Kuliah Kimor Protein
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BrawijayaUniversity
Fakultas Teknologi Pertanian
Department ofFood Science and Technology
Protein
By Ridhwan Fauzi
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\
Pendahuluan
OUTLINE
Asam Amino
Protein
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
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Pendahuluan
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ProteinSenyawa organik kompleks berbobot
molekul tinggi yang merupakan polimer dari monomer-monomer asam amino
yang saling terikat melalui ikatan peptida
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Protein CarbonHydrogen Oxygen Nitrogen Sulfur
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Hewani
Nabati
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Fungsi ProteinKomponen
Enzim, DNA, Otot, Rambut
Pengganti
Mengganti jaringan tubuh yang rusak dan
yang sudah tua.Membentuk jaringan
baru
Sumber Energi
Sumber energi cadangan setelah karbohidrat & lipid
1 gram = 4 kkal
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Asam Amino
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Asam AminoDi alam ± 300 asam amino (asam amino
termodifikasi )
20 Jenis asam amino utama (penyusun protein)
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Di lingkungan non-polar….
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Di lingkungan polar….
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
O
ON
H
H
H
-Amino Acid
O
ONH
-Amino Acid
H
N
O
OH
-Amino Acid
N
H
H
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Klasifikasi Asam Amino
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
• Berdasarkan Sumber• Berdasarkan Tipe Rantai
Cabang
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Berdasarkan Sumber
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Essential Amino Acids amino acids that cannot be synthesized by the organism at a rate sufficient to meet the normal requirements of growth, reproduction, and normal maintenance andtherefore must be supplied by the diet
Non-Essential Amino Acids amino acids that can be made from simpler precursors and are thus not required in the diet
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Essential Amino Acids Non Essential Amino AcidsArginine AlanineHistidine AsparagineIsoleucine AspartateLeucine CysteineLysine GlutamateMethionine GlutaminePhenylalanine GlycineThreonine ProlineTryptophan SerineValine Tyrosine
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Berdasarkan Tipe Rantai Cabang
* Amino Non-Polar* Asam Amino Polar* Asam Amino Asam* Asam Amino Basa
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Dalam kondisi netral (pH isolistrik / pI), AA berada dalam bentuk ion dipolar atau disebut sebagai ion zwitter
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Titik isolistrik : Suatu keadaan dimana asam amino dalamkondisi netral dengan bentuk ion dipolar(zwitter ion)
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protonasi( +H+ )
H* OH-
Deprotonasi( -H+ )
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Nilai Pka dan Pi Asam Amino Bebas
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Peptide Bond
Ikatan yang menghubungkan gugus amina dari satu asam amino dengan
gugus karboksil dari asam amino lainnya
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
2 AA = Dipeptida3 AA = Tripeptida
dst
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Protein
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Struktur & sifat ditentukan oleh kombinasi, jumlah dan urutan asam amino penyusunnya
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protein
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Klasifikasi Protein
• Susunan Molekul• Kelarutan• Struktur
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Berdasarkan Susunan molekul
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A. Protein Fibriler
• Berbentuk serabut• Tidak larut dalam pelarut asam, basa, alkohol• Cenderung sulit terdenaturasi• Ex : miosin, keratin, fibrin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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B. Protein Globular
• Berbentuk bola• Tidak larut dalam garam dan asam encer• Labil terhadap suhu, konsentrasi garam, asam, basa• Mudah terdenaturasi• Ex : susu, telur
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Berdasarkan Kelarutan
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A. Protein Albumin
• Larut air• Terkoagulasi oleh panas• Ex : albumin telur, serum albumin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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B. Protein Globulin
• Tidak larut air• Larut dalam garam encer• Terkoagulasi oleh panas, terdenaturasi oleh
garam pekat (salting out)• Ex : miosinogen otot
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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C. Protein Glutenin
• Larut dalam asam dan basa encer• Ex : glutenin gandum
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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D. Protein Prolamin
• Larut dalam alkohol 70%• Tidak larut air• Ex : zein jagung
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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E. Protein Histon
• Larut air• Mengendap dalam larutan protein jenis lain• Ex : Globin, hemoglobin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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F. Protein Protamin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
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Berdasarkan Struktur
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Primary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Urutan asam-asam amino yang tersusun secara lineardari rantai polipeptida
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Secondary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Terdapat ikatan hidrogen
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Tertiary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
*Struktur 3D*Lipatan struktur sekunder*Saling terhubung oleh ikatan hidrogen, ikatan garam, ikatan hidrofobik, dan ikatan disulfida
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Quarternary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Lebih dari 1 polipeptida
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The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protein Digestion
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References
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Almatsier, Sunita. 2009. Prinsip Dasar Ilmu Gizi. Jakarta : PT Gramedia Pustaka Utama.
Murray, Robert k, dkk. 2009. Biokimia Harper Edisi 27. Jakarta : Penerbit Kedokteran EGC.
Winarno, FG. 2004. Kimia Pangand dan Gizi. Jakarta : PT Gramedia Pustaka Utama.
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