Analisis Senyawa Karbonil pada Reaksi Maillard antara Gula D-sorbose dan Asam Amino Treonin. - Diponegoro University | Institutional Repository (UNDIP-IR)
i
ANALYSIS OF CARBONYL COMPOUND FORMATION ON MAILLARD
REACTION USING RARE SUGAR D-SORBOSE AND THREONINE
BACHELOR THESIS
Composed by
FAHMI ILMAN FAHRUDIN
FOOD TECHNOLOGY STUDY PROGRAM
DEPARTMENT OF AGRICULTURAL SCIENCES
FACULTY OF ANIMAL AND AGRICULTURAL SCIENCES
DIPONEGORO UNIVERSITY
SEMARANG, INDONESIA
2017
ii
ANALYSIS OF CARBONYL COMPOUND FORMATION ON MAILLARD
REACTION USING RARE SUGAR D-SORBOSE AND THREONINE
Composed by
FAHMI ILMAN FAHRUDIN
Student Reg. Number 23020113140048
As One of Requirements for 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
: ANALYSIS
OF
CARBONYL
COMPOUND
FORMATION
ON
MAILLARD REACTION USING RARE
SUGAR D-SORBOSE AND THREONINE
Name of Student
: FAHMI ILMAN FAHRUDIN
Student Reg. Number
: 23020113140048
Study Program/Department
: FOOD
TECHNOLOGY/AGRICULTURAL
Faculty
: ANIMAL
SCIENCES
AND
AGRICULTURAL
Has been examined by the examiner team
and declared to pass on……………………
Main Supervisor
Secondary Supervisor
Ahmad N. Al-Baarri S.Pt., M.P., Ph.D.
Prof. Dr.Ir. Anang M. Legowo, M.Sc
Head of Final Exam Program
Head of Study Program
Dr. Ir. Antonius Hintono, MP
Dr. Yoyok Budi Pramono
Dean
Head of Department
Prof. Dr. Ir. Mukh Arifin, M.Sc
Dr. Ir. Didik Wisnu Widjajanto, M.S
iv
ORIGINALITY STATEMENT OF BACHELOR THESIS
I, the undersigned below:
Name
: Fahmi Ilman Fahrudin
Student Reg. Number : 23020113140048
Study Program
: Food Technology
Hereby declare as follows:
1. Scientific work entitled:
Analysis of Carbonyl Compound Formation on Maillard Reaction
Using Rare Sugar D-Sorbose and Threonine, 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, July 2017
Author
Fahmi Ilman Fahrudin
Knowledged by
Main Supervisor
Secondary Supervisor
Ahmad N. Al-Baarri, S.Pt., M.P., Ph.D.
Prof. Dr. Ir. Anang M. Legowo, M.Sc.
v
RINGKASAN
FAHMI ILMAN FAHRUDIN. 23020113140048. Analisis Senyawa Karbonil
pada Reaksi Maillard antara Gula D-sorbose dan Asam Amino Treonin.
(Pembimbing : Ahmad N. Al-Baarri and Anang M. Legowo)
Polisakarida merupakan senyawa yang umumnya terdapat pada bahan
pangan dan juga termasuk sumber nutrisi tubuh. Bahan utama pembentuk gula Dsorbose adalah polisakarida yang melalui reaksi enzimatik menggunakan Dtagatose 3-epimerase. D-sorbose yang terbentuk memiliki tingkat reaktifitas yang
tinggi dibandingkan dengan gula alami lainnya. Reaksi Maillard merupakan reaksi
yang terjadi antara gula dan asam amino dengan perlakuan panas, reaksi ini biasa
terjadi pada proses pengolahan pangan seperti pemanggangan dan pengovenan.
Reaksi Maillard memiliki dampak positif dan negative yang timbul dari perlakuan
suhu tinggi dan dapat mempengaruhi kesehatan.
