KOMPOSISI DAN SIFAT BAHAN PANGAN

Komponen Alami:

Komponen Tambahan:

Vitamin &
Mineral

Emulsifier
Antioxidant

Lipida
Asam

Preservative
Enzim
Thickener

Protein
Pigmen

Citarasa

Sweetener

Carbohydrate

Etc.

Water

MUTU & KEAMANAN

PANGAN

Antioksidan

KARBOHIDRAT

1.
2.
3.
4.
5.

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

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%
: Cx(H2O)y
Rumus Umum
Modifikasi struktur Sifat Fungsional

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

2. KARBOHIDRAT DALAM
BAHAN PANGAN
Food
Coke
Crackers
Ice Cream
Orange Juice
Cake (dry mix)

Sugar (%)
9
12
18
10
36

Sugar in Fruits :
Fruit
Apple
Grape
Peach
Pear
Strawberry

Free Sugar (%)

Glucose

Fructose

Sucrose

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:

Vegetables
Broccoli
Carrot
Cucumber
Spinach
Sweetcorn
Tomato

Free Sugar (%)

Gluc

Fruc

Suc

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 :

Legumes
Snap bean
Lima Bean
Pea

Free Sugar (%)

Gluc

Fruc

Suc

1.08
0.04
0.32

1.20
0.08
0.23

0.25
2.59
5.27

Sugar in Fruits (per 100 gram)

Macam Buah
Kurma
Pisang
Kismis
Apel
Nanas
Anggur
Pear
Jeruk Manis
Mangga
Blewah

Jenis Gula (g)

Jumlah
Gula (%)

Gluc

Fruc

Suc

Energi
(kcal)

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 *)
30

Sumber : Food and Nutrition Encyclopedia (1994)

*) Daftar Analisis Bahan Makanan (1992)

3. KLASIFIKASI DAN
STRUKTUR KIMIA
Photosynthesis

Tanaman

Lingkungan

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:

CARBOHYDRATE
Cx(H2O)y

Mono
saccharides

Di
saccharides

Oligo
saccharides

Hexose (C-6)
a.
b.
c.
d.

D-Glucose
D-Galactose
D-Mannose
D-Fructose

Pentose (C-5)
1. Xylose
2. Arabinose
3. Ribose

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

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

POLY
SACCHARIDES

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

POLYSACCHARIDES

STARCH

NON-STARCH
POLYSACCHARIDES
Daratan:
Cellulose
Pectin
Gum
Lainnya

Perairan:
Alginate
Carrageenan
Agar
Furcellaran
Chitosan
Lainnya

Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi
H
1

H
HO
H
H
H

2
3
4
5
6

Gugus Karbonil (CO)

=O

6 CH

OH

OH

OH

OH

-D-Glukosa
(Aldosa)
(Aldohexose)

H
4

HO

OH
O

OH
3

H
Atom C Chiral

H
1

OH

OH

-D-Glukosa

Atom C asimetris terjauh dari karbonil (CO)

Sebagai dasar penamaan D (OH dikanan) dan
L (OH di kiri)

OH
1

Struktur Kimia

Struktur Kimia
H
1

H
HO
H
H
H

2
3
4
5
6

C
C
C
C
C
C

=O
OH
H
OH
OH
OH

H
H
HO
H
H
H

1
2
3
4
5
6

OH

OH

OH

OH

-D-Glucopyranosa
Aldehydo-D-Glukose

6 CH

H
4

HO

OH
O

OH
3

H
1

OH

OH

-D-Glukosa
Konfigurasi Haworth

Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi
H
1

H
HO
H
H
H

2
3
4
5
6

C
C
C
C
C
C

Gugus Karbonil (CO)

=O
OH
H
OH
OH
OH

-D-Glukosa
(Aldosa)

H
H
Reduksi
Na-Amalgam
Li-Al-hydride
hydrogenation

HO
H
H
H

1
2
3
4
5
6

OH

OH

OH

OH

OH

Sorbitol

Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi
H
1

H
HO
H
H
H

2
3
4
5
6

C
C
C
C
C
C

Gugus Karbonil (CO)

=O

Gugus Keton

OH
H
OH

Saccharose group

OH

H
-DGlukosa
(Aldosa)
(Hexose)
(C H O )

C= O
HO

HO
H
H

OH

R = H Aldehyde
R = CH2OH Keton

C= O

3
4
5
6

OH

OH

OH

OH

H
-DFruktosa
(Ketosa)
(Hexulose)
(C6H12O6)

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 Benedicts reagent and Fehlings
solution are used to test for aldehydes
and reducing sugars.

