46
Kertas 2
Bhg. A
Bhg. B
Paper 2
Year
Paper 1
2004
Q45–46
S12
2005
Q44–45
Q12
S11(b)
2006
Q43–46
Q11(b)
2007
Q44–45
Q8
Q44–46
Q6(a), Q8
Bhg. C
S4
S8
2008
S6(a), S8
Sec. A
Sec. B
Sec. C
Q4
117
7/17/09 6:26:04 PM
Learning Objective
Objektif Pembelajaran
6.1 Analysing the methods and substances used in food technology
6.1 Menganalisis perkembangan dalam teknologi makanan
PUSTAKA
Food Technology and Production
2003 Bhg. C, S3
2007 Bhg. B, S8
LIBRARY
Developments in food processing technology
2003 Sec. C, Q3
2008 Bhg. B, S6(a) & 8(c)
Kumpulkan maklumat daripada pusat sumber tentang perkembangan teknologi dalam pemprosesan
makanan. Kemudian, jawab soalan-soalan yang berikut.
high
3 State three advantages of canning.
Enzymes
are destroyed,
termasuk sporanya, dan
Pasteurisation
1 What is pasteurisation?
it.
taste
and
vitamins
.
CHAPTER
BAB
3 Why can’t the processed food prepared using this method be kept long?
spores
The
of the bacteria are not destroyed.
4 State two conditions how the food is being processed using this method.
The food is heated at 63 °C for 30 minutes or at 72 °C for 15 seconds.
6
6
Fruit juice
5 State one other food that is processed using this method.
Dehydration
1 What is dehydration?
daripada makanan.
2 Apakah prinsip pemprosesan makanan itu?
tumbuh
Mikroorganisma tidak dapat
removing water
Processing of food by
from it.
2 What is the principle behind this method?
grow
reproduce
Microorganisms cannot
or
atau
kering
.
, dan
6.1 HP • Memberi contoh tentang makanan proses
• Menerangkan tujuan memproses makanan
118
6.1 HP • Menerangkan dengan contoh teknologi yang diguna
dalam pemprosesan dan pembungkusan makanan
Analysing the methods and substances used in food technology
1 State two purposes of food processing. (To kill microorganisms and to make food tastier/To make food
lasts longer)
2 State one advantage of food processing by canning. (Kills bacteria/Destroys enzymes that spoil food)
3 State one disadvantage of food processing by canning. (Spoils the taste of food/Destroys food nutrients)
4 State two types of food that can be processed by canning. (Fish and meat/fruit)
5 State two methods of pasteurisation. (Food is heated at 63 oC for 30 minutes or 72 oC for 15 seconds)
118
dry
in a
condition.
3 State three methods in which dehydration can occur.
Sun
heat (hot air)
Dried under the
, dried with
and dried in a
vacuum
.
4 State two other food that is processed using this method.
Fish and prawn/cereal/coconut/fruit
6.1 LO • Give examples of processed food
• Explain the purpose of processing food
118
6.1 LO • Explain with examples the technology used in food
processing and packaging
6
7
8
9
State one advantage of pasteurisation. (Does not destroy food nutrients/Does not spoil the taste of the food)
State one disadvantage of pasteurisation. (Bacterial spores are not destroyed/Food does not last long)
State two types of food that can be processed by pasteurisation. (Milk and fruit juice)
State three methods of food processing by dehydration. (Drying under the Sun, drying over a flame and
drying in an oven)
10 What is removed during the dehydration of food? (Water)
11 State one advantage of dehydration of food. (Food can be kept for a long time.)
12 State one disadvantage of food processing by dehydration. (Destroys the food nutrients/Spoils the taste of
food)
MindROBICS
dalam keadaan
vakum
kering dalam
.
4 Nyatakan dua makanan lain yang diproses dengan cara ini.
Ikan dan udang/bijirin/kelapa/buah-buahan
F5MR-ch6(117-126).indd 118
liquid without
2 What is its advantage?
Food will not lose its
in a
Pendehidratan
1 Apakah pemprosesan makanan secara pendehidratan?
penyingkiran air
Pemprosesan makanan secara
3 Nyatakan tiga cara tentang proses pendehidratan dapat dijalankan.
cahaya matahari
haba (udara panas)
Jemur di bawah
, kering dengan
LIBRARY
boiling
.
Jus buah-buahan
microorganisms
Heat is used to kill
.
4 Nyatakan dua keadaan bagaimana makanan diproses dengan cara ini.
Makanan dipanaskan pada 63 °C selama 30 minit atau pada 72 °C selama 15 saat.
membiak
RESEARCH
including their spores are killed,
and
is eliminated to avoid oxidation.
4 State two other food that is processed using this method.
Meat and fruit
Pempasteuran
1 Apakah proses pempasteuran?
mikroorganisma
Haba digunakan untuk membunuh
mendidihkannya
dalam cecair tanpa
2 Apakah kelebihan proses ini?
rasa
vitamin
Tidak merosakkan
dan
6.1 Activity
microorganisms
oxygen
menyingkirkan
untuk mengelakkan pengoksidaan.
4 Nyatakan dua makanan lain yang diproses dengan cara ini.
Daging dan buah-buahan
6.1
condition at a
temperature.
2 What is the effect of heating food at temperatures above 100 °C?
taste
vitamins
Its
and
are destroyed.
oksigen
5 Nyatakan satu makanan lain yang diproses dengan cara ini.
2008 Sec. B, Q6(a) & 8(c)
2007 Sec. B, Q8
Canning
1 How is food canned in a factory?
sterile
Food is canned in a
tinggi
suhu
.
2 Apakah kesan pemanasan kepada makanan pada suhu
melebihi 100 °C?
Rasa
vitamin
dan
termusnah.
3 Nyatakan tiga kelebihan pemprosesan makanan secara pengetinan.
enzim
mikroorganisma
Membinasakan
, membunuh
STS
Collect information from the resource centre on the developments in food processing technology. Then,
answer the following questions.
Pengetinan
1 Bagaimanakah pengetinan makanan dijalankan di kilang?
steril
Makanan ditinkan dalam keadaan
pada
3 Mengapakah makanan yang diproses dengan cara ini tidak dapat disimpan lama?
Spora
bakteria tidak terbunuh.
MindROBICS
6.1
STM
Chapter 6
PENYELIDIKAN
Food Technology and Production
Chapter 6
6.1
RESEARCH
Perkembangan dalam teknologi pemprosesan
makanan
118
7/17/09 6:26:05 PM
Food Technology and Production
Chapter 6
2 Apakah kelemahan cara pengawetan makanan ini?
tidak
Bakteria
Makanan
disterilkan.
2 What is the weakness of this method?
is not
Food
sterilised.
will become active again at suitable temperatures.
aktif semula apabila suhu sesuai.
3 Why is food removed from the refrigerator not suitable for freezing again?
increased
The number of bacteria in the food has
3 Mengapakah makanan yang telah dikeluarkan daripada peti sejuk tidak patut disejukbekukan semula?
bertambah
Bilangan bakteria dalam makanan telah
.
4 Apakah kelebihan cara pengawetan makanan ini?
vitamin
garam mineral
Kandungan
,
, dan
4 What is the advantage of this method?
vitamins
mineral salts
The
,
kelembapan
makanan dapat dikekalkan.
2 Why can’t food preserved using this method be kept as long
as food that is freezed?
slows down
Cooling only
the action of
vakum
3 What types of food are usually preserved using this method?
Fruits and vegetables
Vacuum packaging
1 How is this method carried out?
Food is packaged or sealed in a container
air
2 What is the principle behind this method?
grow
Microorganisms cannot
or
in a
.
4 Nyatakan dua makanan lain yang diproses dengan cara ini.
Kacang tanah dan buah-buahan/susu tepung
119
13 State two types of food that can be processed by dehydration. (Fish and prawns/cereal/fruit)
14 State the temperature of the food processing by freezing. (–18 oC)
15 State one advantage of food processing by freezing. (Food can be kept longer/Does not destroy the taste
of food)
16 State one disadvantage of food processing by freezing. (Does not sterile food/Food enzymes become
active again at the suitable temperature)
17 State two types of food that can be processed by freezing. (Fish and meat)
18 State two types of food that can be processed by freeze-drying. (Fish and meat)
19 State one disadvantage of food processing by cooling. (Does not sterilise food/Food does not last long)
20 What is being removed during the food processing by vacuum packaging? (Air)
3 What is the advantage of this method?
freshness
The
and
taste
without
.
reproduce
condition.
of the food is preserved.
4 State two other food that is processed using this method.
Groundnut and fruit/powdered milk
119
21 State one advantage of food processing by vacuum packaging. (Food lasts longer/Does not destroy the
taste of food)
22 State two types of food that can be processed by vacuum packaging. (Groundnuts and powdered milk/
coffee powder)
23 State one advantage of food processing by irradiation. (Maintains the freshness of food)
24 State one disadvantage of food processing by irradiation using gamma ray. (The dose of gamma ray is
difficult to control)
25 State two types of food that can be processed by irradiation. (Potatoes and cereals/ginger/onion)
MindROBICS
makanan dapat dikekalkan.
vacuum
6
dalam keadaan
atau
.
CHAPTER
2 Apakah prinsip pemprosesan makanan ini?
tumbuh
Mikroorganisma tidak dapat
6
Pembungkusan vakum
1 Bagaimanakah pemprosesan makanan ini dijalankan?
Makanan dibungkus atau dimasukkan ke dalam bekas
tanpa udara
.
MindROBICS
bacteria. They still continue to grow and reproduce
slowly
BAB
3 Apakah jenis makanan yang biasa diawet dengan cara ini?
Buah-buahan dan sayur-sayuran
F5MR-ch6(117-126).indd 119
contents
Cooling
1 What is the suitable range of temperatures for cooling?
0
5
°C to
°C
2 Mengapakah makanan yang diproses dengan cara ini tidak
tahan lama seperti cara penyejukbekuan?
melambatkan
Pendinginan hanya
tindakan
bakteria sahaja. Bakteria masih tumbuh dan membiak
perlahan
dengan
.
119
moisture
5 State one other food that is processed using this method.
Fish
Pendinginan
1 Apakah julat suhu bagi proses pendinginan makanan?
0
5
°C hingga
°C
3 Apakah kelebihan cara pemprosesan makanan ini?
Kesegaran
rasa
makanan atau
and
.
of the food are preserved.
5 Nyatakan satu makanan lain yang diproses dengan cara ini.
Ikan
membiak
Bacteria
Chapter 6
Freezing (Deep Freezing)
1 What is the suitable range of temperatures used to preserve
food?
–18
–40
°C to
°C
Food Technology and Production
Penyejukbekuan
1 Apakah julat suhu yang sesuai digunakan untuk mengawet
makanan?
–18
–40
°C hingga
°C
119
7/17/09 6:26:05 PM
Food Technology and Production
Chapter 6
3 The use of gamma rays in food radiation is difficult to control. Explain.
small
If the dosage is too
, the radiation will not be able to kill the
3 Penggunaan sinaran gamma untuk tujuan pemprosesan makanan sukar dikawal. Terangkan.
kecil
Dos sinaran yang terlalu
tidak dapat membunuh mikroorganisma manakala
dos yang
tinggi
5 State two other food that is processed using this method.
Ginger and onion/cereal
5 Nyatakan dua makanan lain yang diproses dengan cara ini.
Halia dan bawang besar/bijirin
6.2
PENYELIDIKAN
RESEARCH
Bahan kimia dalam pemprosesan makanan
dosage destroys vitamins and endangers health.
