makalah Lemak Dan Minyak

BAB I PENDAHULUAN 1.1 Latarb tarbel ela akang ang

Minyak dan lemak berperan sanagat penting dalam gizi kita terutama karena merupakan sumber energy, cita rasa,serta sumber vitamin A, D, E dan K. Manusia dapat digolongkan mahluk omnivora, artinya makanannya terdiri dari bahan hewani maupun nabati, karena itu dapat manerima minyak dan lemak dari berbagai sumber baik ternak maupun tanaman.minyak merupakan jenis makanan yang [paling padat energy,yaitu mengandung 5 kkal per gram atau 37 kilojoul per gram, Pada umumnya proporsi minyak dan lemak yang dikosumsi ada kaitannya dengan tingkat ekonom ekonomii suatu suatu Negara. Negara. Dineg Dinegara ara – Negara Negara yang yang telah maju teknologinya jumlah konsumsi lemak umumnya tinggi, sebaliknya di Negara – Negara yang penghasilannya terbatas pada hasil pertanian, jumlah konsumsi lemaknya rendah.

lemak, minyak,mentega, margarin dan shorteningnya

1

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1.2 Tujuan

Untuk mengetahui lemak, margarain, shortening dan maragarin sebagai bahan pangan yang penting bagi kesehatan.

1.3 Manfaat

Membertahukan informasi kepada pembaca tentang lemak, maragarain , shortening, dan maragarain, agar pembaca dapat mengetahui pengertian , kandungan lemak dan pembuatan lemak.

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BAB II PEMBAHASAN Lemak dan Minyak 

Lemak dan minyak merupakan zat makanan yang penting untuk menjaga kesehatan tubuh manusia. Selain itu leak dan minyak juga merupakan sumber energi yang lebih efektif dibanding dengan karbohidrat dan protein.satu gram minyak atau lemak dapat menghasilkan 9 kkal, sedangkan karbohidrat dan protein hanya menghasilkan 4 kkal/gram. Minyak atau lemak, khusussnya minyak nabati, mengandung asamasam lemak esensial seperti asam linoleat, lenolenat, dan arakidonat yang dapat mencegah penyempitan pembuluh darah akibat penumpukan kolestrol. Minyak dan lemak juga berfungsi sebagai sumber dan pelarut bagi vitamin-vitamin A, D, E, dan K. Lemak dan minyak terdapat pada hampr semua

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dengan sengaja ke bahan makanan dengan berbagai tujuan. Dalam pengolahan bahan pangan, minyak dan lemak berfungsi sebagai media penghantar panas, seperti minyak goring, shortening (mentega putih), lemak (gajih), mentega, dan margarine.di samping itu, penambahan lemak juga dimaksudkan juga untuk menambah kalori serta memperbaiki tekstur dan cita rasa bahan pangan., seperti pada kembang gula, penambahan shortening pada pembuatan kue-kue, dan lain-lain. Lemak yang ditambahkan kedalam bahan pangan, atau dijadikan bahan pangan membutuhkan persyaratan dan sifat-sifat tertentu. Berbagai bahan pangan seperti daging, ikan, telur, susu, alpokat, kacang tanah, dan beberapa jenis sayuran mengandung lemak atau minyak yang biasanya termakan bersama bahn tersebut. Lemak dan minyak tersebut dikenal sebagai lemak tersembunyi (invisibke fat). Sedangkan lemak dan minyak yang telah diekstraksi daaari ternak atau bahan nabati dan dimurnikan dikenal sebagai lemak minyak biasa atau lemak kasat mata (visible fat). Lemak hewanimengandung banyak sterol yang isebut kolestrol, sedangkan lemak nabati mengandung fitosterol dan lebih banyak mengandung asam lemak tak jenuh sehingga umumnya berbentuk cair. Lemak

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susu, lemak babi, lemak sapi. Lemak hewan laut seperti minyak ikan paus, minyak ikan cod, minyak ikan herring berbentuk cair dapat dibedakan menjadi tiga golongan yaitu : a) Drying oil

yang akan yang akan membentuk

lapisan keras bila mongering di udara, misalnya minyak yang dapat digunakan untuk cat dan pernis. b) Semi drying oil

seperti minyak jagung, minyak biji

kapas, dan minyak bunga matahari. c) Non drying oil,

misalnya minyak kelapa dan

minyak kacang tanah. Lemak nabati yang berbentuk padat adalah minyak coklat dan bagian “stearin” dan minyak kelapa sawit.

