KOMPOSISI DAN SIFAT BAHAN PANGAN

Komponen Alami:
Vitamin & Mineral

Komponen Tambahan:
Emulsifier Antioxidant

Lipida Asam Protein Pigmen Carbohydrate Antioksidan Water Citarasa Enzim

Preservative Thickener Sweetener Etc.

MUTU & KEAMANAN PANGAN

KARBOHIDRAT

1. 2. 3. 4. 5.

PENDAHULUAN KARBOHIDRAT DALAM BAHAN PANGAN KLASIFIKASI DAN STRUKTUR KIMIA REAKSI KIMIA KARBOHIDRAT SIFAT FUNGSIONAL KARBOHIDRAT

1. PENDAHULUAN
75 % of Biological World 80 % of the Calorie Intake of humankind 75 80 % starch In USA : Composition of Calorie Intake Carbohydrate : 46% 47 % Starch 52% Sucrose Fats : 42% Protein : 12% Rumus Umum : Cx(H2O)y Modifikasi struktur Sifat Fungsional

2. KARBOHIDRAT DALAM BAHAN PANGAN

Karbohidrat utama dalam : animal : glucose, glycogen milk : lactose plant : cellulose, starch seaweed : alginate, carrageenan, agar

2. KARBOHIDRAT DALAM BAHAN PANGAN

Food Sugar (%)

Coke Crackers Ice Cream Orange Juice Cake (dry mix)

9 12 18 10 36

Sugar in Fruits :
Free Sugar (%)

Fruit
Glucose Apple Grape Peach Pear Strawberry 1.17 6.86 0.91 0.95 2.09 Fructose 6.04 7.84 1.18 6.77 2.40 Sucrose 3.78 2.25 6.92 1.61 1.03

Sugar in Vegetables:
Free Sugar (%)
Vegetables Gluc Broccoli Carrot Cucumber Spinach Sweetcorn Tomato 0.73 0.85 0.86 0.09 0.34 1.12 Fruc 0.67 0.85 0.86 0.04 0.31 1.34 Suc 0.42 4.24 0.06 0.06 3.03 0.01

Sugar in Legumes :

Legumes Snap bean Lima Bean Pea

Free Sugar (%) Gluc 1.08 0.04 0.32 Fruc 1.20 0.08 0.23 Suc 0.25 2.59 5.27

Sugar in Fruits (per 100 gram)

Macam Buah Kurma Pisang Kismis Apel Nanas Anggur Pear Jeruk Manis Mangga Blewah
Jumlah Gula (%) Jenis Gula (g) Gluc Fruc Suc Energi (kcal)

48.8 19.6 14.2 11.0 10.6 9.3 8.7 8.5 7.4 6.5

24.9 5.2 1.2 2.3 4.8 2.5 2.5 1.1

23.9 5.9 6.0 1.4 4.3 5.0 1.8 1.3

8.5 14.2 3.8 6.9 0.2 1.2 4.2 7.4 4.1

271 98 *) 289 64 *) 57 *) 68 61 51 *) 73 *) 30

Sumber : Food and Nutrition Encyclopedia (1994) *) Daftar Analisis Bahan Makanan (1992)

3. KLASIFIKASI DAN STRUKTUR KIMIA

Photosynthesis
Tanaman Lingkungan

Lingkungan Carbohydrates are synthesised in green plants by photosynthesis. Solar energy is absorbed by the green pigment in plants, chlorophyll. This energy is used to drive many enzyme-catalysed processes. The overall effect is to reduce carbon dioxide to carbohydrates and oxidise water to oxygen:

CARBOHYDRATE
Cx(H2O)y

Mono saccharides Hexose (C-6)

a. b. c. d. D-Glucose D-Galactose D-Mannose D-Fructose

Di saccharides
Sucrose (a+d) Lactose (a+b) Maltose (a+a) -> a Cellobiose (a+a) ->b

Oligo saccharides
Rafinose (b+a+d) Stachyose (b+b+a+d) Verbacose

Pentose (C-5)
1. Xylose 2. Arabinose 3. Ribose

POLY SACCHARIDES
Cellulose (-> a) Starch (-> a) Chitin Agar (->b) Carrageenan (->b) Alginat

POLYSACCHARIDES

STARCH Daratan: Cellulose Pectin Gum Lainnya

NON-STARCH POLYSACCHARIDES Perairan:

Alginate
Carrageenan

Agar
Furcellaran Chitosan Lainnya

Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi H
1

Gugus Karbonil (CO)

