KARBOHIDRAT-Dasar Ilmu Gizi 2022

DASAR ILMU GIZI
KARBOHIDRAT
AZIZAH AJENG PRATIWI, S.GZ., M.GIZI

DEPT GIZI KESEHATAN
FKM UNAIR
AZIZAHAJENGP@FKM.UNAIR.AC.ID
Excellence with Morality

UNIVERSITAS AIRLANGGA
WHAT DO YOU KNOW AND WHAT DO YOU THINK ABOUT CARB??
OUTLINE
 Struktur Kimia
 Jenis
 Sumber
 Pencernaan, Absorpsi dan Metabolisme
 Glukosa dalam tubuh
 Efek Kekurangan dan Kelebihan Bagi Tubuh
STRUKTUR KIMIA KARBOHIDRAT
 Terdiri atas atom Carbon (C),

Hidrogen (H) dan Oksigen (O)
 Atom tersebut terikat mengikuti
aturan
JENIS KARBOHIDRAT (CH2O)N
THE SIMPLE CARBOHYDRATES
 Monosakarida: most are hexoses (C6H12O6)

 Glukosa: sebagai sumber energi utama, dikenal juga dengan gula darah atau dextrose → jagung,
kentang, gandum
 Fructosa: memiliki rasa paling manis, secara alami terdapat pada madu dan buah, dan juga
ditambahkan pada makanan dalam bentuk high-fructose corn syrup
 Galactosa: sebagai “single sugar” yang hanya ada pada beberapa jenis pangan → keju, es krim
© 2008 THOMSON - WADSWORTH

THE SIMPLE CARBOHYDRATES
 Disakarida: terdiri dari dua macam single sugar, salah satu diantaranya selalu
dalam bentuk glukosa
 Kondensasi: menggabungkan 2 macam monosakarida.
 Hidrolisis: memecah ikatan molekul disakarida menjadi monosakarida. Terjadi pada saat pencernaan
 Maltosa: terdiri dari 2 glukosa. Diproduksi saat terjadi pemecahan pati pada pencerncaan
karbohidrat. Juga diproduksi pada saat proses fermentasi.
 Sucrosa: terdiri dari fructose dan glucose. Terdapat pada gula tebu, buah, rasa manis.
 Lactosa: terdiri dari Galactose dan Glucose. Terdapat pada susu dan produknya

KARBOHIDRAT KOMPLEKS
 Terdiri dari banyak ikatan glukosa dalam bentuk rantai lurus atau bercabang
- < 10 ikatan: oligosaccharides
- > 10 ikatan: polysaccharides

 Glycogen
 Bentuk simpanan glukosa dalam tubuh
 Memberi energi yang cepat pada saat diperlukan tubuh
 Pati (Starches)
 Bentuk simpanan glukosa pada tumbuhan
 Terdapat pada biji-bijian (grain), umbi (tubers) dan kacang-kacangan (legumes)

Glycogen Starch (amylopectin) Starch (amylose)
A glycogen molecule contains A starch molecule contains hundreds of
hundreds of glucose units in glucose molecules in either occasionally
highly branched chains. Each branched chains (amylopectin) or
new glycogen molecule needs unbranched chains (amylose).
a special protein for the
attachment of the first glucose
(shown here in red).
Stepped Art
Fig. 4-8, p. 106
 Serat pangan (Dietary fibers): memberi struktur pada tanaman dan tidak
dapat dipecah oleh enzim tubuh manusia, sehingga disebut juga
nonstarch polysaccharides
 Soluble fibers: membentuk gel (viscous) dan dapat dicerna oleh bakteri usus
(fermentasi). Protecting against heart disease and diabetes. Terdapat pada buah,
kacang2an, oat
 Insoluble fibers: tidak membentuk gel (nonviscous) dan tidak dapat dicerna oleh
bakteri usus. Mencegah konstipasi.Terdapat pada whole grain dan sayur.
 Fiber Sources
 Dietary fibers are found in plant foods.
 Functional fibers are health-benefiting fibers that are added to foods or
supplements.
 Total fiber considers both dietary and functional fibers.
 Resistant starches escape digestion and are found in legumes, raw potatoes
and unripe bananas.
 Phytic acid or phytate: has a close association with fiber and binds some
minerals.
PENCERNAAN DAN PENYERAPAN KARBOHIDRAT
 Pencernaan Karbohidrat: enzim menghidrolisa rantai panjang menjadi lebih pendek

 In the mouth, the salivary enzyme amylase begins to hydrolyze starch into short
polysaccharides and maltose.
 In the stomach, acid continues to hydrolyze starch while fiber delays gastric emptying
and provides a feeling of fullness (satiety).

 Carbohydrate Digestion
 In the small intestine, pancreatic amylase among other enzymes (maltase, sucrase,
and lactase) hydrolyzes starches to disaccharides and monosaccharides.
 In the large intestine, fibers remain and attract water, soften stools and ferment.