Pembentukan Lemak secara Alami

Hampir semua bahan banyak mengandung lemak dan minyak, terutama bahan yang berasal dari hewan. Lemak dalam jaringan hewan terdapat pada jaringan adlposa. Dalam tanaman, lemak disintesis dari satu molekul gliserol dengan tiga molekul asam lemak yang terbentuk dari kelanjutan oksidasi karbohidrat dalam proses respirasi. Proses pembentukan lemak dalam

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pembentukan gliserol, pembentukan molekul asam lemak, kemudian kondensasi asam lemak dengan gliserol membentuk lemak. Minyak pangan dalam bahan pangan biasanya diekstraksi dalam keadaan tidak murni dan bercampur dengan komponen-komponen lain yang disebut fraksi lipida. Fraksi lipida terdiri dari minyak/lemak (edible flat/oil), malam (wax) fosfolipida, sterol, hidrokarbon, dan pigmen. Dengan cara ekstraksi yang menggunakan pelarut lemak, seperti potroleum eter, etil eter, benzene, dan kloroform komponen-komponen fraksi lipida dapat dipisahkan. Lemak kasar (crude fat) tersebut disebut fraksi larut eter. Untuk membedakan komponen-komponen fraksi lipida dipergunakan NaOH. Minyak/lemak makan, malam, dan fosflipida dapat disabunkan dengan NaOH. Sedangkan sterol, hidrokarbon, dan pigmen adalah fraksi yang tidak tersabunkan. Lemak dan minyak, lilin, serta ester sterol digolongkan sebagai lipida tunggal, sedang fosfolopida dan glokolipida digolongkan sebagai lipida majemuk. Lemak/minyak makan

garam

Na-asam lemak + gliserol Malam

+ NaOH

garam Na-asam lemak +

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Fosfolipida

garam Na Na-asam le lemak + gl gliserol+

Na3PO4 + Amina Sterol Hidrokarbon+ NaOH

(tidak tersabunkan)

Kandungan lemak dalam bahan pangan adalah lemak kasar dan merupakan kandungan total lipida dalam jumlah yang sebenarnya.

Fraksi Non Minyak  1. Malam Malam dan Fosfolip Fosfolipida ida

Malam adalah ester asam lemak dengan alcohol yang mempunyai berat molekul (BM) tinggi. Asam lemaknya adalah palmitat, stearat, dan oleat. Malam hanya terdapat dalam lemak kasar. Fosfolipida merupakan ester asam lemak dan gliserol yang mengandung ion fosfat. Minyak dari golongan biji-bijian banyak mengandung

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2. Pigm Pigmen en

Adanya pigmen menyebabkan lemak berwarna. Warna lemak tergantung dari macam pigmennya. Adanya karatenoid menyebabkan warna kuning kemerahan. Karatenoid sangat larut dalam minyak dan merupakan hidrokarbon dengan banyak ikatan tidak jenuh. Bila minyak dihidrogenasimak akan terjadi hidrogenasi karatenoid dan warna merah akan berkurang. Selain itu, perlakuan pemanasan juga akan mengurangi warna pigmen, karena karatenoid tidak stabil pada suhu tinggi. Pigmen ini mudah teroksidasi sehingga minyak akan mudah tengik. Cara menghilangkan pigmen biasanya dilakukan dengan adsorben seperti arang aktif dan bleaching earch. Pada minyak kelapa sawit, kandungan karatenoid jarang dihilangkan sepenuhnya karena

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 Tokoferol yang merupakan sumber vitamin E sangat aktif terhadap oksidasi, sehingga dapat dapat digunakan sebagai antioksidan. Tokoferol yang teroksidasi akan menimbulkan warna coklat pada minyak. Warna coklat juga bias disebabkan oleh reaksi browing nonenzimatik, yaitu karbohidrat akan bereaksi dengan protein bila ada panas.

Komposisi dan Sifat

Lemak dan minyak termasuk dalam kelompok senyawa yang disebut lipida, yang pada umumnya mempunyai sifat sama yaitu tidak larut dalam air. Dalam penanganan dan pengolahan bahan pangan, perhatian lebih banyak ditujukan pada suatu bagian dari lipida, yaitu trigliserida atau neutral fat. Pada umumnya untuk pengertian sehari-hari lemak merupakan bahan padat dalam suhu kamar,

