i

BROWNING INTENSITY, COLOR DEVELOPMENT, SCAVENGING

ACTIVITY OF MAILLARD REACTION PRODUCT FROM

FRUCTOSE–LYSINE AND GLUCOSE–LYSINE MODEL SYSTEM

BACHELOR THESIS

Composed by

FINA FITRIANA BUDIMAN

FOOD TECHNOLOGY STUDY PROGRAM

DEPARTMENT OF AGRICULTURAL SCIENCES

FACULTY OF ANIMAL AND AGRICULTURAL SCIENCES

DIPONEGORO UNIVERSITY

SEMARANG, INDONESIA

2017

ii

BROWNING INTENSITY, COLOR DEVELOPMENT, SCAVENGING

ACTIVITY OF MAILLARD REACTION PRODUCT FROM

FRUCTOSE–LYSINE AND GLUCOSE–LYSINE MODEL SYSTEM

Composed by

FINA FITRIANA BUDIMAN

Student Reg. Number 23020113140038

As in partial fulfillment of the requirements for the Bachelor Degree in

Food Technology Study Program Faculty of Animal and Agricultural

Sciences

Diponegoro University

FOOD TECHNOLOGY STUDY PROGRAM

DEPARTMENT OF AGRICULTURAL SCIENCES

FACULTY OF ANIMAL AND AGRICULTURAL SCIENCES

DIPONEGORO UNIVERSITY

SEMARANG, INDONESIA

2017

iii

ENDORSEMENT LETTER

Title of Bachelor Thesis :BROWNING INTENSITY, COLOR

DEVELOPMENT, AND SCAVENGING

ACTIVITY OF MAILLARD REACTION

FROM FRUCTOSE – LYSINE AND

GLUCOSE–LYSINE MODEL SYSTEM.

Name of Student :FINA FITRIANA BUDIMAN

Student Reg. Number :23020113140038

Study Program/Department :FOOD

TECHNOLOGY/AGRICULTURAL

SCIENCES

Faculty :ANIMAL AND AGRICULTURAL

SCIENCES

Has been examined by the examiner team

and declared to pass on ……………………

Main Supervisor

Ahmad N. Al-Baarri S.Pt., M.P., Ph.D.

Secondary Supervisor

Prof. Dr.Ir. Anang M. Legowo, M.Sc

Head of Final Exam Program

Dr. Ir. Antonius Hintono, MP

Head of Study Program

Dr. Yoyok Budi Pramono

Dean

Prof. Dr. Ir. Mukh Arifin, M.Sc

Head of Department

Dr. Ir. Didik Wisnu Widjajanto, M.S

iv

ORIGINALITY STATEMENT OF BACHELOR THESIS

I, the undersigned below:

Name : Fina Fitriana Budiman

Student reg. number : 2302011314038

Study program : Food Technology

Hereby declare as follows:

1. Scientific work entitled:

Browning intensity, color development, scavenging activity of

Maillard reaction product from Fructose–Lysine and Glucose–

Lysine model system, and the research related to this scientific work is

the result of my own work.

2. Each core or citation from other people in the form of publications in

this scientific work has been recognized in accordance with standard

procedures.

3. I also recognize that this scientific work has been done under

supervision of: Ahmad N. Al-Baarri, S.Pt., M.P., Ph.D and Prof. Dr.

Ir. Anang M. Legowo, M.Sc.

Semarang, May 2017

Author

Fina Fitriana Budiman

Knowledged by

Main Supervisor

Ahmad N. Al-Baarri, S.Pt., M.P., Ph.D

NIP. 19740601 200112 1 002.

Secondary Supervisor

Prof. Dr. Ir. Anang M. Legowo, M.Sc.

NIP. 19600417 198609 1 001

v

SUMMARY

FINA FITRIANA BUDIMAN. 23020113140038. 2017. Browning

intensity, color development, scavenging activity of Maillard reaction

product from Fructose –Lysine and Glucose – Lysine model system.

(Supervisor : Ahmad N. Al-Baarri, and Anang M. Legowo, M.Sc.)

