Vitamin

Oleh :
Fatchul Anam Nurlaili
UIN Sunan Kalijaga, Yogyakarta

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Vitamin
Pendahuluan
Sumber dan Kebutuhan Vitamin
Klasifikasi Vitamin
Sifat Kimia
Stabilitas Vitamin
Optimasi Retensi Vitamin

Pendahuluan
Three types of Food :
1. Energy Foods (Body Fuels)
a. Function
: Energy to move and keep warm
b. Sources : Carbohydrates : Starch
Fats : Cream, Margarine
2. Body Building Foods
a. Function
: to growth and repair
b. Sources : protein (in meat, fish, milk, cheese,
egg)
3. Maintenance Foods
a. Function
: Control of metabolism to run
smoothly
b. Sources : Vitamin and Minerals

DEFINITION
Vitamin :
Bahan Organik yang
dibutuhkan tubuh
dalam jumlah sedikit
untuk menjaga agar
proses metabolisme
berlangsung secara
normal

DEFINITION
Provitamin :
Compounds that are
not vitamins but can
be changed by the
body into vitamins

Vitamer :
Member of the same
vitamin family
(vitamer vitamin A
Retinol, Retinal, dll)

 Provitamin B5:panthenol
Provitamin D : 7-dehydrocholesterol
Provitamin A : beta-carotene

Contoh vitamer

 vitamin Ahas at least six vitamer chemicals

that all qualify as "vitamin A", each with slightly
different properties.
Theretinolandretinalforms, which occur in
animal-based foods, are several times as
effective in humans, per microgram, as the
carotenoid forms.
In some cases these differences are extreme :
the carotenoid forms of vitamin A cannot be
absorbed by cats or ferrets at all, and therefore
do not have vitamin A activity in these species.

 The vitamin activity of multiple vitamers is due to the

body's (limited) ability to convert one vitamer to another,
or many vitamers to the same enzymaticcofactor, which
is active in the body as the important form of the vitamin.
As part of the definition of vitamin, the body cannot
completely synthesize an optimal amount of vitamin
activity from simple foodstuffs, without some minimal
amount of a vitamer molecule as a basis.
Typically not all vitamers possess exactly the same
vitamin potency, per mass.
This is due to differences in absorption and
interconversion of the various vitamers of a vitamin.
Often for the same reason, the toxicity of vitamers varies
by molecule, as is the case with vitamin E

FUNCTION OF VITAMIN
1.Sebagai Co-enzymes dan prekursornya (mis : vit. B-6, B-12,
niacin, dsb.)
2.Sebagai komponen dari
antioxidative defense system
(mis : vit. C dan vit. E)
3.Sebagai faktor penting dalam
genetic regulation (mis : vit A
dan vit. D)
4.Sebagai faktor penting dalam
keberlangsungan fungsi fungsi

Sumber dan Kebutuhan

Vitamin
Sumber Vitamin

Animal

Daging
Telur
Susu
Ikan

Plant
Buah

Microorganism
Candida

Sumber Vitamin
Vitamin A
(IU/100 g)

Carotene
(mg/100 g)

37

0,04

2.363 3.452

0,43 0,77

Cheddar Cheese

553 1078

0,07 0,71

Eggs (boiled)

165 488

0,01 0,15

178

0,07

110 307

0,01 0,06

Tomato (canned)

0,5

Peach

0,34

Cabbage

0,30

Broccoli (boiled)

2,5

Spinach (boiled)

6,0

PRODUCT
Beef (grilled sirloin)
Butter

Herring (canned)
Milk

Sumber : de Man (1999)

Sumber Vitamin
Table 9-2. Contribution (%) of various food groups to the
vitamin intake of Americans
Vit. A

Vit. C

Thiamin

Riboflavin

Niacin

Vit. B6

Vit.
B12

39.4

51.8

11.7

6.9

12.0

22.2

5.4

8.2

5.4

8.0

39.0

4.4

2.2

2.5

8.2

41.2

22.1

27.4

10.2

1.6

Meats

22.5

2.0

27.1

22.2

45.0

40.0

69.2

Milk Products

13.2

3.7

8.1

39.1

1.4

11.6

20.7

Eggs

5.8

2.0

4.9

2.1

8.5

Fats and oils

8.2

Others

2.7

3.4

3.3

FOODS
Vegetables
Legumes
Fruits
Grain Products

Sumber : de Man (1999)

Kebutuhan Vitamin
RDA
RDI
% Daily Value

Kebutuhan Vitamin

Usia

Bayi
Anak-anak
Dewasa
Tua

Jenis
Kelamin
Pria
Wanita

Aktivitas/
Kondisi
Olahragawan
Hamil
Haid

Klasifikasi Vitamin
Kelarutan dalam air

Larut

Vit. C
Vit. B-12
Niacin
Riboflavin
Folate
Thiamin
Biotin

Tidak Larut

Vit.
Vit.
Vit.
Vit.

