9. bahan tambahan pangan - penguat rasa
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PENGUAT RASA
PROGRAM STUDI
ILMU DAN TEKNOLOGI PANGAN
Oleh:
MOH. TAUFIK, STP, MSI
SUBTOPIK1. Penguat rasa
2. MSG, IMP dan GMP
3. Produksi MSG, IMP dan GMP
4. Toksisitas MSG, IMP dan GMP
5. Aspek stabilitas dan sensori MSG, IMP dan GMP
PENGUAT RASA
PENGUAT RASA
PENGUAT RASA
PENGUAT RASA
Penguat rasa (flavour enhancer ) Senyawa yang dapat meningkatkan
intensitas rasa (umami) dari suatu produk
Jenis BTP Penguat Rasa yang diizinkan digunakan dalam pangan terdiri
atas
1. Asam L-glutamat dan garamnya (L-Glutamic acid and its salts)
MSG
2. Asam guanilat dan garamnya (Guanylic acid and its salts) GMP
3. Asam inosinat dan garamnya (Inosinic acid and its salts) IMP
PENGUAT RASA
MSG production
significantly increases
annually
PENGUAT RASA
MSG
Chinese Restaurant
Syndrome
MSG, IMP DAN GMP
1. MONOSODIUM GLUTAMAT (MSG)
MSG Pertama kali ditemukan oleh
peneliti jepang
MSG Menimbulkan rasa gurih
MSG Secara alami terdapat dalam
bahan pangan
MONOSODIUM GLUTAMAT
Prof. Kikunae Ikeda Satu rasa yang
umum terdapat pada buah tomat, keju
dan daging
Pada tahun 1907, Prof. Ikeda memulai
eksperimennya untuk mengidentifikasi
sumber rasa yang berbeda tersebut.
MSG STUCTURE
MSG is sodium salt of L-(+)-glutamic acid
D-(+)-glutamic acid has no flavor improving properties
The ionic form of glutamic acid is very important for the activity
Glutamic acid shows its optimal effect at pH 5 – 8 due to its optimal dissociation at that pH range
MSG
2. IMP DAN GMP
Inosine 5’monophosphate (IMP) dan
Guanosine 5’monophosphate (GMP)
IMP GMP
5’ Nukleotida
IMP DAN GMP
Sugar
- Ribosa = RNA
- Deoksiribosa = DNA
Basa Nitrogen
- RNA = Purin (Adenin dan Guanin), Pirimidin (Urasil dan Sitosil)
- DNA = Purin (Adenin dan Guanin), Pirimidin (Timin dan Sitosil)
IMP DAN GMP
5’ Nukleotida 5’deoksiribonukleotida dan 5’ribonukleotida
5’deoksiribonukleotida DNA
5’ribonukleotida RNA
IMP DAN GMP
5’ribonukleotida
1. Adenosin 5’monophosphate (5’ AMP) Tidak memiliki efek umami
2. Guanosine 5’monophosphate (5’ GMP) Memiliki efek umami
3. Uridine 5’monophosphate (5’UMP) Tidak memiliki efek umami
4. Cytidine monophosphate (5’CMP) Tidak memiliki efek umami
Turunan dari Adenosin 5’monophosphate (5’ AMP) yaitu Inosine 5’monophosphate
(5’ IMP) Memiliki rasa umami
5’deoksiribonukleotida Tidak mempunyai efek umami
IMP DAN GMP
Only purine bases have flavor modifying properties
Inosine 5’monophosphate
(Derived from adenosine
5’monophosphate)
Guanosine
5’monophosphate
PRODUKSI MSG, IMP DAN GMP
Hidrolisis
Sintesis Kimia
Fermentasi
1. MONOSODIUM GLUTAMAT (MSG)
MICROBIAL FERMENTATION
a. Fermentation
b. Acidification
c. Neutralization and decolorization
d. Crystallization
MSG PRODUCTION STEPS : FERMENTATION
E. coli production
It was discovered in 1950
E. coli excreted small quantities of amino acids,
the quantity could be increased by addition of ammonium
salts to the culture
Bacteria which produce large
quantities
Corynebacterium glutamicum (yield 30% from
carbohydrate source)
Brevibacterium lactofermentum
E. coli
Corynebacterium glutamicum
MSG PRODUCTION STEPS : FERMENTATION
Carbon source: molasses or tapioca
Nitrogen source:
Urea, ammonium salts, or gaseous ammonia (the best)
Provide nitrogen and maintain pH (7 – 8)
MSG PRODUCTION STEPS : FERMENTATION
C12H22O11 + 3O2 +2NH3
Glutamic acid yield 30% from carbohydrate using Corynebacteriumglutamicum
Need optimum: pH, temperature, stirring and air supply
Glutamic acid is excreted into fermentation broth
2C5H9O4N + 2CO2 + 5H2O
Carbohydrate Glutamic acid
MSG PRODUCTION STEPS : ACIDIFICATION
The fermented broth is sterilized and then centrifuged to remove the
microorganisms and any other solids.
The pH is adjusted to 3.2 using concentrated Hydrochloric acid to
reach isoelectric point of glutamic acid and the resulting crystals
Crystals is separated using filtration
MSG PRODUCTION STEPS : NEUTRALIZATION AND DECOLORIZATION
The crude, crystalline glutamic acid is first suspended in water
It is dissolved, neutralized and converted to the monosodium salt by the
addition of sodium hydroxide.
The solution is decolorized using activated carbon
OH + NaOH
MSG PRODUCTION STEPS : CRYSTALLIZATION
It is concentrated under vacuum at 60o C
Cooling for crystallization
The crystals are isolated by centrifugation and then dried
Hidrolisis
Fermentasi
2. IMP DAN GMP
IMP DAN GMP
TOKSISITAS MSG, IMP DAN GMP
MSG TOXICITY
1. MONOSODIUM GLUTAMAT (MSG)
2. IMP DAN GMP
IMP DAN GMP
ASPEK SENSORI DAN STABILITAS
1. ASPEK SENSORI DAN STABILITAS MSG
Detection threshold 0.01 – 0.03%
Doesn’t change during storage
Not decomposed during normal food processing or in cooking (at pH 5.0
– 8.0)
Converted to 5-pyrrolidone-2-carboxylate at acidic (pH 2.2 – 4.4) and
high temperature
pH effect on Nucleotides stability, 40 min of heating (115°C):
1. In solution at pH 3.0 resulted in 29% loss of IMP and GMP
2. In solution pH 6.0 resulted in 23% loss of IMP and GMP.
Deep fat frying produces minimal destruction of the 5’nucleotides
2. STABILITAS IMP DAN GMP
Canning is the major food process that results in significant losses in the
5 ′-nucleotides
1. Canned boiled lobster was found to lose 35 to 39% after 3
months of room temperature storage and 39 to 42% following
8 months storage.
2. Corned beef lost 12% of the 5’nucleotides when processed at
110°C for 120 min and 22% when processed at 120°C for 60 min
STABILITAS IMP DAN GMP
3. SIFAT SENSORI IMP DAN GMP
Threshold dari IMP dan GMP adalah 0.01 to 0.025% a dan 0.0035 to
0.02%,
IMP dan GMP cocok untuk diaplikasikan pada produk soup, saous, produk
ikan dan daging dan snack
IMP dan GMP tidak cocok untuk diaplikasikan pada produk susu dan soft
drinks
SIFAT SENSORI IMP DAN GMP
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