4 How is raw food, such as potatoes, preserved, to enable them to be exported?
germinating
Irradiation prevents potatoes from
.
4 Bagaimanakah makanan seperti ubi kentang dapat diawet untuk membolehkannya dieksport ke luar
negara?
bercambah
Penyinaran mencegah ubi kentang daripada
.
PUSTAKA
high
microorganisms, whereas a
membinasakan vitamin dan membahayakan kesihatan.
6.2
STM
LIBRARY
Chemicals in food processing
STS
2008 Bhg. B, S8(b)
2008 Sec, B, Q8(b)
Kumpulkan maklumat daripada pusat sumber tentang jenis dan fungsi bahan kimia yang digunakan dalam
pemprosesan makanan. Kemudian, berdasarkan maklumat yang diberi, isikan jenis bahan kimia dan
contohnya dalam jadual di bawah.
Pewarna
Peluntur
Jenis bahan kimia
Perisa
Bahan awet/Pengawet
Pemanis
Pengantioksida
MindROBICS
Bahan awet/
Pengawet
2
Pewarna
Melambatkan makanan menjadi rosak
dengan mencegah pertumbuhan
mikroorganisma
Mewarnakan makanan supaya kelihatan
lebih menarik
6.2 HP • Menyatakan jenis bahan kimia yang digunakan dalam
pemprosesan makanan
RESEARCH
6.2 Activity
LIBRARY
120
Type of chemicals
• Asid benzoik
• Asid sorbik
• Sulfur dioksida
1
Preservative
• Tartrazin
• Metanil kuning
2
Colouring
6.2 HP • Menerangkan fungsi bahan kimia yang digunakan
dalam pemprosesan makanan
Stabiliser
Emulsifier
Examples of chemicals
Sorbic acid
Yellow methanyl
Lecithin
Monosodium glutamate (MSG)
Sulphur dioxide
Jelly
Function
Example of chemicals
Slows down the food from turning bad by
preventing the growth of microorganisms
Colours the food so that it looks more
attractive
6.2 LO • State the chemicals used in food processing
120
Gelatin
Sorbitol
Ascorbic acid
Bleaching powder
Saccharin
Citric acid
• Benzoic acid
• Sorbic acid
• Sulphur dioxide
• Tartrazine
• Yellow methanyl
6.2 LO • Explain the functions of the chemicals used in food
processing
26 State two purposes of adding chemical substances in food. (To preserve food and to make food tastier/to
improve food texture)
32 State the chemical substance in food that delays the oxidation of fats in food and prevents oily food from
getting rancid. (Antioxidant)
27 State the chemical substance in food that prevents the growth of microorganisms. (Preservative)
33 State two examples of food which are added with antioxidant. (Cooking oil and biscuit/butter)
28 State the type of food additive of benzoic acid. (Preservative)
34 State the chemical substance in food that emulsifies two types of liquids that do not mix. (Stabiliser)
29 State the chemical substance in food that makes it more attractive. (Colouring)
35 State three food additives that can be found in ice-cream. (Colouring, stabiliser and flavouring)
30 State the chemical substance in food that makes it tastier. (Flavouring)
31 What type of food additive is monosodium glutamate (MSG)? (Flavouring)
120
F5MR-ch6(117-126).indd 120
Contoh bahan kimia
Type of chemicals
Flavouring
Preservative
MindROBICS
1
Fungsi
Gelatin
Sorbitol
Asid askorbik
Serbuk peluntur
Sakarin
Asid sitrik
Sweetener
Antioxidant
Tartrazine
Chlorine
Starch
Monoglyceride fatty acid
Benzoic acid
Aspartame
6
6
Jenis bahan kimia
Colouring
Bleach
CHAPTER
BAB
Tartrazin
Klorin
Kanji
Monogliserida asid lemak
Asid benzoik
Aspartam
Collect information from the resource centre on the types and functions of the chemicals used in food
processing. Then, based on the given information, fill the types of chemicals and its examples in the table below.
Penstabil
Pengemulsi
Contoh bahan kimia
Asid sorbik
Metanil kuning
Lesitin
Mononatrium glutamat (MSG)
Sulfur dioksida
Agar-agar
Chapter 6
2 State the radioactive substance that is commonly used.
Cobalt-60/Cesium-137
2 Nyatakan bahan radioaktif yang biasa digunakan untuk
tujuan ini.
Kobalt-60/Sesium-137
Food Technology and Production
Irradiation
1 What type of radioactive ray is used in this method?
Gamma rays
Penyinaran
1 Apakah jenis sinaran radioaktif yang digunakan dalam cara
pemprosesan makanan ini?
Sinaran gama
120
7/17/09 6:26:05 PM
Peluntur
Food Technology and Production
Menambah rasa atau bau harum untuk
menyedapkan makanan
Pemanis
6
Memaniskan makanan atau memberi rasa
manis untuk menggantikan gula
Pengantioksida
Pengemulsi
8
• Mononatrium glutamat (MSG)
• Kanji
Membaurkan dua cecair yang tidak
• Gelatin
bercampur, menghalang proses pemendapan • Agar-agar
cecair, dan memekatkan makanan
Penstabil
5
• Klorin
• Serbuk peluntur
Melambatkan pengoksidaan lemak dalam
makanan dan mencegah ketengikan
minyak
Mengemulsikan campuran minyak dan air
• Sakarin
• Sorbitol
• Aspartam
Bleach
4
Flavouring
Increases the flavour or fragrance of food
so that it tastes more delicious
5
Stabiliser
Stabilises two separate liquids, prevents
liquid sedimentation, and thickens food
• Starch
• Gelatin
• Jelly
6
Sweetener
Sweetens food and acts as a substitute to
replace sugar
• Saccharin
• Sorbitol
• Aspartame
7
Antioxidant
Slows down the oxidation of fat in food
and prevents oil from turning rancid
8
Emulsifier
Emulsifies the mixture of oil and water
• Asid askorbik
• Asid sitrik
To remove the natural colour of food,
giving it a clean and pure look.
• Lesitin
• Monogliserida asid lemak
• Monosodium glutamate (MSG)
• Ascorbic acid
• Citric acid
• Lecithin
• Monoglyceride fatty acid
Learning Objective
6.2 Analysing ways to improve food production
RESEARCH
Objektif Pembelajaran
6.3
6.2 Menganalisis kaedah untuk meningkatkan pengeluaran makanan
PUSTAKA
6.3
PENYELIDIKAN
Kejuruteraan genetik dalam pertanian
STM
protein
penyakit
hemofilia
rintangan
gen
RESEARCH
6.3 Activity
6.4
LIBRARY
DISCUSSION
Activity
dan
.
F5MR-ch6(117-126).indd 121
6.3 HP • Menyatakan kebaikan dan keburukan makanan yang
diubah suai secara kejuruteraan genetik
Analysing ways to improve food production
1 State the type of food produced in genetic engineering when genes from an organism are inserted into the
nucleus of another organism to produce the properties desired. (Genetically modified food)
2 State one way of crop planting where the soil’s fertility can be maintained. (Planting of alternate crop)
121
resistance
genes
pests
Livestock
Crop
Tomato plants are inserted with genes that
resistance
produce natural
Genes
of protein that clot human
blood can be inserted into a sheep, to enable it
to produce milk containing the blood’s
protein
. This blood’s protein
can be used to treat
patient.
pests
haemophilia
6.3 LO • Describe with examples what a genetically modified
food is
diseases
against
121
and
.
6.3 LO • State the advantages and disadvantages of
genetically modified food
3 What can be done by a farmer to increase the soil’s fertility? (By adding natural or chemical fertiliser)
4 State one advantage of making terraced hill slopes for planting. (To reduce soil erosion)
5 State one advantage of using modern technology in agriculture to produce food. (To increase food
production)
MindROBICS
6.2
121
haemophilia
6
penyakit
dapat digunakan untuk merawat pesakit
hemofilia
.
6.3 HP • Menghuraikan dengan contoh maksud makanan
diubah suai secara kejuruteraan genetik
diseases
CHAPTER
6
Pokok tomato dimasukkan gen yang dapat
rintangan
menghasilkan
semula
jadi terhadap
perosak
STS
BAB
protein yang dapat
membekukan darah manusia dimasukkan ke
dalam biri-biri, untuk membolehkannya
menghasilkan susu yang mengandungi
protein
darah. Protein darah ini
Genetic engineering in agriculture
Genetic engineering in agriculture
Tanaman
Gen
protein
perosak
Kejuruteraan genetik dalam pertanian
Haiwan ternakan
LIBRARY
Collect information from the resource centre or the Internet on genetic engineering in agriculture. Then,
complete the given extract.
Kumpulkan maklumat daripada pusat sumber tentang kejuruteraan genetik dalam pertanian. Kemudian,
lengkapkan petikan yang diberi.
MindROBICS
• Chlorine
• Bleaching powder
3
Chapter 6
Perisa
4
7
Memudarkan atau menyahwarnakan
makanan supaya kelihatan lebih bersih dan
tulen
Food Technology and Production
Chapter 6
3
121
7/17/09 6:26:06 PM
6.4
PERBINCANGAN
Keperluan dan usaha mempertingkatkan kualiti
dan kuantiti makanan
6.4
Konstruktivisme
DISCUSSION
Activity
The need and efforts in increasing the quality and
quantity of food
1995 Sec. C, Q4(b)
1995 Bhg. C, S4(b)
Lengkapkan yang berikut tentang keperluan dan usaha yang dijalankan untuk meningkatkan kualiti dan kuantiti
makanan.
moden
makanan
berkesan
tutup bumi
menereskan
bergilir
mengacukkan
baja
tanaman
teknik
asli
kimia
Complete the following on the need and efforts in increasing the quality and quantity of food.
modern
food
serangga
padi
efficient
cover
Pengeluaran makanan
terraced
alternate
cross-breeding
fertilisers
Penggunaan baka
yang bermutu
Penerangan
ringkas
Menjalankan
penyelidikan untuk
mengacukkan
Penerangan
ringkas
Mendedahkan
teknik dan kaedah
moden
yang
berkesan
dan
kepada para
petani.
banyak. Contoh: skim
pengairan Kuala Muda
mengairi banyak
kawasan penanaman
padi
.
Pengurusan tanah
yang cekap
Penyelidikan dan
pembangunan
berterusan
6.4 HP • Menerangkan keperluan mempertingkatkan kualiti
dan kuantiti pengeluaran makanan
lereng bukit,
mengamalkan
tanaman bergilir
F5MR-ch6(117-126).indd 122
,
menambahkan baja
asli
dan baja
of grains, fruits and
live-stocks to obtain
quality genes.
The optimum use
of land and
irrigated areas
Brief
explanation
Exposing and
educating farmers
modern
on
Brief explanation
To produce plenty of
food
. Example:
Kuala Muda irrigation
scheme supplies water
paddy
to
efficient
and
techniques and
methods.
plantation fields.
Efficient land
management
Brief explanation
cover
Planting
crops, making
terraced
hill
slopes, planting
alternate
crops,
natural
adding
chemical
and
fertilisers into the soil.
ke tanah.
Penerangan
ringkas
Agensi seperti
MARDI dan MPOB
sentiasa berusaha
menghasilkan variasi
tanaman
dan
pengeluaran
makanan.
