KOMPOSISI DAN SIFAT BAHAN PANGANKOMPOSISI DAN SIFAT BAHAN PANGAN

Water

Protein

Carbohydrate

Lipida

Vitamin &Mineral

Komponen Alami:Komponen Alami: Komponen Tambahan:Komponen Tambahan:

Emulsifier

Antioxidant

Preservative

Thickener

Sweetener

Etc.

MUTU & KEAMANANPANGAN

Enzim

Antioksidan

Asam

Pigmen Citarasa

KARBOHIDRATKARBOHIDRAT

1. PENDAHULUAN2. KARBOHIDRAT DALAM BAHAN PANGAN3. KLASIFIKASI DAN STRUKTUR KIMIA4. REAKSI KIMIA KARBOHIDRAT5. SIFAT FUNGSIONAL KARBOHIDRAT

1. PENDAHULUAN1. PENDAHULUAN

• 75 % of Biological World• 80 % of the Calorie Intake of humankind

75 – 80 % starch• In USA : Composition of Calorie Intake

Carbohydrate : 46% • 47 % Starch• 52% Sucrose

Fats : 42% Protein : 12%

• Rumus Umum : Cx(H2O)y

• Modifikasi struktur Sifat Fungsional

2. KARBOHIDRAT DALAM 2. KARBOHIDRAT DALAM BAHAN PANGANBAHAN PANGAN

Karbohidrat utama dalam :• animal : glucose, glycogen• milk : lactose • plant : cellulose, starch• seaweed : alginate, carrageenan, agar

2. KARBOHIDRAT DALAM 2. KARBOHIDRAT DALAM BAHAN PANGANBAHAN PANGAN

Food Sugar (%)

• Coke• Crackers• Ice Cream• Orange Juice• Cake (dry mix)

9

12

18

10

36

Sugar in Fruits :Sugar in Fruits :

FruitFree Sugar (%)

Glucose Fructose Sucrose

• Apple• Grape• Peach• Pear• Strawberry

1.17

6.86

0.91

0.95

2.09

6.04

7.84

1.18

6.77

2.40

3.78

2.25

6.92

1.61

1.03

Sugar in Vegetables:Sugar in Vegetables:

VegetablesFree Sugar (%)

Gluc Fruc Suc

• Broccoli• Carrot• Cucumber• Spinach• Sweetcorn• Tomato

0.73

0.85

0.86

0.09

0.34

1.12

0.67

0.85

0.86

0.04

0.31

1.34

0.42

4.24

0.06

0.06

3.03

0.01

Sugar in Legumes :Sugar in Legumes :

LegumesFree Sugar (%)

Gluc Fruc Suc

• Snap bean• Lima Bean• Pea

1.08

0.04

0.32

1.20

0.08

0.23

0.25

2.59

5.27

Sugar in Fruits (per 100 gram)Sugar in Fruits (per 100 gram)

Macam BuahJumlah

Gula (%)

Jenis Gula (g)Energi (kcal)Gluc Fruc Suc

• Kurma• Pisang• Kismis• Apel• Nanas• Anggur• Pear• Jeruk Manis• Mangga• Blewah

48.8

19.6

14.2

11.0

10.6

9.3

8.7

8.5

7.4

6.5

24.9

5.2

-

1.2

2.3

4.8

2.5

2.5

-

1.1

23.9

5.9

-

6.0

1.4

4.3

5.0

1.8

-

1.3

-

8.5

14.2

3.8

6.9

0.2

1.2

4.2

7.4

4.1

271

98 *)

289

64 *)

57 *)

68

61

51 *)

73 *)

30Sumber : Food and Nutrition Encyclopedia (1994) *) Daftar Analisis Bahan Makanan (1992)