Penelitian ini menggunakan sorbose (Sor) dan Threonine (Thr) sebagai
model reaksi Maillard untuk menghasilkan MRPs (Maillard Reaction Products)
dan mendapatkan dampak positif tanpa menimbulkan dampak negatif dari reaksi
Maillard. Penelitian ini bertujuan untuk menunjukan intensitas kecoklatan, indeks
kecoklatan, pengukuran spectrum, aktivitas antioksidan dan korelasi antara
intesitas kecoklatan dan aktivitas antiosidant MRPs yang dihasilkan dari Sor-Thr
pada suhu 50℃.
Bahan yang digunakan pada penelitian ini adalah D-sorbose, Threonine,
ABTS atau 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Sorbose dan
Threonine digunakan untuk memproduksi MRPs menggunakan perlakuan
pemanasan pada suhu 50°C selama 48 jam. MRPs dengan intensitas coklat
diperiksa dengan pengukuran spektral yang menggunakan spektrofotometer pada
420 nm dan aktifitas antioksidan dianalisis dengan menggunakan panjang
gelombang 734nm dengan metode ABTS, sedangkan indeks browning
menggunakan colorimeter untuk menentukan nilainya. Korelasi antara intensitas
kecoklatan dan aktivitas pemulungan dianalisis dengan menggunakan GraphPad
Prism 6.0 untuk mendapatkan nilai signifikansi 60% sehingga mendapatkan
korelasi antar data yang dihasilkan.
Selama proses reaksi Maillard berlangsung untuk menghasilkan MRPs,
Sor-Thr menunjukkan aktivitas yang lebih baik daripada Sor. Intensitas
kecoklatan, perubahan warna, dan aktivitas antioksidan meningkat seiring dengan
meningkatnya durasi perlakuan pemanasan. Berdasarkan pengukuran spektral,
MRPs dari Sor-Thr awalnya terdeteksi pada 48h pada saat perlakuan pemanasan
berlangsung. Korelasi antara intensitas kecoklatan dan aktivitas oksidan dilakukan
sebagai korelasi positif non linier dan korelasi signifikan. Karena proses reaksi
glikasi yang berlangsung secara terus menerus disarankan harus adanya kontrol
dengan memberi perlakuan khusus lama pemanasan dan suhu yang digunakan
pada gula dan asam amino.
vi
SUMMARY
FAHMI ILMAN FAHRUDIN. 23020113140048. Analysis of Carbonyl
Compound Formation on Maillard Reaction using Rare Sugar D-Sorbose And
Threonine. (Supervisor : Ahmad N. Al-Baarri and Anang M. Legowo)
Polysaccharides are commonly used in various foods processing, including
the sources of food nutrients, food additives, and source of biologically active
molecules. Polysaccharides are also found as a main resource to produce rare
sugar D-sorbose through the enzymatic reaction using D-tagatose 3-epimerase.
Through the various foods processing including heat treatment, fructose may be
glycated to amino groups result the Maillard Reaction Product or MRPs that may
contains negative impact for health. This research was used sorbose (Sor) and
Threonine (Thr) as a model of glycation reaction to generate the MRPs. This study is
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 Sor – Thr at 50°C.
The materials on this research are D-sorbose, Threonine, ABTS or 2,2’azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Sorbose and Threonine were
used to producing MRPs using heating treatment at 50°C for 48 hour. The
browning intensity MRPs was investigate with spectral measurement used
spectrophotometer at 420 nm and scavenging was analyzed at 734nm with ABTS
method, 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 about 83%.
During Maillard reaction process to generate MRPs, Sor-Thr were
showing better performance than Sor. The browning intensity, color development,
and scavenging activity were improved along with the increasing of duration
heating treatment. Based on spectral measurement, MRPs from Sor-Thr was
initialy detected at 48h of heating treatment. The correlation between browning
intensity and scavenging activity were assigned as a positive non-linear
correlation and significant correlation. Since the further process of glycation
should be controlled using duration of heating treatment of sugar-amino it be
advised.
vii
PREFACE
Praise and great gratitude to Almighty God, Allah s.w.t., who always gives
His gracious mercy and tremendous blessing that has helped the author to
successfully finish this bachelor thesis with the title, “Analysis of Carbonyl
Compound Formation on Maillard Reaction Using Rare Sugar D-sorbose And
Threonine”. 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. Dr. Yoyok Budi Pramono and Dr. Ir. Bambang Dwiloka, M.S., as examiner
commitee 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,
viii
Diponegoro University. Thank you very much for the time, knowledge, 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-Sorbose 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 Adi Fahrudin and Husmiati
Yusuf, 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 Fikran Aranda Fahrudin,
the author’s brother,
7. Special thanks and appreciation dedicated to Fina Fitriana Budiman who
always been supported in many things during the up and down of the author’s
study.
