Lili Andajani, S.Pd, M.

Pd

Additives in food ingredients

Kelompok 1
Septia Nur Anggraini
Bella Tri Ramadina
Ela Agustin
 Food Function :
1. To get energy
2. For growth (New Cells)
3. Replace damaged cells
4. Supporting and regulating processes in the
body
 Healthy Food
1. Contains ingredients nedded by the body
2. hygienic
3. The temperature is normal when eaten
4. Not difficult to digest
 additive :
Substances added and mixed during food
processing whether intentional or
unintentional
 Function of food additives :
1. Improve appearance
2. Improve the taste of food
3. Enrich nutritional content
4. Preserving (not fast rot)
 Classification of additives based on
their origin :
1. Natural additive : comes from natural sources
2. Synthetic additives : derived from chemicals
(factory – made)
 Grouping of additives based on their
function :
1. Coloring
2. Swetteners
3. preservatives
4. flavorings
 1. Dye
• The purpose of giving color to food :
1. Looks interesting
2. Arouse your appetite
Type of coloring
1. natural
2. synthetic
 Natural coloring
• yellow Turmeric
• Green  Suji leave
• Brown  Cacao
• Red – brown  Teak leaves
• Red – yellow  carrot

Advantages : safe for consumption,

Produce a delicious and distinctive aroma in
addition to its color.
deficiency: limited color choices
and the color is not sharp like synthetic,
not practical.
 Synthetic dyes
• Tartrazin  yellow
• Amaranth  red
• Sunset yellow  orange
• Briliant blue FCF  blue

Advantages :many color choices , practical.

Deficiency : does not produce scents,
there are dyes that are not suitable for food
and at risk of causing disease.
 Textile dyes
Some synthetic dyes have been banned from being used
for food, for example:
Rodhamin B,
Because it causes irritation of the respiratory tract, skin
irritation, eye irritation , gastrointestinal irritation and
danger of liver cancer
metanil yellow,
Causes : irritation of the respiratory tract, skin irritation,
eye irritation and danger of cancer in the bladder and
urinary tract
 2. sweetener
Serves to add sweeteness to food and drinks
The type:
• Natural sweeteners
• Artificial sweeteners
 Natural sweetener:
• Derived from fruit and honey
• Exaggerated  obesity
• Dangerous for diabetics
 Artificial sweeteners :
• Cannot be digested  not a source of energy
• Options for diabetics
• Examples: saccharin, sodium cyclamate,
magnesium cyclamate, calcium cyclamate,
aspartame
• The sweetness is tens of times sweeter
• Excessive use stimulates bladder tumors and is
carcinogenic (causes of cancer)
 Sweetener

Natural Sweetener Substances

Cane
Coconut
Sugar palm
Fruits
Honey
 Synthetic sweeteners
• saccharin, cyclamate, aspartame, sorbitol, and
neotam
Pemanis Tingkat Kemanisan Relatif
Sintetis terhadap glukosa

Aspartam 160
Sakarin 500
Sukralosa 600
P-4000 4000
Neotam 13.000
 PRESERVATIVE
• Function: to prevent the propagation of
microorganisms so that food lasts longer without
damage.
• Example: sodium nitrite, sodium benzoate

Frozen meat, burgers &

sausages are preserved using
sodium nitrite to make it look
fresh & long-lasting
3. Preservative
There are 2 types:
A. Natural Preservatives:
examples of natural preservation methods:
fish fuming, fruit preserves, fish salting, fruit
refrigeration.

B. Artificial Preservatives:
example by way of:
• benzoate salt to inhibit bacterial growth
• ethylene oxide gas and propylene oxide gas
kill bacteria, fungi and viruses
 Excessive use of Sodium
Preservative
benzoate can cause
neurological disorders and
allergies
Dangerous !!!
excessive use of sodium
nitrite can cause cancer.

Borax and formalin can cause

poisoning, itching, lung
irritation, digestive system
disorders and death.
 Bahan Penyedap
Tujuan: menambah cita rasa
makanan.
Penyedap rasa alami:
gula, garam, rempah-rempah
penyedap rasa buatan:
Monosodium Glutamate(MSG)/
vetsin,isoamil asetat, etil butirat
MSG berlebihan :
Chinese Restaurant Syndrome
(sesak nafas, sakit dada, pusing, dan
mudah letih)
Efek samping bahan kimia makanan
Sweeteners: Saccharin and cyclamate
can cause cancer. Sorbitol (not
decomposed in the mouth) so it does
REMEMBER not damage the teeth, but excessive
!!!! use can cause diarrhea.

Dyes: Rhodamine B (red) and methanyl

yellow (yellow) cause cancer.

Flavoring: Excessive MSG can cause

shortness of breath, chest pain,
dizziness, and fatigue. The symptoms
of this disease are called Chinese
Restaurant Syndrome.
 USING CHEMICALS IN FOOD SAFE?

Check food packaging for leaks, rust,

mold or other defects.
Check the registration number of the POM.
A registration number from the Food and
Drug Administration Agency indicates that
the food has passed the test and is safe for
consumption.

MD 505410024406
Check the expiration date printed on the food
packaging. This date indicates that food is still safe
to eat before that date.

Best Before
25-08-2010
Check the content of chemicals in
food.

Composition: niacin, iron, thiamin,

mononitrate, riboflavin, folic acid,
oil, yeast, egg, water, coloring,
salt, sugar, anti-flat
‫حالل‬
halal