Struktur Kimia

MONOSAKARIDA
6 CH

OH

CH2OH

HO

OH

OH

OH

OH

OH

OH

H
OH

-D-Galaktosa

-D-Glukosa
OHCH2

HO

CH2OH
O

CH2OH
2

OH OH
3
H

-D-Fructose

HO

OH

OH

H
OH

-D-Manosa

DISAKARIDA
CH2OH

CH2OH
O

H
HO

OH
H

H
OH

-D-Glukosa

OH

H
OH

OH
H
-D-Glukosa

-D-Maltosa

(Glukosa--(14)-Glukosa)

terdiri atas 2 molekul glukosa

dari hydrolysis pati oleh -amylase
gula reduksi

DISAKARIDA
CH2OH

CH2OH
O

HO
H

OH
H

H
H

OH

-D-Galaktosa

OH

H
OH

OH
H
-D-Glukosa

Lactosa
Galaktose--(14)-Glukosa)
terdiri atas Galaktosa dan Glukosa
terdapat pada susu :
Mamalia : 2 8.5%
Cow and Goat : 4.5 4.8%
Human : 7 %
gula reduksi

DISAKARIDA
6

CH2OH

OHCH2
O

H
HO

OH

OH

CH2OH
2

OH OH

OH

-D-Fructose

-D-Glukosa

Sukrosa
Glukosa--(12)-Fruktosa)
terdiri atas Glukosa dan Fruktosa
terdapat pada cane atau beet
gula non-reduksi
table sugar

POLISAKARIDA
ikatan--(14)-Glikosidik)

B1

HO

OH

OH
H

CH2OH

O
CH2OH

-D-Glukosa

H
O

OH

OH
H
-D-Glukosa

B
CELLULOSE

POLISAKARIDA

POLISAKARIDA

REAKSI-REAKSI KARBOHIDRAT
1.
2.

HYDROLYSIS
NON-ENZYMATIC BROWNING

As shown in Table 4.29, the C1 and Cx factors, which were found to be endoand exo-1,4--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.

REAKSI-REAKSI KARBOHIDRAT
HYDROLYSIS :
Pembuatan HFCS
POLYSACCHARIDES
1
Acid Treatment

2
Heat Treatment

PRODUCTS

Enzyme Treatment

HFCS

4. REAKSI-REAKSI KARBOHIDRAT
HYDROLYSIS :
Fermentasi Tape
BAHAN BAKU

Fermentation

PRODUCTS

Ketela Pohoh
Ketan

Jenis Mikrobia
Suhu
Waktu

Tape singkong
Tape Ketan

Starch

Glucose

Alcohol

Acid

 ENZIMATIS

BROWNING

Reaksi Enzimatis
Dipengaruhi oleh :
Substrat
Enzim
Suhu
Waktu

Reaksi Maillard

NON-ENZIMATIS
Ascorbic acid
oxidation

Reaksi Gula & Protein

Dipengaruhi oleh :
Jenis Gula
Suhu
Waktu

Karamelisasi
Pemanasan Gula
Dipengaruhi oleh :
Suhu
Waktu

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

REDUCING
SUGAR

AMINO
ACID

CARBONYL

AMINE

Dipengaruhi oleh :
Jenis Gula
Asam Amino
pH
Suhu
Katalis
Kadar Air

Melanoidins
(Brown
Pigments)
5-Hydroxymethyl2-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 Nglukosamin 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 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.

Maillard Reaction

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

BROWNING REACTIONS
Maillard Reaction : (Lysine + Sugars)

SUCROSE

SUCROSE +
FRUCTOSE

SUCROSE +
LACTOSE

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

SUMBER
KARBOHIDRAT
1. Ketela Pohon
2. Beras Ketan
3. Jagung
4. Gandum

TEKNOLOGI
PROSES

1. Asam
2. Basa
3. Panas
4. Enzimatis
5. Mikrobiologis

CARBOHYDRATE-BASED
PRODUCT
1. Tape Ketela Pohon
2. Tape Ketan
3. HFCS
4. Karamel
5. Candy
6. Modified (CMC)

SIFAT FUNGSIONAL

1. SWEETNESS &
SWEETENERS
2. HYGROSCOPICITY
1. Reduced Aw
Preservative
2. Adsorbent Baby care
products
3. Moisture Beauty care
products
3. TEKSTURAL
CONTRIBUTION
1. Rigidity
: Roti
2. Viscosity : Saus