8. Sincere thanks to my secondary family “Wacana Guys” during four year
college that always accompany; Affan Tian Dita, Taufiq Shaleh, Deshtyan
Erlangga and Beta Haedar.
ix
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, July 2017
Author,
Fahmi Ilman Fahrudin
x
TABLE OF CONTENTS
Pages
RINGKASAN ..........................................................................................................v
SUMMARY ........................................................................................................... vi
PREFACE ............................................................................................................. vii
TABLE OF CONTENTS .........................................................................................x
LIST OF FIGURE ................................................................................................. xii
LIST OF APPENDIX .......................................................................................... xiii
CHAPTER I INTRODUCTION ..............................................................................2
CHAPTER II LITERATURE REVIEW ..................................................................5
2.1.
Maillard Reaction Products (MRPs) ..........................................................5
2.2.
Rare Sugar of D-sorbose ............................................................................6
2.3.
Amino Acids Threonine .............................................................................7
2.4.
Browning Intensity.....................................................................................8
2.5.
Color Development ....................................................................................9
2.6.
Spectrophotometric ..................................................................................10
2.7.
Radical Scavenging Activity....................................................................11
2.8.
Correlation between Scavenging Activity and Browning Intensity ........12
CHAPTER III MATERIAL AND METHODS .....................................................13
3.1.
Material ....................................................................................................13
3.2.
Methods....................................................................................................13
3.2.1. Preparation of MRPs Model ..................................................................13
3.2.2.Browning Intensity.................................................................................14
3.2.3.Color Development ................................................................................14
3.2.4.Spectroscopic Measurements .................................................................15
xi
3.2.5.ABTS Radical Scavenging Activity ......................................................15
3.2.6.Correlation between Browning Intensity and Scavenging Activity.......16
3.3. Data Analysis ...........................................................................................16
CHAPTER IV RESULTS AND DISCUSSIONS .................................................17
4.1
Browning Intesity.....................................................................................17
4.2.
Color Development ..................................................................................18
4.3.
Spectroscopic Characteristics of Sor-Thr MRPs .....................................20
4.4
ABTS Radical Scavenging Activity ........................................................22
4.5.
The Correlation between Browning Intensity and Scavenging Activity .23
CHAPTER V..........................................................................................................26
CLOSING ..............................................................................................................26
5.1.
Conclusions ..............................................................................................26
5.2
Suggestions ..............................................................................................26
REFRENCE ...........................................................................................................27
APPENDIX ............................................................................................................33
BIOGRAPHY ........................................................................................................39
xii
LIST OF FIGURE
Number
Pages
1. Maillard Reaction Proccess …………………………………………………….6
