KARBOHIDRAT

1
KOMPOSISI DAN SIFAT BAHAN PANGAN
Komponen Alami
Komponen Tambahan
Vitamin Mineral
Emulsifier
Antioxidant
Lipida
Preservative
Enzim
Asam
Thickener
Protein
Pigmen
Citarasa
Sweetener
Carbohydrate
Etc.
Antioksidan
Water
MUTU KEAMANAN PANGAN
2
KARBOHIDRAT

1. PENDAHULUAN
2. KARBOHIDRAT DALAM BAHAN PANGAN
3. KLASIFIKASI DAN STRUKTUR KIMIA
4. REAKSI KIMIA KARBOHIDRAT
5. 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 () Free Sugar () Free Sugar ()
Fruit 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 () Free Sugar () Free Sugar ()
Vegetables Gluc Fruc Suc
Broccoli Carrot Cucumber Spinach Sweetcorn Tomato 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
8
Sugar in Legumes
Legumes Free Sugar () Free Sugar () Free Sugar ()
Legumes 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) Jenis Gula (g) Jenis Gula (g) Energi (kcal)
Macam Buah Jumlah Gula () Gluc Fruc Suc Energi (kcal)
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 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)
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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
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CARBOHYDRATECx(H2O)y
Mono saccharides
Di saccharides
Oligo saccharides
Hexose (C-6)

• Sucrose (ad)
• Lactose (ab)
• Maltose (aa) -gt a
• Cellobiose (aa) -gtb

• Rafinose (bad)
• Stachyose (bbad)
• Verbacose

1. D-Glucose
2. D-Galactose
3. D-Mannose
4. D-Fructose

Pentose (C-5)
POLY SACCHARIDES

1. Xylose
2. Arabinose
3. Ribose

• Cellulose (-gt a)
• Starch (-gt a)
• Chitin
• Agar (-gtb)
• Carrageenan (-gtb)
• Alginat

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POLYSACCHARIDES
STARCH
NON-STARCH POLYSACCHARIDES
Daratan
Perairan
Alginate
Cellulose
Carrageenan
Pectin
Agar
Gum
Furcellaran
Lainnya
Chitosan
Lainnya
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Struktur Kimia
Gugus Aldehid (CHO) gugus reduksi
H
Gugus Karbonil (CO)

b
1
C
O
CH2OH
6
2
OH
C
H
O
H
H
5
OH
3
4
H
C
HO
1
1
OH
H
HO
OH
2
H
3
4
OH
C
H
OH
H
5
C
H
OH
Atom C Chiral
a-D-Glukosa
6
C
H
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)
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Struktur Kimia
15
Struktur Kimia
H

1
1
C
O
C
H
OH
CH2OH
6
2
2
OH
C
H
OH
C
H
O
H
H
5
3
3
4
H
C
HO
H
C
HO
1
OH
H
HO
OH
2
3
4
4
OH
OH
C
H
C
H
OH
H
5
5
C
H
OH
C
H
O
a-D-Glukosa Konfigurasi Haworth
6
6
C
H
C
H
OH
OH
H
H
a-D-Glucopyranosa
Aldehydo-D-Glukose
16
Struktur Kimia
Gugus Aldehid (CHO) gugus reduksi
H
Gugus Karbonil (CO)
H

1
1
C
OH
C
O
H
2
2
OH
C
H
OH
C
H
Reduksi
3
3
H
C
HO
H
C
HO
4
4
OH
OH
C
H
C
H

• Na-Amalgam
• Li-Al-hydride
• hydrogenation

5
5
C
H
OH
C
H
OH
6
6
C
H
C
H
OH
OH
H
H
Sorbitol
a-D-Glukosa (Aldosa)
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Struktur Kimia
Gugus Aldehid (CHO) gugus reduksi
H
Gugus Karbonil (CO)
H

1
1
C
OH
C
O
H
Gugus Keton
2
2

O
C
OH
C
H
3
3
H
C
HO
H
C
HO
Saccharose group
4
4
OH
OH
C
H
C
H
5
5
C
H
OH
C
H
OH
R
6
6
C
H
C
H
OH
OH

O
C
H
H
H
C
HO
a-D-Glukosa (Aldosa) (Hexose) (C6H12O6)
a-D-Fruktosa (Ketosa) (Hexulose) (C6H12O6)
R H ? Aldehyde R CH2OH ? Keton
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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 Benedicts reagent and
Fehlings solution are used to test for aldehydes
and reducing sugars.
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Struktur Kimia


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

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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

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DISAKARIDA
6
CH2OH
OHCH2
1
CH2OH
O
O
H
H
2
5
OH
H
H
OH
O
OH
HO
3
4
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

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POLISAKARIDA
ikatan-b-(1?4)-Glikosidik)
H
OH
CH2OH
O
H
H
OH
B
2
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
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POLISAKARIDA
26
POLISAKARIDA
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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-ß-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.
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REAKSI-REAKSI KARBOHIDRAT

• HYDROLYSIS
• Pembuatan HFCS

POLYSACCHARIDES
1
Acid Treatment
2
Heat Treatment
3
PRODUCTS
HFCS
Enzyme Treatment
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4. REAKSI-REAKSI KARBOHIDRAT

• HYDROLYSIS
• Fermentasi Tape

Fermentation
PRODUCTS
BAHAN BAKU

• Tape singkong
• Tape Ketan

• Jenis Mikrobia
• Suhu
• Waktu

• Ketela Pohoh
• Ketan

Glucose
Acid
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

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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

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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
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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.

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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.
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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
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BROWNING NON ENZIMATIS MAILLARD
Produk Bakpia
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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 gt 120 oC at
  9ltpHlt3 ? (pH lt 3 or pH gt 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.

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TEKNOLOGI KARBOHIDRAT
TEKNOLOGI PROSES
CARBOHYDRATE-BASED PRODUCT
SUMBER KARBOHIDRAT

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

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

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

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SIFAT FUNGSIONAL

1. SWEETNESS SWEETENERS
2. HYGROSCOPICITY
3. Reduced Aw ? Preservative
4. Adsorbent ? Baby care products
5. Moisture ? Beauty care products
6. TEKSTURAL CONTRIBUTION
7. Rigidity Roti
8. Viscosity Saus