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kimia tidak mengandung ikatan rangkap. Sehingga mempunyai titik lebur yang lebih tinggi. Contoh asam lemak jenuh yang terdapat di alam adalah asam palmitat dan asam stearat. Minyak merupakan bahan cair diantaranya disebabkan rendahnya kandungan asam lemak  jenuh dan tingginya kandungan asam yang tak  jenuh, yang memiliki satu atau lebih ikatan rangkap diantara atom-atom karbonnya, sehingga mempunyai titik lebur yang rendah Lemak banyak digunakan dalam pembuatan roti atau kue dengan tujuan membantu mengempukkan produk akhir. Lemak yang bersifat demikian dikenal dengan istilah shortening. Disebut demikian karena dengan adanya lemak yang tidak larut dalam air itu, maka terbentuk massa serabut-serabut gluten dari gandumyang padat dank eras dapat dihalangi.dengan demikian serabut-serabut gluten menjadi lebih pendek (shortening), sehingga produk akhirnya (roti atau

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diempukkan (cream)., yaitu dilunakkan dengan pencampuran dengan udara. Lemak yang plastis biasanya mengandung Kristal gliserida yang padat dan sebagian trigliserida cair. Bentuk dan ukuran Kristal mempengaruhi sifat lemak pada makanan roti atau kue-kue. Bila suatu lemak didinginkan, hilangnya panas akan memperlambat gerakan molekulmolekul dalam lemak, sehingga jarak antara molekul-molekul lebih kecil. Jika jarak antara molekul-molekul dalam lemak tersebut mencapai 5Å, maka akan timbul gaya tarik-menarik antarmolekul yang disebut gaya Van Van der Walls. Besar gaya ini hanya bias dihitung pada molekul yang berantai panjang, seperti asam lemak dengan BM tinggi. Akibat adanya gaya ini, radikalradikal asam lemak dalam molekul lemak akan tersusun berjajar dan saling bertumpuk serta berikatan membentuk Kristal

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menunjukkan variasi yang besar pada sifat tekstur dan daya pembentuk creamnya.  Titik lebur suatu lemak atau minyak dipengaruhi oleh sifat asam lemak, yaitu daya tarik antarasam lemak yang berdekatan dalam Kristal. Gaya ini ditentukan oleh panjang rantai C,  jumlah ikatan rangkap, dan bentuk cis atau trans pada asam lemak tak jenuh. Makin panjang rantai C, titik cairakan semakin tinggi. Titik lebur menurun dengan bertambahnya jumlah ikatan rangkap. Hal ini dapat diterangkan sebagai berikut: Ikatan antarmolekul asam lemak tidak jenuh kurang kuat, sebab rantai pada ikatan rangkap (cis) tidak lurus. Makin banyak ikatan rangkap,

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rantai C, derajat ketidakjenuhan, dan suhu yang semakin tinggi. Indeks refraksi ini berhubungan erat dengan bilangan iod suatu lemak dan karena itu dapat digunakan untuk mengendalikan proses hidrogenasi. Bila suatu lemak dipanaskan, pada suhu tertentu timbul asap tiois kebiruan. Titik ini disebut titik asap (smoke point). Bila pemanasan diteruskan akan tercapai flash point, yaitu minyak mulai terbakar (terlihat nyala). Jika minyak sudah terbakar secara tetap maka dikatakan fire point. Suhu terjadinya smoke point ini bervariasi dipengaruhi oleh jumlah asam lemak bebas. Jika asam lemak bebas banyak, ketiga suhu tersebut akan turun. Demikian juga bila berat molekul

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92% dengan amil alcohol 92%. Titik keruh ini bergantung dari adanya asam lemak bebas. I.

ASAM LEMAK  

Asam-asam lemak yang ditemukan di alam, biasanya merupakan asam-asam monokarboksilat dengan rantai yang tidak bercabang dan mempunayi jumlah atom karbon genap. Asamasam lemak yang ditemukan di alam dapat dibagi menjadi dua golongan, yaitu asam lemak jenuh dan asam lemak tak jenuh. Asam-asam lemak tak  jenuh berbeda dalam jumlah dan posisi ikatan rangkapnya dan berbeda dengan asam lemak  jenuh dalam bentuk molekul keseluruhannya. Asam lemak tak jenuh biasanya terdapat dalam bentuk cis, karena itu molekul akan bengkok pada

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beberapa hewan darat, yaitu 25% dari asam-asam lemak yang ada. Adanya ikatan rangkap pada asam lemak tidak jenuh menimbulkan kemungkinan terjadinya isomer yang terjadi pada posisi ikatan rangkap. Baik pada molekul yang mempunyai sususnan konyugasi maupun nonkonyugasi, dapat terjadi isomer cis atau trans pada posisi ikatan rangkap. Asam lemak dapat digolongkan berdasarkan berat molekul dan derajat ketidakjenuhan. Keduanya akan mempengaruhi sifat-sifat kelarutannya dalam air, kemampuan asam lemak untuk menguap, dan kelarutan garam-garamnya dalam alcohol dan air.

