Disampaikan pada Seminar Perkembangan Gizi Mutakhir dan Aspek

Keamanan Monosodium Glutamat, Auditorium Poltekes Kemenkes

Bengkulu, 27 Februari 2019

Prof. Dr. Rindit Pambayun

Guru Besar Ilmu Pangan
Universitas Sriwijaya
PENDAHULUAN
•Senyawa Dasar Rasa dan Food Acceptability
•Ekspresi dan Pemetaan Rasa Dasar
•Rasa dapat Menginformasikan Zat Gizi atau Toksik?

ISI MATERI YANG DISAMPAIKAN

•Apa itu MSG?
•MSG Alami dan Teknologi Pembuatan MSG
•Gizi dan Hubungannya dengan MSG

PENUTUPAN
•Polemik tentang MSG
•Regulasi Seputar MSG
•Kesimpulan

Prof. Dr. Ir. Rindit Pambayun, M.P. 2

1
 Taste dan Food Acceptability
Spicy Sweet
Metalic Sour
Basic Salty
Astringent
Taste Bitter
Umami
Taste
Amplitude
Continuity Flavor
Aroma
Palatability Personal
Condition
Texture (mood & health)
Temperature Food Other Facts
Color Acceptability (Environment,
Shape Habituation, Social
Sound Situation, and
Culture)
EKSPRESI DAN PEMETAAN RASA DASAR

1 2 3 4
RASA DASAR UMAMI
BERBEDA DARI EMPAT RASA DASAR LAINNYA

Di mana letak
perbedaannya? (Paling
tidak Ada 3 Hal yang
Membedakan)
1. Respon di Lidah
2. Komponen Rasa
3. Ekspresi Kepuasan
 RASA DASAR (BASIC TASTE)
DAPAT MENGINFORMASI TENTANG GIZI ATAU TOKSIK

1 Glukosa, Zat Gizi

MANIS GULA
Manusia

2 Askorbat, Zat
ASAM ASAM
The sense of Gizi Manusia
taste presumably
evolved to inform us Mineral, Zat Gizi
3 GARAM NaCl ASIN
about the nutritious Manusia
or toxic value of
potential foods Aflatoksin, Zat
4 ALKALOIDA PAHIT
Toksik Manusia
Keast and Costanzo, 2015

GLUTAMAT-Na UMAMI AA dan Mineral,

5 Zat Gizi Manusia
 Manis, memberikan sinyal
produk yg memberi energI,
Asam makanan yg mengalami
fermentasi, asin, keseimbangan
adanya mineral, pahit adanya
toksik atau racun, umami
memiliki fungsi fisiologis yakni
sinyal memerlukan protein
(Ninomiya, 2010)

FUNGSI FISIOLOGIS UMAMI:

1. Meningkatkan selera, memberikan asupan gizi, memperbaiki status gizi
2. Meperbaiki sel darah putih dan limfosit, meningkatkan performa harian
individu, meningkatkan kemampuan bicara lebih jelas dan menambah
keceriaan ekspresi wajah
3. Tidak memberikan pengaruh bagi hipertensi
4. Mengurangi penggunaan garam NaCl, menurunkan konsentrasi sodium
Umami identik Glutamic Acid, Inosinic Acid,
Sodium Guanylate

Inosinic Acid Mono Sodium Glutamic Di Sodium Guanylate

Apa (Produk) MGS?
Namanya : MSG
Substansi : Garam Glutamat
Predikat : Flavor Enhancer
Karakter : Membuat Ooishi
Zat/ Struktur :
Bentuk :
 1. Acidulens
2. Acidity regulators
3. Anticaking agents
4. Antifoaming and foaming agents
5. Antioxidants
6. Bulking agents
BTM, yi 7. Food coloring
8. Fortifying agents
Bahan-2 yang 9. Color retention agents
ditambahkan untuk 10. Emulsifiers
perbaikan citarasa, 11. Flavors
aroma, tekstur, 12.Flavor enhancers
pewarna, dan 13. Flour treatment agents
pengawet. 14. Glazing agents
15. Humectants
16. Tracer gas
17. Preservatives (PENGAWET)
18. Stabilizers
19. Sweeteners
20. Thickeners
https://en.wikipedia.org/wiki/Foo
Lebih Dekat engan MGS?
Ditemukan
Pertama Kali oleh
Kikunea Ikeda
Pada Tahun 1908