122
on the
cross-breeding
menereskan
memperbaiki
teknik
pestisid dan mempercepat penghasilan
makanan dengan alat
moden seperti traktor.
Brief explanation
To conduct research
Education and
guidance for
farmers
6
6
Penggunaan
teknologi moden
untuk menyuburkan
tanah, mengawal
serangga
dengan
The use of quality
breed
Penerangan ringkas
Menanam tanaman
tutup bumi
,
kimia
Penerangan ringkas
Menggunakan
baja
kimia
insects
paddy
Efforts made
CHAPTER
BAB
bijirin, buahbuahan, dan haiwan
ternakan untuk
mendapat baka
yang bermutu.
Penerangan ringkas
Untuk menghasilkan
makanan
yang
natural
chemical
Food production needs to be increased to ensure sufficient food supply for the
increasing population of Malaysia.
Usaha yang dijalankan
Penggunaan tanah
dan kawasan
perairan secara
optimum
crops
techniques
Production of food
Pengeluaran makanan perlu ditingkatkan untuk menampung bilangan penduduk Malaysia
yang semakin bertambah.
Pendidikan dan
bimbingan untuk
para petani
Constructivism
6.4 HP • Menerangkan dengan contoh kaedah untuk
mempertingkatkan kualiti dan kuantiti pengeluaran
makanan
Brief explanation
Using chemical
fertilisers
The use of modern
technology
to
fertilise the soil,
insects
control
with pesticides and
hasten the production
of food with modern
tools like a tractor.
6.4 LO • Explain the need to improve the quality and quantity
of food production
122
Research and
continuous
development
Brief explanation
Agencies like
MARDI and MPOB
always make efforts
to produce a variety
crops
of
and improve the
various
techniques
of
food production.
6.4 LO • Explain with examples, the various ways to increase
the quality and quantity of food production
7/17/09 6:26:06 PM
Soalan-soalan berikut melibatkan konsep atau
fakta yang kerap ditanya dalam peperiksaan
SPM. Pastikan anda boleh menjawab semua
soalan berikut.
SPM Kunci Kejayaan
1 Nyatakan tiga tujuan pemprosesan makanan.
(a) Membolehkan makanan disimpan lama
Questions in this section contain concepts and
facts that are frequently tested in the SPM exam.
Make sure you can answer all the questions
correctly.
SPM Key To Success
1 State three purposes of food processing.
(a) Food can be stored for a longer time
(b) Membunuh mikroorganisma dalam makanan
(c) Memudahkan pencernaan
(b) Microorganisms in food are destroyed
(c) Helps in digestion
2 (a) Nyatakan bahan kimia (bahan tambah makanan) yang terdapat dalam makanan berdasarkan fungsinya.
Fungsi
2 (a) State the chemicals found in food according to its function.
Bahan kimia
(i) Menghalang pertumbuhan mikroorganisma
Bahan awet
Function
Chemical
(i) Prohibits the growth of microorganisms
Preservative
(ii) Memudarkan warna makanan
Peluntur
(ii) Fade the colour of food
(iii) Mewarnakan makanan
Pewarna
(iii) Colours the food
Colouring
(iv) Enhances the taste of food
Flavouring
(v) Delay the oxidation process of food
Antioxidant
(iv) Menambahkan rasa makanan
Perisa
(v) Melambatkan proses pengoksidaan makanan
Pengantioksida
(vi) Memberi rasa manis pada makanan
Pemanis
(vii) Mengelakkan pemendapan makanan
Penstabil
(viii) Membaurkan makanan-makanan yang berlainan supaya dapat bercampur
Bleach
(vi) Gives food a sweet taste
Sweetener
(vii) Prevent food from settling
Stabiliser
(viii) Emulsify different ingredients in food so that they can form a mixture
Emulsifier
Pengemulsi
(b) Give an example for each of the following chemicals which contains in food.
(b) Berikan satu contoh bagi setiap bahan kimia yang berikut yang terkandung dalam makanan.
metanil kuning
asid benzoik
(i) Bahan awet :
(ii) Pewarna
:
(iii) Perisa
:
mononatrium glutamat (MSG)
asid askorbik
Asid benzoik
(iv) Peluntur
Metanil kuning
(v) Pemanis
Mononatrium glutamat (MSG)
klorin
sakarin
:
:
(vi) Pengantioksida :
Klorin
Sakarin
Asid askorbik
Jenis pemprosesan makanan
(a) Makanan dipanaskan untuk membunuh mikroorganisma tanpa
mendidihkannya.
(b) Makanan ditinkan dalam keadaan steril pada suhu tinggi.
(c) Air disingkirkan daripada makanan.
(e) Makanan disejukkan antara suhu 0 °C hingga 5 °C.
(f) Makanan dibungkus dalam keadaan vakum.
123
F5MR-ch6(117-126).indd 123
Pengetinan
Penyejukbekuan
Pendinginan
Pembungkusan vakum
(g) Makanan disinar dengan sinaran gama atau sinaran ultraungu
untuk membunuh mikroorganisma yang terdapat dalam makanan.
Benzoic acid
(ii) Colouring
:
Yellow methanil
(iii) Flavouring
:
Monosodium glutamate (MSG)
chlorine
saccharin
(iv) Bleach
:
(v) Sweetener
:
(vi) Antioxidant :
Explanation
Chlorine
Saccharin
Ascorbic acid
Type of food processing
(a) Food is heated without boiling to kill microorganisms.
Pempasteuran
Pendehidratan
(d) Makanan disejukkan pada suhu kurang daripada –18 °C.
(i) Preservative :
monosodium glutamate (MSG)
ascorbic acid
3 State the type of food processing based on the given explanation.
3 Nyatakan jenis pemprosesan makanan berdasarkan penerangannya.
Penerangan
yellow methanil
benzoic acid
(b) Food is packed in sterile conditions at high temperatures.
(c) Water is removed from the food.
Pasteurisation
Canning
Dehydration
(d) Food is cooled at a temperature of less than –18 °C.
Freezing
(e) Food is chilled at a temperature between 0 °C to 5 °C.
Cooling
(f) Food is packed in vacuum conditions.
Vacuum packaging
(g) Gamma ray or ultraviolet ray are used to kill the microorganisms.
Irradiation
Penyinaran
123
7/17/09 6:26:06 PM
4 Beri dua contoh makanan setiap satu, yang diproses dengan menggunakan jenis pemprosesan makanan dalam
jadual di bawah.
4 Give two examples of food each, which are processed using the type of food processing in the table below.
Type of food processing
Jenis pemprosesan makanan
Contoh-contoh makanan
Examples of food
(a) Canning
Fruits and meat
(a) Pengetinan
Buah dan daging
(b) Pasteurisation
Milk and fruit juice
(b) Pempasteuran
Susu dan jus buah
(c) Freezing
Meat and seafood
(c) Penyejukbekuan
Daging dan makanan laut
(d) Dehydration
Fish and prawns
(d) Pendehidratan
Ikan dan udang
(e) Freeze-drying
Fruit and meat
(e) Penyejukbekuan kering
Buah dan daging
(f) Cooling
Fruits and vegetables
(f) Pendinginan
Buah dan sayur-sayuran
(g) Vacuum packaging
Groundnuts and coffee powder
(g) Pembungkusan vakum
Kacang tanah dan serbuk kopi
(h) Irradiation
Potatoes and onions
(h) Penyinaran
Ubi kentang dan bawang
5 State one advantage and one disadvantage for the food processing below.
5 Nyatakan satu kelebihan dan satu kekurangan bagi setiap pemprosesan makanan di bawah.
Type of food processing
Jenis pemprosesan makanan
Kelebihan
Kekurangan
(a) Pengetinan
Membunuh bakteria
Memusnahkan nutrien makanan
(b) Pempasteuran
Tidak memusnahkan nutrien
makanan
Spora bakteria tidak dimusnahkan
(c) Pendehidratan
Makanan dapat disimpan lama
Memusnahkan nutrien makanan
(d) Penyejukbekuan/
penyejukbekuan kering
Makanan dapat disimpan lama
Tidak mensterilkan makanan
(e) Pendinginan
Tidak memusnahkan nutrien
makanan
Tidak mensterilkan makanan
(f) Pembungkusan vakum
Makanan dapat disimpan lama
Digunakan untuk makanan
tertentu sahaja
(g) Penyinaran
Tidak menggunakan bahan kimia
Memusnahkan vitamin tertentu
Advantage
Disadvantage
(a) Canning
Kills bacteria
Destroys food nutrients
(b) Pasteurisation
Does not destroy food nutrients
Bacterial spores are not destroyed
(c) Dehydration
Food can be kept for a long time
Destroys food nutrient
(d) Freezing/Freeze-drying
Food can be kept for a long time
Does not sterilise food
(e) Cooling
Does not destroy food nutrients
Does not sterilise food
(f) Vacuum packaging
Food can be kept for a long time
It is used on limited food only
(g) Irradiation
Does not use any chemical
substance
Destroys certain vitamins
6 State five types of information that are required to be labelled on each processed food.
6 Nyatakan lima maklumat yang perlu dimasukkan dalam label pada setiap jenis makanan yang telah diproses.
Five types of information that are required to be
labelled on processed food:
Maklumat yang perlu dilabel pada makanan yang
diproses:
124
F5MR-ch6(117-126).indd 124
(a) Type of food
(a) Jenis makanan
(b) Food ingredients
(b) Ramuan makanan
(c) Tarikh luput
(c) Expiry date
(d) Kuantiti makanan
(e) Nama dan alamat pengilang
(e) Name and address of manufacturer
(d) Food quantity
124
7/17/09 6:26:06 PM
SPM Enhancement Corner 6
SPM Sudut Pengukuhan 6
KERTAS
1
PAPER
Tiap-tiap soalan yang berikut diikuti oleh empat pilihan jawapan, A, B, C dan D. Pilih jawapan yang terbaik.
1 Antara pernyataan yang berikut, yang
manakah menerangkan pemprosesan
makanan secara pendehidratan?
A Memasak makanan dalam tin
B Mengeluarkan
udara
dari
makanan
C Menyinari makanan dengan
sinar radioaktif
D Menyingkirkan air dari makanan
D
6 Rajah 1 menunjukkan contoh label
makanan yang tidak mematuhi Akta
Makanan.
Syarikat Yumee Sdn. Bhd.
6, Jalan Bukit Besar, Alor Setar, Kedah
TUNA CILI
Tu na Cili
Ramuan:
Emping tuna,
minyak sayur, gula,
cili, air, garam,
kanji, MSG
3 Antara cara yang berikut, yang
manakah paling sesuai untuk
mengekalkan kesuburan tanah?
A Menanam tumbuhan hijau
B Mengamalkan tanaman giliran
C Menanam tanaman tutup bumi
D Mengamalkan tanaman teres
KLON
2006
B
4 Antara proses yang berikut, yang
manakah menggunakan tenaga haba
semasa pengawetan makanan?
A Penyinaran
KLON
2001
B Pempasteuran
C Penyejukbekuan
B
D Pembungkusan vakum
5 Apakah
tujuan
pemprosesan
makanan?
