PIGMEN &

PEWARNA
KULIAH KIMIA PANGAN

TEKNOLOGI INDUSTRI PANGAN

UNIVERSITAS PADJADJARAN

2010

PEOPLE EAT WITH

THEIR EYES

Warna
Penggugah Selera
warna menarik laku di pasaran

Fungsi Warna Pada Bahan Pangan :

Faktor Penentu mutu bahan Pangan dan faktor
yang paling menentukan secara visual
Mempengaruhi Persepsi Terhadap Flavour

Pewarna
Alami (pigmen) : terbatas, kurang
homogen,kurang stabil, flavor asing, aman,
pengawet, berserat)
Sintetik (BTP: stabil, kurang aman)

NATURAL COLOR

A. CHLOROPHYLLS

Green pigments involved in the photosynthesis of

higher plants.
Source & Location: in plants located within
chloroplast. Chlorophill molecules are imbedded
in the lamellae and are closely associated with
lipids, proteins, and lipoproteins.

4 cincin pirol dihubungkan dengan gugus metena.

Atom logam pusat Mg diikat dengan 4 atom N.
Klorofil a (atom no. 3 gugus metil)
Klorofil b (atom no. 3 gugus aldehida)

STRUCTURE

PHYSICAL & CHEMICAL

PROPERTIES
Soluble in alcohols, ether, benzene, acetone.
Insoluble in water
Chlorophylls maybe altered in many ways but in
food processing the most common is
pheophytinization
Pheophytinization is replacement of the central
magnesium of chlorophyll structure by hidrogen
and the consequent formation of the dull olivebrown
Chlorophyllides may be formed by removal of the
phytol chain. Its have essentially the same
spectral properties as the chlorophylls but more
water soluble.

EFFECT OF FOOD HANDLING,

PROCESSING, AND STORAGE
Dehidrated product that photooxidation and loss
of desirable color. It has also been observed that
the converssion of chlorophyll to pheophytin.
Gamma irradiation also convert chlorophyll to
pheophytin
Fermentation can also cause color changes.
Pheophytin and pheophorbides were formed, and
development of acetic brines.
Heat processed effect on degradation of
chlorophyll. Rapidly turn from a bright green to a
dull olive-brown caused convertion chlorophyll to
pheophytin.

During heating & storage occur production acid

(acetic & pyrrolidone-carboxilic acid) that convert
chlorophyll to pheophytin.

Contoh aplikasi

Bubur bayam 25 % pewarna pada mie kering, warna bintik hijau

tidak seragam, kaya serat (Tourisia, 2006)

Bubur seledri 35 % pada kerupuk , aroma khas (Renfinasari)

Bubuk Kangkung sebagai pewarna mie (Pratama,2006)

PRESERVATION OF THE GREEN

COLOR
Convert chlorophyll to chlorophyllides by
esterase, chlorophyllase because chlorophyllades
more stable than chlorophyll
Using alkalizing agent to produce higher pH
minimize pheophyitin formation. example:
Ca(OH)2 , Mg(OH)2

High temperature short time (HTST) to stabilize

chlorophyll during processing
Storage at controlled atmosphere increase
chlorophyll retention, particularly as the
concentration of CO2 was increased.

B. MYOGLOBIN & HEMOGLOBIN

Myoglobin store O2 in muscle

Hemeglobin

transport O2 in blood

Serve to complex with the oxygen required for

metabolic activity of the animal.
Structure:

mioglobin hemoglobin

CHEMICAL PROPERTIES
Reaction with oxygen to form complex
oxymyoglobin and oxidation of myoglabin will
form that known as metmyoglobin.
forming the covalent complexes of myoglobin with
molecular oxygen, nitric oxide, and carbon
monoxide (oxymyoglobin, nitrosomyoglobin,
carboxymyoglobin)

C. KAROTENOID

Carotenoids
group mainly lipid soluble
compounds responsible of the yellow and red
colors.
Color yellow red are formed by double bond
conjugated. Double bond >>>>>> red color
Carotenids consist of 8 isoprenoids unit in the
center of the mlecule.

