Souvia Rahimah,STP ., M.Sc. - Universitas Padjadjaranblogs.unpad.ac.id/souvia/files/2011/03/KOMPONEN-UTAMA-SUSU.pdf · KOMPONEN UTAMA SUSU Souvia Rahimah,STP ., M.Sc. ... suspensi.

KOMPONEN UTAMA SUSU

Souvia Rahimah,STP., M.Sc.Souvia Rahimah,STP., M.Sc.Jatinangor, 1 Maret 2011

Jurusan Teknologi Industri Pangan

FTIP – Univesitas Padjadjaran

TPK

�� SetelahSetelah mengikutimengikuti kuliahkuliah dengandengan pokokpokokbahansanbahansan KOMPONEN UTAMA SUSU, KOMPONEN UTAMA SUSU, mahasiswamahasiswa dapatdapat dengandengan benarbenarmenjelaskanmenjelaskan tentangtentang komponenkomponen air, air, menjelaskanmenjelaskan tentangtentang komponenkomponen air, air, lemaklemak, protein, mineral, , protein, mineral, laktosalaktosa, , mineral, mineral, sertaserta enzimenzim--enzimenzim yang yang terdapatterdapat padapada susususu

PENDAHULUAN

�� KomponenKomponen utamautama susususu : : padatanpadatan 12 12 % % dandan air 88%air 88%

�� PadatanPadatan UtamaUtama

�� LemakLemak susususu : 3,9 %: 3,9 %�� LemakLemak susususu : 3,9 %: 3,9 %

�� Protein : 3,25 %Protein : 3,25 %

�� KH : 4,6 %KH : 4,6 %

�� Mineral : 0,65 %Mineral : 0,65 %

�� LipilaLipila lain lain dandan gasgas

�� PadatanPadatan minor : minor : enzimenzim, vitamin, NPN , vitamin, NPN dandan mineralmineral

Komposisi

AIR

�� BerfungsiBerfungsisebagaisebagai pelarutpelarutbagibagi komponenkomponensusususu yang yang dapatdapatsusususu yang yang dapatdapatlarutlarut atauataumembentukmembentuksuspensisuspensi

LAKTOSA

�� Lactose, or 0Lactose, or 0--44--DD--galactopyranosylgalactopyranosyl--(1,4)(1,4)--glucopyranoseglucopyranose, is the major carbohydrate , is the major carbohydrate of milkof milk

�� lactose is only synthesized in the Golgi lactose is only synthesized in the Golgi �� lactose is only synthesized in the Golgi lactose is only synthesized in the Golgi vesicles of the lactating cells. This occurs vesicles of the lactating cells. This occurs due to the presence of due to the presence of αα--lactalbuminlactalbumin

�� Cows’ milk contains traces of other Cows’ milk contains traces of other carbohydrates, e.g., glucose and carbohydrates, e.g., glucose and galactosegalactose, but no polysaccharides., but no polysaccharides.

LAKTOSA

�� MudahMudah mengkristalmengkristal. . PadaPada T 20T 20oo C :C :

�� αα--lactose : 38 % lactose : 38 %

�� ββ--lacroselacrose : 62 % (: 62 % (lebihlebih mudahmudah larutlarut

MenyebabkanMenyebabkan lactose lactose intoleraceintolerace�� MenyebabkanMenyebabkan lactose lactose intoleraceintolerace

�� DigunakanDigunakan untukuntuk ::

�� CampuranCampuran makananmakanan bayibayi

�� CampuranCampuran obatobat

�� WarnaWarna cokelatcokelat untukuntuk produkproduk bakerybakery

�� BomBom asapasap

Pemanasan Laktosa

�� Lactose may Lactose may isomerizeisomerize into into lactuloselactulose..

� Sebagian glukosa berubah menjadi fruktosa

� Isomerisasi glukosa menjadi manosa yang menghasilkan epictose.

� Aktif sebagai katalis� Aktif sebagai katalis

�� caramelizationcaramelization and and MaillardMaillard reactionsreactions

� The latter occur in the presence of amino groups, especially the ε-amino group of lysine residues in proteins.

� These reactions can lead to formation of flavor compounds and brown pigments, and to a decrease in the nutritionally available lysine..

Tingkat Kemanisan Laktosa

� a lactose solution is approximately 0.3 times as sweet as a sucrose solution of the same concentration.

� In milk, the sweetness is, moreover, to some � In milk, the sweetness is, moreover, to some extent masked by the protein, primarily casein.

� Consequently, unsoured whey has a sweeter taste than milk.

� If the lactose in milk is hydrolyzed into glucose and galactose, the sweetness is considerably enhanced.