A Melunturkan
warna
pada
makanan
B Memperbanyakkan
kuantiti
makanan
C Membunuh bakteria dalam
makanan
D Menjadikan makanan lebih keras
KLON
2002
Rajah 1
Label makanan tersebut tidak
mengandungi
A jenis makanan
B nombor telefon pengilang
C tarikh luput
KLON
C
2007
D kuantiti makanan
KLON
2008
7 Seorang penjaja membeli 50 kg
daging untuk kegunaan 10 hari.
Apakah cara yang paling baik untuk
mengekalkan kesegaran daging itu?
A Pendinginan
KLON
B Pempasteuran
2005
C Pengeringan
D
D Penyejukbekuan
8 Antara makanan yang berikut, yang
manakah dapat diproses melalui
pembungkusan vakum?
I Susu tepung
II Serbuk kopi
III Kekacang
A I dan II sahaja
B I dan III sahaja
C II dan III sahaja
D
D I, II dan III
SUSU
SEGAR
Rajah 2
Apakah kaedah pemprosesan yang
digunakan?
A Pendehidratan
KLON
2006
B Pempasteuran
C Pembekuan
B
D Penyinaran
11 Antara pasangan yang berikut, yang
manakah menunjukkan dengan
betul bahan kimia dalam makanan
dan fungsinya?
Bahan kimia
Fungsi
A Pengawet
Melambatkan
pertumbuhan
mikroorganisma
B PengantiMenjadikan
oksida
makanan kelihatan
lebih menarik
C Pengemulsi Menjadikan
makanan lebih
sedap
D Peluntur
Melambatkan
pengoksidaan
makanan
A
KLON
KLON
2003
Each question is followed by four options, A, B, C and D. Choose the best answer.
1 Which of the following statements
explains the process of dehydration?
A Cooking canned food
B Eliminating air from food
C Irradiating food
D Eliminating water from food
D
2 Which of the following types of food
needs bleaching?
A Wheat flour
B Soft drinks
C Soya sauce
D Biscuits
A
3 Which of the following is the most
suitable way to maintain the fertility
of a land?
CLONE
2006
A Plants green tree
B Practises alternate cropping
C Plants cover crops
D Practises terrace planting
B
4 Which of the following processes
uses heat in food preservation?
A Irradiation
CLONE
B Pasteurisation
2001
C Freezing
D Vacuum packaging
B
5 What is the purpose of food
processing?
A Bleaches food
B Increases the quantity of food
C Kills bacteria in food
CLONE
D Hardens food
C
2002
6 Diagram 1 shows an example of a
food label that does not follow the
regulation of the Food Act.
Syarikat Yumee Sdn. Bhd.
6, Jalan Bukit Besar, Alor Setar, Kedah
CHILLI TUNA
Ingredients:
Tuna flakes,
vegetable oil,
Chilli Tuna
sugar, chilli,
water, salt,
starch, MSG
Net weight: 200 g
Diagram 1
The food label does not contain the
A type of food
B contact
number
of
the
N
O
manufacturer
L
E
C
2007
C expiry date
C
D quantity of food
CLONE
2008
7 A hawker buys 50 kg of meat as a
10-day supply. What is the best
method to preserve the freshness of
the meat?
A Cooling
CLONE
B Pasteurisation
2005
C Drying
D Freezing
D
8 Which of the following food can be
processed
through
vacuum
packaging?
I Milk powder
II Coffee powder
III Beans
A I and II only
B I and III only
C II and III only
D
D I, II and III
9 Which of the following chemicals
can be added to food in order to
slow down the food spoilage due to
oil rancidity?
CLONE
2001
A Emulsifier
B Preservative
CLONE
2006
C Stabiliser
D Antioxidant
CLONE
D
2007
10 Diagram 2 shows an example of a
processed food.
FRESH
MILK
Diagram 2
What is the processing method
used?
A Dehydration
CLONE
2006
B Pasteurisation
C Freezing
B
D Irradiation
11 Which of the following pairs shows
correctly the chemical in food and
its function?
Chemical
Function
A Preservative Slows down the
growth of
microorganisms
B Antioxidant Makes the food
looks more
attractive
C Emulsifier
Makes food
tastier
D Bleach
Slows down
oxidation in food
N
A
CLO E
CLONE
2003
2008
2008
C
125
F5MR-ch6(117-126).indd 125
2007
10 Rajah 2 menunjukkan satu contoh
bahan makanan yang diproses.
Berat bersih: 200 g
2 Antara bahan makanan yang
berikut, yang manakah ditambah
dengan peluntur?
A Tepung gandum
B Minuman ringan
C Kicap
A
D Biskut
9 Antara bahan kimia yang berikut,
yang manakah ditambahkan pada
makanan
untuk
melambatkan
kerosakan
makanan
akibat
ketengikan minyak?
KLON
2001
A Pengemulsi
B Bahan awet
KLON
2006
C Penstabil
D
KLON
D Pengantioksida
1
125
7/17/09 6:26:06 PM
KERTAS
2
Bahagian B
Jawab semua soalan dalam bahagian ini.
1
Rajah 1 menunjukkan label bagi makanan yang telah diproses.
(a) Daripada Rajah 1, kenal pasti dua bahan tambah makanan.
Kanji dan penstabil
(b) Apakah kaedah pemprosesan makanan yang digunakan dalam
Rajah 1?
Pengetinan
(c) Nyatakan dua maklumat lain yang perlu dimasukkan pada label
dalam Rajah 1 berdasarkan Akta Makanan 1983 dan Peraturan
Makanan 1985.
1. Tarikh luput
2. Kuantiti makanan
(d)
KLON
2002
Bhg. B, S4
KLON
2008
Bhg. B, S8
PAPER
KLON
2004
Bhg. B, S4
Section B
Answer all the questions in this section.
1
KACANG DALAM KUAH TOMATO
Ramuan:
Kacang, puri tomato, gula,
garam dan rempah.
Mengandungi kanji dan
penstabil makanan yang
dibenarkan
Sec. B, Q4
CLONE
2008
Sec. B, Q8
Diagram 1 shows the food packaging label for a processed food.
(a) From Diagram 1, identify two food additives.
Starch and stabiliser
Syarikat Lima
55 Jalan Perindustrian
47050 Petaling Jaya, Selangor
(d)
Rajah 1
Lima Company
55 Jalan Perindustrian
47050 Petaling Jaya, Selangor
Diagram 1
(i) What is the most important information that needs to be
considered when buying canned food?
The expiry date
(e) What should be done if you find a label with incomplete information?
Report it to the Consumers Association
Section C
Answer the following questions.
KLON
2005
Bhg. C, S12(a)
(a) Seorang nelayan mendapati hasil tangkapannya telah bertambah. Nyatakan dua kaedah yang boleh digunakan untuk
memproses hasil tangkapannya. Jelaskan kaedah itu.
[4 markah]
KLON
2007
(b) Rajah 2 menunjukkan empat jenis makanan yang diproses secara penyinaran.
Ubi kentang
2
CLONE
2007
(b) Diagram 2 shows four types of food that can be processed using irradiation.
Potatoes
Bhg. C, S12(b)
Ginger
Diagram 2
Study the food in Diagram 2 and construct a concept on food processing using irradiation. Your answer should be
based on the following aspects:
• Identify two common characteristics.
[2 marks]
• Give one other example of processed food using irradiation.
[1 mark]
• Give two examples of food that are not processed using irradiation.
[2 marks]
• Relate the common characteristics to construct the concept of food processing using irradiation.
[1 mark]
Rajah 2
Answer:
2 (a)
Method
Explanation
Dehydration
Drying the catch under the Sun
Pendehidratan
Menjemur hasil tangkapan di bawah cahaya matahari
Canning
The catch is heated at high temperature and is sealed in the can
Pengetinan
Hasil tangkapan dipanaskan pada suhu tinggi dan dipaterikan di dalam tin
Freezing
The catch is frozen below –18 °C
Penyejukbekuan
Hasil tangkapan dibekukan di bawah –18 °C
126
Sec. C, Q12(b)
Onions
Cereals
Halia
(Mana-mana dua)
(b) Dua ciri sepunya
– Makanan disinar dengan sinaran gama atau sinaran ultraungu
– Untuk membunuh mikroorganisma dalam makanan
Satu contoh lain makanan yang diproses secara penyinaran – Rempah/buah
Dua contoh makanan yang tidak diproses secara penyinaran – Daging dan ikan
Pembinaan konsep
– Penyinaran adalah satu kaedah pemprosesan makanan dengan menggunakan sinaran gamma atau sinaran
ultraungu untuk membunuh mikroorganisma dalam makanan
Sec. C, Q12(a)
Irradiation
Penyinaran
Kaji makanan dalam Rajah 2 dan bina konsep tentang pemprosesan makanan secara penyinaran. Jawapan anda
hendaklah berdasarkan aspek-aspek yang berikut:
• Kenal pasti dua ciri sepunya.
[2 markah]
• Beri satu contoh lain bagi makanan yang diproses secara penyinaran.
[1 markah]
• Beri dua contoh makanan yang bukan diproses secara penyinaran.
[2 markah]
• Hubungkaitkan ciri-ciri sepunya untuk membina konsep pemprosesan makanan secara penyinaran.
[1 markah]
Jawapan:
2 (a)
Kaedah
Penjelasan
CLONE
2005
(a) A fisherman finds that the daily catch has increased. State two methods that can be used to process the catch. Explain
the methods.
[4 marks]
Bawang besar
Bijirin
Sec. B, Q4
(ii) Explain your answer in 1(d)(i).
To ensure that food does not get spoilt/The food might contain bacteria
(e) Apakah yang perlu anda lakukan sekiranya maklumat pada label bungkusan didapati tidak lengkap?
Laporkan kepada Persatuan Pengguna
Bahagian C
Jawab soalan yang berikut.
CLONE
2004
BEANS IN TOMATO SAUCE
Ingredients:
Beans, tomato puree, sugar,
salt and spices.
Contains starch and permitted
food stabiliser
(c) State two other information needs to be added to the label in Diagram
1 according to Food Act 1983 and Food Regulations 1985.
1. Expiry date
2. Food quantity
(i) Apakah maklumat paling penting yang perlu dipertimbangkan apabila anda membeli makanan dalam tin?
Tarikh luput
F5MR-ch6(117-126).indd 126
CLONE
2002
(b) What is the method of food processing used in Diagram 1?
Canning
(ii) Berikan sebab bagi jawapan anda di 1(d)(i).
Untuk memastikan makanan tidak rosak/Makanan mungkin mengandungi bakteria
2
2
(Any two)
(b) Two common characteristics
– Food is radiated by gamma ray or ultraviolet ray
– To kill microorganisms in food
One other example of food processed using irradiation – Spices/fruit
Two examples of food that are not processed using irradiation – Meat and fish
Construction of concept
– Irradiation is a method of food processing using gamma ray or ultraviolet ray to kill microorganisms in it
126
7/17/09 6:26:06 PM
Konsep
C HA
BA
B
Teknologi dan
Pengeluaran Makanan
!
ISTILAH
• Peluntur – Bleach
• Pengetinan – Canning
• Pendehidratan – Dehydration
• Pengemulsi – Emulsifier
• Perisa – Flavouring
• Kering beku – Freeze drying
• Penyinaran – Irradiation
• Pempasteuran – Pasteurisation
• Bahan awet – Preservative
• Penstabil – Stabiliser
• Pemanis – Sweetener
PENTING!
ER
T
P
6
The
Food Technology
and Production
UP!