Sifat karotenoid :

Mudah Terokidasi karena oksigen ,cahaya, enzim

lipoksigenase

Terjadi isomerasi akibat panas sterilisasi yang

mempengaruhi aktivitas provitamin A
Pengolongan karoten
A. Berdasarkan 2 golongan Utama
1.
Karotena : Hidrokarbon
2.
Xantofil mengandung O2 dlm bentuk hidroksil,
metoksil, keto atau epoksi
karoten berbeda dg kriptoxantin (jagung, lada,
jeruk keprok, pepaya) karena adanya ggs hidroksi

B. Berdasarkan 3 golongan:

Asiklik : likopen (tomat dan semangka)

Monosiklik: karoten

Bisiklik: karoten
dan karoten

STRUCTURE

CHEMICAL REACTION
-Carotene is a precursor of vitamin A, a well
known nutrient in the human diet.
-Carotene yields two molecules of vitamin A by
cleavage at the center of the molecule.
Carotenoids may autooxidatin by reaction with
atmospheric oxygen at rate depend on light, heat,
and presence of pro and antioxidant
Carotenoids can act as antioxidant or prooxidant
depent on system

APPLICATION AS FOOD COLOR

Fat based: margarine, butter, oils, etc
Water based: beverages, soups, dairy product,
syrup, etc. Need to prepare water-dispersible by
colloidal suspension or by emulsification.

D. ANTOSIANIN & FLAVONOID

Anthocyanin pigment is composed of aglicone (an
anthocyanidin) esterifid to one or more sugar
form as glicosidic and the color is red, blue, and
vilet
Source: many fruits, vegetable, and flowers
Stucture:

ANTHOCYANINS DERIVATION

Anthocyanins can be extracted by maceration

with 1% hydrochloric acid in metanol, filtration,
and concentration of filtrat.
Stability of anthocyanins depend on pH,
temperature, and enzyme(phenolase). The
reaction usually involve decolorization.
Anthocyanins more stable at lower pH & lower
temperature.

BETALAIN
Sumber : bit, kaktus,jamur
Terdiri dari : Betasianin (merah-ungu) : betanin dan
Betasantin
Isobetanin,prebetanin dan isoprebetanin : merah,
vulgaxanthin I dan II : kuning
Stabil pada pH 4-6
Terdegradasi dengan adanya oksigen, cahaya dan ion
logam
Penganti warna merah FD&C no 2, flavor bit

MELANOIDIN, KARAMEL

Melanoidin : pigmen coklat Rx. Maillard(sate

panggang, kopi,kulit roti, bahan digoreng)
Karamel : pigmen coklat hasil degradasi gula pada
suhu tinggi 160 -200oC

Karamel cair tahan asam : minuman karbonasi

Karamel cair Utk roti, cakedan biskuit

Karamel kering

PEWARNA SINTETIS

PEWARNA SINTETIS
Used to :
Improve a foods keeping properties
Maintain or improve nutritional value
Maintain and improve a products sensory
properties, such as texture, consistency,
taste, aroma and colour.
Maintain palatability and wholesomeness
Offset color loss due to exposure to light,
air, temperature extremes, moisture and
storage conditions
Correct natural variations in color;
Enhance colors that occur naturally;
Provide color to colorless and fun foods

ARTIFICIAL COLOURS VS NATURAL

COLOURS
Artificial colours

Natural colours :
Obtained from natural
Obtained by chemical
processed by physical means
reactions
high stability to light, oxygen less stable
and pH
less bright
colour uniformity
not uniform
low microbiological
Expensive
contamination
low production cost
Benefits to health
Health concerns allergens
Consumer acceptability
Cancer risks??
good

Consumer acceptability
questionable?

SYNTHETIC FOOD COLORANS

Name

Usage

Facts you need to know

Allura Red AC

Food coloring in
snacks, sauces,
preserves, soups,
wine, cider, etc.

Avoid - asthma, rhinitis

(including hayfever), or
urticaria (hives).

Amaranth

Food coloring in
wine, spirits, fish roe.

Banned in the U.S. Avoid asthma, rhinitis, urticaria

or other allergies.

Brilliant Black BN

In drinks, sauces,
snacks, wines,
cheese, etc.

Avoid - asthma, rhinitis,

urticaria, or other allergies

Erythrosine

Confectionary

Promotes thyroid tumours

Name

Usage

Facts you need to know

Ponceau 4R,
Conchineal Red A

Food colouring

People with asthma,

rhinitis or urticaria symptoms worsen

Sunset Yellow FCF,

Orange Yellow S

Food Colouring

Animal studies indicate

growth retardation and
severe weight loss.
People with asthma,
rhinitis, or urticaria should
avoid this product.

Tartrazine

Yellow food coloring

Allergic reactions and

asthmatic attacks.
Implicated in bouts of
hyperactivity disorder in
children.
Asthma, rhinitis and
urticaria - symptoms
worsen