C C C C C C H

=O
OH H OH OH OH
Atom C Chiral

H HO H H H

2 3 4 5 6

6 CH

b
O H
1 1

2OH

H
4

OH H

HO

OH
3

OH

OH

a-D-Glukosa

Atom C asimetris terjauh dari karbonil (CO) Sebagai dasar penamaan D (OH dikanan) dan L (OH di kiri)

a-D-Glukosa
(Aldosa) (Aldohexose)

Struktur Kimia

Struktur Kimia
H
1

C C C C C C H

=O
OH H OH OH OH

H
H HO H H H

1 2 3 4 5 6

C C C C C C H

OH OH H OH O OH
H
4

H HO H H H

2 3 4 5 6

6 CH 5

2OH

O
3 2

H
1

HO

OH H

OH

OH

a-D-Glukosa Konfigurasi Haworth

a-D-Glucopyranosa Aldehydo-D-Glukose

Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi H
1

Gugus Karbonil (CO)

H
H
1 2 3 4 5 6

C C C C C C H

=O
OH Reduksi H OH OH OH Na-Amalgam Li-Al-hydride hydrogenation

OH

H HO H H H

2 3 4 5 6

H
HO H H

C
C C C C H

OH
H OH OH OH

a-D-Glukosa (Aldosa)

Sorbitol

Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi H
1

Gugus Karbonil (CO)

H
H
1 2 3 4 5 6

C C C C C C

=O
OH H OH OH OH HO R C= O C H Gugus Keton

OH

H HO H H H

2 3 4 5 6

C= O
C C C C H H OH OH OH

Saccharose group

HO H H

H a-D-Glukosa (Aldosa) (Hexose) (C6H12O6)

R = H Aldehyde R = CH2OH Keton

a-D-Fruktosa (Ketosa) (Hexulose)

(C6H12O6)

Struktur Kimia
Carbonyl group
Aldehydes are readily oxidised to carboxylic acids:

Keton

Aldehid

If copper (II) (blue Cu2+) is used as the oxidising agent it is converted into copper (I) which forms red copper oxide (Cu2O) as a precipitate. This is how Benedicts reagent and Fehlings solution are used to test for aldehydes and reducing sugars.

Struktur Kimia

MONOSAKARIDA
6 CH
2OH

CH2OH O H
1

H
4

HO

O OH H H OH

H OH

HO

OH
3

OH

OH

a-D-Glukosa
6

a-D-Galaktosa
CH2OH

OHCH2 O
5

CH2OH
2

H OH

OH OH 3 H

HO

OH
H

OH H

OH

a-D-Fructose

a-D-Manosa

DISAKARIDA
CH2OH H O H O CH2OH

H
OH

H OH

HO

OH
H

H OH

a-D-Glukosa

OH H a-D-Glukosa

(Glukosa-a-(14)-Glukosa)

a-D-Maltosa

terdiri atas 2 molekul glukosa dari hydrolysis pati oleh b-amylase gula reduksi

DISAKARIDA
CH2OH HO H OH H O H H OH O CH2OH

H
OH

H OH

a-D-Galaktosa

OH H a-D-Glukosa

Galaktose-b-(14)-Glukosa)
terdiri atas Galaktosa dan Glukosa terdapat pada susu : Mamalia : 2 8.5% Cow and Goat : 4.5 4.8% Human : 7 % gula reduksi

Lactosa

DISAKARIDA
CH2OH H O H O
6

OHCH2 O
5

CH2OH
2

HO

OH
H

H OH

OH OH
H

OH

a-D-Glukosa

a-D-Fructose

Glukosa-a-(12)-Fruktosa)
terdiri atas Glukosa dan Fruktosa terdapat pada cane atau beet gula non-reduksi table sugar

Sukrosa

POLISAKARIDA
ikatan-b-(14)-Glikosidik)
H OH
2 1

CH2OH

B1

HO

OH H CH2OH

H O

H
4

O OH H
1

O
H

a-D-Glukosa

OH H a-D-Glukosa

A CELLULOSE

POLISAKARIDA

POLISAKARIDA

REAKSI-REAKSI KARBOHIDRAT
1. 2. HYDROLYSIS NON-ENZYMATIC BROWNING

As shown in Table 4.29, the C1 and Cx factors, which were found to be endoand exo-1,4--glucanases respectively, hydrolyze cellulose to cellobiose. Since the C1 factor is increasingly inhibited by its product, a cellobiase is needed so that cellulose breakdown is not rapidly brought to a standstill. However, cellobiase is also subject to product inhibition. Therefore, complete cellulose degradation is possible only if cellobiase is present in large excess or the glucose formed is quickly eliminated.