1917 1969

Kikunea Ikeda
TASTE UMAMI MASAKAN JEPANG

Free amino acids and inosinate in Japanese soup stock ‘dashi’. Dashi was cooked based on the
recent cooking method introduced by the Japanese chefs’ organization in Kyoto. 20 g of rishiri konbu
was cooked at 60°C for 1 h
 Free amino acids and inosinate in Japanese soup stock ‘dashi’. Dashi was cooked based on the
recent cooking method introduced by the Japanese chefs’ organization in Kyoto. 20 g of rishiri konbu
was cooked at 60°C for 1 h [15]
2
Lebih Jauh dengan MSG?

MSG

A Life Forever
Mono Sodium Glutamat (MSG) Mono Sodium Chloride (MSC)
✓ Mangkok ✓ Sendok
✓ Merah ✓ Biru
✓ Spectaculer ✓ Customary
 Pembentukan MSG dalam Makanan

NaCl Na+ + Cl -
Natrium/ sodium khlorida Ion sodium Ion khlorida

Asam amino glutamat Mono sodium

 Antara MSG dan NaCl

NaCl Na+ + Cl-

Karakteristik:
1. Garam Organik
2. Kel. Asam Amino
3. Ketogenik
4. Porsi Na Kecil
5. Metabolisme jalur Asam
Amino
Karakteristik:
1. Garam Anorganik
2. Kel. Mineral
3. Non Ketogenik
4. Porsi Na Besar
5. Metabolisme jalur
Mineral
MSG Alami Terbentuk Selama Fermentasi

Fermentsi Rusip Fermentasi Tempe Ferm. Ikan Asin

Atau Pemeraman, yakni Atau Pembekuan, yakni Atau Curing, yakni
Pengawetan dengan pengawetan dengan pengawetan dengan
bantuan jasa mikrobia, menyimpan dalam lemari pemberian garam, contoh
contoh petis, rusip, es bersuhu rendah atau ikan asin atau biji-bijian
bekasam, tempoyak freezer, suhu beku yang dikeringkan

Contoh Rusip, Contoh Aneka Bahan Contoh Ikan Asin dan

Bekasam, Petis Pangan Biji-bijian
PEMECAHAN PROTEIN MENJADI ASAM AMINO
SELAMA PROSES FERMENTASI TEMPE

Rhizopus oligosporus
memecah protein menjadi
asam amino selama
proses fermentasi

PROTEIN KEDELAI ASAM AMINO

MENDUKUNG CITARASA (TASTE) LEBIH GURIH DAN LEZAT

Fermentasi Tempoyak Menghasilkan
Asam Amino Cita Rasa
Mikroorganisme pada tempoyak
adalah Lactococcus, Leuconostoc,
Lactobacillus, even Enterococcus,
dan Pediococcus pada fermentasi
20±2ºC dari minggu pertama
sampai minggu ke-empat (Widowati, et
al, 2013)

Photo: Dennis Kunkel Microscopy, Inc. / Visuals

Unlimited / Corbis | Source: New York Times

Lee, et al, 2007

Sama-sama taste umami, pilih mana?

PINDANG SALMON PINDANG PATIN

BERKUAH YOGHURT BERKUAH TEMPOYAK
DARI MANNHEIM DARI PLEMBANG
ANTARA YOGHURT, YAKULT, DAN
TEMPOYAK

YOGHURT YAKULT TEMPOYAK

YOGHURT, YAKULT, DAN TEMPOYAK

ADALAH JENIS MAKANAN YANG DIPROSES
DENGAN FERMENTASI OLEH BAKTERI
ASAM LAKTAT
 ASAM AMINO

BIJI KAYA PROTEIN

Rawon terbuat dari kluwek atau
kepayang, PROTEIN DIPECAH
Selama Fermentasi ke ASAM A
 KAYA PROTEIN ASAM AMINO
DINETRALKAN
HCN AKAN

OLEH TUBUH DENGAN HCNS

SULFUR DARI SISTEIN
 Rusip/Terasi... Rasa Umami Mengundang Selera

fermentation

Ikan bilis Rusip Penyajian rusip

PROTEIN TINGGI ASAM AMINO SAMBAL LALAP

The small ocean fish mixed with salt and rice or coconut sugar, and then put into the jar
and close tightly, and then keep under the anaerobic condition for one to three months to
be fermented
Rusip Preparation
IKAN

