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KOMPOSISI DAN SIFAT BAHAN PANGAN

KOMPOSISI DAN SIFAT BAHAN PANGAN. Komponen Alami:. Komponen Tambahan:. Vitamin & Mineral . Emulsifier . Antioxidant . Lipida . Preservative . Asam. Enzim. Thickener . Protein. Pigmen. Citarasa. Sweetener . Carbohydrate. Etc. . Antioksidan. Water. MUTU & KEAMANAN PANGAN.

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KOMPOSISI DAN SIFAT BAHAN PANGAN

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  1. KOMPOSISI DAN SIFAT BAHAN PANGAN Komponen Alami: Komponen Tambahan: Vitamin & Mineral Emulsifier Antioxidant Lipida Preservative Asam Enzim Thickener Protein Pigmen Citarasa Sweetener Carbohydrate Etc. Antioksidan Water MUTU & KEAMANAN PANGAN

  2. KARBOHIDRAT • PENDAHULUAN • KARBOHIDRAT DALAM BAHAN PANGAN • KLASIFIKASI DAN STRUKTUR KIMIA • REAKSI KIMIA KARBOHIDRAT • SIFAT FUNGSIONAL KARBOHIDRAT

  3. 1. 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

  4. 2. KARBOHIDRAT DALAM BAHAN PANGAN • Karbohidrat utama dalam : • animal : glucose, glycogen • milk : lactose • plant : cellulose, starch • seaweed : alginate, carrageenan, agar

  5. 2. KARBOHIDRAT DALAM BAHAN PANGAN

  6. Sugar in Fruits :

  7. Sugar in Vegetables:

  8. Sugar in Legumes :

  9. Sugar in Fruits (per 100 gram) Sumber : Food and Nutrition Encyclopedia (1994) *) Daftar Analisis Bahan Makanan (1992)

  10. 3. KLASIFIKASI DAN STRUKTUR KIMIA Tanaman Lingkungan Photosynthesis Lingkungan 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:

  11. CARBOHYDRATECx(H2O)y Mono saccharides Di saccharides Oligo saccharides Hexose (C-6) • Sucrose (a+d) • Lactose (a+b) • Maltose (a+a) -> a • Cellobiose (a+a) ->b • Rafinose (b+a+d) • Stachyose (b+b+a+d) • Verbacose • D-Glucose • D-Galactose • D-Mannose • D-Fructose Pentose (C-5) POLY SACCHARIDES • Xylose • Arabinose • Ribose • Cellulose (-> a) • Starch (-> a) • Chitin • Agar (->b) • Carrageenan (->b) • Alginat

  12. POLYSACCHARIDES STARCH NON-STARCH POLYSACCHARIDES Daratan: Perairan: Alginate Cellulose Carrageenan Pectin Agar Gum Furcellaran Lainnya Chitosan Lainnya

  13. Struktur Kimia Gugus Aldehid (CHO) = gugus reduksi H Gugus Karbonil (CO) b = 1 C O 6 CH2OH 2 H C OH O H H OH 5 3 4 HO C H 1 1 OH H HO OH 2 H 3 4 OH H C OH H 5 C H OH Atom C Chiral a-D-Glukosa 6 H C OH Atom C asimetris terjauh dari karbonil (CO) Sebagai dasar penamaan D (OH dikanan) dan L (OH di kiri) H a-D-Glukosa (Aldosa) (Aldohexose)

  14. Struktur Kimia

  15. Struktur Kimia H = 1 1 C O C OH H 6 CH2OH 2 2 H C OH H C OH O H H 5 3 3 4 HO C H HO C H 1 OH H HO OH 2 3 4 4 OH OH H C H C OH H 5 5 C C H OH H O a-D-Glukosa Konfigurasi Haworth 6 6 H H C C OH OH H H a-D-Glucopyranosa Aldehydo-D-Glukose

  16. Struktur Kimia Gugus Aldehid (CHO) = gugus reduksi H H Gugus Karbonil (CO) = 1 1 C OH C O H 2 2 H C OH H C OH Reduksi 3 3 HO C H HO C H 4 4 OH OH H C H C • Na-Amalgam • Li-Al-hydride • hydrogenation 5 5 C H OH C H OH 6 6 H C H C OH OH H H Sorbitol a-D-Glukosa (Aldosa)

  17. Struktur Kimia Gugus Aldehid (CHO) = gugus reduksi H H Gugus Karbonil (CO) = 1 1 C OH C O H Gugus Keton 2 2 = C O H C OH 3 3 HO C H HO C H Saccharose group 4 4 OH OH H C H C 5 5 C H OH C H OH R 6 6 H C H C OH OH = C O H H HO C H a-D-Glukosa (Aldosa) (Hexose) (C6H12O6) a-D-Fruktosa (Ketosa) (Hexulose) (C6H12O6) R = H  Aldehyde R = CH2OH  Keton

  18. Struktur Kimia Carbonyl group Aldehydes are readily oxidised to carboxylic acids: Keton Aldehid 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.

