The Role of Chemistry in

Food
Riska Ahsanunnisa, M.Pd.
  must learn the physical properties and
chemical properties of various components
What’s to find arranged in plant or animal food ingredients,
including studying the nutritional value of
out? these food ingredients. So that the food
consumed is food that fulfill good nutritional
status.
  Food is needed by humans for various
What’s the purposes. Among them is to fulfill human
nutritional needs, to fulfill the feeling of
purpose? fullness and satisfaction of a food and drink,
and to improve one's social status.
  1. what food will be chosen?
 2. how to get it?
Things that  3. how to store and maintain it?
must be  4. how to prepare it?
considered!!  5. who will eat it, when, with whom, how and in
what amount to eat it?
  Food science plays an important role in the
process of regulating the consumption patterns
What’s the of the people. In food science includes the
role? knowledge of food, nutrients, and the
substances contained therein, the role and
balance for health and health problems.
  Applying the right food science can help Indonesian
people in improving the correct consumption pattern,
good nutritional status and improving health.
What’s the
application of  In the food industry, the application of proper food
science can create food products that are safe for
food science? consumption and of good quality. Hopefully the
application of correct food science in food processing
can build Indonesian society into a healthy and quality
society.
 STUDI KASUS 1:

 Anggur secara kimia makanan mengandung vitamin,

mineral, antioksidan dan senyawa fenol lain + apabila
kulitnya dikonsumsi maka kita dapat keuntungan lebih
(serat).

 Bagaimana kalau selama penanaman, tanaman dan buah

anggur sering diberi pestisida yang melebihi dosis?
Apakah anggur tersebut masih tetap aman? (Begitu juga
dengan apel, dsb.)
 STUDI KASUS 2
 Teh secara kimia makanan mengandung senyawa fenol
yang berperan sebagai antioksidan untuk menangkal
radikal bebas (bagus dikonsumsi). Di sisi lain, teh
mengandung tanin yang dapat mengikat mineral
sehingga sulit dicerna tubuh.

 Bayam dan buah bit secara kimia makanan

mengandung zat besi, yang dapat membantu
pembentukan sel darah merah (bagus dikonsumsi).

 Bagaimana jika dalam waktu dekat(kurang dari 15

menit), mengkonsumsi teh dan bayam? Bagaimana
solusinya?