TABLE OF CONTENTS

TABLE OF CONTENTS ........................................................................................ii

I. INTRODUCTION
A. Background ....................................................................................................1
B. Purpose ...........................................................................................................1
II. DISCUSSION
A. Chemical Composition of Seed .....................................................................2
III. CONCLUSIONS AND SUGGESTION
A. Conclusion .....................................................................................................7
B. Suggestions ....................................................................................................7
BIBLIOGRAPHY ...................................................................................................8
 CHAPTER I
INTRODUCTION

A. Background
Seeds can be interpreted as a generative organs ovary fertilization
results by pollen intended for propagation. Often the same interpreted seed by
seed, but in terms of functional seeds and grains are not the same. Seeds of
course as the above definition, be used for propagation. While the seeds are not
used for propagation.
Based on the Law of the Republic of Indonesia 12 1992 on the System
of Agriculture Chapter I of the general provisions of Article 1, paragraph 4
states that the seeds are hereinafter referred to as the seed, plant or part thereof
that is used to multiply or reproduce plants. (Sutopo, 2004).
To take advantage of the good seed we need to have knowledge and
understanding of the seed itself. How to structure and Part of the components
contained in the seed. It is also important to know how the germination process
so that we can use in the application process correctly and must meet the
expectations of laneways can produce good quality products.

B. Purpose
The purpose of this paper is to fulfill the task given to seed technology
subject task with matters to be discussed include the chemical composition of
the seeds. The paper made no other with the aim to understand how the
chemical composition of the seeds.
 CHAPTER II
DISCUSSION

Seeds serves as a generative propagation, while the seeds serve as food.

Three basic structure of the seed is the embryo, the seed coat and the network of
food reserves.

The chemical composition of the seeds is important because:

1. The basic source of food for humans and animals

2. Source important for pharmaceuticals, for example: basil seeds and seeds of
quinine.

3. The nut contains a core metabolic influence of nutrition for humans and
animals.

4. The nut contains reserves of food and substance mempengaruhu growth

germination of seeds, seedlings obstinacy, and seed saving.

Based on the chemical composition of the seeds is divided into two, namely:

1. Seed which has as its main grocery stores carbohydrates or fats

2. Seed which has as its main food ingredient deposits of oil (lipid)

A. Chemical Composition Seeds

Staple food substances contained in seeds there are three, namely:
carbohydrates, fats (oils) and proteins. The third food substance is composed
mainly of three chemical elements, namely: carbon, oxygen and hydrogen.
Carbohydrates have the H and O in the same proportion as the water that is 2 H
and 1 O. Fats and oils in a ratio of carbon and hydrogen to oxygen greater than
carbohydrates. Protein contains the elements C, H, O and N sometimes there
are also S, P and Fe in small amounts. The chemical composition of different
seed for each seed, but are generally classified:
1. Carbohydrates
Carbohydrates are the main food reserve of seeds, especially in cereal
crops such as rice, maize, wheat. Seeds will carbonated shelf life.
Carbohydrates contained in seeds, namely amylose and amylopectin, which
is an important substance for germination. In addition, some specific seed
containing hemicellulose. Carbohydrates are also the biggest part in most
grains. These carbohydrates are in the form: starch / starch (disaccharide,
polysaccharide), hemicellulose (pentosan, hexosan), soluble carbohydrates /
sugars (sucrose / cane sugars).

a. Starch
Powdery substance often found in the embryo and endosperm. In
legumes, in the endosperm little or no starch, while the cotyledon is very
rich in starch. In contrast to the starchy cereal or grass is very much in
the endosperm. Percentage of starch contained in some plant seeds as
follows: five bean seeds: 45-59%. Rice: brown rice: 84.8%; milled rice:
90.3%. Corn: 61% (amylopectin: 78%, amylose: 22%). Starch is formed
in the cells of the seed growing of sugar, which is transported to the seeds
from other plant parts.

b. Hemicellulose
Carbohydrate reserves are second only starch. Pentosan and
hexosan widely available in Palmae familia endosperm and cotyledon
lupine eg primroses and imatiens.

c. Soluble carbohydrates (sugars)