WORD
• Bleach – Peluntur
• Canning – Pengetinan
• Dehydration – Pendehidratan
• Emulsifier – Pengemulsi
• Flavouring – Perisa
• Freeze drying – Kering beku
• Irradiation – Penyinaran
• Pasteurisation – Pempasteuran
• Preservative – Bahan awet
• Stabiliser – Penstabil
• Sweetener – Pemanis
BIG Picture!
SPM Past-year Questions
Soalan Tahun-tahun Lepas SPM
117
F5MR-ch6(117-126).indd 117
Tahun
Kertas 1
2004
S45–46
2005
S44–45
2006
S43–46
2007
S44–45
2008
S44–46
Kertas 2
Bhg. A
Bhg. B
Paper 2
Year
Paper 1
2004
Q45–46
S12
2005
Q44–45
Q12
S11(b)
2006
Q43–46
Q11(b)
2007
Q44–45
Q8
Q44–46
Q6(a), Q8
Bhg. C
S4
S8
2008
S6(a), S8
Sec. A
Sec. B
Sec. C
Q4
117
7/17/09 6:26:04 PM
Learning Objective
Objektif Pembelajaran
6.1 Analysing the methods and substances used in food technology
6.1 Menganalisis perkembangan dalam teknologi makanan
PUSTAKA
Food Technology and Production
2003 Bhg. C, S3
2007 Bhg. B, S8
LIBRARY
Developments in food processing technology
2003 Sec. C, Q3
2008 Bhg. B, S6(a) & 8(c)
Kumpulkan maklumat daripada pusat sumber tentang perkembangan teknologi dalam pemprosesan
makanan. Kemudian, jawab soalan-soalan yang berikut.
high
3 State three advantages of canning.
Enzymes
are destroyed,
termasuk sporanya, dan
Pasteurisation
1 What is pasteurisation?
it.
taste
and
vitamins
.
CHAPTER
BAB
3 Why can’t the processed food prepared using this method be kept long?
spores
The
of the bacteria are not destroyed.
4 State two conditions how the food is being processed using this method.
The food is heated at 63 °C for 30 minutes or at 72 °C for 15 seconds.
6
6
Fruit juice
5 State one other food that is processed using this method.
Dehydration
1 What is dehydration?
daripada makanan.
2 Apakah prinsip pemprosesan makanan itu?
tumbuh
Mikroorganisma tidak dapat
removing water
Processing of food by
from it.
2 What is the principle behind this method?
grow
reproduce
Microorganisms cannot
or
atau
kering
.
, dan
6.1 HP • Memberi contoh tentang makanan proses
• Menerangkan tujuan memproses makanan
118
6.1 HP • Menerangkan dengan contoh teknologi yang diguna
dalam pemprosesan dan pembungkusan makanan
Analysing the methods and substances used in food technology
1 State two purposes of food processing. (To kill microorganisms and to make food tastier/To make food
lasts longer)
2 State one advantage of food processing by canning. (Kills bacteria/Destroys enzymes that spoil food)
3 State one disadvantage of food processing by canning. (Spoils the taste of food/Destroys food nutrients)
4 State two types of food that can be processed by canning. (Fish and meat/fruit)
5 State two methods of pasteurisation. (Food is heated at 63 oC for 30 minutes or 72 oC for 15 seconds)
118
dry
in a
condition.
3 State three methods in which dehydration can occur.
Sun
heat (hot air)
Dried under the
, dried with
and dried in a
vacuum
.
4 State two other food that is processed using this method.
Fish and prawn/cereal/coconut/fruit
6.1 LO • Give examples of processed food
• Explain the purpose of processing food
118
6.1 LO • Explain with examples the technology used in food
processing and packaging
6
7
8
9
State one advantage of pasteurisation. (Does not destroy food nutrients/Does not spoil the taste of the food)
State one disadvantage of pasteurisation. (Bacterial spores are not destroyed/Food does not last long)
State two types of food that can be processed by pasteurisation. (Milk and fruit juice)
State three methods of food processing by dehydration. (Drying under the Sun, drying over a flame and
drying in an oven)
10 What is removed during the dehydration of food? (Water)
11 State one advantage of dehydration of food. (Food can be kept for a long time.)
12 State one disadvantage of food processing by dehydration. (Destroys the food nutrients/Spoils the taste of
food)
MindROBICS
dalam keadaan
vakum
kering dalam
.
4 Nyatakan dua makanan lain yang diproses dengan cara ini.
Ikan dan udang/bijirin/kelapa/buah-buahan
F5MR-ch6(117-126).indd 118
liquid without
2 What is its advantage?
Food will not lose its
in a
Pendehidratan
1 Apakah pemprosesan makanan secara pendehidratan?
penyingkiran air
Pemprosesan makanan secara
3 Nyatakan tiga cara tentang proses pendehidratan dapat dijalankan.
cahaya matahari
haba (udara panas)
Jemur di bawah
, kering dengan
LIBRARY
boiling
.
Jus buah-buahan
microorganisms
Heat is used to kill
.
4 Nyatakan dua keadaan bagaimana makanan diproses dengan cara ini.
Makanan dipanaskan pada 63 °C selama 30 minit atau pada 72 °C selama 15 saat.
membiak
RESEARCH
including their spores are killed,
and
is eliminated to avoid oxidation.
4 State two other food that is processed using this method.
Meat and fruit
Pempasteuran
1 Apakah proses pempasteuran?
mikroorganisma
Haba digunakan untuk membunuh
mendidihkannya
dalam cecair tanpa
2 Apakah kelebihan proses ini?
rasa
vitamin
Tidak merosakkan
dan
6.1 Activity
microorganisms
oxygen
menyingkirkan
untuk mengelakkan pengoksidaan.
4 Nyatakan dua makanan lain yang diproses dengan cara ini.
Daging dan buah-buahan
6.1
condition at a
temperature.
2 What is the effect of heating food at temperatures above 100 °C?
taste
vitamins
Its
and
are destroyed.
oksigen
5 Nyatakan satu makanan lain yang diproses dengan cara ini.
2008 Sec. B, Q6(a) & 8(c)
2007 Sec. B, Q8
Canning
1 How is food canned in a factory?
sterile
Food is canned in a
tinggi
suhu
.
2 Apakah kesan pemanasan kepada makanan pada suhu
melebihi 100 °C?
Rasa
vitamin
dan
termusnah.
3 Nyatakan tiga kelebihan pemprosesan makanan secara pengetinan.
enzim
mikroorganisma
Membinasakan
, membunuh
STS
Collect information from the resource centre on the developments in food processing technology. Then,
answer the following questions.
Pengetinan
1 Bagaimanakah pengetinan makanan dijalankan di kilang?
steril
Makanan ditinkan dalam keadaan
pada
3 Mengapakah makanan yang diproses dengan cara ini tidak dapat disimpan lama?
Spora
bakteria tidak terbunuh.
MindROBICS
6.1
STM
Chapter 6
PENYELIDIKAN
Food Technology and Production
Chapter 6
6.1
RESEARCH
Perkembangan dalam teknologi pemprosesan
makanan
118
7/17/09 6:26:05 PM
Food Technology and Production
Chapter 6
2 Apakah kelemahan cara pengawetan makanan ini?
tidak
Bakteria
Makanan
disterilkan.
2 What is the weakness of this method?
is not
Food
sterilised.
will become active again at suitable temperatures.
aktif semula apabila suhu sesuai.
3 Why is food removed from the refrigerator not suitable for freezing again?
increased
The number of bacteria in the food has
3 Mengapakah makanan yang telah dikeluarkan daripada peti sejuk tidak patut disejukbekukan semula?
bertambah
Bilangan bakteria dalam makanan telah
.
4 Apakah kelebihan cara pengawetan makanan ini?
vitamin
garam mineral
Kandungan
,
, dan
4 What is the advantage of this method?
vitamins
mineral salts
The
,
kelembapan
makanan dapat dikekalkan.
2 Why can’t food preserved using this method be kept as long
as food that is freezed?
slows down
Cooling only
the action of
vakum
3 What types of food are usually preserved using this method?
Fruits and vegetables
Vacuum packaging
1 How is this method carried out?
Food is packaged or sealed in a container
air
2 What is the principle behind this method?
grow
Microorganisms cannot
or
in a
.
4 Nyatakan dua makanan lain yang diproses dengan cara ini.
Kacang tanah dan buah-buahan/susu tepung
119
13 State two types of food that can be processed by dehydration. (Fish and prawns/cereal/fruit)
14 State the temperature of the food processing by freezing. (–18 oC)
15 State one advantage of food processing by freezing. (Food can be kept longer/Does not destroy the taste
of food)
16 State one disadvantage of food processing by freezing. (Does not sterile food/Food enzymes become
active again at the suitable temperature)
17 State two types of food that can be processed by freezing. (Fish and meat)
18 State two types of food that can be processed by freeze-drying. (Fish and meat)
19 State one disadvantage of food processing by cooling. (Does not sterilise food/Food does not last long)
20 What is being removed during the food processing by vacuum packaging? (Air)
3 What is the advantage of this method?
freshness
The
and
taste
without
.
reproduce
condition.
of the food is preserved.
4 State two other food that is processed using this method.
Groundnut and fruit/powdered milk
119
21 State one advantage of food processing by vacuum packaging. (Food lasts longer/Does not destroy the
taste of food)
22 State two types of food that can be processed by vacuum packaging. (Groundnuts and powdered milk/
coffee powder)
23 State one advantage of food processing by irradiation. (Maintains the freshness of food)
24 State one disadvantage of food processing by irradiation using gamma ray. (The dose of gamma ray is
difficult to control)
25 State two types of food that can be processed by irradiation. (Potatoes and cereals/ginger/onion)
MindROBICS
makanan dapat dikekalkan.
vacuum
6
dalam keadaan
atau
.
CHAPTER
2 Apakah prinsip pemprosesan makanan ini?
tumbuh
Mikroorganisma tidak dapat
6
Pembungkusan vakum
1 Bagaimanakah pemprosesan makanan ini dijalankan?
Makanan dibungkus atau dimasukkan ke dalam bekas
tanpa udara
.
MindROBICS
bacteria. They still continue to grow and reproduce
slowly
BAB
3 Apakah jenis makanan yang biasa diawet dengan cara ini?
Buah-buahan dan sayur-sayuran
F5MR-ch6(117-126).indd 119
contents
Cooling
1 What is the suitable range of temperatures for cooling?
0
5
°C to
°C
2 Mengapakah makanan yang diproses dengan cara ini tidak
tahan lama seperti cara penyejukbekuan?
melambatkan
Pendinginan hanya
tindakan
bakteria sahaja. Bakteria masih tumbuh dan membiak
perlahan
dengan
.
119
moisture
5 State one other food that is processed using this method.
Fish
Pendinginan
1 Apakah julat suhu bagi proses pendinginan makanan?
0
5
°C hingga
°C
3 Apakah kelebihan cara pemprosesan makanan ini?
Kesegaran
rasa
makanan atau
and
.
of the food are preserved.
5 Nyatakan satu makanan lain yang diproses dengan cara ini.
Ikan
membiak
Bacteria
Chapter 6
Freezing (Deep Freezing)
1 What is the suitable range of temperatures used to preserve
food?
–18
–40
°C to
°C
Food Technology and Production
Penyejukbekuan
1 Apakah julat suhu yang sesuai digunakan untuk mengawet
makanan?