2. Chemical chain of D-Sorbose ..............................................................................7
3. The flow diagram of Maillard reaction products ...............................................14
4. Browning intensity of rare sugar Sor (•) and Sor-Thr (∆)..................................17
5. Browning index of rare sugar Sor (•) and Sor-Threonine (∆) ............................19
6. Development of emission spectra 190-750 nm of Sor (a) and Sor-Thr (b) .......21
7. The scavenging activity of Sor (•) and Sor-Threonine (∆) ................................22
8. A significant correlation between browning intensity and scavenging activity of
Sor-Thr . ............................................................................................................24
xiii
LIST OF APPENDIX
Number
Pages
1. Output of Browning Intensity at Spectrophotometer .........................................33
2. Raw Data of Browning Index (Sor) ...................................................................34
3. Raw Data of Browning Index (Sor-Thr) ............................................................35
4. Output of ABTS Radical Scavenging Activity Calculation (Sor) .....................36
5. Output of ABTS Radical Scavenging Activity Calculation (Sor-Thr) ..............37
6. Output of GraphPad Prism Correlation between Browning Intensity and
Scavenging Activity ..........................................................................................38
ANALYSIS OF CARBONYL COMPOUND FORMATION ON MAILLARD
REACTION USING RARE SUGAR D-SORBOSE AND THREONINE
BACHELOR THESIS
Composed by
FAHMI ILMAN FAHRUDIN
FOOD TECHNOLOGY STUDY PROGRAM
DEPARTMENT OF AGRICULTURAL SCIENCES
FACULTY OF ANIMAL AND AGRICULTURAL SCIENCES
DIPONEGORO UNIVERSITY
SEMARANG, INDONESIA
2017
ii
ANALYSIS OF CARBONYL COMPOUND FORMATION ON MAILLARD
REACTION USING RARE SUGAR D-SORBOSE AND THREONINE
Composed by
FAHMI ILMAN FAHRUDIN
Student Reg. Number 23020113140048
As One of Requirements for 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
: ANALYSIS
OF
CARBONYL
COMPOUND
FORMATION
ON
MAILLARD REACTION USING RARE
SUGAR D-SORBOSE AND THREONINE
Name of Student
: FAHMI ILMAN FAHRUDIN
Student Reg. Number
: 23020113140048
Study Program/Department
: FOOD
TECHNOLOGY/AGRICULTURAL
Faculty
: ANIMAL
SCIENCES
AND
AGRICULTURAL
Has been examined by the examiner team
and declared to pass on……………………
Main Supervisor
Secondary Supervisor
Ahmad N. Al-Baarri S.Pt., M.P., Ph.D.
Prof. Dr.Ir. Anang M. Legowo, M.Sc
Head of Final Exam Program
Head of Study Program
Dr. Ir. Antonius Hintono, MP
Dr. Yoyok Budi Pramono
Dean
Head of Department
Prof. Dr. Ir. Mukh Arifin, M.Sc
Dr. Ir. Didik Wisnu Widjajanto, M.S
iv
ORIGINALITY STATEMENT OF BACHELOR THESIS
I, the undersigned below:
Name
: Fahmi Ilman Fahrudin
Student Reg. Number : 23020113140048
Study Program
: Food Technology
Hereby declare as follows:
1. Scientific work entitled:
Analysis of Carbonyl Compound Formation on Maillard Reaction
Using Rare Sugar D-Sorbose and Threonine, 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, July 2017
Author
Fahmi Ilman Fahrudin
Knowledged by
Main Supervisor
Secondary Supervisor
Ahmad N. Al-Baarri, S.Pt., M.P., Ph.D.
Prof. Dr. Ir. Anang M. Legowo, M.Sc.
v
RINGKASAN
FAHMI ILMAN FAHRUDIN. 23020113140048. Analisis Senyawa Karbonil
pada Reaksi Maillard antara Gula D-sorbose dan Asam Amino Treonin.
(Pembimbing : Ahmad N. Al-Baarri and Anang M. Legowo)
Polisakarida merupakan senyawa yang umumnya terdapat pada bahan
pangan dan juga termasuk sumber nutrisi tubuh. Bahan utama pembentuk gula Dsorbose adalah polisakarida yang melalui reaksi enzimatik menggunakan Dtagatose 3-epimerase. D-sorbose yang terbentuk memiliki tingkat reaktifitas yang
tinggi dibandingkan dengan gula alami lainnya. Reaksi Maillard merupakan reaksi
yang terjadi antara gula dan asam amino dengan perlakuan panas, reaksi ini biasa
terjadi pada proses pengolahan pangan seperti pemanggangan dan pengovenan.
Reaksi Maillard memiliki dampak positif dan negative yang timbul dari perlakuan
suhu tinggi dan dapat mempengaruhi kesehatan.
Penelitian ini menggunakan sorbose (Sor) dan Threonine (Thr) sebagai
model reaksi Maillard untuk menghasilkan MRPs (Maillard Reaction Products)
dan mendapatkan dampak positif tanpa menimbulkan dampak negatif dari reaksi
Maillard. Penelitian ini bertujuan untuk menunjukan intensitas kecoklatan, indeks
kecoklatan, pengukuran spectrum, aktivitas antioksidan dan korelasi antara
intesitas kecoklatan dan aktivitas antiosidant MRPs yang dihasilkan dari Sor-Thr
pada suhu 50℃.