There is a small amount. For example on sweet corn contains
approximately 11% sucrose, in some varieties of peas, rich in sucrose so
it tastes sweet.
2. Protein
Protein is the main food reserves Leguminosae (soy). Based on
active metabolism, grouped into metabolically active proteins (globulins and
albumin) and the non-active (glutelin and prolamin). After water, protein
occupies the first position in a number of building blocks of protoplasm.
Protein reserves on all types of plant seeds, different levels and kinds.
Protein levels on seed legumes are generally higher than other plant seeds.
The main function of protein is formation of protoplasm at the beginning of
growth. The protein content of some plants is as follows: soybean: 36.0%;
peanuts: 30.0%; Cotton: 39.0%; stone pine: 33.0%; Corn: 10.0%; brown
rice: 9.7%; milled rice: 0.64%. Based on seed protein solubility are
classified into:

a. Albumin: soluble in water at neutral or slightly acidic conditions easily

coagulation due to heat. Examples leucosin (cereals), ricin (rice),
legumelin,

b. Globulin: insoluble in water, soluble in saline solution coagulated

relatively more difficult because of the heat. For example vignin,
glycinin (soybean), arachin (kc, land),

c. Glutelin: soluble in water, salt solution and ethylalcohol. Examples

glutenin

d. Prolamin: soluble in ethylalcohol 70 -90%, insoluble in water. Examples

gliadin (wheat, rye) and zein (corn)

3. Fat
More fat contained in embryo than in endosperm, except on more oil
in the endosperm. Coconut seed, castor, groundnut, sunflower, palm, flax,
cotton, soya bean and corn contain oils or fats for the industry. Function fats
or oils in plants is as a source of energy for plant growth. Fats / oils on some
seed are as follows: sunflower: 70%; peanut: 47%; pine: 60-70%; Cotton:
 33%; mashed rice: 2.2%; milled rice: 0.34%; Corn: 4.0%. Fat is a major
food reserves in the seed, such as soybean, peanut, cotton, sunflower,
sesame and others. Seeds with high fat content, storability lower than
carbohydrates, especially unsaturated fatty acids is high. Unsaturated fatty
acids in seeds: Oleic (one double bond) and linoleic (2 double bonds), the
saturated fatty acids palmitic (n = 14).
Plant seeds generally contain three substances of this basic backup
(carbohydrates, fats, and proteins), differing only in comparison. In all the
seeds, nutrients are more complex reserves will be digested into less
complex substances (substances simpler) and dissolved (on germination).
Furthermore, this substance will be transported to other parts growing in the
seed. The type and concentration of nutrients contained in ore reserves may
affect the shelf life of the seeds. Generally seed oil content / high fat more
easily damaged and the lower shelf.

4. Other Compounds
a. Tannins: generally on the seed coat, inhibit enzyme activity. For example
cacao seeds and kacang2an

b. Alkaloids: complex compound containing N. Examples cofein (coffee),

nicotin (tobacco), theobromine (cacao)

c. Glucoside: reaction between sugar with non-sugar compounds, Crystal.

For example, saponin (seed tung), very toxic, amygdalin (almond, plum)

d. Fitin: P supply main in the seed. In fitin cereals contained in the aleurone
layer, the source of P, Mg, and K

e. Growth regulator
1.) Giberelin: role in the germination process

2.) Cytokines: a role in the germination

3.) Ethylene: inhibit or encourage germination

4.) Abscisic acid: cause dormancy

 CHAPTER III
CONCLUSIONS AND SUGGESTION
A. Conclusion

Staple food substances contained in seeds there are three, namely:

carbohydrates, fats (oils) and proteins. The third food substance is composed
mainly of three chemical elements, namely: carbon, oxygen and hydrogen.
Plant seeds generally contain three substances of this basic backup
(carbohydrates, fats, and proteins), differing only in comparison.
In all the seeds, nutrients are more complex reserves will be digested into
less complex substances (substances simpler) and dissolved (on germination).
Furthermore, this substance will be transported to other parts growing in the
seed. The type and concentration of nutrients contained in ore reserves may
affect the shelf life of the seeds. Generally seed oil content / high fat more
easily damaged and the lower shelf.

B. Suggestions

With the already known material on the chemical composition of the

seeds students are expected to wisely treat the seeds and apply their knowledge
in conducting research with respect to the chemical composition of the seed so
it can be treated wisely and correctly so that the seedlings can grow well and
produce good offspring, quality, have vigor and viability is also high.
 BIBLIOGRAPHY

Kartasapoetra, A. 2003. Teknologi Benih. Penerbit Rineka Cipta: Jakarta.

Lawrence O, Miller McDonald. 1999. Principles of seed science and technology.
Chapman and Hall: Springer US. ISBN: 978-1-4613-5719-3
SEED TECHNOLOGY
Seed Chemistry

Created By :
Name : Dien Novita Savitri
Student ID : H0715038
Class : Agrotechnology I

SEBELAS MARET UNIVERSITY

AGRICULTURE FACULTY
AGROTECHNOLOGY
2017