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PROTEINWidelia Ika Putri, S.T.P., M.Sc
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Pendahuluan
• Protein -> sumber asam-asam amino yang mengandung unsur-unsur C, H, O, dan N yang tidak dimiliki oleh lemakatau karbohidrat.
• Protein -> bahan pembentuk jaringan-jaringan baru yang selalu terjadi dalamtubuh dan mempertahankan jaringanyang telah ada.
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• Pada sebagian besar jaringan tubuh, protein merupakan komponen terbesar setelah air.
• Kekurangan protein dalam waktu lama dapat mengganggu berbagai proses dalamtubuh dan menurunkan daya tahan tubuhterhadap penyakit.
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Fungsi Protein
Bagi Manusia
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Struktur Protein
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Gambar 2. Struktur dasar asam amino
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Macam Asam Amino
Eksogentidak dapatdibentuk olehtubuhmanusia
AsamAmino
Endogendapatdibentukdalam tubuhmanusia
Asam amino essensial
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Asam Amino Essensial
1. Lisin
2. Leusin
3. Isoleusin
4. Treonin
5. Metionin
6. Valin
7. Fenilalanin
8. Histidin
9. Arginin
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LOGOStruktur Protein
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Struktur primer
Pembentukan Ikatan Peptida
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LOGOStruktur Protein
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Sifat-sifat Protein
Denaturasi
• struktur sekunder• Bersifat irreversible• Menjadi sukar larut • Makin kenyal • Perubahan
Koagulasi
• Pemanasan• Dengan asam• Dengan enzim-
enzim• Perlakuan mekanis• Penambahan
garam
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Koagulasi oleh Pemanasan
Misalnya telur yang dimasak.
Putih telur terkoagulasi -> 60 0 C
Kuning telur terkoagulasi -> 65 – 68 0 C
Dimanfaatkan dalam:
a. Pembuatan puding telur
b. Pembuatan cake sepon
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• Laktosa• Casein
Susu
• Lactobacillus• Asam laktat
Fermentasi• Koagulasi• Terbentuk
curd / youghurt
Asam Laktat
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Koagulasi oleh enzim-enzim
Misalnya rennet
Rennet -> nama komersil enzim renin
Membuat susu -> kental asam (junket)
Susu -> curd/dadih -> keju
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Koagulasi oleh perlakuan mekanis
Telur -> dikocok -> koagulasi parsial
Dipergunakan untuk mempersiapkan
‘meringue’(sejenis kembang gula dengan putih
telur)
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Koagulasi oleh penambahan garam
Telur + NaCl -> Koagulasi putih telur
Curd keju + Garam -> Keju
Digunakan untuk:
1. mengeraskan keju
2. menekan pertumbuhan mikroorganisme
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Sumber-sumber protein
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Meat
54%
Bread
19%
Dairy
17%
Vegetable
6%
Fat, Oils, Sweets
3%
Fruit
2%
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Protein dalam Industri
1. WATER BINDING gelatin, non-fat dry milk solids
2. BROWNING - non enzymatic Maillard - chemical reaction
3. STRUCTUREgluten for bread, egg white meringue
4. SWEETENING aspartame
5. FAT SUBSTITUTE micro sized egg protein
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Protein pada Komoditi Perkebunan
Daging kelapa muda → 1%; daging kelapa tua → 3,4%.
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