–18
–40
°C hingga
°C
119
7/17/09 6:26:05 PM
Food Technology and Production
Chapter 6
3 The use of gamma rays in food radiation is difficult to control. Explain.
small
If the dosage is too
, the radiation will not be able to kill the
3 Penggunaan sinaran gamma untuk tujuan pemprosesan makanan sukar dikawal. Terangkan.
kecil
Dos sinaran yang terlalu
tidak dapat membunuh mikroorganisma manakala
dos yang
tinggi
5 State two other food that is processed using this method.
Ginger and onion/cereal
5 Nyatakan dua makanan lain yang diproses dengan cara ini.
Halia dan bawang besar/bijirin
6.2
PENYELIDIKAN
RESEARCH
Bahan kimia dalam pemprosesan makanan
dosage destroys vitamins and endangers health.
4 How is raw food, such as potatoes, preserved, to enable them to be exported?
germinating
Irradiation prevents potatoes from
.
4 Bagaimanakah makanan seperti ubi kentang dapat diawet untuk membolehkannya dieksport ke luar
negara?
bercambah
Penyinaran mencegah ubi kentang daripada
.
PUSTAKA
high
microorganisms, whereas a
membinasakan vitamin dan membahayakan kesihatan.
6.2
STM
LIBRARY
Chemicals in food processing
STS
2008 Bhg. B, S8(b)
2008 Sec, B, Q8(b)
Kumpulkan maklumat daripada pusat sumber tentang jenis dan fungsi bahan kimia yang digunakan dalam
pemprosesan makanan. Kemudian, berdasarkan maklumat yang diberi, isikan jenis bahan kimia dan
contohnya dalam jadual di bawah.
Pewarna
Peluntur
Jenis bahan kimia
Perisa
Bahan awet/Pengawet
Pemanis
Pengantioksida
MindROBICS
Bahan awet/
Pengawet
2
Pewarna
Melambatkan makanan menjadi rosak
dengan mencegah pertumbuhan
mikroorganisma
Mewarnakan makanan supaya kelihatan
lebih menarik
6.2 HP • Menyatakan jenis bahan kimia yang digunakan dalam
pemprosesan makanan
RESEARCH
6.2 Activity
LIBRARY
120
Type of chemicals
• Asid benzoik
• Asid sorbik
• Sulfur dioksida
1
Preservative
• Tartrazin
• Metanil kuning
2
Colouring
6.2 HP • Menerangkan fungsi bahan kimia yang digunakan
dalam pemprosesan makanan
Stabiliser
Emulsifier
Examples of chemicals
Sorbic acid
Yellow methanyl
Lecithin
Monosodium glutamate (MSG)
Sulphur dioxide
Jelly
Function
Example of chemicals
Slows down the food from turning bad by
preventing the growth of microorganisms
Colours the food so that it looks more
attractive
6.2 LO • State the chemicals used in food processing
120
Gelatin
Sorbitol
Ascorbic acid
Bleaching powder
Saccharin
Citric acid
• Benzoic acid
• Sorbic acid
• Sulphur dioxide
• Tartrazine
• Yellow methanyl
6.2 LO • Explain the functions of the chemicals used in food
processing
26 State two purposes of adding chemical substances in food. (To preserve food and to make food tastier/to
improve food texture)
32 State the chemical substance in food that delays the oxidation of fats in food and prevents oily food from
getting rancid. (Antioxidant)
27 State the chemical substance in food that prevents the growth of microorganisms. (Preservative)
33 State two examples of food which are added with antioxidant. (Cooking oil and biscuit/butter)
28 State the type of food additive of benzoic acid. (Preservative)
34 State the chemical substance in food that emulsifies two types of liquids that do not mix. (Stabiliser)
29 State the chemical substance in food that makes it more attractive. (Colouring)
35 State three food additives that can be found in ice-cream. (Colouring, stabiliser and flavouring)
30 State the chemical substance in food that makes it tastier. (Flavouring)
31 What type of food additive is monosodium glutamate (MSG)? (Flavouring)
120
F5MR-ch6(117-126).indd 120
Contoh bahan kimia
Type of chemicals
Flavouring
Preservative
MindROBICS
1
Fungsi
Gelatin
Sorbitol
Asid askorbik
Serbuk peluntur
Sakarin
Asid sitrik
Sweetener
Antioxidant
Tartrazine
Chlorine
Starch
Monoglyceride fatty acid
Benzoic acid
Aspartame
6
6
Jenis bahan kimia
Colouring
Bleach
CHAPTER
BAB
Tartrazin
Klorin
Kanji
Monogliserida asid lemak
Asid benzoik
Aspartam
Collect information from the resource centre on the types and functions of the chemicals used in food
processing. Then, based on the given information, fill the types of chemicals and its examples in the table below.
Penstabil
Pengemulsi
Contoh bahan kimia
Asid sorbik
Metanil kuning
Lesitin
Mononatrium glutamat (MSG)
Sulfur dioksida
Agar-agar
Chapter 6
2 State the radioactive substance that is commonly used.
Cobalt-60/Cesium-137
2 Nyatakan bahan radioaktif yang biasa digunakan untuk
tujuan ini.
Kobalt-60/Sesium-137
Food Technology and Production
Irradiation
1 What type of radioactive ray is used in this method?
Gamma rays
Penyinaran
1 Apakah jenis sinaran radioaktif yang digunakan dalam cara
pemprosesan makanan ini?
Sinaran gama
120
7/17/09 6:26:05 PM
Peluntur
Food Technology and Production
Menambah rasa atau bau harum untuk
menyedapkan makanan
Pemanis
6
Memaniskan makanan atau memberi rasa
manis untuk menggantikan gula
Pengantioksida
Pengemulsi
8
• Mononatrium glutamat (MSG)
• Kanji
Membaurkan dua cecair yang tidak
• Gelatin
bercampur, menghalang proses pemendapan • Agar-agar
cecair, dan memekatkan makanan
Penstabil
5
• Klorin
• Serbuk peluntur
Melambatkan pengoksidaan lemak dalam
makanan dan mencegah ketengikan
minyak
Mengemulsikan campuran minyak dan air
• Sakarin
• Sorbitol
• Aspartam
Bleach
4
Flavouring
Increases the flavour or fragrance of food
so that it tastes more delicious
5
Stabiliser
Stabilises two separate liquids, prevents
liquid sedimentation, and thickens food
• Starch
• Gelatin
• Jelly
6
Sweetener
Sweetens food and acts as a substitute to
replace sugar
• Saccharin
• Sorbitol
• Aspartame
7
Antioxidant
Slows down the oxidation of fat in food
and prevents oil from turning rancid
8
Emulsifier
Emulsifies the mixture of oil and water
• Asid askorbik
• Asid sitrik
To remove the natural colour of food,
giving it a clean and pure look.
• Lesitin
• Monogliserida asid lemak
• Monosodium glutamate (MSG)
• Ascorbic acid
• Citric acid
• Lecithin
• Monoglyceride fatty acid
Learning Objective
6.2 Analysing ways to improve food production
RESEARCH
Objektif Pembelajaran
6.3
6.2 Menganalisis kaedah untuk meningkatkan pengeluaran makanan
PUSTAKA
6.3
PENYELIDIKAN
Kejuruteraan genetik dalam pertanian
STM
protein
penyakit
hemofilia
rintangan
gen
RESEARCH
6.3 Activity
6.4
LIBRARY
DISCUSSION
Activity
dan
.
F5MR-ch6(117-126).indd 121
6.3 HP • Menyatakan kebaikan dan keburukan makanan yang
diubah suai secara kejuruteraan genetik
Analysing ways to improve food production
1 State the type of food produced in genetic engineering when genes from an organism are inserted into the
nucleus of another organism to produce the properties desired. (Genetically modified food)
2 State one way of crop planting where the soil’s fertility can be maintained. (Planting of alternate crop)
121
resistance
genes
pests
Livestock
Crop
Tomato plants are inserted with genes that
resistance
produce natural
Genes
of protein that clot human
blood can be inserted into a sheep, to enable it
to produce milk containing the blood’s
protein
. This blood’s protein
can be used to treat
patient.
pests
haemophilia
6.3 LO • Describe with examples what a genetically modified
food is
diseases
against
121
and
.
6.3 LO • State the advantages and disadvantages of
genetically modified food
3 What can be done by a farmer to increase the soil’s fertility? (By adding natural or chemical fertiliser)
4 State one advantage of making terraced hill slopes for planting. (To reduce soil erosion)
5 State one advantage of using modern technology in agriculture to produce food. (To increase food
production)
MindROBICS
6.2
121
haemophilia
6
penyakit
dapat digunakan untuk merawat pesakit
hemofilia
.
6.3 HP • Menghuraikan dengan contoh maksud makanan
diubah suai secara kejuruteraan genetik
diseases
CHAPTER
6
Pokok tomato dimasukkan gen yang dapat
rintangan
menghasilkan
semula
jadi terhadap
perosak
STS
BAB
protein yang dapat
membekukan darah manusia dimasukkan ke
dalam biri-biri, untuk membolehkannya
menghasilkan susu yang mengandungi
protein
darah. Protein darah ini
Genetic engineering in agriculture
Genetic engineering in agriculture
Tanaman
Gen
protein
perosak
Kejuruteraan genetik dalam pertanian
Haiwan ternakan
LIBRARY
Collect information from the resource centre or the Internet on genetic engineering in agriculture. Then,
complete the given extract.
Kumpulkan maklumat daripada pusat sumber tentang kejuruteraan genetik dalam pertanian. Kemudian,
lengkapkan petikan yang diberi.
MindROBICS
• Chlorine
• Bleaching powder
3
Chapter 6
Perisa
4
7
Memudarkan atau menyahwarnakan
makanan supaya kelihatan lebih bersih dan
tulen
Food Technology and Production
Chapter 6
3
121
7/17/09 6:26:06 PM
6.4
PERBINCANGAN
Keperluan dan usaha mempertingkatkan kualiti
dan kuantiti makanan
6.4
Konstruktivisme
DISCUSSION
Activity
The need and efforts in increasing the quality and
quantity of food
1995 Sec. C, Q4(b)
1995 Bhg. C, S4(b)
Lengkapkan yang berikut tentang keperluan dan usaha yang dijalankan untuk meningkatkan kualiti dan kuantiti
makanan.
moden
makanan
berkesan
tutup bumi
menereskan
bergilir
mengacukkan
baja
tanaman
teknik
asli
kimia
Complete the following on the need and efforts in increasing the quality and quantity of food.
modern
food
serangga
padi
efficient
cover
Pengeluaran makanan
terraced
alternate
cross-breeding
fertilisers
Penggunaan baka
yang bermutu
Penerangan
ringkas
Menjalankan
penyelidikan untuk
mengacukkan
Penerangan
ringkas
Mendedahkan
teknik dan kaedah
moden
yang
berkesan
dan
kepada para
petani.
banyak. Contoh: skim
pengairan Kuala Muda
mengairi banyak
kawasan penanaman
padi
.
Pengurusan tanah
yang cekap
Penyelidikan dan
pembangunan
berterusan
6.4 HP • Menerangkan keperluan mempertingkatkan kualiti
dan kuantiti pengeluaran makanan
lereng bukit,
mengamalkan
tanaman bergilir
F5MR-ch6(117-126).indd 122
,
menambahkan baja
asli
dan baja
of grains, fruits and
live-stocks to obtain
quality genes.