  19. Struktur Kimia

  20. MONOSAKARIDA 6 CH2OH CH2OH O O H HO H H 5 4 1 OH OH H H a a HO H OH OH 2 3 OH OH H H a-D-Galaktosa a-D-Glukosa 6 CH2OH OHCH2 1 O CH2OH O H H 2 5 OH OH H OH a a HO OH OH H 4 3 H H OH H a-D-Fructose a-D-Manosa

  21. DISAKARIDA CH2OH CH2OH O O H H H H OH H OH H O HO OH OH H OH H a-D-Glukosa a-D-Glukosa a-D-Maltosa (Glukosa-a-(14)-Glukosa) • terdiri atas 2 molekul glukosa • dari hydrolysis pati oleh b-amylase • gula reduksi

  22. DISAKARIDA CH2OH CH2OH O O H HO H OH H OH H O OH H H OH H OH H a-D-Glukosa a-D-Galaktosa Lactosa Galaktose-b-(14)-Glukosa) • terdiri atas Galaktosa dan Glukosa • terdapat pada susu : • Mamalia : 2 – 8.5% • Cow and Goat : 4.5 – 4.8% • Human : 7 % • gula reduksi

  23. DISAKARIDA 6 CH2OH OHCH2 1 CH2OH O O H H 2 5 OH H H OH O OH 4 3 HO OH H OH H a-D-Fructose a-D-Glukosa Sukrosa Glukosa-a-(12)-Fruktosa) • terdiri atas Glukosa dan Fruktosa • terdapat pada cane atau beet • gula non-reduksi • table sugar

  24. POLISAKARIDA ikatan-b-(14)-Glikosidik) H OH CH2OH O H H B 2 OH O A O 4 1 1 4 H 1 4 OH H O HO H O CH2OH OH H a-D-Glukosa a-D-Glukosa A B n CELLULOSE

  25. POLISAKARIDA

  26. POLISAKARIDA

  27. REAKSI-REAKSI KARBOHIDRAT HYDROLYSIS 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 so that cellulose breakdown is not rapidly brought to a standstill. However, cellobiase is also subject to product inhibition. Therefore, complete cellulose degradation is possible only if cellobiase is present in large excess or the glucose formed is quickly eliminated.

  28. REAKSI-REAKSI KARBOHIDRAT • HYDROLYSIS : • Pembuatan HFCS POLYSACCHARIDES 1 Acid Treatment 2 Heat Treatment 3 PRODUCTS HFCS Enzyme Treatment

  29. 4. REAKSI-REAKSI KARBOHIDRAT • HYDROLYSIS : • Fermentasi Tape Fermentation PRODUCTS BAHAN BAKU • Tape singkong • Tape Ketan • Ketela Pohoh • Ketan • Jenis Mikrobia • Suhu • Waktu Acid Glucose Starch Alcohol

  30. Reaksi Enzimatis • Dipengaruhi oleh : • Substrat • Enzim • Suhu • Waktu • ENZIMATIS BROWNING • Reaksi Maillard • Reaksi Gula & Protein • Dipengaruhi oleh : • Jenis Gula • Suhu • Waktu • NON-ENZIMATIS • Karamelisasi • Ascorbic acid • oxidation • Pemanasan Gula • Dipengaruhi oleh : • Suhu • Waktu

  31. 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

  32. BROWNING REDUCING SUGAR CARBONYL Melanoidins (Brown Pigments) • Dipengaruhi oleh : • Jenis Gula • Asam Amino • pH • Suhu • Katalis • Kadar Air 5-Hydroxymethyl- 2-Furfuraldehyde (HMF) AMINO ACID AMINE

  33. 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: • Gugus karbonil pada gula menghasilkan N-glukosamin dan air • Gugus glukosamin yang tidak stabil mengalami pengaturan kembali membentuk ketosamin • Ketosamin mengalami proses lanjut: • Memproduksi air dan redukton • Menghasilkan diasetil, aspirin, pyruvaldehid, dan ikatan hidrolitik lain • Membentuk melanoidin.

  34. MAILLARD REACTION • (i) Initial stage (colourless) • a. sugar-amine condensation • b. Amadori rearrangement • (ii) Intermediate stage (colourless to yellow) • c. sugar dehydration • d. sugar fragmentation • e. amino acid degradation • (iii)Final stage (highly coloured) • f. aldol condensation • g. aldehyde-amine polymerisation, formation of • heterocyclic nitrogen compounds.

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

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

  37. BROWNING REACTIONS Maillard Reaction : (Lysine + Sugars) SUCROSE + FRUCTOSE SUCROSE + LACTOSE SUCROSE

  38. BROWNING NON ENZIMATIS : MAILLARD Produk : Bakpia

  39. 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.

  40. TEKNOLOGI KARBOHIDRAT TEKNOLOGI PROSES CARBOHYDRATE-BASED PRODUCT SUMBER KARBOHIDRAT • Asam • Basa • Panas • Enzimatis • Mikrobiologis • Ketela Pohon • Beras Ketan • Jagung • Gandum • Tape Ketela Pohon • Tape Ketan • HFCS • Karamel • Candy • Modified (CMC)

  41. SIFAT FUNGSIONAL • SWEETNESS & SWEETENERS • HYGROSCOPICITY • Reduced Aw  Preservative • Adsorbent  Baby care products • Moisture  Beauty care products • TEKSTURAL CONTRIBUTION • Rigidity : Roti • Viscosity : Saus

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