KOMPOSISI DAN SIFAT BAHAN PANGAN

Komponen Alami: Komponen Tambahan:

Vitamin & Emulsifier
Mineral
Antioxidant

Lipida
Preservative
Asam Enzim
Thickener
Protein
Pigmen Citarasa Sweetener

Carbohydrate Etc.

Antioksidan

Water MUTU & KEAMANAN

PANGAN
 KARBOHIDRAT

1. PENDAHULUAN
2. KARBOHIDRAT DALAM BAHAN PANGAN
3. KLASIFIKASI DAN STRUKTUR KIMIA
4. REAKSI KIMIA KARBOHIDRAT
5. 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%
• Rumus Umum : Cx(H2O)y
• 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 Sugar (%)

• Coke 9
• Crackers 12
• Ice Cream 18
• Orange Juice 10
• Cake (dry mix) 36
Sugar in Fruits :

Free Sugar (%)

Fruit
Glucose Fructose Sucrose
• Apple 1.17 6.04 3.78
• Grape 6.86 7.84 2.25
• Peach 0.91 1.18 6.92
• Pear 0.95 6.77 1.61
• Strawberry 2.09 2.40 1.03
Sugar in Vegetables:

Free Sugar (%)

Vegetables
Gluc Fruc Suc
• Broccoli 0.73 0.67 0.42
• Carrot 0.85 0.85 4.24
• Cucumber 0.86 0.86 0.06
• Spinach 0.09 0.04 0.06
• Sweetcorn 0.34 0.31 3.03
• Tomato 1.12 1.34 0.01
Sugar in Legumes :

Free Sugar (%)

Legumes
Gluc Fruc Suc
• Snap bean 1.08 1.20 0.25
• Lima Bean 0.04 0.08 2.59
• Pea 0.32 0.23 5.27
 Sugar in Fruits (per 100 gram)
Jenis Gula (g)
Jumlah Energi
Macam Buah
Gula (%) Gluc Fruc Suc (kcal)

• Kurma 48.8 24.9 23.9 - 271

• Pisang 19.6 5.2 5.9 8.5 98 *)
• Kismis 14.2 - - 14.2 289
• Apel 11.0 1.2 6.0 3.8 64 *)
• Nanas 10.6 2.3 1.4 6.9 57 *)
• Anggur 9.3 4.8 4.3 0.2 68
• Pear 8.7 2.5 5.0 1.2 61
• Jeruk Manis 8.5 2.5 1.8 4.2 51 *)
• Mangga 7.4 - - 7.4 73 *)
• Blewah 6.5 1.1 1.3 4.1 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 Di Oligo
saccharides saccharides saccharides

Hexose (C-6)
a. D-Glucose • Sucrose (a+d) • Rafinose (b+a+d)
b. D-Galactose • Lactose (a+b) • Stachyose (b+b+a+d)
c. D-Mannose • Maltose (a+a) ->  • Verbacose
d. D-Fructose • Cellobiose (a+a) ->

Pentose (C-5) POLY

1. Xylose
2. Arabinose
SACCHARIDES
3. Ribose • Cellulose (-> a)
• Starch (-> a)
• Chitin
• Agar (->b)
• Carrageenan (->b)
• Alginat
 POLYSACCHARIDES

STARCH NON-STARCH
POLYSACCHARIDES

Daratan: Perairan:

Cellulose Alginate

Pectin Carrageenan
Agar
Gum
Furcellaran
Lainnya
Chitosan
Lainnya
 Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi

H Gugus Karbonil (CO)

1
C =O 
6 CH2OH
2
H C OH O
H 5 H OH
3 4
HO C H OH H 1 1
4 HO 3 2 OH H
H C OH
5
H OH
H C OH Atom C Chiral
6 -D-Glukosa
H C OH Atom C asimetris terjauh dari karbonil (CO)
Sebagai dasar penamaan D (OH dikanan) dan
H L (OH di kiri)

-D-Glukosa
(Aldosa)
(Aldohexose)
Struktur Kimia
 Struktur Kimia

H
1 1
C =O H C OH
6 CH2OH
2 2
H C OH H C OH O
H 5 H
3 3 4
HO C H HO C H OH H 1
4 4 HO 3 2 OH
H C OH H C OH
5 5
H OH
H C OH H C O
6 6 -D-Glukosa
H C OH H C OH Konfigurasi Haworth

H H
-D-Glucopyranosa
Aldehydo-D-Glukose
 Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi

H Gugus Karbonil (CO) H

1 1
C =O H C OH
2 2
H C OH H C OH
3 Reduksi 3
HO C H HO C H
4 4
H C OH H C OH
5 • Na-Amalgam 5
H C OH • Li-Al-hydride H C OH
6 • hydrogenation 6
H C OH H C OH
H H