�� These bacteria contain These bacteria contain an enzyme called an enzyme called lactase which attacks lactase which attacks lactose, splitting its lactose, splitting its lactose, splitting its lactose, splitting its molecules into glucose molecules into glucose and and galactosegalactose..

LEMAK

�� TerdapatTerdapat dalamdalam globulaglobula lemaklemak

�� Diameter 1 Diameter 1 –– 20 20 µµ, rata, rata--rata 3 rata 3 µµ

�� JumlahJumlah : 1000 x 10: 1000 x 1066 per mlper ml

��LuasLuas permukaannyapermukaannya sangatsangat besarbesar, , shgshg mudahmudah menyerapmenyerap baubaushgshg mudahmudah menyerapmenyerap baubau

�� ButiranButiran lemaklemak terpisahterpisah ::

�� TeganganTegangan permukaanpermukaan lebihlebih kecilkecil

�� AdaAda membranmembran protein protein dandan proteinprotein--lipidalipida

�� TerdapatTerdapat kolesterolkolesterol, , karotenoidkarotenoid, , vitamin A, vitamin A, dandan enzimenzim

Komponen Lemak Susu

� Trigliserida (98 – 99 %)

� Digliserida (0,5 %)

� Monogliserida (0,04 %)� Monogliserida (0,04 %)

� Asam lemak (50 jenis)

� Jenuh : 60 – 70 %

� Tidak Jenuh : 25 – 30 %

Fat Globule

Asam Lemak dalam Susu

Melting Point

�� Fat with a high content of Fat with a high content of highmeltinghighmeltingfatty acids is hard.fatty acids is hard.

�� Fat with a high content of Fat with a high content of lowmeltinglowmeltingfatty acids is soft.fatty acids is soft.fatty acids is soft.fatty acids is soft.

Kerusakan pada Lemak

�� KetengkanKetengkan hidrolitikhidrolitik

�� ReversiReversi flavorflavor

�� KetengikanKetengikan oksidatifoksidatif

�� BauBau kartonkarton atauatau minyakminyak

PROTEIN

�� KaseinKasein ((αα, , ββ, , κκ) : 80 %) : 80 %

�� Whey protein : 0,5 Whey protein : 0,5 –– 0,7 %0,7 %

�� ß ß ––LactoglobulinsLactoglobulins

αα--LactalbuminsLactalbumins�� αα--LactalbuminsLactalbumins

�� Serum albuminSerum albumin

�� ImunoImuno globulin M, A, Gglobulin M, A, G

KASEIN

Casein Goat CowTotal casein 2.11 2.70αS1- (% of total casein) 5.6 38.0αS2- (% of total casein) 19.2 12.0β- (% of total casein) 54.8 36.0κ- ( of total casein) 20.4 14.0κ- ( of total casein) 20.4 14.0

�� Protein Protein terpentingterpenting dalamdalam susususu

�� BentukBentuk kalsiumkalsium kaseinatkaseinat

�� MembentukMembentuk miselmisel kaseinkasein bersamabersama Ca Ca dandan PP

�� MiselMisel adalahadalah strukturstruktur yang yang terbentukterbentuk dalamdalam air air daridarimolekulmolekul--molekulmolekul yang yang mempunyaimempunyai gugusgugus hidrofilhidrofil dandanhidrofobhidrofob..

Kasein

Casein Submicelle

Faktor yang memengaruhikestabilan kasein

�� pHpH

�� KonsentrasiKonsentrasi garamgaram

�� EnzimEnzim reninrenin

�� PemanasanPemanasan

�� Decrease in pH (Lewis, 1994)Decrease in pH (Lewis, 1994)

�� Precipitation of calcium phosphate. Precipitation of calcium phosphate.

�� DenaturationDenaturation of protein and interaction between whey of protein and interaction between whey protein and κprotein and κ--caseincasein

�� Modification of casein: Modification of casein: dephosphoylationdephosphoylation, hydrolysis of , hydrolysis of κκ--casein and general hydrolysiscasein and general hydrolysis

�� Changes in Changes in micellarmicellar structurestructure

Aplikasi Kasein

�� Whipped Topping : Whipped Topping : minyakminyak nabatinabati + + CaCa--kaseinkasein

�� PengentalanPengentalan yogurt : sour creamyogurt : sour cream

KembuatanKembuatan KemKem : : KaseinKasein + + basabasa�� KembuatanKembuatan KemKem : : KaseinKasein + + basabasa

�� PelapisPelapis kertaskertas

�� PlastikPlastik

�� TekstilTekstil miripmirip woolwool

WHEY PROTEIN

�� Whey : Whey : susususu yang yang dihilangkandihilangkan bagianbagiankaseinnyakaseinnya..

