Rumah Belajar

Gading Serpong Tangerang Telp. 5420 4854

Sunrise Garden Kedoya Jakarta Barat Telp. 5815 003
1|P age BIOLOGY

DIGESTIVE SYSTEM
1. Food function :
A. Energy source  carbohydrate (4.1 calories/gram), protein (4.1
calories/gram), lipid (9.3 calories / gram)
B. Body builder  protein for cell divided, cell generation, fix damage cell
C. Regulator (pengatur) whole body process  vitamin and mineral
D. Body defender from the attack of microorganism  vitamin and mineral

2. Source and function of nutrient

A. Carbohydrates
Function: Supply energy; control the balance of acid and base in body
Sources: rice, wheat, bread, cassava, potato, sweet potato
Overabundance (kelebihan) of carbohydrates will be reserve as glycogen
in muscle & liver.

B. Protein
Function: replace the damage cells and rebuild the new one, form
enzymes and hormones, supply energy
Sources:
 Plant protein (protein nabati)  soy bean, nut, legumes, seed
 Animal protein (protein hewani)  meat, milk, egg
Protein can’t be kept in the body. It’s likely harm if the diet contains
overabundance of protein.

C. Lipids
Function: supply the largest energy, dissolve vitamins (A, D, E, K), cover
the body organ, keep body warm
Overabundance (kelebihan) of lipids will be reserve under the skin and
will cause overweight / obesity.

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D. Vitamin
 Fat soluble : A, D, E, K  Water soluble : B & C
No Vit Function Source Deficiency disease
1 A Eyes and skin healthy Green and yellow Xerophthalmia (eyes
vegetable, liver, cod sensitive to the light),
fish oil, eggs nyctalopia ( night
blindness)
2 B1 Help the body oxidize Pork, whole grain, Beri – beri,
food to acquire energy milk, egg neurodegeneration
B2 Important in cell Liver, eggs, milk, Cataracts, blurry eyes,
respiration, keeping the yeast keratomalacia
cornea & nervous system (inflammation of
in good condition cornea)
B6 Important in cell Eggs, meat, Anemia ( lack of
respiration, help the body potatoes, cabbage haemoglobin in blood
to process protein cells), pellagra
B12 Help blood cell Meat, milk, yeast Pernicious anemia
regeneration (red blood cells
become fragile)
3 C Synthesis collagen, Vegetable & citrus Under skin bleeding,
preventing nose & fruits Scurvy  gum
esophagus infections bleeding, loss of teeth
4 D Health of bone and teeth Milk product, tuna, Rachitic
eggs
5 E Strengthening of red Whole grain, green Infertility
blood cells & membrane, leafy vegetables (kemandulan)
role in reproductive
system
6 K Blood clotting green leafy Blood clotting
(pembekuan darah) vegetables, cabbage, disorder
liver

RUMAH BELAJAR CLAVIUS TELP. 54204854 (GADING SERPONG) – 5815003 (SUNRISE GARDEN)
3|P age BIOLOGY
E. Minerals (needed in small amount)
No Mineral Major role (peran Source Deficiency disease
utama)
1 Calcium Forming bones & Milk product, green Cramps, bone
(Ca) teeth, muscle & leafy vegetables disorder (rachitic),
cardiac contraction blood clotting
disorder
2 Phosphorus Bone & teeth Milk product, meat, Fragile bones and
(P) development whole grain teeth
3 Iron (Fe) Form hemoglobin (in Green beans, green Anemia
red blood cell to leafy vegetables,
circulate oxygen) eggs
4 Fluorine (F) Prevent dental caries Seafood, tea, Dental caries
& helps formation drinking water
enamel
5 Iodine (I) Forming thyroxin Seafood, vegetables, Inflammation of
hormone milk thyroid gland 
goiter (gondok)

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3. Disorder in the digestive system
No Disorder Caused by
1 Appendicitis The inflammation / infection in the appendix

2 Constipation Condition of difficult defecation because

(sembelit) feces is too long held in colon and excessive
water absorption

3 Parotitis Feverish cold, swelling and stiffening in the

(gondongan) region of parotid salivary glands because of
microbes infection

4 Ulcer/gastritis (maag) Too little food consumed then HCl produced

too much
5 Xeroftomia Infects the mouth cavity so mouth becomes
dry due to the production of saliva
decreases.

6 Colic Pain in stomach because consuming alcohol

& chili
7 Diarrhea Infection of virus / microbes that makes
wastes passing colon too fast and water
absorption too low.

