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
Food
Sugar (%)
Coke
Crackers
Ice Cream
Orange Juice
Cake (dry mix) 9 12 18 10 36

6. Sugar in Fruits : Fruit Free 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

7. Sugar in Vegetables: Vegetables Free Sugar (%) Gluc Fruc Suc Broccoli
Carrot
Cucumber
Spinach
Sweetcorn
Tomato
0.73
0.85
0.86
0.09
0.34
1.12
0.67
0.04
0.31
1.34
0.42
4.24
0.06
3.03
0.01

8. Sugar in Legumes : Legumes Free 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

9. Sugar in Fruits (per 100 gram)
Macam Buah
Jumlah 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
1.1
23.9
5.9
6.0
1.4
4.3
5.0
1.8
1.3
3.8
6.9
0.2
4.2
4.1
271
98 *)
289
64 *)
57 *) 68 61
51 *)
73 *) 30
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. CARBOHYDRATE Cx(H2O)y Mono saccharides Di saccharides Oligo
Hexose (C-6)
D-Glucose
D-Galactose
D-Mannose
D-Fructose
Sucrose (a+d)
Lactose (a+b)
Maltose (a+a) -> a
Cellobiose (a+a) ->b
Rafinose (b+a+d)
Stachyose (b+b+a+d)
Verbacose
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 = b a-D-Glukosa Gugus Aldehid (CHO) = gugus reduksi H
Gugus Karbonil (CO) 1 = b C O 6
CH2OH 2 H C OH O H 5 H OH 3 HO C H 4 OH H 1 1 4 HO 3 2 OH H H C OH H OH 5 H C 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 = a-D-Glucopyranosa Aldehydo-D-Glukose H C O H C OH H C1 = 1 C O H C OH 6
CH2OH 2 2 H C OH H C OH O H 5 H 3 3 HO C H HO C H 4 OH H 1 4 4 HO 3 2 OH H C OH H C OH H OH 5 5 H C OH H C O
a-D-Glukosa
Konfigurasi Haworth 6 6 H C OH H C OH H H
a-D-Glucopyranosa
Aldehydo-D-Glukose

16. Struktur Kimia = Sorbitol a-D-Glukosa (Aldosa)
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
Reduksi 3 3 HO C H HO C H 4 4 H C OH H C OH
Na-Amalgam
Li-Al-hydride
hydrogenation 5 5 H C OH H C OH 6 6 H C OH H C OH H H
a-D-Glukosa
(Aldosa)
Sorbitol

17. Struktur Kimia = = = Gugus Aldehid (CHO) = gugus reduksi H
Gugus Karbonil (CO) H 1 = 1 C O H C OH
Gugus Keton 2 2 H C OH C = O 3 3 HO C H HO C H
Saccharose group 4 4 H C OH H C OH 5 5 H C OH H C OH R 6 6 H C OH H C 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 Keton Aldehid 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 a a a a a-D-Glukosa a-D-Galaktosa a-D-Fructose a-D-Manosa6
CH2OH
CH2OH O O H HO 5 H H 4 OH H 1 OH H a HO a 3 2 OH H OH H OH H OH
a-D-Glukosa
a-D-Galaktosa 6
CH2OH
OHCH2 1 O
CH2OH O H H 5 2 OH OH H OH a OH HO a H 4 3 OH OH H H H
a-D-Fructose
a-D-Manosa

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

24. ikatan-b-(14)-Glikosidik)
POLISAKARIDA
ikatan-b-(14)-Glikosidik) H OH
CH2OH O B OH 2 H H O A O 1 4 H 1 4 OH 1 4 O H HO O H
CH2OH H OH
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
Enzyme Treatment
HFCS

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

30. ENZIMATIS BROWNING NON-ENZIMATIS Reaksi Maillard Karamelisasi
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 AMINO ACID 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)
4/11/2017
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.
yunia

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

38. BROWNING NON ENZIMATIS : MAILLARD
4/11/2017
BROWNING NON ENZIMATIS : MAILLARD
Produk : Bakpia
yunia

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
PROSES
SUMBER
KARBOHIDRAT
CARBOHYDRATE-BASED
PRODUCT
Ketela Pohon
Beras Ketan
Jagung
Gandum
Asam
Basa
Panas
Enzimatis
Mikrobiologis
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