BAB 5: BAHAN KIMIA UNTUK PENGGUNA

5.2 BAHAN TAMBAH MAKANAN

OBJEKTIF PEMBELAJARAN:

1. menyatakan jenis bahan tambah makanan dan contohnya,

2. menyatakan fungsi setiap jenis bahan tambah makanan,

3. menghuraikan kesan bahan tambah makanan terhadap

kesihatan dan persekitaran

PANITIA KIMIA InSTAR 2020

 TOPIC 5: CHEMICALS FOR CONSUMERS

5.2 FOOD ADDITIVES

LEARNING OBJECTIVE:

1. state the types of food additives and their examples,

2.state the functions of each type of food additive,
3.justify the use of food additives,
4.describe the effects of food additives on health and the
environment.

PANITIA KIMIA InSTAR 2020

 APA ITU BAHAN TAMBAH MAKANAN?

BAHAN TAMBAH MAKANAN ialah bahan yang ditambah pada makanan

untuk MENGAWETNYA atau mempertingkatkan RASA dan RUPANYA.

TUJUAN BAHAN TAMBAH MAKANAN DIGUNAKAN

1. Mengawet makanan

2. Memperbaiki rasa makanan

3. Menjadikan makanan lebih menarik

4. Memperkayakan makanan dengan zat tertentu

PANITIA KIMIA InSTAR 2020

 WHAT IS FOOD ADDITIVE?

FOOD ADDITIVE is a natural or synthetic substance which is added

to food TO PREVENT SPOILAGE or TO IMPROVE ITS
APPEARANCE, TASTE OR TEXTURE.

WHAT IS A PURPOSE OF FOOD ADDITVE?

1. To preserve the food.

2. To improve the taste of food

3. To improve the appearance of food

4. To added the nutrien of food and make it more

healthy.

PANITIA KIMIA InSTAR 2020

 PENGAWET PENGANTIOKSIDA

PERASA

6 JENIS BAHAN TAMBAH MAKANA

PEWARNA
PENSTABIL

PEMEKAT

PANITIA KIMIA InSTAR 2020

 PRESERVATIVES ANTIOXIDANTS

FLAVOURINGS

6 TYPES OF FOOD ADDITVE

DYES
STABILISERS

THICKENERS

PANITIA KIMIA InSTAR 2020

BAHAN,CONTOH DAN FUNGSI

PENGAWET
FUNGSI: Menghalang atau melambatkan pertumbuhan bakteria atau kulat supaya
makanan dapat disimpan dengan lebih lama
BAHAN CONTOH BAGAIMANA IA BERFUNGSI KESAN SAMPINGAN JIKA
MAKANAN BERLEBIHAN
Garam Ikan masin Mengeluarkan air keluar daripada Garam- Tekanan darah
sel mikroorganisma dan tinggi,serangan jantung dan
Gula Jem membantutkan pertumbuhan strok.
mikroorganisma. Gula- Obesiti,kerosakan gigi
dan diabetis.

Cuka Jeruk mangga Cuka menyediakan keadaan

berasid yang akan membantutkan
pertumbuhan mikroorganisma

Natrium Daging burger, Memperlahankan Natrium nitrat- kekalkan warna

nitrat sosej,daging pertumbuhan merah daging.
import mikroorganisma. Kanser perut- semasa
masak,nitrat tukar kpd
nitrosamines(karsinogenik)
Asid Sos tiram, sos
benzoat tomato,sos Sulfur dioksida- asma dan
cili,jus buah alergik

Sulfur Jus buah

dioksida
PANITIA KIMIA InSTAR 2020
TYPE, EXAMPLE OF FOOD AND ITS FUNCTION

PRESERVATIVES
FUNCTION: to slow down or prevent the growth of microorganisms, so that food
can be kept for longer periods of time.
PRESERVATIVES EXAMPLE HOW IT WORK SIDE EFFECT WHEN
TAKING IN EXCESS
Salt Salted fish Draws the water out of the cells Salt- high blood pressure,heart
of microorganismes and retards attack and stroke.
Sugar Jam the growth of microorganisms. Sugar- Obesity, tooth decay and
diabetes.