Polysaccharides occurs abundantly in the environment as food

resources and may be produced commercially to generate fructose. This

research was used fructose (Fruc) and lysine (Lys) as a model of glycation

reaction to generate the MRPs. This study was aimed to demonstrate the

browning intensity, browning index, spectra measurement, scavenging activity,

and the correlation between browning intensity and scavenging activity of the

MRPs generated from Fruc – Lys using low temperature at 50˚C.

Materials used in this present study were D-fructose, D-Glucose,

Lysine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fruc

and Lys were used to produce MRPs using heating process at 50˚C for 48 hour.

Browning intensity, scavenging activity, and spectral measurement used

spectrophotometer, while browning index used colorimeter for determining the

value. The correlation between browning intensity and scavenging activity was

analyzed using GraphPad Prism to obtain the significance value of correlation.

Result from this research demonstrated that the browning intensity,

color development, and scavenging activity were improved along with the

increase in duration of heating process. Based on spectra analysis, MRPs from

Fruc-Lys was initially detected at 48 h of heating treatment. The correlation

between browning intensity and scavenging activity were assigned as a positive

and significant correlation. In conclusion, Maillard reaction were able to be

detected at 48 h of heating process. Since the further process of glycation

should be controlled, the use of limited duration on the heating process of

sugar-protein compound is advised.

vi

PREFACE

Praise and great gratitude to Almighty God, Allah SWT, who always

gives His gracious mercy and tremendous blessing that has helped the author to

successfully finish this bachelor thesis with the title, “Browning intensity, color

development, scavenging activity of Maillard reaction product from Fructose–

Lysine model system”. This bachelor thesis is as a requirement in

accomplishing the Bachelor Degree of Agricultural Technology at Food

Technology Study Program, Department of Agricultural Sciences, Faculty of

Animal and Agricultural Sciences, Diponegoro University.

The author would like to thank very much for those who have given the

contribution, suggestion, and guidance, so that this bachelor thesis can be

finished properly. The writer would like to deliver this thank to:

1. Ahmad N. Al-Baarri, S.Pt., M.P., Ph.D and Prof. Dr. Ir. Anang M. Legowo,

M.Sc., as the main and secondary supervisor who had guided and assisted

the author in writing and finishing the script. Thank you very much for your

memorable advice, valuable experience and ideas, precious suggestion and

guidance that you have shared to the author.

2. Examiner Committee, who have been gave a big chance to the author in

delivering her bachelor thesis presentation. Thank you very much for all the

valuable suggestion and great motivation for the author’s next journey.

3. All the amazing lecturers in Food Technology Study Program, Department

of Agricultural Sciences, Faculty of Animal and Agricultural Sciences,

Diponegoro University. Thank you very much for the time, knowledge,

vii

advice, great support and great motivation that have given to the author

since study in this great campus.

4. Prof. Shigeru Hayakawa and Prof. Masahiro Ogawa in Kagawa University,

Japan, for providing rare sugar D-Fructose and D-Glucose as one of the

materials of this research. Thank you for your cooperation and support.

5. Food Technology second batch class, intake 2013, for the best support and

great positive energy to the author during the study until finishing this

research.

6. Greatest thanks and appreciation dedicated to Arif Budiman and Sri Lestari,

the author’s beloved parents, the most important people who never tired for

always praying and supporting every steps of author to reach her dreams.

The greatest thanks and appreciation also dedicated to Fani Setiawan

Budiman, the author’s brother.

7. Special thanks and appreciation dedicated to Fahmi Ilman Fahrudin, who

always been supported in many things during the up and down of the

author’s study.

8. Sincere thanks to my secondary Family “TELO” during four year college

that always accompany ; Nabila, Katlya, Asyifa, Saffira, Tito, Rifqi, Bayu,

Yudhis, Brilly, Kukuh, dan Umar.

9. Deepest thanks to the author’s previous school, especially for the great

teachers of TK Kemala Bhayangkari, SDN IV Kutoharjo, SMPN 2

Rembang, SMA 1 Rembang and all the author’s best friends in school, who

viii

have shaped the author’s character, attitude and big spirit of learning to

develop all the potencies far beyond.

Final words, the author would like to thank very much for those who

cannot be mentioned the names individually. Hopefully this bachelor thesis can

be useful for us and can be the references for the parties in need.