�� TerdiriTerdiri daridari ::

�� ––LactoglobulinsLactoglobulins�� ––LactoglobulinsLactoglobulins

�� αα--LactalbuminsLactalbumins

�� Serum albuminSerum albumin

�� ImunoImuno globulin M, A, Gglobulin M, A, G

�� PemisahanPemisahan : pH : pH diturunkanditurunkan sampaisampai IEP IEP atauataupenambahanpenambahan garamgaram

�� aa--lactalbuminlactalbumin

�� This protein may be considered to be the This protein may be considered to be the typical whey protein. It is present in milk typical whey protein. It is present in milk from all mammals and plays a significant from all mammals and plays a significant from all mammals and plays a significant from all mammals and plays a significant part in the synthesis of lactose in the part in the synthesis of lactose in the udder.udder.

�� bb--lactoglobulinlactoglobulin

�� This protein is found only in ungulates and This protein is found only in ungulates and is the major whey protein component of is the major whey protein component of milk from cows.milk from cows.

� If milk is heated to over 60°C, denaturation is initiated where the reactivity of the sulphur-amino acid of b-lactoglobulin plays a prominent part.

� Sulphur bridges start to form between the b-� Sulphur bridges start to form between the b-lactoglobulin molecules, between one b-lactoglobulin molecule and a k-casein molecule and between b-lactoglobulin and a-lactalbumin.

� At high temperatures sulphurous compounds such as hydrogen sulphide are gradually released.

� These sulphurous compounds are responsible for the “cooked” flavour of heat treated milk.

MINERAL

�� Mineral Mineral UtamaUtama : Na, K, Ca, Mg, P: Na, K, Ca, Mg, P

�� PeranPeran ::

�� ZatZat gizigizi

StabilitasStabilitas proteinprotein�� StabilitasStabilitas proteinprotein

�� Cu Cu dandan Fe : Fe : penyebabpenyebab flavor flavor menyimpangmenyimpang

�� Protein Protein menyebabkanmenyebabkan susususu memilikimemilikikapasitaskapasitas buffer : pH buffer : pH naiknaik, Ca , Ca dandan MgPMgPmengendapmengendap sebagaisebagai koloidkoloid, pH , pH turunturun, P , P menjadimenjadi koloidkoloid

Enzim

�� LipaseLipase

�� MemengaruhiMemengaruhi kerusakankerusakan flavor flavor padapada susususu dandanmentegamentega

�� TerdiriTerdiri Plasma Plasma dandan membranmembran lipaselipase

FaktorFaktor yang yang menghambarmenghambar inaktivasiinaktivasi lipase :lipase :�� FaktorFaktor yang yang menghambarmenghambar inaktivasiinaktivasi lipase :lipase :

�� GaramGaram--garamgaram besibesi

�� BahanBahan PengemulsiPengemulsi

�� FosfataseFosfatase

�� Esterase yang Esterase yang menghidrolisismenghidrolisis ester ester asamasam fosfatfosfat

�� FosfataseFosfatase asamasam, pH opt 4,0, pH opt 4,0

�� FosfataseFosfatase basabasa, pH opt 9,6 , pH opt 9,6 dipakaidipakai sebagaisebagai indikatrorindikatrorpasteurisasipasteurisasi sempurnasempurna..

�� KatalaseKatalase

�� EnzimEnzim yang yang menguraikanmenguraikan peroksidaperoksida menjadimenjadiHH22OO dandan OO22

�� IndikatorIndikator susususu yang yang tercampurtercampur kolostrumkolostrum, , atauatauterserangterserang mastitismastitisterserangterserang mastitismastitis

�� MenghilangkanMenghilangkan kelebihankelebihan HH22OO2 2 padapadapengolahanpengolahan kejukeju

Komponen Lain

� Milk always contains somatic cells (white blood corpuscles or leucocytes).

� The content is low in milk from a healthy udder, but increases if the udder is

diseased, usually in proportion to the severity of the � diseased, usually in proportion to the severity of the disease. The somatic

� cell content of milk from healthy animals is as a rule lower than 200 000

� cells/ml, but counts of up to 400 000 cells/ml can be accepted.

Komponen Lain

� Milk also contains gases

� some 5 – 6 % by volume in milk fresh from the udder, but on arrival at the dairy the gas content may be as high as 10 % by volume. The gases consist mostly of carbon dioxide, nitrogen and oxygen.carbon dioxide, nitrogen and oxygen.

� They exist in the milk in three states:

1. dissolved in the milk

2. bound and non-separable from the milk

3. dispersed in the milk

� Dispersed and dissolved gases are a serious problem in the processing of milk, which is liable to burn on to heating surfaces if it contains too much gas.