3. KLASIFIKASI DAN 3. KLASIFIKASI DAN STRUKTUR KIMIASTRUKTUR KIMIA

Photosynthesis

Carbohydrates are synthesised in green plants by photosynthesis. Solar energy is absorbed by the green pigment in plants, chlorophyll. This energy is used to drive many enzyme-catalysed processes. The overall effect is to reduce carbon dioxide to carbohydrates and oxidise water to oxygen:

Lingkungan

Tanaman Lingkungan

CARBOHYDRATECx(H2O)y

Monosaccharides

POLYSACCHARIDES

Disaccharides

Hexose (C-6)

Pentose (C-5)

a. D-Glucoseb. D-Galactosec. D-Mannosed. D-Fructose

1. Xylose2. Arabinose3. Ribose

• Sucrose (a+d)• Lactose (a+b)• Maltose (a+a) -> • Cellobiose (a+a) ->

Oligosaccharides

• Rafinose (b+a+d)• Stachyose (b+b+a+d)• Verbacose

• Cellulose (-> a)• Starch (-> a)• Chitin • Agar (->b)• Carrageenan (->b)• Alginat

POLYSACCHARIDES

STARCH NON-STARCHPOLYSACCHARIDES

Alginate

Carrageenan

Agar

Furcellaran

Daratan:

Cellulose

Pectin

Perairan:

Chitosan

Gum

Lainnya

Lainnya

Struktur Kimia

C

OH

H

C

C

C

C

C

H

H

H

HO

OH

OH

H

H

O

H OH

=

OH

HO

OH

OHOH

H

CH2OH

H

H

-D-Glukosa

1

23

45

6

1

2

3

4

5

6

-D-Glukosa(Aldosa)

(Aldohexose)

Gugus Karbonil (CO)

Gugus Aldehid (CHO) = gugus reduksi

Atom C asimetris terjauh dari karbonil (CO)Sebagai dasar penamaan D (OH dikanan) dan L (OH di kiri)

H

OH1

Atom C Chiral

Struktur Kimia

Struktur Kimia

C

OH

H

C

C

C

C

C

H

H

H

HO

OH

OH

H

H

O

H OH

=

OH

HO

OH

OHOH

H

CH2OH

H

H

-D-GlukosaKonfigurasi Haworth

1

23

45

6

1

2

3

4

5

6

Aldehydo-D-Glukose

C

OH

H

C

C

C

C

C

H

H

H

HO

OH

O

H

H OH

H OH

1

2

3

4

5

6

-D-Glucopyranosa

Struktur Kimia

C

OH

H

C

C

C

C

C

H

H

H

HO

OH

OH

H

H

O

H OH

=1

2

3

4

5

6

-D-Glukosa(Aldosa)

Gugus Karbonil (CO)

Gugus Aldehid (CHO) = gugus reduksi

C

OH

H

C

C

C

C

C

H

H

H

HO

OH

OH

H

H

OH

H OH

1

2

3

4

5

6

H

Reduksi

Sorbitol

• Na-Amalgam• Li-Al-hydride• hydrogenation

Struktur Kimia

C

OH

H

C

C

C

C

C

H

H

H

HO

OH

OH

H

H

O

H OH

=1

2

3

4

5

6

-D-Glukosa(Aldosa)(Hexose)(C6H12O6)

Gugus Karbonil (CO)

Gugus Aldehid (CHO) = gugus reduksi

C

O

H

C

C

C

C

C

H

H

HO

OH

OH

H

H

OH

H OH

1

2

3

4

5

6

H

=

-D-Fruktosa(Ketosa)

(Hexulose)(C6H12O6)

Gugus Keton

R

O

H

C

CHO

=

R = H AldehydeR = CH2OH Keton

Saccharose group

Struktur Kimia

Carbonyl group

Keton Aldehid

Aldehydes are readily oxidised to carboxylic acids:

If copper (II) (blue Cu2+) is used as the oxidising agent it is converted into copper (I) which forms red copper oxide (Cu2O) as a precipitate. This is how Benedict’s reagent and Fehling’s solution are used to test for aldehydes and reducing sugars.

