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Vitamin

Oleh :

Fatchul Anam Nurlaili

UIN Sunan Kalijaga, Yogyakarta

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Vitamin

. Penahuluan

. Sum"er an Ke"utuhan #itamin

. Kla%i&ka%i #itamin. Si(at Kimia

. Sta"ilita% #itamin

. O+tima%i eten%i #itamin

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Pendahuluan

Three types of Food :1. Energy Foods (Body Fuels)

a. Function : -nergy to moe an kee+ /arm

". Source% : 0ar"ohyrate% : Starch

Fat% : 0ream, argarine2. Body Building Foods

a. Function : to gro/th an re+air

". Source% : +rotein 2in meat, &%h, milk, chee%e,

egg33. aintenan!e Foods

a. Function : 0ontrol o( meta"oli%m to run%moothly

". Source% : #itamin an ineral%

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"EF#$#T#%$

Vitamin :

Bahan %rgani& yangdi'utuh&an tu'uhdalam umlah sedi&ituntu& menaga agar

proses meta'olisme'erlangsung se!aranormal

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"EF#$#T#%$

Proitamin :*ompounds that arenot itamins 'ut !an

'e !hanged 'y the'ody into itamins

Vitamer :

em'er of the sameitamin family(itamer itamin + ,etinol- ,etinal- dll)

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Proitamin 4): +anthenol

Proitamin 6 : 78ehyrochole%terol

Proitamin A : "eta8carotene

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0ontoh itamer

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itamin A ha% at lea%t %i9 itamer chemical%that all uali(y a% ;itamin A;, each /ith %lightlyi

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=he itamin actiity o( multi+le itamer% i% ue to the"oy>% 2limite3 a"ility to conert one itamer to another,or many itamer% to the %ame en?ymatic co(actor, /hichi% actie in the "oy a% the im+ortant (orm o( the itamin.

A% +art o( the e&nition o( itamin, the "oy cannotcom+letely %ynthe%i?e an o+timal amount o( itaminactiity (rom %im+le (oo%tu

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F$*T#%$ %F V#T+#$

1./e'agai *o0enymes dan pre0&ursornya (mis : it. B0- B012-

nia!in- ds'.)2./e'agai &omponen dariantio4idatie defense system5(mis : it. * dan it. E)

3./e'agai fa&tor penting dalamgeneti! regulation5 (mis : it +dan it. ")

6./e'agai fa&tor penting dalam

&e'erlangsungan fungsi fungsi

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/um'er dan 7e'utuhanVitamin

/um'er Vitamin

+nimal Plant i!ro0organism"aging

Telur/usu#&an

Buah

*andida

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/um'er VitaminPRODUCT

Vitamin A

(IU/100 g)

Carotene

(mg/100 g)

Beef (grilled sirloin) 3 0!0"

B#tter $%3&3 ' 3%"$ 0!"3 ' 0!

Ceddar Ceese 3 ' 10* 0!0 ' 0!1

+ggs (,oiled) 1& ' "** 0!01 ' 0!1

-erring (.anned) 1* 0!0

il 110 ' 30 0!01 ' 0!0&

Tomato (.anned) 0 0!

Pea. 0 0!3"

Ca,,age 0 0!30

Bro..oli (,oiled) 0 $!

2ina. (,oiled) 0 &!0

Sumber : de Man (1999)

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/um'er Vitamin

OOD Vit% A Vit% C Tia4min

Ri,of4la5in

6ia.in Vit% B& Vit%B1$

Vegeta,les 37%" 1%* 11% &%7 1$%0 $$%$ 4

8eg#mes 4 4 %" 4 *%$ %" 4

r#its *%0 37%0 "%" $%$ $% *%$ 4

9rain Prod#.ts 4 4 "1%$ $$%1 $%" 10%$ 1%&

eats $$% $%0 $%1 $$%$ "%0 "0%0 &7%$

il Prod#.ts 13%$ 3% *%1 37%1 1%" 11%& $0%

+ggs %* 4 $%0 "%7 4 $%1 *%

ats and oils *%$ 4 4 4 4 4 4

Oters $% 3%" 4 4 3%3 4 4

Sumber : de Man (1999)