Vinegar Pickled mango Provides an acidic condition that

inhibits the growth of
microorganisms.

Sodium Burger,sausage Slow down the growth of Sodium nitrate- to stabilise the
nitrate and meat microoganisms. red colour in meats. Can cause
stomach cancer. During cooking
Benzoic acid Oyster nitrate change to
sauce,tomato nitrosamines(carsinogenic)
sauce,chilli Sulphur dioxide- asthma dan
sauce and fruit alergic.
juice.

Sulphur dioxide Fruit juice

PANITIA KIMIA InSTAR 2020

PANITIA KIMIA InSTAR 2020
BAHAN,CONTOH DAN FUNGSI

PENGANTIOKSIDA

FUNGSI: 1.Melambatkan pengoksidaan lemak dalam makanan

2. Mencegah ketengikan makanan berminyak atau berlemak

BAHAN CONTOH BAGAIMANA IA BERFUNGSI

MAKANAN
BHA( Butil Marjerin Membantutkan ketengikan dalam
hidroksianisol) minyak
dan BHT (Butil
hidroksitoluena)
Asid askorbik Jus buah Mengekalkan warna jus buah
(Vitamin C)
Tokoferol Minyak sayuran Membantutkan ketengikan dalam
(Vitamin E) minyak

PANITIA KIMIA InSTAR 2020

TYPE, EXAMPLE OF FOOD AND ITS FUNCTION

ANTIOXIDANTS

FUNCTION: to prevent oxidation that causes rancid fats and brown

fruits.

Antioxidants Example How it works

BHA( Butil Margarine Tp retard rancidity in oils
hidroksianisol)
dan BHT (Butil
hidroksitoluena)
Ascorbic acid Fruit juice To preserve the colour of fruit juice
(Vitamin C)
Tocopherol Vegetable oil To stop fats from turning rancid
(Vitamin E)

PANITIA KIMIA InSTAR 2020

PANITIA KIMIA InSTAR 2020
BAHAN,CONTOH DAN FUNGSI
PERASA
FUNGSI: Memperbaiki rasa pada makanan dan
Mengembalikan semula rasa pada makanan semasa pemprosesan
BAHAN CONTOH MAKANAN BAGAIMANA IA BERFUNGSI
Monosodium Makanan sejuk beku, Memberikan rasa pada semua
glutamate makanan dlm tin,salad makanan.
(MSG) dressings dan makanan
(Penambah berasaskan ikan atau
rasa) daging, rempah
campuran
Aspartam Minuman diet, Memaniskan makanan
(Pemanis makanan sejuk beku -pemanis bukan gula
tiruan) rendah kalori, soft -200 kali lebih manis berbanding gula
drinks -kalori rendah berbanding gula

Perisa tiruan Pentil etanoat(perisa Menghasilkan perisa tiruan yang

pisang), etil menyerupai perisa asli.
butanoat(perisa nenas), -ester
metil butanoat( perisa -lebih murah berbanding buah
epal) dan oktil
etanoat(perisa oren)

PANITIA KIMIA InSTAR 2020

TYPE, EXAMPLE OF FOOD AND ITS FUNCTION
FLAVOURING
FUNCTION: to improve the taste of food and restore taste loss due to
processing.
FLAVOURING EXAMPLE HOW IT WORK
Monosodium Forzen food,spices mixes, To bring out the flavour in many
glutamate salad dressing,canned food
(MSG) and dry soups
(Food flavour)
Aspartame Diet drinks, low calorie To sweeten food
(Sweetener) frozen desserts and some -it is a non- sugar sweetener
soft drinks. -200 times sweeter than sugar
-fewer calories than sugar
Perisa tiruan Pentyl ethanoate(banana To produce artificial flavour which
(essence) flavour), ethyl resemble natural flavours.
buthanoate(pineapple -esters
flavour), methyl -cheaper to use than use the real fruits.
buthanoate( apple
flavour) dan octyl
ethanoate (orange
flavour)