Struktur Kimia

OH

HO

OH

OHOH

H

CH2OH

OH

HOOHOH

OH

H

CH2OH

OHO

H

OH

OHOH

H

CH2OH

H

H

HH

H

H

-D-Glukosa

-D-Manosa

-D-Galaktosa

O

OH

CH2OHOHCH2

H

OH

OH

H

1

23

45

6

1

2

34

5

6

-D-Fructose

H

MONOSAKARIDA

OH

HO

OH

OH O

H

CH2OH

H

H

-D-Maltosa(Glukosa--(14)-Glukosa)

OH

OH

OHOH

H

CH2OH

H

H

DISAKARIDA

-D-Glukosa -D-Glukosa

• terdiri atas 2 molekul glukosa• dari hydrolysis pati oleh -amylase• gula reduksi

O

LactosaGalaktose--(14)-Glukosa)

OH

OH

OHOH

H

CH2OH

H

H

DISAKARIDA

-D-Glukosa

• terdiri atas Galaktosa dan Glukosa• terdapat pada susu :

• Mamalia : 2 – 8.5%• Cow and Goat : 4.5 – 4.8%• Human : 7 %

• gula reduksi

OHO

H

OH

OHH

CH2OH

H

H

-D-Galaktosa

SukrosaGlukosa--(12)-Fruktosa)

DISAKARIDA

• terdiri atas Glukosa dan Fruktosa• terdapat pada cane atau beet• gula non-reduksi• table sugar

OH

HO

OH

OH O

H

CH2OH

H

H

-D-Glukosa

O

OH

CH2OHOHCH2

OH

OH

H

1

2

34

5

6

-D-Fructose

H

OHOH O

H

CH2OH

H

OH

OH

OHH

CH2OH

H

H

CELLULOSE

-D-Glukosa -D-Glukosa

n

POLISAKARIDA

ikatan--(14)-Glikosidik)

OH

OHO

A

A

B

B O1 4

2

14

41

POLISAKARIDA

POLISAKARIDA

REAKSI-REAKSI KARBOHIDRAT

1. HYDROLYSIS2. NON-ENZYMATIC BROWNING

As shown in Table 4.29, the C1 and Cx factors, which were found to be endo- and exo-1,4-β-glucanases respectively, hydrolyze cellulose to cellobiose. Since the C1 factor is increasingly inhibited by its product, a cellobiase is needed sothat cellulose breakdown is not rapidly brought to a standstill. However, cellobiase is also subject to product inhibition. Therefore, complete cellulosedegradation is possible only if cellobiase is present in large excess or the glucose formed is quickly eliminated.

REAKSI-REAKSI KARBOHIDRAT

• HYDROLYSIS :• Pembuatan HFCS

POLYSACCHARIDES

Acid Treatment

Heat Treatment

Enzyme Treatment

1

2

3 PRODUCTS

HFCS

4. REAKSI-REAKSI KARBOHIDRAT

• HYDROLYSIS :• Fermentasi Tape

BAHAN BAKU Fermentation

• Jenis Mikrobia• Suhu• Waktu

PRODUCTS

• Ketela Pohoh• Ketan

• Tape singkong• Tape Ketan

Starch Glucose Alcohol Acid

BROWNING

• ENZIMATIS

• NON-ENZIMATIS

• Reaksi Enzimatis• Dipengaruhi oleh :

• Substrat• Enzim• Suhu• Waktu

• Reaksi Maillard

• Karamelisasi

• Reaksi Gula & Protein• Dipengaruhi oleh :

• Jenis Gula• Suhu• Waktu

• Pemanasan Gula• Dipengaruhi oleh :

• Suhu• Waktu

• Ascorbic acid oxidation

BROWNING

Reaksi Maillard• Ilmuwan Perancis : Louis Maillard (1912) glucose + glycine• Carbonyl – Amine Reaction action of amino acids/protein on reducing sugars• Related to aroma, taste and color• Roasting of coffee and cacao beans, baking of bread and cakes, toasting of cereals, cooking of meats•