Bahan yang digunakan pada penelitian ini adalah D-sorbose, Threonine,
ABTS atau 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Sorbose dan
Threonine digunakan untuk memproduksi MRPs menggunakan perlakuan
pemanasan pada suhu 50°C selama 48 jam. MRPs dengan intensitas coklat
diperiksa dengan pengukuran spektral yang menggunakan spektrofotometer pada
420 nm dan aktifitas antioksidan dianalisis dengan menggunakan panjang
gelombang 734nm dengan metode ABTS, sedangkan indeks browning
menggunakan colorimeter untuk menentukan nilainya. Korelasi antara intensitas
kecoklatan dan aktivitas pemulungan dianalisis dengan menggunakan GraphPad
Prism 6.0 untuk mendapatkan nilai signifikansi 60% sehingga mendapatkan
korelasi antar data yang dihasilkan.
Selama proses reaksi Maillard berlangsung untuk menghasilkan MRPs,
Sor-Thr menunjukkan aktivitas yang lebih baik daripada Sor. Intensitas
kecoklatan, perubahan warna, dan aktivitas antioksidan meningkat seiring dengan
meningkatnya durasi perlakuan pemanasan. Berdasarkan pengukuran spektral,
MRPs dari Sor-Thr awalnya terdeteksi pada 48h pada saat perlakuan pemanasan
berlangsung. Korelasi antara intensitas kecoklatan dan aktivitas oksidan dilakukan
sebagai korelasi positif non linier dan korelasi signifikan. Karena proses reaksi
glikasi yang berlangsung secara terus menerus disarankan harus adanya kontrol
dengan memberi perlakuan khusus lama pemanasan dan suhu yang digunakan
pada gula dan asam amino.
vi
SUMMARY
FAHMI ILMAN FAHRUDIN. 23020113140048. Analysis of Carbonyl
Compound Formation on Maillard Reaction using Rare Sugar D-Sorbose And
Threonine. (Supervisor : Ahmad N. Al-Baarri and Anang M. Legowo)
Polysaccharides are commonly used in various foods processing, including
the sources of food nutrients, food additives, and source of biologically active
molecules. Polysaccharides are also found as a main resource to produce rare
sugar D-sorbose through the enzymatic reaction using D-tagatose 3-epimerase.
Through the various foods processing including heat treatment, fructose may be
glycated to amino groups result the Maillard Reaction Product or MRPs that may
contains negative impact for health. This research was used sorbose (Sor) and
Threonine (Thr) as a model of glycation reaction to generate the MRPs. This study is
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 Sor – Thr at 50°C.
The materials on this research are D-sorbose, Threonine, ABTS or 2,2’azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Sorbose and Threonine were
used to producing MRPs using heating treatment at 50°C for 48 hour. The
browning intensity MRPs was investigate with spectral measurement used
spectrophotometer at 420 nm and scavenging was analyzed at 734nm with ABTS
method, 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 about 83%.
During Maillard reaction process to generate MRPs, Sor-Thr were
showing better performance than Sor. The browning intensity, color development,
and scavenging activity were improved along with the increasing of duration
heating treatment. Based on spectral measurement, MRPs from Sor-Thr was
initialy detected at 48h of heating treatment. The correlation between browning
intensity and scavenging activity were assigned as a positive non-linear
correlation and significant correlation. Since the further process of glycation
should be controlled using duration of heating treatment of sugar-amino it be
advised.
vii
PREFACE
Praise and great gratitude to Almighty God, Allah s.w.t., who always gives
His gracious mercy and tremendous blessing that has helped the author to
successfully finish this bachelor thesis with the title, “Analysis of Carbonyl
Compound Formation on Maillard Reaction Using Rare Sugar D-sorbose And
Threonine”. 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. Dr. Yoyok Budi Pramono and Dr. Ir. Bambang Dwiloka, M.S., as examiner
commitee 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,
viii
Diponegoro University. Thank you very much for the time, knowledge, 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-Sorbose 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 Adi Fahrudin and Husmiati
Yusuf, 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 Fikran Aranda Fahrudin,
the author’s brother,
7. Special thanks and appreciation dedicated to Fina Fitriana Budiman who
always been supported in many things during the up and down of the author’s
study.