SORTASI

PENCUCIAN
SELAMA FERMENTASI
PENIRISAN BAKTERI YANG
TUMBUH ADALAH
BAKTERI ASAM
GARAM DAN BERAS PENCAMPURAN
LAKTAT

PENGISIAN

PENUTUPAN
SUHU RUANGAN
FERMENTASI SELAMA
SEBULAN

RUSIP
 Protease

Microorganims Protein & Portease Amino Acids

The system that contain protein, protease-producing microbe,

protease, and amino acid
Amino acid Composition of Rusip Made by Different Carbon Sources

No. Amino acids Rice Rusip (%) Sugar Rusip (%)

1 Aspartic acid (Asp) 0.14 0.16
2 Glutamic acid (Glu) 0.57 0.46
3 Serine (Ser) 0.04 0.05
4 Histidine (His) 0.03 0.02
5 Glycine (Gly) 0.04 0.05
6 Threonine (Thr) 0.09 0.12
7 Arginine (Arg) Ni Ni
8 Alanine (Ala) 0.22 0.28
9 Tyrosine (Tyr) 0.09 0.11
10 Methionine (Met) 0.16 0.14
11 Valine (Val) 0.42 0.21
12 Phenylalanine (Phe) 0.44 0.02
13 Isoleucine (Ile) 0.13 0.16
14 Leucine (Leu) 0.32 0.42
15 Lysine (Lys) 0.74 0.48
APA ITU ASAM AMINO?

NH2

H C COOH

R
R Group Amino Acids Name Gugus R Asam Amino Name

Nonpolar, Glysine Gly Gugus R polar, Serine Ser

aliphatic Alanine Ala tidak Threonine Thr
Proline Pro bermuatan Cysteine Cys
Valine Val Asparagine Asn
Leucine Leu Glutamine Gln
Isoleucine Ile Gugus R Aspartate Asp
Methionine Met bermuatan (-) Glutamate Glu

Gugus R Phenilalanin Phe Gugus R Lysine Lys

aromatik Tyrosine Tyr bermuatan Arginine Arg
Triptophan Trp positif Histidine His
MSG - it’s just a salt of a naturally occurring amino acid. What that
means in layman’s terms is - MSG stands for monosodium
glutamate. Glutamate is one of 22 amino acids that your body uses
for various purposes, including building proteins, serving as a
neurotransmitter, and as a fuel source. The “sodium” portion of MSG
is just what allows the glutamate to be formulated as a powder that
can be added to foods.

When you eat MSG, the salt divides into the glutamate and sodium
ions in your digestive tract. Glutamate is mostly metabolized within
the gut for fuel, even when levels are tripled or quadrupled above
normal there isn’t much noticeable increase in absorption (it goes
from about 13% absorbed glutamate to 17% at the highest end, and
that’s with 4 times the amount ingested). The sodium levels that
increase are trivial compared with the typical dietary intake of
sodium, so they really aren’t worth accounting for…
What is absorbed is transported in the lumen of
the intestine through the EAAC-1 (aka the EAAT-
1 or excitatory amino acid transporter) and
NaDC-1 (sodium carboxylate transporter). These
bring the glutamate into the bloodstream where
it’s circulated throughout the body
In terms of neurotransmission, glutamate is loaded into synaptic
vesicles via the vesicular glutamate transporter family (vGlut). But it’s
not actually transported from the blood to the brain, rather glutamine
is released by glial cells, which is then taken up by glutamergic
neurons and then metabolized to glutamate which is loaded into
vesicles. The bottom line is - eating MSG (even a LOT of MSG) really
doesn’t have any measurable effect on brain function or
neurotransmission.
BIOKIMIA GLUTAMAT DALAM
TUBUH MANUSIA
Metabolisme Zat Gizi
Selular

BIOKIMIA : Makanan
terdiri dari berbagai
komponen makro dan
mikro yang akan
mengalami metabolisme
dalam tubuh manusia
Prof. Dr. Ir. Rindit Pambayun, M.P.
 liver Amino group catabolism. (a)
Overview of catabolism of amino
groups (shaded) in vertebrate liver. (b)
Excretory form of nitrogen. Excess
NH+4 is excreted as ammonia
(microbes, bony fish), urea (most
Cytosol of mitokondria terrestrial vertebrates), or uric acid
hepatocytes
(birds and terrestrial reptiles). Notice
that the carbon atoms of urea and
uric acid are highly oxidazed; the
(a) organisms discards carbon only after
extracting most of its available energy
of oxidation.