A
D
E
K

Structure of Vitamins

Stability of Vitamins
Sebab-sebab terjadinya variasi kadar vitamin
dalam
bahan pangan :
1. Variasi alamiah
Plant : Tingkat kematangan, tempat
tumbuh,
iklim, varitas, teknik budidaya
Animal : Biological control mechanism, diet
2. Perubahan Pascapanen
Indigenous enzyme deterioration
3. Perlakuan Pendahuluan
Fisik : Triming, washing, milling, suhu,
food/solution ratio, surface/volume ratio
Kimia : Alkaline/acids treatment,

Stability of Vitamins
4. Pengaruh Blanching & Thermal Processing
Suhu
Waktu
5. Pengolahan
Suhu
Dissolved Oxygen
pH
Aw
6. Lain-lain
Komposisi bahan
Bahan kimia dari luar

Table 9-4. Stability of Vitamin A in Foods

Vitamin A

Storage
Conditions

Retention (%)

17.000 30.000
IU/lb

12 mo/ 5 oC
5 mo/ 28 oC

66 98
64 - 68

Margarine

15.000 IU/lb

6 mo / 5 oC
6 mo / 28 oC

89 100
83 - 89

Non-fat dry milk

10.000 IU/lb

3 mo / 37 oC
12 mo / 23 oC

94 100
69 - 89

Fortified ready to eat

cereals

4.000 IU / oz

6 mo / 23 oC

83

Fortified potato chips

700 IU / 100 g

2 mo / 23 oC

100

Product
Butter

Table 9-4. Stability of Carotene in Foods

PRODUCT

Carotene

Storage
Conditions

Retention (%)

Margarine

3 mg / lb

6 mo/ 5 oC
6 mo/ 23 oC

98
89

Lard

3.3 mg/lb

6 mo / 5 oC
6 mo / 23 oC

100
100

35.2 mg/100 g

3 mo / 37 oC
12 mo / 23 oC

94
80

7.6 mg/29 oz

2 mo / 30 oC
2 mo / 23 oC

94
94

0.6 1.3 mg /
8 fl oz

12 mo / 23 oC

85 - 100

Dried egg yolk

Carbonnated beverage
Canned juice drink

Table 9-11. Tocopherol losses during

processing
and storage of potato chips
Tocopherol
(mg/100 g)

Loss (%)

Oil before used

82

Oil after used

73

11

Oil from fresh chips

75

At room temp
2 weeks
1 month
2 months

39
22
17

48
71
77

At 12 oC
1 months
2 months

28
24

63
68

Storage

Table 9-14. Effect of blanching method on

Ascorbic acid levels of Broccoli

Blanching
Method
Raw
Water Blanch
Steam Blanch

Ascorbic acid (mg/100 mg)

Reduced
Dehydro
Total
94.0
45.3
48.8

4.0
5.7
7.4

98.2
51.0
56.2

A
D
C
B

Fig. 9-11. Effect of packaging material on light-induced quality

deterioration of milk
A : Clear Plastic Pouch; B : Laminated non-transparent pouch
C : Carton ; D : Plastic 3-quart jug

Thiamin Loss (%)

30
25
20
15
10
5
0

12

17

Moisture Level (%)

Fig. 9-12. Effect of moisture content on thiamin after

5 months of storaged at various moisture
level

Optimasi retensi vitamin

Based on Chemicals and Physical properties of
particular nutrient involved
1. Optimasi Kondisi Proses Thermal
Kinetika dan thermodinamika perubahan
vitamin
dan mikrobia
2. Prediksi Kehilangan
Kinetika dan thermodinamika vitamin &
komponen lain
3. Bahan Pengemas
Permeabilitas
Cara pemanasan (konduksi, konveksi)