8 Kwashiorkor Lack of protein

kwashiorkor Parotitis Goiter (gondok)

RUMAH BELAJAR CLAVIUS TELP. 54204854 (GADING SERPONG) – 5815003 (SUNRISE GARDEN)
 5|P age BIOLOGY

Digestive System Anatomy

1.Food passes through a long tube inside the body known as the alimentary canal or the
gastrointestinal tract (GI tract).
 Oral cavity  pharynx  esophagus  stomach  small intestines  large
intestines.

2.Several important accessory organs that help your body to digest food but do not have
food pass through them :
 Teeth, tongue, salivary glands, liver, gallbladder, and pancreas.

1. Enamel: The hardest, white outer part TEETH ANATOMY

of the tooth. Enamel is mostly made of
calcium phosphate, a rock-hard
mineral.
2. Dentin: A layer underlying the enamel.
Dentin is made of living cells, which
secrete a hard mineral substance.
3. Pulp: Blood vessels and nerves run
through the pulp of the teeth.

Teeth formula of child Teeth formula of adult

P2 C1 I2 I2 C1 P2 M3 P2 C1 I2 I2 C1 P2 M3
P2 C1 I2 I2 C1 P2 M3 P2 C1 I2 I2 C1 P2 M3

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 Type of teeth
A. The Incisors are used for cutting food into small chewable pieces
B. The Canines have a sharp, pointed biting surface and has grip to tear food
C. The Premolars have a flat biting surface, they crush food
D. The Molars are used for chewing and grinding food

3. The salivary glands are glands with ducts that produce saliva. Saliva helps to moisten
food and also secrete amylase (ptyalin).

starch Ptyalin / amylase monosaccharides

(carbohydrate) (maltose & glucose)

4. The pharynx is responsible for the passing of chewed food from the mouth to the
esophagus.
SALIVARY GLANDS

The pharynx also plays an important role in the respiratory system, passes air from the
nasal cavity through the pharynx to the larynx and eventually the lungs.
Because the pharynx serves two different functions, it contains a flap of tissue known
as the epiglottis that acts as a switch to route food to the esophagus and air to the
larynx.

RUMAH BELAJAR CLAVIUS TELP. 54204854 (GADING SERPONG) – 5815003 (SUNRISE GARDEN)
 7|P age BIOLOGY
E. The esophagus is a muscular tube connecting the pharynx to the stomach. The food
travels down to the stomach via rhythmic contraction and relaxation of muscles known
as peristalsis. At the end of the esophagus, there is a muscular ring called the
esophageal sphincter or cardiac sphincter. The function of this sphincter is to close of
the end of the esophagus and trap food in the stomach.

F. The stomach wall secretes mucus (lendir) to lubricate the food and protect the
stomach.
The stomach secretes gastric acid and enzymes.
A. Gastric acid (hydrochloride acid)  provides an optimum pH for the reaction of
the enzyme pepsin & kill microorganism
Pepsin
Protein Peptone
B. Pepsin

C. Rennin  coagulate casein (protein in milk)

G. Small intestine
The interior wall of the small intestine is arranged in concentric folds called villi. The villi
increase the surface area for food absorption.
 Duodenum
Place the duct (saluran) from pancreas and gall bladder enters the small intestine.
In the duodenum, food is broken down and chemically converted by enzymes that
produced in pancreas. Pancreas produces enzymes :
Lipase
Lipids Fatty acids + glycerol
1.
Trypsin
Peptone Amino acids
2.
Amylase Maltose
Amylum
3.

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 Jejunum
Food is being processed for the last time before it is finally absorbed.
Lactase
Lactose Glucose + galactose
1.
Maltase Glucose + glucose
Maltose
2.
Sucrase Glucose + fructose
Sucrose
3.
Lipase
Lipids Fatty acids + glycerol
4.
Peptidase
Peptide Amino acids
5.

 Ileum
Place food absorption occurs.

H. Large intestine
Caecum receives undigested food material from the small intestine. Main function 
control the amount of water in the waste materials.
Rectum  store feces temporarily before remove through anus.
Accessory organ Function

Produce bile
liver (for emulsifying fat)

Gall bladder Store bile

Pancreatic gland Produce digestive enzym
Salivary gland Produce saliva

RUMAH BELAJAR CLAVIUS TELP. 54204854 (GADING SERPONG) – 5815003 (SUNRISE GARDEN)
9|P age BIOLOGY
I. Food Test

Substance Reagent Result (positive test)

Protein Biuret (blue Color change into purple
solution)

Carbohydrate Lugol / iodine Color change into deep blue

(brown)

Glucose Benedict (blue) After heating color change into brick red (merah
Or Fehling A + bata) and form precipitate/ sediment
Fehling B

Lipid Emulsifier The fat and polar solution will unite.

(example: ethanol)

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