ILMU BAHAN MAKANAN 2 KARBOHIDRAT
Transcript of ILMU BAHAN MAKANAN 2 KARBOHIDRAT
![Page 1: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/1.jpg)
ILMU BAHAN MAKANAN 2KARBOHIDRAT
TITIS SARI KUSUMA
24/04/2012 1
![Page 2: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/2.jpg)
1. PENDAHULUAN
C
H
O
CX(H20)Y
24/04/2012 2
![Page 3: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/3.jpg)
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
FOTOSINTESIS
24/04/2012 3
![Page 4: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/4.jpg)
1. PENDAHULUAN
• Selulosa
• Kitin
• Xilan
• Mannan
Tanaman
•PatiCadangan
Makanan
24/04/2012 4
![Page 5: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/5.jpg)
1. PENDAHULUAN
Serealia
Biji-bijian
Umbi-umbian
Buah dan sayur
Susu, dll
24/04/2012 5
![Page 6: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/6.jpg)
2. PENGGOLONGAN KARBOHIDRAT
MONOSAKARIDA
•1 Unit monomer
• 1 DP
DISAKARIDA
•2 unit monosakarida
• 2 DP
24/04/2012 6
![Page 7: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/7.jpg)
2. PENGGOLONGAN KARBOHIDRAT
Oligosakarida
• 39 unit monosakarida
Polisakarida
• Ribuan unit monosakarida
24/04/2012 7
![Page 8: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/8.jpg)
Degree of Polimeration (DP)
• Jumlah unit monomer yang terikat pada struktur karbohidrat
24/04/2012 8
![Page 9: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/9.jpg)
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) -> a• Cellobiose (a+a) ->b
Oligosaccharides
• Rafinose (b+a+d)• Stachyose (b+b+a+d)• Verbacose
• Cellulose (-> a)• Starch (-> a)• Chitin • Agar (->b)• Carrageenan (->b)• Alginat24/04/2012 9
![Page 10: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/10.jpg)
POLYSACCHARIDES
STARCH NON-STARCHPOLYSACCHARIDES
Alginate
Carrageenan
Agar
Furcellaran
Daratan:
Cellulose
Pectin
Perairan:
Chitosan
Gum
Lainnya
Lainnya
24/04/2012 10
![Page 11: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/11.jpg)
GUGUS FUNGSIONAL
• Gugus fungsional hidroksil : polihidroksil
• Polihidroksil aldehida (aldosa)
– Hidroksil
– Aldehida
• Polihidroksil keton (ketosa)
– Hidroksil
– Keton
24/04/2012 11
![Page 12: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/12.jpg)
Struktur Kimia
24/04/2012 12
![Page 13: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/13.jpg)
Struktur Kimia
24/04/2012 13
![Page 14: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/14.jpg)
OH
HO
OH
OHOH
H
CH2OH
OH
HOOHOH
OH
H
CH2OH
OHO
H
OH
OHOH
H
CH2OH
H
H
HH
H
H
a-D-Glukosa
a-D-Manosa
a-D-Galaktosa
O
OH
CH2OHOHCH2
H
OH
OH
H
1
23
45
6
1
2
34
5
6
a-D-Fructose
H
MONOSAKARIDA
a a
a a
24/04/2012 14
![Page 15: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/15.jpg)
OH
HO
OH
OHO
H
CH2OH
H
H
a-D-Maltosa(Glukosa-a-(14)-Glukosa)
OH
OH
OHOH
H
CH2OH
H
H
DISAKARIDA
a-D-Glukosa a-D-Glukosa
• terdiri atas 2 molekul glukosa• dari hydrolysis pati oleh b-amylase• gula reduksi
24/04/2012 15
![Page 16: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/16.jpg)
O
LactosaGalaktose-b-(14)-Glukosa)
OH
OH
OHOH
H
CH2OH
H
H
DISAKARIDA
a-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
b-D-Galaktosa
24/04/2012 16
![Page 17: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/17.jpg)
SukrosaGlukosa-a-(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
a-D-Glukosa
O
OH
CH2OHOHCH2
OH
OH
H
1
2
34
5
6
a-D-Fructose
H
24/04/2012 17
![Page 18: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/18.jpg)
OHOH
O
H
CH2OH
H
OH
OH
OHH
CH2OH
H
H
CELLULOSE
a-D-Glukosa a-D-Glukosa
n
POLISAKARIDA
ikatan-b-(14)-Glikosidik)
OH
OHO
A
A
B
B O1 4
2
14
41
24/04/2012 18
![Page 19: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/19.jpg)
POLISAKARIDA
24/04/2012 19
![Page 20: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/20.jpg)
POLISAKARIDA
24/04/2012 20
![Page 21: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/21.jpg)
PATI AMILOSA
24/04/2012 21
![Page 22: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/22.jpg)
PATI AMILOPEKTIN
24/04/2012 22
![Page 23: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/23.jpg)
GELATINISASI PATI
• Penyerapan air oleh granula pati, terjadi pemutusan ikatan hidrogen antar molekul granula
• Pengembangan granula yang cepat >> serap air >> hilang sifat birefriengence
• Granula pecah jika cukup air dan suhu, molekul amilosa keluar dari granula
24/04/2012 23
![Page 24: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/24.jpg)
GRANULA PATI
24/04/2012 24
![Page 25: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/25.jpg)
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 acidoxidation
24/04/2012 25
![Page 26: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/26.jpg)
REAKSI MAILLARD
• Gula pereduksi (α-D-Glukosa) dengan gugus amin bebas dari asam amino
• Warna coklat, flavor, dan aroma
• Dipengaruhi :
– Aw (0,5 – 0,8)
– Kondisi pemanasan, suhu tinggi
– Penyimpanan, laju reaksi lambat
24/04/2012 26
![Page 27: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/27.jpg)
MAILLARD
24/04/2012 27
![Page 28: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/28.jpg)
REAKSI MAILLARD
•Produk rotiDisukai
•Susu sterilisasiTidak
disukai24/04/2012 28
![Page 29: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/29.jpg)
REAKSI KARAMELISASI
• Melibatkan gula sederhana
• Pembentukan warna coklat karamel
• Pembentukan komponen flavor
• Tidak berikatan dengan gugus amin
• Proses pengolahan– Baking, roasting
• Pada produk tinggi gula– Selai, Jam
24/04/2012 29
![Page 30: ILMU BAHAN MAKANAN 2 KARBOHIDRAT](https://reader035.fdocuments.us/reader035/viewer/2022081420/587738011a28abe01d8ba3b1/html5/thumbnails/30.jpg)
KARAMELISASI
24/04/2012 30