PENGUAT RASA

PROGRAM STUDI

ILMU DAN TEKNOLOGI PANGAN

Oleh:

MOH. TAUFIK, STP, MSI

SUBTOPIK1. Penguat rasa

2. MSG, IMP dan GMP

3. Produksi MSG, IMP dan GMP

4. Toksisitas MSG, IMP dan GMP

5. Aspek stabilitas dan sensori MSG, IMP dan GMP

PENGUAT RASA

PENGUAT RASA

PENGUAT RASA

PENGUAT RASA

Penguat rasa (flavour enhancer ) Senyawa yang dapat meningkatkan

intensitas rasa (umami) dari suatu produk

Jenis BTP Penguat Rasa yang diizinkan digunakan dalam pangan terdiri

atas

1. Asam L-glutamat dan garamnya (L-Glutamic acid and its salts)

MSG

2. Asam guanilat dan garamnya (Guanylic acid and its salts) GMP

3. Asam inosinat dan garamnya (Inosinic acid and its salts) IMP

PENGUAT RASA

MSG production

significantly increases

annually

PENGUAT RASA

MSG

Chinese Restaurant

Syndrome

MSG, IMP DAN GMP

1. MONOSODIUM GLUTAMAT (MSG)

MSG Pertama kali ditemukan oleh

peneliti jepang

MSG Menimbulkan rasa gurih

MSG Secara alami terdapat dalam

bahan pangan

MONOSODIUM GLUTAMAT

Prof. Kikunae Ikeda Satu rasa yang

umum terdapat pada buah tomat, keju

dan daging

Pada tahun 1907, Prof. Ikeda memulai

eksperimennya untuk mengidentifikasi

sumber rasa yang berbeda tersebut.

MSG STUCTURE

MSG is sodium salt of L-(+)-glutamic acid

D-(+)-glutamic acid has no flavor improving properties

The ionic form of glutamic acid is very important for the activity

Glutamic acid shows its optimal effect at pH 5 – 8 due to its optimal dissociation at that pH range

MSG

2. IMP DAN GMP

Inosine 5’monophosphate (IMP) dan

Guanosine 5’monophosphate (GMP)

IMP GMP

5’ Nukleotida

IMP DAN GMP

Sugar

- Ribosa = RNA

- Deoksiribosa = DNA

Basa Nitrogen

- RNA = Purin (Adenin dan Guanin), Pirimidin (Urasil dan Sitosil)

- DNA = Purin (Adenin dan Guanin), Pirimidin (Timin dan Sitosil)

IMP DAN GMP

5’ Nukleotida 5’deoksiribonukleotida dan 5’ribonukleotida

5’deoksiribonukleotida DNA

5’ribonukleotida RNA

IMP DAN GMP

5’ribonukleotida

1. Adenosin 5’monophosphate (5’ AMP) Tidak memiliki efek umami

2. Guanosine 5’monophosphate (5’ GMP) Memiliki efek umami

3. Uridine 5’monophosphate (5’UMP) Tidak memiliki efek umami

4. Cytidine monophosphate (5’CMP) Tidak memiliki efek umami

Turunan dari Adenosin 5’monophosphate (5’ AMP) yaitu Inosine 5’monophosphate

(5’ IMP) Memiliki rasa umami

5’deoksiribonukleotida Tidak mempunyai efek umami

IMP DAN GMP

Only purine bases have flavor modifying properties

Inosine 5’monophosphate

(Derived from adenosine

5’monophosphate)

Guanosine

5’monophosphate

PRODUKSI MSG, IMP DAN GMP

Hidrolisis

Sintesis Kimia

Fermentasi

1. MONOSODIUM GLUTAMAT (MSG)

MICROBIAL FERMENTATION

a. Fermentation

b. Acidification

c. Neutralization and decolorization

d. Crystallization

MSG PRODUCTION STEPS : FERMENTATION

E. coli production

It was discovered in 1950

E. coli excreted small quantities of amino acids,

the quantity could be increased by addition of ammonium

salts to the culture

Bacteria which produce large

quantities

Corynebacterium glutamicum (yield 30% from

carbohydrate source)

Brevibacterium lactofermentum

E. coli

Corynebacterium glutamicum

MSG PRODUCTION STEPS : FERMENTATION

Carbon source: molasses or tapioca

Nitrogen source:

Urea, ammonium salts, or gaseous ammonia (the best)

Provide nitrogen and maintain pH (7 – 8)

MSG PRODUCTION STEPS : FERMENTATION

C12H22O11 + 3O2 +2NH3

Glutamic acid yield 30% from carbohydrate using Corynebacteriumglutamicum

Need optimum: pH, temperature, stirring and air supply

Glutamic acid is excreted into fermentation broth

2C5H9O4N + 2CO2 + 5H2O

Carbohydrate Glutamic acid

MSG PRODUCTION STEPS : ACIDIFICATION

The fermented broth is sterilized and then centrifuged to remove the

microorganisms and any other solids.

The pH is adjusted to 3.2 using concentrated Hydrochloric acid to

reach isoelectric point of glutamic acid and the resulting crystals

Crystals is separated using filtration

MSG PRODUCTION STEPS : NEUTRALIZATION AND DECOLORIZATION

The crude, crystalline glutamic acid is first suspended in water

It is dissolved, neutralized and converted to the monosodium salt by the

addition of sodium hydroxide.

The solution is decolorized using activated carbon

OH + NaOH

MSG PRODUCTION STEPS : CRYSTALLIZATION

It is concentrated under vacuum at 60o C

Cooling for crystallization

The crystals are isolated by centrifugation and then dried

Hidrolisis

Fermentasi

2. IMP DAN GMP

IMP DAN GMP

TOKSISITAS MSG, IMP DAN GMP

MSG TOXICITY

1. MONOSODIUM GLUTAMAT (MSG)

2. IMP DAN GMP

IMP DAN GMP

ASPEK SENSORI DAN STABILITAS

1. ASPEK SENSORI DAN STABILITAS MSG

Detection threshold 0.01 – 0.03%

Doesn’t change during storage

Not decomposed during normal food processing or in cooking (at pH 5.0

– 8.0)

Converted to 5-pyrrolidone-2-carboxylate at acidic (pH 2.2 – 4.4) and

high temperature

pH effect on Nucleotides stability, 40 min of heating (115°C):

1. In solution at pH 3.0 resulted in 29% loss of IMP and GMP

2. In solution pH 6.0 resulted in 23% loss of IMP and GMP.

Deep fat frying produces minimal destruction of the 5’nucleotides

2. STABILITAS IMP DAN GMP

Canning is the major food process that results in significant losses in the

5 ′-nucleotides

1. Canned boiled lobster was found to lose 35 to 39% after 3

months of room temperature storage and 39 to 42% following

8 months storage.

2. Corned beef lost 12% of the 5’nucleotides when processed at

110°C for 120 min and 22% when processed at 120°C for 60 min

STABILITAS IMP DAN GMP

3. SIFAT SENSORI IMP DAN GMP

Threshold dari IMP dan GMP adalah 0.01 to 0.025% a dan 0.0035 to

0.02%,

IMP dan GMP cocok untuk diaplikasikan pada produk soup, saous, produk

ikan dan daging dan snack

IMP dan GMP tidak cocok untuk diaplikasikan pada produk susu dan soft

drinks

SIFAT SENSORI IMP DAN GMP