The optimum use
of land and
irrigated areas
Brief
explanation
Exposing and
educating farmers
modern
on
Brief explanation
To produce plenty of
food
. Example:
Kuala Muda irrigation
scheme supplies water
paddy
to
efficient
and
techniques and
methods.
plantation fields.
Efficient land
management
Brief explanation
cover
Planting
crops, making
terraced
hill
slopes, planting
alternate
crops,
natural
adding
chemical
and
fertilisers into the soil.
ke tanah.
Penerangan
ringkas
Agensi seperti
MARDI dan MPOB
sentiasa berusaha
menghasilkan variasi
tanaman
dan
pengeluaran
makanan.
122
on the
cross-breeding
menereskan
memperbaiki
teknik
pestisid dan mempercepat penghasilan
makanan dengan alat
moden seperti traktor.
Brief explanation
To conduct research
Education and
guidance for
farmers
6
6
Penggunaan
teknologi moden
untuk menyuburkan
tanah, mengawal
serangga
dengan
The use of quality
breed
Penerangan ringkas
Menanam tanaman
tutup bumi
,
kimia
Penerangan ringkas
Menggunakan
baja
kimia
insects
paddy
Efforts made
CHAPTER
BAB
bijirin, buahbuahan, dan haiwan
ternakan untuk
mendapat baka
yang bermutu.
Penerangan ringkas
Untuk menghasilkan
makanan
yang
natural
chemical
Food production needs to be increased to ensure sufficient food supply for the
increasing population of Malaysia.
Usaha yang dijalankan
Penggunaan tanah
dan kawasan
perairan secara
optimum
crops
techniques
Production of food
Pengeluaran makanan perlu ditingkatkan untuk menampung bilangan penduduk Malaysia
yang semakin bertambah.
Pendidikan dan
bimbingan untuk
para petani
Constructivism
6.4 HP • Menerangkan dengan contoh kaedah untuk
mempertingkatkan kualiti dan kuantiti pengeluaran
makanan
Brief explanation
Using chemical
fertilisers
The use of modern
technology
to
fertilise the soil,
insects
control
with pesticides and
hasten the production
of food with modern
tools like a tractor.
6.4 LO • Explain the need to improve the quality and quantity
of food production
122
Research and
continuous
development
Brief explanation
Agencies like
MARDI and MPOB
always make efforts
to produce a variety
crops
of
and improve the
various
techniques
of
food production.
6.4 LO • Explain with examples, the various ways to increase
the quality and quantity of food production
7/17/09 6:26:06 PM
Soalan-soalan berikut melibatkan konsep atau
fakta yang kerap ditanya dalam peperiksaan
SPM. Pastikan anda boleh menjawab semua
soalan berikut.
SPM Kunci Kejayaan
1 Nyatakan tiga tujuan pemprosesan makanan.
(a) Membolehkan makanan disimpan lama
Questions in this section contain concepts and
facts that are frequently tested in the SPM exam.
Make sure you can answer all the questions
correctly.
SPM Key To Success
1 State three purposes of food processing.
(a) Food can be stored for a longer time
(b) Membunuh mikroorganisma dalam makanan
(c) Memudahkan pencernaan
(b) Microorganisms in food are destroyed
(c) Helps in digestion
2 (a) Nyatakan bahan kimia (bahan tambah makanan) yang terdapat dalam makanan berdasarkan fungsinya.
Fungsi
2 (a) State the chemicals found in food according to its function.
Bahan kimia
(i) Menghalang pertumbuhan mikroorganisma
Bahan awet
Function
Chemical
(i) Prohibits the growth of microorganisms
Preservative
(ii) Memudarkan warna makanan
Peluntur
(ii) Fade the colour of food
(iii) Mewarnakan makanan
Pewarna
(iii) Colours the food
Colouring
(iv) Enhances the taste of food
Flavouring
(v) Delay the oxidation process of food
Antioxidant
(iv) Menambahkan rasa makanan
Perisa
(v) Melambatkan proses pengoksidaan makanan
Pengantioksida
(vi) Memberi rasa manis pada makanan
Pemanis
(vii) Mengelakkan pemendapan makanan
Penstabil
(viii) Membaurkan makanan-makanan yang berlainan supaya dapat bercampur
Bleach
(vi) Gives food a sweet taste
Sweetener
(vii) Prevent food from settling
Stabiliser
(viii) Emulsify different ingredients in food so that they can form a mixture
Emulsifier
Pengemulsi
(b) Give an example for each of the following chemicals which contains in food.
(b) Berikan satu contoh bagi setiap bahan kimia yang berikut yang terkandung dalam makanan.
metanil kuning
asid benzoik
(i) Bahan awet :
(ii) Pewarna
:
(iii) Perisa
:
mononatrium glutamat (MSG)
asid askorbik
Asid benzoik
(iv) Peluntur
Metanil kuning
(v) Pemanis
Mononatrium glutamat (MSG)
klorin
sakarin
:
:
(vi) Pengantioksida :
Klorin
Sakarin
Asid askorbik
Jenis pemprosesan makanan
(a) Makanan dipanaskan untuk membunuh mikroorganisma tanpa
mendidihkannya.
(b) Makanan ditinkan dalam keadaan steril pada suhu tinggi.
(c) Air disingkirkan daripada makanan.
(e) Makanan disejukkan antara suhu 0 °C hingga 5 °C.
(f) Makanan dibungkus dalam keadaan vakum.
123
F5MR-ch6(117-126).indd 123
Pengetinan
Penyejukbekuan
Pendinginan
Pembungkusan vakum
(g) Makanan disinar dengan sinaran gama atau sinaran ultraungu
untuk membunuh mikroorganisma yang terdapat dalam makanan.
Benzoic acid
(ii) Colouring
:
Yellow methanil
(iii) Flavouring
:
Monosodium glutamate (MSG)
chlorine
saccharin
(iv) Bleach
:
(v) Sweetener
:
(vi) Antioxidant :
Explanation
Chlorine
Saccharin
Ascorbic acid
Type of food processing
(a) Food is heated without boiling to kill microorganisms.
Pempasteuran
Pendehidratan
(d) Makanan disejukkan pada suhu kurang daripada –18 °C.
(i) Preservative :
monosodium glutamate (MSG)
ascorbic acid
3 State the type of food processing based on the given explanation.
3 Nyatakan jenis pemprosesan makanan berdasarkan penerangannya.
Penerangan
yellow methanil
benzoic acid
(b) Food is packed in sterile conditions at high temperatures.
(c) Water is removed from the food.
Pasteurisation
Canning
Dehydration
(d) Food is cooled at a temperature of less than –18 °C.
Freezing
(e) Food is chilled at a temperature between 0 °C to 5 °C.
Cooling
(f) Food is packed in vacuum conditions.
Vacuum packaging
(g) Gamma ray or ultraviolet ray are used to kill the microorganisms.
Irradiation
Penyinaran
123
7/17/09 6:26:06 PM
4 Beri dua contoh makanan setiap satu, yang diproses dengan menggunakan jenis pemprosesan makanan dalam
jadual di bawah.
4 Give two examples of food each, which are processed using the type of food processing in the table below.
Type of food processing
Jenis pemprosesan makanan
Contoh-contoh makanan
Examples of food
(a) Canning
Fruits and meat
(a) Pengetinan
Buah dan daging
(b) Pasteurisation
Milk and fruit juice
(b) Pempasteuran
Susu dan jus buah
(c) Freezing
Meat and seafood
(c) Penyejukbekuan
Daging dan makanan laut
(d) Dehydration
Fish and prawns
(d) Pendehidratan
Ikan dan udang
(e) Freeze-drying
Fruit and meat
(e) Penyejukbekuan kering
Buah dan daging
(f) Cooling
Fruits and vegetables
(f) Pendinginan
Buah dan sayur-sayuran
(g) Vacuum packaging
Groundnuts and coffee powder
(g) Pembungkusan vakum
Kacang tanah dan serbuk kopi
(h) Irradiation
Potatoes and onions
(h) Penyinaran
Ubi kentang dan bawang
5 State one advantage and one disadvantage for the food processing below.
5 Nyatakan satu kelebihan dan satu kekurangan bagi setiap pemprosesan makanan di bawah.
Type of food processing
Jenis pemprosesan makanan
Kelebihan
Kekurangan
(a) Pengetinan
Membunuh bakteria
Memusnahkan nutrien makanan
(b) Pempasteuran
Tidak memusnahkan nutrien
makanan
Spora bakteria tidak dimusnahkan
(c) Pendehidratan
Makanan dapat disimpan lama
Memusnahkan nutrien makanan
(d) Penyejukbekuan/
penyejukbekuan kering
Makanan dapat disimpan lama
Tidak mensterilkan makanan
(e) Pendinginan
Tidak memusnahkan nutrien
makanan
Tidak mensterilkan makanan
(f) Pembungkusan vakum
Makanan dapat disimpan lama
Digunakan untuk makanan
tertentu sahaja
(g) Penyinaran
Tidak menggunakan bahan kimia
Memusnahkan vitamin tertentu
Advantage
Disadvantage
(a) Canning
Kills bacteria
Destroys food nutrients
(b) Pasteurisation
Does not destroy food nutrients
Bacterial spores are not destroyed
(c) Dehydration
Food can be kept for a long time
Destroys food nutrient
(d) Freezing/Freeze-drying
Food can be kept for a long time
Does not sterilise food
(e) Cooling
Does not destroy food nutrients
Does not sterilise food
(f) Vacuum packaging
Food can be kept for a long time
It is used on limited food only
(g) Irradiation
Does not use any chemical
substance
Destroys certain vitamins
6 State five types of information that are required to be labelled on each processed food.
6 Nyatakan lima maklumat yang perlu dimasukkan dalam label pada setiap jenis makanan yang telah diproses.
Five types of information that are required to be
labelled on processed food:
Maklumat yang perlu dilabel pada makanan yang
diproses:
124
F5MR-ch6(117-126).indd 124
(a) Type of food
(a) Jenis makanan
(b) Food ingredients
(b) Ramuan makanan
(c) Tarikh luput
(c) Expiry date
(d) Kuantiti makanan
(e) Nama dan alamat pengilang
(e) Name and address of manufacturer
(d) Food quantity
124
7/17/09 6:26:06 PM
SPM Enhancement Corner 6
SPM Sudut Pengukuhan 6
KERTAS
1
PAPER
Tiap-tiap soalan yang berikut diikuti oleh empat pilihan jawapan, A, B, C dan D. Pilih jawapan yang terbaik.
1 Antara pernyataan yang berikut, yang
manakah menerangkan pemprosesan
makanan secara pendehidratan?
A Memasak makanan dalam tin
B Mengeluarkan
udara
dari
makanan
C Menyinari makanan dengan
sinar radioaktif
D Menyingkirkan air dari makanan
D
6 Rajah 1 menunjukkan contoh label
makanan yang tidak mematuhi Akta
Makanan.
Syarikat Yumee Sdn. Bhd.
6, Jalan Bukit Besar, Alor Setar, Kedah
TUNA CILI
Tu na Cili
Ramuan:
Emping tuna,
minyak sayur, gula,
cili, air, garam,
kanji, MSG
3 Antara cara yang berikut, yang
manakah paling sesuai untuk
mengekalkan kesuburan tanah?