-D-Glukosa Sorbitol
(Aldosa)
 Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi

H Gugus Karbonil (CO) H

1 1
C =O H C OH
2 Gugus Keton 2
H C OH C= O
3 3
HO C H HO C H
4 Saccharose group 4
H C OH H C OH
5 5
H C OH H C OH
6 R 6
H C OH H C OH
C= O
H H
-D- HO C H -D-
Glukosa Fruktosa
(Aldosa) R = H  Aldehyde (Ketosa)
(Hexose) R = CH2OH  Keton (Hexulose)
(C H O ) (C6H12O6)
 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.
Struktur Kimia
 MONOSAKARIDA

6 CH2OH CH2OH

H O HO O
5 H H
4 1
OH H OH H
HO 3 2 OH  H OH 
H OH H OH
-D-Glukosa -D-Galaktosa

6 CH2OH
OHCH2
1
O CH2OH H O
H
5 2
H OH OH OH OH
H 4 3  HO OH 
OH H H H
-D-Fructose -D-Manosa
 DISAKARIDA
CH2OH CH2OH
H O O
H H H
OH H OH H
HO O
OH
H OH H OH
-D-Glukosa -D-Glukosa

-D-Maltosa
(Glukosa--(14)-Glukosa)

• terdiri atas 2 molekul glukosa

• dari hydrolysis pati oleh -amylase
• gula reduksi
 DISAKARIDA
CH2OH CH2OH

HO O H O
H
OH H O OH H
H H OH
H OH H OH
-D-Galaktosa -D-Glukosa

Lactosa
Galaktose--(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
 DISAKARIDA
6
CH2OH OHCH2
1
O O CH2OH
H H
5 2
OH H O H OH OH
HO 4 3

H OH OH H
-D-Glukosa -D-Fructose

Sukrosa
Glukosa--(12)-Fruktosa)

• terdiri atas Glukosa dan Fruktosa

• terdapat pada cane atau beet
• gula non-reduksi
• table sugar
 POLISAKARIDA

ikatan--(14)-Glikosidik)

H OH CH2OH

2 H H O
B1 O OH
4
H 1 4
OH 1
O
4 A
O H
HO O H
CH2OH H OH
-D-Glukosa -D-Glukosa
A B
n
CELLULOSE
POLISAKARIDA
POLISAKARIDA
 REAKSI-REAKSI KARBOHIDRAT
1. HYDROLYSIS
2. 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.
 REAKSI-REAKSI KARBOHIDRAT

• HYDROLYSIS :
• Pembuatan HFCS

POLYSACCHARIDES

1
Acid Treatment
2
Heat Treatment
3 PRODUCTS
Enzyme Treatment HFCS
 4. REAKSI-REAKSI KARBOHIDRAT
• HYDROLYSIS :
• Fermentasi Tape

BAHAN BAKU Fermentation PRODUCTS

• Ketela Pohoh • Jenis Mikrobia • Tape singkong
• Ketan • Suhu • Tape Ketan
• Waktu

Starch Glucose Alcohol Acid

 • Reaksi Enzimatis
• Dipengaruhi oleh :
• ENZIMATIS • Substrat
• Enzim
• Suhu
• Waktu

BROWNING
• Reaksi Maillard
• Reaksi Gula & Protein
• Dipengaruhi oleh :
• Jenis Gula
• Suhu
• NON-ENZIMATIS • Waktu

• Ascorbic acid • Karamelisasi

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

0.2
DL-Leucine (millimole/ml)
0.18
0.16
0.14
0 oC
23 oC
0.12
40 oC
0.1
0.08
0.06
0 1000 2000 3000 4000 5000
Time (Minutes)

Fig. 1. Effect Temperature on the reaction rate of

D-Glucose with DL-Leucine
 Maillard Reaction

0.21
DL-Leucine (Millimole/ml)
0.19
0.17
0.15 pH 8,65
0.13 pH 9,2
0.11 pH 9,5
0.09
0.07
0.05
0 1000 2000 3000
Time (minutes)

Fig. 1. Effect pH on the reaction rate of

D-Glucose with DL-Leucine
 BROWNING REACTIONS
Maillard Reaction : (Lysine + Sugars)

SUCROSE SUCROSE + SUCROSE +

FRUCTOSE 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 TEKNOLOGI CARBOHYDRATE-BASED

KARBOHIDRAT PROSES PRODUCT

1. Ketela Pohon 1. Asam 1. Tape Ketela Pohon

2. Beras Ketan 2. Basa 2. Tape Ketan
3. Jagung 3. Panas 3. HFCS
4. Gandum 4. Enzimatis 4. Karamel
5. Mikrobiologis 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