8. Sincere thanks to my secondary family “Wacana Guys” during four year
college that always accompany; Affan Tian Dita, Taufiq Shaleh, Deshtyan
Erlangga and Beta Haedar.
ix
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, July 2017
Author,
Fahmi Ilman Fahrudin
x
TABLE OF CONTENTS
Pages
RINGKASAN ..........................................................................................................v
SUMMARY ........................................................................................................... vi
PREFACE ............................................................................................................. vii
TABLE OF CONTENTS .........................................................................................x
LIST OF FIGURE ................................................................................................. xii
LIST OF APPENDIX .......................................................................................... xiii
CHAPTER I INTRODUCTION ..............................................................................2
CHAPTER II LITERATURE REVIEW ..................................................................5
2.1.
Maillard Reaction Products (MRPs) ..........................................................5
2.2.
Rare Sugar of D-sorbose ............................................................................6
2.3.
Amino Acids Threonine .............................................................................7
2.4.
Browning Intensity.....................................................................................8
2.5.
Color Development ....................................................................................9
2.6.
Spectrophotometric ..................................................................................10
2.7.
Radical Scavenging Activity....................................................................11
2.8.
Correlation between Scavenging Activity and Browning Intensity ........12
CHAPTER III MATERIAL AND METHODS .....................................................13
3.1.
Material ....................................................................................................13
3.2.
Methods....................................................................................................13
3.2.1. Preparation of MRPs Model ..................................................................13
3.2.2.Browning Intensity.................................................................................14
3.2.3.Color Development ................................................................................14
3.2.4.Spectroscopic Measurements .................................................................15
xi
3.2.5.ABTS Radical Scavenging Activity ......................................................15
3.2.6.Correlation between Browning Intensity and Scavenging Activity.......16
3.3. Data Analysis ...........................................................................................16
CHAPTER IV RESULTS AND DISCUSSIONS .................................................17
4.1
Browning Intesity.....................................................................................17
4.2.
Color Development ..................................................................................18
4.3.
Spectroscopic Characteristics of Sor-Thr MRPs .....................................20
4.4
ABTS Radical Scavenging Activity ........................................................22
4.5.
The Correlation between Browning Intensity and Scavenging Activity .23
CHAPTER V..........................................................................................................26
CLOSING ..............................................................................................................26
5.1.
Conclusions ..............................................................................................26
5.2
Suggestions ..............................................................................................26
REFRENCE ...........................................................................................................27
APPENDIX ............................................................................................................33
BIOGRAPHY ........................................................................................................39
xii
LIST OF FIGURE
Number
Pages
1. Maillard Reaction Proccess …………………………………………………….6
2. Chemical chain of D-Sorbose ..............................................................................7
3. The flow diagram of Maillard reaction products ...............................................14
4. Browning intensity of rare sugar Sor (•) and Sor-Thr (∆)..................................17
5. Browning index of rare sugar Sor (•) and Sor-Threonine (∆) ............................19
6. Development of emission spectra 190-750 nm of Sor (a) and Sor-Thr (b) .......21
7. The scavenging activity of Sor (•) and Sor-Threonine (∆) ................................22
8. A significant correlation between browning intensity and scavenging activity of
Sor-Thr . ............................................................................................................24
xiii
LIST OF APPENDIX
Number
Pages
1. Output of Browning Intensity at Spectrophotometer .........................................33
2. Raw Data of Browning Index (Sor) ...................................................................34
3. Raw Data of Browning Index (Sor-Thr) ............................................................35
4. Output of ABTS Radical Scavenging Activity Calculation (Sor) .....................36
5. Output of ABTS Radical Scavenging Activity Calculation (Sor-Thr) ..............37
6. Output of GraphPad Prism Correlation between Browning Intensity and
Scavenging Activity ..........................................................................................38