NH4+
ammonia
Glutamine from
muscle and
other tissue (b)

urea uric acid

 Anticeptic
and a
denaturing
agent The parietal cells and chief cells
Dietary Protein is secrete their products (HCl and
Degraded to Pepsinogen) in response to the
Amino Acids hormone gastrin. Pepsin begins
the process of portein degradation
1.0-2.5 in the stomach.

The cytoplasm of these cells is completely

filled with rough endoplasmic reticulum, the
site of synthesis of the zymogens of many
digestive enzymes. The zymogens are
concentrated in membrane-enclosed
transport particles called zymogen granules.
When an exocrine cell is stimulated, its
plasma membrane fuses with the zymogen
granule membrane and zymogens are
leseased into the lumen of the collecting
duct by exocytosis.

Amino acids are absorbed through the

epithelial cell layer (intestinal mucosa)
and enter the capilaries. Recall that the
products of lipid hydrolysis in the
small intestine enter the lymphatic
system following absorption by the
intestinal mucosa
 42 amino acid residues are
removed from the amino-
terminal end of the polypeptide
chain and the portion that
remains is pepsin

pepsin

Enter the pepsinogen

Food protein stomach + peptides
HCl Increasing the pH
gastrin Low pH
to about 7

Secretin
hormone
pancreas
In stomach, pepsin hydrolyzes ingested proteins
at peptide bonds on the amino-terminal side of
the aromatic amino acid residues Phe, Trp, and
Tyr, cleaving long peptide chains into a mixture
of smaler peptides.
 INTESTINE (duodenum)

Activity optima at
pH 7 to 8 The zymogens:
Amino acids Trypsin,
enteropeptidase
Chymotripsin,
Carboxypetidase A and B

cholecystokinin
trypsinogen,
hormone Aa
chymotripsinogen,
send
pancreas procarboxypetidase A and B
to the
proelastase
Pancreas protect it self liver
against self-digestion by
Exocrine cells
making spesific inhibitor, a Protect exocrine cells
protein called pancreatic from destructive
trypsin inhibitor proteolitic attact
Carboxypeptidase, hydrolyzes peptides successively
Pepsin hydrolyzes Phe, Trp, Tyr (N) from carboxyl terminal residues
Trypsin hydrolyzes residue Lys, Arg (C) Aminopeptidase hydrolyzes fsuccessive amino-
Chymotrypsin hydrolyzes Phe, Trp, Tyr (C) terminal residues from short peptides
 PLP Participates in theTrafsfer of α-Amino
Groups to α-Ketoglutarate

AMINO Transaminase or
ACIDS L-Glutamate
aminotransferase

Enzyme-catalyzed transamination. In many

aminotransferase reaction, ketoglutarate is the
amino group acceptor. All aminotransferases
have pyridoxal phosphate (PLP) as cofactor
NH2
G G G G

COOH
Rantai polipeptida

Aa-1 Insiasi Bentuk Protein Aa-n

Overview of the catabolism of amino acids in mammals
Dietary
Protein Micro-
Plants...
organisms

Amino
acid
oxidation energy
Varies greatly with the
type of organism and
Tissue with metabolic
Protein conditions

Carnivore, can obtain up to Herbivore, only small

90% of their energy animal fraction of their energy need
requirements from this route by this route
 Leucine Arginine
Lysine
Glutamine
Phenilalanine Glutamate
Tryptophane Histidine
Tyrocine Proline

Isocitrate -Ketoglutarate
Acetoacetyl-CoA Isoleucine
Citrate Methionine
Succinyl-CoA
Threonine
Acetyl-CoA Valine
Succinate
Oxaloacetate
Fumarate
Phenilalanine
Pyruvate Malate Tyrosine
Alanine
Isoleucine Cysteine Asparagine Summary of the points of entry
Leucine Glycine Aspartate of the standar amino acids into
Tryptophane Serine the CAT
Tryptophane
Prof. Dr. Ir.Rindit Pambayun, M.P. 46
 Animal cell

Human cell

Amino Energy
acids Microbial
cell

Plant cell

Prof. Dr. Ir.Rindit Pambayun, M.P. 47

THE PRINCIPLE OF GLUCONEOGENESIS
 GLUCOGENIC AMINO ACIDS

1
1 3

4
2
4
2
5
3

Leusin dan Lisin?