REAKSI-REAKSI KARBOHIDRAT HYDROLYSIS :

Pembuatan HFCS
POLYSACCHARIDES 1
Acid Treatment

2
Heat Treatment

PRODUCTS
HFCS

Enzyme Treatment

4. REAKSI-REAKSI KARBOHIDRAT
HYDROLYSIS :
Fermentasi Tape
BAHAN BAKU
Ketela Pohoh Ketan Fermentation Jenis Mikrobia Suhu Waktu

PRODUCTS
Tape singkong Tape Ketan

Starch

Glucose

Alcohol

Acid

 ENZIMATIS

Reaksi Enzimatis Dipengaruhi oleh : Substrat Enzim Suhu Waktu

BROWNING

Reaksi Maillard
Reaksi Gula & Protein Dipengaruhi oleh : Jenis Gula Suhu Waktu

NON-ENZIMATIS
Ascorbic acid oxidation

Karamelisasi
Pemanasan Gula Dipengaruhi oleh : Suhu Waktu

BROWNING
Reaksi Maillard Ilmuwan Perancis : Louis Maillard (1912) glucose + glycine Carbonyl Amine Reaction action of amino acids/protein on reducing sugars Related to aroma, taste and color Roasting of coffee and cacao beans, baking of bread and cakes, toasting of cereals, cooking of meats

BROWNING

REDUCING SUGAR

CARBONYL Melanoidins (Brown Pigments) 5-Hydroxymethyl2-Furfuraldehyde (HMF)

AMINO ACID

AMINE

Dipengaruhi oleh : Jenis Gula Asam Amino pH Suhu Katalis Kadar Air

REAKSI MAILLARD
Reaksi antara gula pereduksi dan Protein (asam amino) Dipengaruhi oleh suhu, waktu dan jenis gula Menghasilkan warna coklat Prosesnya berlangsung pada suasana basa Proses yang terjadi pada reaksi maillard: 1. Gugus karbonil pada gula menghasilkan Nglukosamin dan air 2. Gugus glukosamin yang tidak stabil mengalami pengaturan kembali membentuk ketosamin 3. Ketosamin mengalami proses lanjut: Memproduksi air dan redukton Menghasilkan diasetil, aspirin, pyruvaldehid, dan ikatan hidrolitik lain Membentuk melanoidin.

MAILLARD REACTION
(i) Initial stage (colourless) a. sugar-amine condensation b. Amadori rearrangement (ii) Intermediate stage (colourless to yellow) c. sugar dehydration d. sugar fragmentation e. amino acid degradation (iii)Final stage (highly coloured) f. aldol condensation g. aldehyde-amine polymerisation, formation of heterocyclic nitrogen compounds.

Maillard Reaction
DL-Leucine (millimole/ml)
0,2 0,18 0,16 0,14 0,12 0,1 0,08 0,06 0 1000 2000 3000 4000 5000

0 oC 23 oC 40 oC

Time (Minutes)
Fig. 1. Effect Temperature on the reaction rate of D-Glucose with DL-Leucine

Maillard Reaction
DL-Leucine (Millimole/ml)
0,21 0,19 0,17 0,15 0,13 0,11 0,09 0,07 0,05 0 1000 2000 3000 pH 8,65 pH 9,2 pH 9,5

Time (minutes)
Fig. 1. Effect pH on the reaction rate of D-Glucose with DL-Leucine

BROWNING REACTIONS
Maillard Reaction : (Lysine + Sugars)

SUCROSE

SUCROSE + FRUCTOSE

SUCROSE + LACTOSE

BROWNING NON ENZIMATIS : MAILLARD

Produk : Bakpia

CARAMELIZATION
Caramelization is defined as the thermal degradation of sugars leading to the formation of volatiles (caramel aroma) and brown-colored products (caramel colors). The process is acid or base catalyzed and generally requires temperatures > 120 oC at 9<pH<3 (pH < 3 or pH > 9) Caramelization occurs in food, when food surfaces are heated strongly, e.g. the baking and roasting processes, the processing of foods with high sugar content such as jams and certain fruit juices, or in wine production.

TEKNOLOGI KARBOHIDRAT

SUMBER KARBOHIDRAT
1. Ketela Pohon 2. Beras Ketan 3. Jagung 4. Gandum

TEKNOLOGI PROSES

CARBOHYDRATE-BASED PRODUCT
1. Tape Ketela Pohon 2. Tape Ketan 3. HFCS 4. Karamel 5. Candy 6. Modified (CMC)

1. Asam 2. Basa 3. Panas 4. Enzimatis 5. Mikrobiologis

SIFAT FUNGSIONAL
1. SWEETNESS & SWEETENERS 2. HYGROSCOPICITY 1. Reduced Aw Preservative 2. Adsorbent Baby care products 3. Moisture Beauty care products 3. TEKSTURAL CONTRIBUTION 1. Rigidity : Roti 2. Viscosity : Saus