Pendahuluan
Pendahuluan
Pendahuluan
PENDAHULUAN
Teknologi Polisakarida dan Gula
Jenis, Karakteristik, dan Aplikasinya untuk Industri
Basic Saccharides
Sugar Family
Sugars & Sweeteners
• The range of sugars and
sweeteners in food & beverage
• Sucrose based sugars
• Starch based sugars
• Sugar alcohols and other
sweeteners (high intensity
sweeteners)
• Properties and areas of application
Sugar and the Sweeteners Family
A. Sucrose Based Sugar
Family
• Beet sugars
• Cane sugars
• Invert sugar (equimolar mixture
of glucose and fructose)
• Fructose
• Isomaltulose ( 1,6; sukrosa
1,2)
• Brown sugar
• Palm sugar
• Gula kelapa
• Gula aren
• Gula nipah
Sugarcane
Production
Isomaltulose
• Tastes similar to sucrose with half the
sweetness
• Manufactured by enzymatic rearrangement
(isomerization) of sucrose
• A reducing sugar, unlike sucrose
• Isomaltulose is not a significant substrate
for oral bacteria (too slow to promote tooth
decay)
• Digested and absorbed – Low GI – DM
management
• Prebiotic potential
• Increases fat oxidation
Ref: Shyam et al., 2018
Ref: Maresch et al., 2017
Ref: Maresh et al., 2017
Characteristics of Isomaltulose
• a natural sucrose-like sweetness profile
Taste profile • a sweetening power about half that of sucrose
• no aftertaste
58
Basic Sweetness of Glucose Syrup
Application
Prevents Stalling. Humectant
Hard
Candy
•Control
crystal
growth
•Texture
Jelly Candy
•Bulking/filler
•Prevents
crystal growth
•Sweetness
•Texture
•Humectant
Cream
•Bulking/filler
•Prevents
crystal
growth
•Sweetness
•Viscosity
Bread
• Humectant
• Prevents Stalling
Humectant, prevent stalling
PENGERTIAN
POLIMER DARI
MONOSAKARIDA
JUMLAH GULA
BM TINGGI
BERVARIASI
JENIS GULA DALAM POLISAKARIDA
JENIS STRUKTUR MOLEKUL
Pati (amilosa) Rantai linear (sebagian besar) (1 4)- -D-glukan
Pati (amilopektin) Ikatan (1 4)- -D-glukan yang berikatan dengan (1 6)- -D-glukan
dari cabang lain
Pati termodifikasi Molekul pati hasil pengikatan silang, sebagian hasil oksidasi, pati
asetat
Maltodekstrin Hidrolisat yang dikatalisis asam atau enzim dengan BM < 4000
Karboksimetilselulosa Gugus karboksimetil yang berikatan dengan rantai linear (1 4)- -D-
glukan
Galaktomanan Gugus D galaktosa terikat pada 0-6 rantai (1 4)- -D manosa
Karagenan Rantai D-galaktan yang mengandung gugus sulfat
Agar Seperti karagenan tetapi dengan unit gula berupa L-anhidrogalaktosa
Buah Kulit
UMBI (glukomanan)
Porang/Iles-
Konjac Suweg
iles
GETAH (EXUDATE GUM)
Gum Gum
Gum arab
tragacanth karaya
BIJI (SEED GUM, galaktomanan)
Locust Bean
Gum Guar Gum Tara
Gum (LBG)
PATI
Umbi- Kacang-
Serealia
umbian kacangan
Sumber Pati dari
Umbi
Porang/Iles- Talas
Garut Uwi katak
iles belitung
MIKROBIA
Gellan Xanthan
Gum Gum
TURUNAN
Selulosa Pati
Khitin Khitosan
SUMBER POLISAKARIDA UNTUK BAHAN
PANGAN
JENIS SUMBER
Pati (amilosa) Serealia, kacang-kacangan, umbi batang
Pati (amilopektin) Serealia, kacang-kacangan, umbi batang
Pati termodifikasi Kernel jagung
Maltodekstrin Pati jagung dan kentang
Karboksimetilselulosa Selulosa kapas
Galaktomanan Biji guar, locust bean, tara
Karagenan Ganggang merah (Gracilaria, Gigartina, Euchema
spp.)
Agar Ganggang merah (Gelidium spp)
Gum arab Getah pohon Acacia senegal
Gum tragacanth Astragalus spp
Pektin Jeruk, apel, dan buah-buahan lain
Alginat Ganggang coklat (Macrocystis, Ascophyllum,
Laminaria, Ecklonia spp)
Gum xanthan Xanthomonas campestris
SIFAT
FUNGSIONAL
POLISAKARIDA
1. Daya Serap Air
mengubah dan molekul
mengontrol polisakarida →
mobilitas air poliol
Dikehendaki:
Meningkatkan
viskositas tinggi Penggunaan:
viskositas
pada konsen- 0,25-0,5%
larutan
trasi rendah
3. Pembentuk Gel
Kadangkala
Tergantung perlu kondisi
dari jenis khusus
polisakarida
Jenis
polisakarida
berbeda: sifat
gel berbeda
References
• Belitz, 2009. Food Chemistry.
• Brunner, S., I. Holub, S. Theis, A. Gostner, R. Melcher, P. Wolf, U. Amann-
Gassner, W. Scheppach, H. Hauner. 2012. Metabolic Effects of Replacing
Sucrose by Isomaltulose in Subjects With Type 2 Diabetes. A randomized
double-blind trial. Diabetes Care 35(6):1249-51. doi: 10.2337/dc11-1485.
• Kurniawan,. T., J. Jayanudin, I. Kustiningsih, M.A. Firdaus. 2018. Palm Sap
Sources, Characteristics, and Utilization in Indonesia. J. Food Nutr. Res. 6(9):
590-596. doi: 10.12691/jfnr-6-9-8.
• Maresch,C.C., S. F. Petry, S. Theis, A. Bosy-Westphal, T. Linn. 2017. Low
Glycemic Index Prototype Isomaltulose—Update of Clinical Trials. Nutrients
9(4): 381. doi: 10.3390/nu9040381
• Parimaladevi, P., K.Srinivasan. 2015. Achievement of favorable uniform
crystal size distribution of alpha-lactose monohydrate (α-LM) through swift
cooling process. Journal of Food Engineering 151(4): 1-6.
https://doi.org/10.1016/j.jfoodeng.2014.11.019
• Parker, K., M. Salas, V.C. Nwosu. 2010. High fructose corn syrup: Production,
uses and public health concerns. Biotechnology and Molecular Biology
Review 5(5)” 71 - 78
• Shyam, S., A. Ramadas, S.K. Chang. 2018. Isomaltulose: Recent evidence
for health benefits. Journal of Functional Foods 48. doi:
10.1016/j.jff.2018.07.002
• Tomomatsu, A., T, Itoh, H, Wijaya, Z. Nasution, J. Kumendong, A. Matsuyama.
1996. Chemical Constituents of Sugar-Containing Sap and Brown Sugar from
Palm in Indonesia. Jpn. J. Trop. Agr. 40(4): 175-181.
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