Ta'le 802. *ontri'ution (9) of arious food groups to theitamin inta&e of +meri!ans

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7e'utuhan Vitamin

7e'utuhan Vitamin

sia enis7elamin

+&tiitas;7ondisiBayi

+na&0ana&"eaid

,"+,"#9 "aily Value

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7lasi?&asi Vitamin

7elarutan dalam air

@arut Tida& @arutVit. *Vit. B012$ia!in,i'oAainFolateThiaminBiotin

Vit. +

Vit. "Vit. EVit. 7

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/tru!ture of Vitamins

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/ta'ility of Vitamins

Se"a"8%e"a" terjainya aria%i kaar itaminalam

"ahan +angan :1. #aria%i alamiah

Plant : =ingkat kematangan, tem+attum"uh,

iklim, arita%, teknik "uiaya Animal : 4iological control mechani%m, iet

!. Peru"ahan Pa%ca+anen

Inigenou% en?yme eterioration$. Perlakuan Penahuluan

Fi%ik : =riming, /a%hing, milling, %uhu,(oo@%olution ratio, %ur(ace@olume ratio

Kimia : Alkaline@aci% treatment,

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/ta'ility of Vitamins

'. Pengaruh 4lanching =hermal Proce%%ing Suhu Baktu

). Pengolahan Suhu 6i%%ole O9ygen +C A/

*.Dain8lain

Kom+o%i%i "ahan 4ahan kimia ari luar

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Ta'le 806. /ta'ility of Vitamin + in Foods

Product Vitamin AStorage

ConditionsRetention (%)

Butter 17.000 30.000!"#$

1 mo" & oC

& mo" ' oC

'

* + '

,argarine 1&.000 !"#$ mo " & oC

mo " ' oC

' 100

'3 + '

-on+at dr/ mi# 10.000 !"#$ 3 mo " 37 oC

1 mo " 3 oC

* 100

+ '

ortiied read/ to eatcerea#s

*.000 ! " o2 mo " 3 oC '3

ortiied otato c4is 700 ! " 100 g mo " 3 oC 100

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Ta'le 806. /ta'ility of *arotene in Foods

PR56!C CaroteneStorage

ConditionsRetention (%)

,argarine 3 mg " #$ mo" & oC

mo" 3 oC

'

'

8ard 3.3 mg"#$ mo " & oC

mo " 3 oC

100

100

6ried egg /o# 3&. mg"100 g 3 mo " 37 oC

1 mo " 3 oC

*

'0

Car$onnated $e9erage 7. mg" o2 mo " 30 oC

mo " 3 oC

*

*

Canned :uice drin 0. 1.3 mg "

' # o2

1 mo " 3 oC '& + 100

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Ta'le 8011. To!opherol losses duringpro!essing

and storage of potato !hips

Storageoco4ero#

(mg"100 g)8oss (%)

5i# $eore used ' +

5i# ater used 73 115i# rom res4 c4is 7& +

At room tem

;ees

1 mont4

mont4s

3

17

*'

71

77

At 1 oC

1 mont4s

mont4s

'

*

3

'

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Ta'le 8016. Ee!t of 'lan!hing method on

+s!or'i! a!id leels of Bro!!oli

B#anc4ing,et4od

Ascor$ic acid (mg"100 mg)

Reduced 6e4/dro ota#

Ra; *.0 *.0 '.

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Fig. 8011. Ee!t of pa!&aging material on light0indu!ed Cualitydeterioration of mil&

+ : *lear Plasti! Pou!hD B : @aminated non0transparent pou!h * : *arton D " : Plasti! 30Cuart ug

+

B

*

"

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Fig. 8012. Ee!t of moisture !ontent on thiamin after months of storaged at arious moisture

leel

1

1

2

2

3

Thiamin@oss(9)

12 1G

oisture @eel (9)

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%ptimasi retensi itamin

4a%e on 0hemical% an Phy%ical +ro+ertie% o(+articular nutrient inole

1. O+tima%i Koni%i Pro%e% =hermal Kinetika an thermoinamika +eru"ahan

itamin an mikro"ia

!. Preik%i Kehilangan Kinetika an thermoinamika itamin

kom+onen lain$. 4ahan Pengema%

Permea"ilita%0 2k k i k k i3