PANITIA KIMIA InSTAhR 2020

PANITIA KIMIA InSTAR 2020
BAHAN,CONTOH DAN FUNGSI

PENSTABIL
FUNGSI:
1.Biasanya ditambah dalam makanan yang mengandungi minyak
atau air
2.Membaurkan dua cecair yang tidak bercampur
3.Menghalang proses pemendapan cecair
4.Memberi tekstur yang seragam dan licin

BAHAN CONTOH MAKANAN

Gelatin Yogurt,coklat,
Lesitin aiskrim,mentega,mayonis,salad
dressing

PANITIA KIMIA InSTAR 2020

TYPE, EXAMPLE OF FOOD AND ITS FUNCTION

STABILISERS
FUNCTION:
1.To prevent an emulsion from separating out.
2.Used in food which contains oil and water
* emulsion- either oil droplets suspended in water or water
dropltes suspended in oil.

Stabilisers Example

Gelatine Yogurt,chocolate ais

Lecithin cream,margarine,mayonis,salad
dressing

PANITIA KIMIA InSTAR 2020

PANITIA KIMIA InSTAR 2020
BAHAN,CONTOH DAN FUNGSI

PEMEKAT

FUNGSI: Memekatkan makanan

BAHAN CONTOH MAKANAN

Kanji yang diubah suai Sup segera dan puding

Pektin Jem
Gam akasia Gula gula getah, agar agar
Gelatin Yogurt
Gam Xanthan Sos, salad dressing

PANITIA KIMIA InSTAR 2020

TYPE, EXAMPLE OF FOOD AND ITS FUNCTION

THICKENERS

FUNCTION: to thicken food

Thickeners Example

Modified starch Instant soup, pudding

Pectin Jam
Acacia gum Chewing gum, jelly
Gelatine Yogurt
Xanthan gum Sauce, salad dressing

PANITIA KIMIA InSTAR 2020

PANITIA KIMIA InSTAR 2020
BAHAN,CONTOH DAN FUNGSI

PEWARNA

FUNGSI: Menambah atau mengekalkan warna dalam makanan

untuk menjadikan makanan lebih menarik

BAHAN CONTOH MAKANAN

Sebatian Azo Air oren, serbuk kastard, gula
(merah,tartrazine-oren dan sunset gula, jem aprikot
yellow)
Sebatian trifenil Air minuman, agar agar, sirap
(brilliant blue FCF dan hijau)

PANITIA KIMIA InSTAR 2020

TYPE, EXAMPLE OF FOOD AND ITS FUNCTION

DYES

FUNCTION: to add or restore the colour in a food in order to

enhance its visual appeal and to match consumers expectations.

DYES EXAMPLE
Azo compounds Orange juice, custard powder,
(red,tartrazine-orange dan sunset sweets, apricot jam
yellow)
Triphenyl compounds Beverages, jelly, syrup
(brilliant blue FCF and green colour)

PANITIA KIMIA InSTAR 2020

PANITIA KIMIA InSTAR 2020
 Kesan sampingan pengambilan bahan tambah
secara berlebihan terhadap
kesihatan

PENGAWET PEWARNA
a)Lelah a)Asma
b)Kulit gatal b)Mandul
c)Cirit birit c)Hiperaktif
d)Kanser d)Penyakit kulit

PERASA
a)Sakit dada PENGANTIOKSIDA
b)Loya ,lemah badan a)Kerosakan hati,otak dan ginjal
dan pening b)Keguguran rambut

PANITIA KIMIA InSTAR 2020

 Side effect of food additive to our health

PRESERVATIVES DYES
a)Tired a)Asthma
b)Allergic skin b)Barren
c)Diarrhea c)Hyperactive
d)Cancer d)Skin disease

FLAVOURINGS
a)Chest pain ANTIOXIDANTS
b)Nausea ,weak a)Liver damage,brain and kidney
and dizziness b)Hair fall

PANITIA KIMIA InSTAR 2020