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didikuti dengan fraksinasi. Fraksinasi bias dilakukan dengan cara kromatografi gas, kromatografi lapisan tipis, atau menggunakan spektrofotometer dengan sinar inframerah. Cara yang terakhir ini dapat digunakna untuk menentukan jumlah dan identifikasi asam lemak. Dari penelitian-penelitian dengan sinar inframerah ini diperoleh bahwa ikatan cis lebih sering terdapat pada ikatan rangkap dalam asam lemak daripada ikatan trans. Isomer trans dapat terbentuk dalam keadaan panas hidrogenasi, atau karena katalis lain. II.

 JENIS LEMAK DAN MINYAK   A. Minyak Minyak Goreng

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asapnya akan turun, karena telah terjadi hidrolisis molekul lemak. Karena itu untuk menekan terjadinya hidrolisis, pemanasan lemak atau minyak sebaiknya dilakukan pada suhu tidak terlalu tinggi dari seharusnya. Pada umumnya suhu penggorengan adalah 177221⁰C. Lemak dan minyak yang baik digunakan untuk minyak goring adalah oleo stearin, oleo oil, lemak babi (lard), atau lemak nabati yang

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dekelilingi globula lemak retak dan pecah, sehingga memungkinkan globula lemak menggumpal dan menyusup ke permukaan. Cara ini merupakan proses proses pemecahan emulsi minyak dalam air (o/w)dengan pengocokan. Mentega sendiri merupakan emulsi air dalam minyak dengan kira-kira 18% air terdispersi di dalam 80% lemak dengan sejumlah kecil protein yang bertindak sebagai zat pengemulsi

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Lemak susu dinetralakan dengan garamgaram karbonat, kemudian dipasteurisasi. Sedangkan bakteri yang dinokulasikan biasanya bakteri Steptococcus citrovorus, S. paracitrovorus, Lactobacillus lactis, dan Bacillus viscosus sachari. Selam pematangan 3-4 jam, bakteri-bakteri akan akan menguraikan laktosa dalam susu menjadi asam laktat dan timbullah senyawa diasetil (CH2CO2) yang akan menimbulakan cita rasa khas. Kristalisasi

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hewani yang biasa digunakan yaitu lemak babi (lara) dan lemak sapi oleo oil), sedangkan lemak nabati yang digunakan adalah minyak kelapa, minyaka kelapa sawit, minyak kedelai, dan minyak biji kapas. Karena minyak nabati umumnya berbentuk cair, maka harus dihidrogenasi lebih dahulu menjadi lemak padat, yang berarti margarine harus bersifat plastis, padat pada suhu ruang, agak keras pada suhu rendah, dan segera dapat mencair

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Shortening adalah lemak padat yang mempunyai sifat plastis dan kestabilan tertentu, umumnya berwarna putih sehingga sering disebut mentega putih. Bahan ini diperoleh dari hasil pencampuran dua atau lebih lemak, atau dengan cara hidrogenasi. Mentega putih ini banyak digunakan dalam bahan pangan terutama dalam pembuatan cake dan kue yang dipanggang. Fungsinya adalah untuk memperbaiki cata rasa, struktur, tekstur,

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Shortening yang dihidrogenasi dibuat dengan cara mencampurkan dua atau lebih minyak dengan bilangan iodine dan konsistensi berbeda-beda. Keuntungan cara ini adalah konsistensi dapat diatur dengan mengatur

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mengempukkan bahan pangan yang tergantung  juga sifat plastisnya. Sifat plastis tergantung dari perbandingan jumlah lemak padat dan lemak cair serta sifat-sifat Kristal lemaknya.

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hidrogen yang letaknya di sebelah atom karbon yang mempunyai ikatan rangkap dapat disingkirkan oleh suatu kuantum energi sehingga membentuk radikal bebas. Kemudian radikal ini dengan membentuk

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alumunium atau stainless steel ; lemak harus dihindarkan dari logam besi atau tembaga. Pada minyak telah diolah menjadi bahan makanan. Pola ketengikan akan berbeda. Kandungan gula yang tinggi mengurangi kecepatan tumbuhnya

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ikatan rangkap yang mudah dioksidasi sehingga akan melindungi lemak dan oksidasi. Pada minyak yang sudah dimurnikan, kadar tokoferolnya rendah mislnya minyak jagung, sebelum dimurnikan kandungan tokoferolnya

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