BROWNING

REDUCINGSUGAR

AMINOACID

CARBONYL

AMINE

Melanoidins (Brown

Pigments)• Dipengaruhi oleh :

• Jenis Gula• Asam Amino• pH• Suhu• Katalis• Kadar Air

5-Hydroxymethyl-2-Furfuraldehyde

(HMF)

REAKSI MAILLARD• Reaksi antara gula pereduksi dan Protein (asam amino)• Dipengaruhi oleh suhu, waktu dan jenis gula• Menghasilkan warna coklat • Prosesnya berlangsung pada suasana basa• Proses yang terjadi pada reaksi maillard:

1. Gugus karbonil pada gula menghasilkan N-glukosamin dan air

2. Gugus glukosamin yang tidak stabil mengalami pengaturan kembali membentuk ketosamin

3. Ketosamin mengalami proses lanjut:• Memproduksi air dan redukton• Menghasilkan diasetil, aspirin, pyruvaldehid, dan

ikatan hidrolitik lain• Membentuk melanoidin.

MAILLARD REACTION

(i) Initial stage (colourless)a. sugar-amine condensationb. Amadori rearrangement

(ii) Intermediate stage (colourless to yellow)c. sugar dehydrationd. sugar fragmentatione. amino acid degradation

(iii)Final stage (highly coloured)f. aldol condensationg. aldehyde-amine polymerisation, formation of heterocyclic nitrogen compounds.

Maillard Reaction

0,06

0,08

0,1

0,12

0,14

0,16

0,18

0,2

0 1000 2000 3000 4000 5000

Time (Minutes)

DL

-Leu

cin

e (m

illi

mo

le/m

l)

0 oC

23 oC

40 oC

Fig. 1. Effect Temperature on the reaction rate of D-Glucose with DL-Leucine

Maillard Reaction

Fig. 1. Effect pH on the reaction rate of D-Glucose with DL-Leucine

0,05

0,07

0,09

0,11

0,13

0,15

0,17

0,19

0,21

0 1000 2000 3000

Time (minutes)

DL

-Leu

cin

e (M

illi

mo

le/m

l)

pH 8,65

pH 9,2

pH 9,5

BROWNING REACTIONS

SUCROSE SUCROSE +FRUCTOSE

SUCROSE +LACTOSE

Maillard Reaction : (Lysine + Sugars)

BROWNING NON ENZIMATIS : MAILLARD

Produk : Bakpia

CARAMELIZATION

• Caramelization is defined as the thermal degradation of sugars leading to the formation of volatiles (caramel aroma) and brown-colored products (caramel colors).

• The process is acid or base catalyzed and generally requires temperatures > 120 oC at 9<pH<3 (pH < 3 or pH > 9)

• Caramelization occurs in food, when food surfaces are heated strongly, e.g. the baking and roasting processes, the processing of foods with high sugar content such as jams and certain fruit juices, or in wine production.

TEKNOLOGI KARBOHIDRAT

SUMBERKARBOHIDRAT

TEKNOLOGIPROSES

CARBOHYDRATE-BASEDPRODUCT

1. Ketela Pohon2. Beras Ketan3. Jagung4. Gandum

1. Tape Ketela Pohon2. Tape Ketan3. HFCS4. Karamel5. Candy6. Modified (CMC)

1. Asam2. Basa3. Panas4. Enzimatis5. Mikrobiologis

SIFAT FUNGSIONALSIFAT FUNGSIONAL1.SWEETNESS &

SWEETENERS2.HYGROSCOPICITY

1.Reduced Aw Preservative

2.Adsorbent Baby care products

3.Moisture Beauty care products

3.TEKSTURAL CONTRIBUTION1.Rigidity : Roti2.Viscosity : Saus