Semarang, Indonesia, May, 2017

Author,

Fina Fitriana Budiman

ix

TABLE OF CONTENTS

ENDORSEMENT LETTER ..................................................................... iii

PREFACE ................................................................................................... vi

LIST OF FIGURES .................................................................................... xi

LIST OF APPENDIX ................................................................................ xii

CHAPTER I INTRODUCTION .................................................................. 1

CHAPTER II LITERATURE REVIEW ...................................................... 4

2.1. Maillard Reaction Products (MRPs) ............................................. 4

2.2. Glycation Reaction ........................................................................ 5

2.3. Lysine - D-Fructose Maillard Reaction ......................................... 8

2.4. Browning Intensity ........................................................................ 9

2.5. Browning Index ........................................................................... 10

2.6. Spectroscopic Measurements ...................................................... 11

2.7. ABTS Radical Scavenging Activity ............................................ 12

2.8. Correlation between Browning Intensity and Scavenging Activity . 13

CHAPTER III MATERIALS AND METHODS ....................................... 14

3.1. Material ....................................................................................... 14

3.2. Method ......................................................................................... 14

3.2.1.Preparation of MRPs Model ...................................................... 14

3.2.2. Browning Intensity ....................................................................... 16

3.2.3.Color Development ........................................................................ 16

3.2.4.Spectroscopic Measurements ......................................................... 16

3.2.5. ABTS Radical Scavenging Activity ............................................. 17

3.2.6. Correlation between Browning Intensity and Scavenging Activity .... 17

3.3. Data Analysis .............................................................................. 18

CHAPTER IV RESULTS AND DISCUSSIONS ..................................... 19

4.1. Browning Intensity ...................................................................... 19

4.2. Color Development ..................................................................... 20

4.3. Spectroscopic Characteristics of Fruct – Lys and Glc – Lys MRPs 22

4.4. ABTS Radical Scavenging Activity ............................................ 24

4.5. Correlation between Browning Intensity and Scavenging Activity . 27

Pages

x

CHAPTER V CLOSING ........................................................................... 29

5.1. Conclusions ..................................................................................... 29

5.2. Suggestions ...................................................................................... 29

REFERENCES ........................................................................................... 30

APPENDIX ................................................................................................ 35

BIOGRAPHY ............................................................................................ 45

xi

LIST OF FIGURES

Figure

1. Condensation of Amino Carbonyl ............................................................... 5

2. Amadori Rearrangement Mechanism .......................................................... 6

3. Degradation Strecker Aldehyde ................................................................... 7

4. Aldehyde Compound Forming ..................................................................... 7

5. Chemical structure of D-Fructose and D-Glucose ........................................ 9

6. The flow chart of Maillard reaction ........................................................ .. 15

7. Browning intensity of Fruc, Fruc–Lys, Glc, and Glc–Lys ........................ 19

8. Browning index of Fruc, Fruc–Lys, Glc, and Glc–Lys ................................ 21

9. Development of emission spectra of Fruc, Fruc–Lys, Glc, and Glc–Lys ..... 23

10. The scavenging activity of Fruc, Fruc–Lys, Glc, and Glc–Lys ............... 25

11. Correlation between browning intensity and scavenging activity ........... 27

Pages

xii

LIST OF APPENDIX

Appendix

1. Raw Data of Browning Intensity at Spectrophotometer ............................ 35

2. Raw Data of Browning Index (Fruc) ......................................................... 36

3. Raw Data of Browning Index (Fruc–Lys) ................................................. 37

4. Raw Data of Browning Index (Glc) ........................................................... 38

5. Raw Data of Browning Index (Glc–Lys) ................................................... 39

6. Raw Data of ABTS Radical Scavenging Activity (Fruc) .......................... 40

7. Raw Data of ABTS Radical Scavenging Activity (Fruc–Lsy ) ................. 41

8. Raw Data of ABTS Radical Scavenging Activity (Glc) ............................ 42

9. Raw Data of ABTS Radical Scavenging Activity (Glc-Lys) ..................... 43

10. Raw Data of GraphPad Prism Correlation between Browning Intensity and

Scavenging Activity ....................................................................................... 44

Pages