Some Amino Acids Cannot Directly Enter CAC
 NITROGEN EXCRETION AND UREA CYCLE
PROTEINS

Amino Acids IF NOT REUSED FOR THE

SYNTHESIS OF NEW AMINO ACIDS
OR OTHER NITROGENOUS
PRODUCTS, AMINO GROUPS ARE
CHANNELED INTO A SINGLE
EXCRETORY END PRODUCT
AMMONIA
Ammonotelic

UREA
Ureotelic

URIC ACID
Uricotelic CONVERTED TO
Ammonotelic, most of aquatic ENERGY USE WHEN NEEDED
OTHER AMINO
species (bony fish). Ureotelic, ACIDS OR OTHER
most of terestrial animals. SUBSTANCES
Uricotelic, birds and reptiles
Glutamate Dalam tubuh Manusia
• Glutamat bebas dalam tubuh dewasa berjumlah
sekitar 10 gram, terbanyak di otot (6.0 gram) dan di
otak (2.3 gram)
• Tubuh manusia tidak membedakan glutamate yang
secara alami ada dalam makanan dengan yang berasal
dari bumbu masak
• Jadi, dari pandangan evolusi maupun nutrisi, MSG
kualitas tinggi (tidak ada kontaminasi) tidak memberi
sesuatu yang aneh dalam diet manusia
Johanes Chandrawinata, 2017
3
Amankah MSG?

Insawang et al, 2012
Monosodium glutamate (MSG) intake is
associated with the prevalence of metabolic
syndrome in a rural Thai population
The present study supports that an elevated dietary MSG
consumption is significantly associated with having the
metabolic syndrome and being overweight in a Thai rural
population. We may surmise that a person with a daily
consumption of MSG exceeding 5 g should be considered
at risk for metabolic disorder.

Despite its optimal safety profile, a large cross-

sectional study revealed that MSG consumption is
A Life
related to a higher increase in blood Forever
pressure. More-
over, MSG has been linked with obesity, type II diabetes,
and the metabolic syndrome as its intake in healthy
Chinese adults correlates with the resulting increase in
body mass index regardless of energy intake
Beberapa tulisan kajian ilmiah maupun ilmiah
popular dan hamper semua lembaga regulasi di dunia
menyatakan MSG aman.

❑ Indonesia Permenkes RI No. 722/ Menkes/Per/IX/88

tentang Bahan Tambahan Pangan: MSG dapat
ditambahkan pada berbagai jenis pangan dalam jumlah
secukupnya serta diproduksi dengan cara produksi pangan
yang baik (CPPB).
❑ Andriyanto, 2010 menyebutkan asam glutamate yang
diperoleh dari MSG sama dengan asam glutamat yang
terdapat secara alami pada bahan pangan (Air susu, tomat,
terasi, keju, dan lainnya (FRI V(4), 8-9.
 Pengakuan Keamanan MSG
❖ 1987 : JECFA
❖ 1991 : European Union
❖ 1958 & 1995 : USFDA (GRAS)
❖ 1988 : Peraturan Menteri Kesehatan Indonesia
❖ 2007 : Hohenheim Consensus
❖ 2012 : FDA Denial Letter to a Petition
❖ 2012 : Permenkes No. 033
❖ 2013 : Peraturan Ketua BPOM No. 722 dan 023
 KESIMPULAN
1. Umami adalah salah satu rasa dasar dari
Lima Rasa Dasar yang ada
2. Salah satu Zat yang bias memberikan rasa
dasar umami adalah MSG
3. MSG adalah garam organik yang merupakan
turunan asam amino glutamat
4. Pemanfaatannya dapat digunakan sebagai
bahan tambahan citarasa dalam makanan
5. MSG bisa ditambahkan ke makanan dalam
jumlah yang diendalikan

Hidup ini terlalu singkat untuk tidak menikmati

lezatnya makanan, dalam jumlah secukupnya