A Menanam tumbuhan hijau
B Mengamalkan tanaman giliran
C Menanam tanaman tutup bumi
D Mengamalkan tanaman teres
KLON
2006
B
4 Antara proses yang berikut, yang
manakah menggunakan tenaga haba
semasa pengawetan makanan?
A Penyinaran
KLON
2001
B Pempasteuran
C Penyejukbekuan
B
D Pembungkusan vakum
5 Apakah
tujuan
pemprosesan
makanan?
A Melunturkan
warna
pada
makanan
B Memperbanyakkan
kuantiti
makanan
C Membunuh bakteria dalam
makanan
D Menjadikan makanan lebih keras
KLON
2002
Rajah 1
Label makanan tersebut tidak
mengandungi
A jenis makanan
B nombor telefon pengilang
C tarikh luput
KLON
C
2007
D kuantiti makanan
KLON
2008
7 Seorang penjaja membeli 50 kg
daging untuk kegunaan 10 hari.
Apakah cara yang paling baik untuk
mengekalkan kesegaran daging itu?
A Pendinginan
KLON
B Pempasteuran
2005
C Pengeringan
D
D Penyejukbekuan
8 Antara makanan yang berikut, yang
manakah dapat diproses melalui
pembungkusan vakum?
I Susu tepung
II Serbuk kopi
III Kekacang
A I dan II sahaja
B I dan III sahaja
C II dan III sahaja
D
D I, II dan III
SUSU
SEGAR
Rajah 2
Apakah kaedah pemprosesan yang
digunakan?
A Pendehidratan
KLON
2006
B Pempasteuran
C Pembekuan
B
D Penyinaran
11 Antara pasangan yang berikut, yang
manakah menunjukkan dengan
betul bahan kimia dalam makanan
dan fungsinya?
Bahan kimia
Fungsi
A Pengawet
Melambatkan
pertumbuhan
mikroorganisma
B PengantiMenjadikan
oksida
makanan kelihatan
lebih menarik
C Pengemulsi Menjadikan
makanan lebih
sedap
D Peluntur
Melambatkan
pengoksidaan
makanan
A
KLON
KLON
2003
Each question is followed by four options, A, B, C and D. Choose the best answer.
1 Which of the following statements
explains the process of dehydration?
A Cooking canned food
B Eliminating air from food
C Irradiating food
D Eliminating water from food
D
2 Which of the following types of food
needs bleaching?
A Wheat flour
B Soft drinks
C Soya sauce
D Biscuits
A
3 Which of the following is the most
suitable way to maintain the fertility
of a land?
CLONE
2006
A Plants green tree
B Practises alternate cropping
C Plants cover crops
D Practises terrace planting
B
4 Which of the following processes
uses heat in food preservation?
A Irradiation
CLONE
B Pasteurisation
2001
C Freezing
D Vacuum packaging
B
5 What is the purpose of food
processing?
A Bleaches food
B Increases the quantity of food
C Kills bacteria in food
CLONE
D Hardens food
C
2002
6 Diagram 1 shows an example of a
food label that does not follow the
regulation of the Food Act.
Syarikat Yumee Sdn. Bhd.
6, Jalan Bukit Besar, Alor Setar, Kedah
CHILLI TUNA
Ingredients:
Tuna flakes,
vegetable oil,
Chilli Tuna
sugar, chilli,
water, salt,
starch, MSG
Net weight: 200 g
Diagram 1
The food label does not contain the
A type of food
B contact
number
of
the
N
O
manufacturer
L
E
C
2007
C expiry date
C
D quantity of food
CLONE
2008
7 A hawker buys 50 kg of meat as a
10-day supply. What is the best
method to preserve the freshness of
the meat?
A Cooling
CLONE
B Pasteurisation
2005
C Drying
D Freezing
D
8 Which of the following food can be
processed
through
vacuum
packaging?
I Milk powder
II Coffee powder
III Beans
A I and II only
B I and III only
C II and III only
D
D I, II and III
9 Which of the following chemicals
can be added to food in order to
slow down the food spoilage due to
oil rancidity?
CLONE
2001
A Emulsifier
B Preservative
CLONE
2006
C Stabiliser
D Antioxidant
CLONE
D
2007
10 Diagram 2 shows an example of a
processed food.
FRESH
MILK
Diagram 2
What is the processing method
used?
A Dehydration
CLONE
2006
B Pasteurisation
C Freezing
B
D Irradiation
11 Which of the following pairs shows
correctly the chemical in food and
its function?
Chemical
Function
A Preservative Slows down the
growth of
microorganisms
B Antioxidant Makes the food
looks more
attractive
C Emulsifier
Makes food
tastier
D Bleach
Slows down
oxidation in food
N
A
CLO E
CLONE
2003
2008
2008
C
125
F5MR-ch6(117-126).indd 125
2007
10 Rajah 2 menunjukkan satu contoh
bahan makanan yang diproses.
Berat bersih: 200 g
2 Antara bahan makanan yang
berikut, yang manakah ditambah
dengan peluntur?
A Tepung gandum
B Minuman ringan
C Kicap
A
D Biskut
9 Antara bahan kimia yang berikut,
yang manakah ditambahkan pada
makanan
untuk
melambatkan
kerosakan
makanan
akibat
ketengikan minyak?
KLON
2001
A Pengemulsi
B Bahan awet
KLON
2006
C Penstabil
D
KLON
D Pengantioksida
1
125
7/17/09 6:26:06 PM
KERTAS
2
Bahagian B
Jawab semua soalan dalam bahagian ini.
1
Rajah 1 menunjukkan label bagi makanan yang telah diproses.
(a) Daripada Rajah 1, kenal pasti dua bahan tambah makanan.
Kanji dan penstabil
(b) Apakah kaedah pemprosesan makanan yang digunakan dalam
Rajah 1?
Pengetinan
(c) Nyatakan dua maklumat lain yang perlu dimasukkan pada label
dalam Rajah 1 berdasarkan Akta Makanan 1983 dan Peraturan
Makanan 1985.
1. Tarikh luput
2. Kuantiti makanan
(d)
KLON
2002
Bhg. B, S4
KLON
2008
Bhg. B, S8
PAPER
KLON
2004
Bhg. B, S4
Section B
Answer all the questions in this section.
1
KACANG DALAM KUAH TOMATO
Ramuan:
Kacang, puri tomato, gula,
garam dan rempah.
Mengandungi kanji dan
penstabil makanan yang
dibenarkan
Sec. B, Q4
CLONE
2008
Sec. B, Q8
Diagram 1 shows the food packaging label for a processed food.
(a) From Diagram 1, identify two food additives.
Starch and stabiliser
Syarikat Lima
55 Jalan Perindustrian
47050 Petaling Jaya, Selangor
(d)
Rajah 1
Lima Company
55 Jalan Perindustrian
47050 Petaling Jaya, Selangor
Diagram 1
(i) What is the most important information that needs to be
considered when buying canned food?
The expiry date
(e) What should be done if you find a label with incomplete information?
Report it to the Consumers Association
Section C
Answer the following questions.
KLON
2005
Bhg. C, S12(a)
(a) Seorang nelayan mendapati hasil tangkapannya telah bertambah. Nyatakan dua kaedah yang boleh digunakan untuk
memproses hasil tangkapannya. Jelaskan kaedah itu.
[4 markah]
KLON
2007
(b) Rajah 2 menunjukkan empat jenis makanan yang diproses secara penyinaran.
Ubi kentang
2
CLONE
2007
(b) Diagram 2 shows four types of food that can be processed using irradiation.
Potatoes
Bhg. C, S12(b)
Ginger
Diagram 2
Study the food in Diagram 2 and construct a concept on food processing using irradiation. Your answer should be
based on the following aspects:
• Identify two common characteristics.
[2 marks]
• Give one other example of processed food using irradiation.
[1 mark]
• Give two examples of food that are not processed using irradiation.
[2 marks]
• Relate the common characteristics to construct the concept of food processing using irradiation.
[1 mark]
Rajah 2
Answer:
2 (a)
Method
Explanation
Dehydration
Drying the catch under the Sun
Pendehidratan
Menjemur hasil tangkapan di bawah cahaya matahari
Canning
The catch is heated at high temperature and is sealed in the can
Pengetinan
Hasil tangkapan dipanaskan pada suhu tinggi dan dipaterikan di dalam tin
Freezing
The catch is frozen below –18 °C
Penyejukbekuan
Hasil tangkapan dibekukan di bawah –18 °C
126
Sec. C, Q12(b)
Onions
Cereals
Halia
(Mana-mana dua)
(b) Dua ciri sepunya
– Makanan disinar dengan sinaran gama atau sinaran ultraungu
– Untuk membunuh mikroorganisma dalam makanan
Satu contoh lain makanan yang diproses secara penyinaran – Rempah/buah
Dua contoh makanan yang tidak diproses secara penyinaran – Daging dan ikan
Pembinaan konsep
– Penyinaran adalah satu kaedah pemprosesan makanan dengan menggunakan sinaran gamma atau sinaran
ultraungu untuk membunuh mikroorganisma dalam makanan
Sec. C, Q12(a)
Irradiation
Penyinaran
Kaji makanan dalam Rajah 2 dan bina konsep tentang pemprosesan makanan secara penyinaran. Jawapan anda
hendaklah berdasarkan aspek-aspek yang berikut:
• Kenal pasti dua ciri sepunya.
[2 markah]
• Beri satu contoh lain bagi makanan yang diproses secara penyinaran.
[1 markah]
• Beri dua contoh makanan yang bukan diproses secara penyinaran.
[2 markah]
• Hubungkaitkan ciri-ciri sepunya untuk membina konsep pemprosesan makanan secara penyinaran.
[1 markah]
Jawapan:
2 (a)
Kaedah
Penjelasan
CLONE
2005
(a) A fisherman finds that the daily catch has increased. State two methods that can be used to process the catch. Explain
the methods.
[4 marks]
Bawang besar
Bijirin
Sec. B, Q4
(ii) Explain your answer in 1(d)(i).
To ensure that food does not get spoilt/The food might contain bacteria
(e) Apakah yang perlu anda lakukan sekiranya maklumat pada label bungkusan didapati tidak lengkap?
Laporkan kepada Persatuan Pengguna
Bahagian C
Jawab soalan yang berikut.
CLONE
2004
BEANS IN TOMATO SAUCE
Ingredients:
Beans, tomato puree, sugar,
salt and spices.
Contains starch and permitted
food stabiliser
(c) State two other information needs to be added to the label in Diagram
1 according to Food Act 1983 and Food Regulations 1985.
1. Expiry date
2. Food quantity
(i) Apakah maklumat paling penting yang perlu dipertimbangkan apabila anda membeli makanan dalam tin?
Tarikh luput
F5MR-ch6(117-126).indd 126
CLONE
2002
(b) What is the method of food processing used in Diagram 1?
Canning
(ii) Berikan sebab bagi jawapan anda di 1(d)(i).
Untuk memastikan makanan tidak rosak/Makanan mungkin mengandungi bakteria
2
2
(Any two)
(b) Two common characteristics
– Food is radiated by gamma ray or ultraviolet ray
– To kill microorganisms in food
One other example of food processed using irradiation – Spices/fruit
Two examples of food that are not processed using irradiation – Meat and fish
Construction of concept
– Irradiation is a method of food processing using gamma ray or ultraviolet ray to kill microorganisms in it
126
7/17/09 6:26:06 PM