 Carbohydrate Absorption
 Primarily takes place in the small intestine
 Glucose and galactose are absorbed by active transport.
 Fructose is absorbed by facilitated diffusion (slows its entry and produce a smaller
rise in blood sugar)

Monosaccharides, the end products of carbohydrate digestion,
enter the capillaries of the intestinal villi.
In the liver,
galactose and
fructose are
converted to
glucose.
Small intestine
Monosaccharides travel to
the liver via the portal vein. Stepped Art
Fig. 4-11, p. 110
PENCERNAAN SERAT
 Dalam waktu 1-4 jam setelah makan, semua gula dan pati telah
selesai dicerna
 Usus Besar: hanya serat yg masuk ke usus besar
 Fermentation of viscous fibers
 Water, gas, short-chain fatty acid production
Copyright 2005 Wadsworth Group, a division of Thomson Learning

PENCERNAAN SERAT
Copyright 2005 Wadsworth Group, a division of Thomson Learning

DIGESTION AND ABSORPTION OF CARBOHYDRATES
 Lactose Intolerance
 Symptoms include bloating, abdominal discomfort, and diarrhea.
 Causes include lactase deficiency due to a natural decrease that occurs with aging
or damaged intestinal villi.
 Prevalence
 Lowest in Scandinavians and northern Europeans
 Highest in Southeast Asians and native North Americans

DIGESTION AND ABSORPTION OF CARBOHYDRATES
 Lactose Intolerance - Dietary Changes

 Increase consumption of milk products gradually.
 Mix dairy with other foods.
 Spread dairy intake throughout the day.
 Use of acidophilus milk, yogurt, and kefir (fermented products)
 Use of enzymes
 Individualization of diets
 Must be careful that vitamin and mineral deficiencies do not develop
GLUCOSE IN THE BODY
 A Preview of Carbohydrate Metabolism

 The body stores glucose as glycogen in liver (1/3) and muscle cells (2/3).
 Glikolisis: The body uses glucose for energy if glycogen stores are available.
 If glycogen stores are depleted, the body makes glucose from protein.
 Glucose is preferred energy sourcee for brain cell, nerve cell, red blood cells
 Gluconeogenesis is the conversion of protein to glucose.
 Protein-sparing action is having adequate carbohydrate in the diet to prevent the breakdown of
protein for energy.

PYRUVATE-TO-LACTIC ACID (ANAEROBIC)
Copyright 2005 Wadsworth Group, a division

of Thomson Learning
GLUCOSE IN THE BODY
 A Preview of Carbohydrate Metabolism

 Making ketone bodies from fat fragments
 The accumulation of ketone bodies in the blood is called ketosis.
 Ketosis disturbs the acid-base balance in the body.
 The body can use glucose to make body fat when carbohydrates are consumed
excessively. Fat travels to the fatty tissues

GLUCOSE IN THE BODY
 The Constancy of Blood Glucose

 Maintaining Glucose Homeostasis
 Low blood glucose may cause dizziness and weakness.
 High blood glucose may cause fatigue.
 Extreme fluctuations can be fatal.

GLUCOSE IN THE BODY

 The Regulating Hormones
 Insulin moves glucose into the cells and helps to lower blood sugar levels.
 Glucagon brings glucose out of storage and raises blood sugar levels.
 Epinephrine acts quickly to bring glucose out of storage during times of stress.
 Balance glucose within the normal range by eating balanced meals regularly with
adequate complex carbohydrates.
 Blood glucose can fall outside the normal range with hypoglycemia or diabetes.
GLUCOSE IN THE BODY

 Diabetes
 Type 1 diabetes is the less common type with no insulin produced by the body.
 Type 2 diabetes is the more common type where fat cells resist insulin.
 Prediabetes is blood glucose that is higher than normal but below the diagnosis of diabetes.
 Hypoglycemia is low blood glucose and can often be controlled by dietary

changes.

GLUCOSE IN THE BODY

 Glycemic response is how quickly the blood glucose rises and elicits an insulin
response.
 Glycemic index classifies foods according to their potential for raising blood glucose.
 Glycemic load refers to a food’s glycemic index and the amount of carbohydrate the food
contains.
 The benefit of the glycemic index is controversial.

HEALTH EFFECTS AND RECOMMENDED INTAKES OF SUGARS
 Sugar poses no major health problem except dental caries.

 Excessive intakes may displace nutrients and contribute to obesity.
 Consuming foods with added sugars should be limited.
 Naturally occurring sugars from fruits, vegetables and milk are acceptable sources.

 Health Effects of Sugars

 Foods with added sugars have sugars listed as a first ingredient.
 Nutrient deficiencies may develop from the intake of empty kcalories.
 Just because a substance is natural does not mean it is nutritious. (Example: honey)
 Dental caries may be caused by bacteria residing in dental plaque and the length of
time sugars have contact with the teeth.

Enamel
Caries Crown
Dentin
Gu
m
Pulp
(blood
vessels,
nerves)
Bone
Root
canal
Nerv
e Stepped Art
Blood vessel
Fig. 4-14, p. 119
 Recommended Intakes of Sugars

 The USDA Food Guide states that added sugars can be included in the diet as part
of discretionary calories.
 Dietary Guidelines state to limit intake of foods and beverages that are high in
added sugars.
 DRI suggest added sugars should contribute no more than 25% of a day’s total
energy intake.
 Kemenkes RI suggest 10% of a day’s total energy intake (200 kkal) → 50gr → 4
tbs/day
HEALTH EFFECTS AND RECOMMENDED INTAKES OF STARCH
AND FIBERS
 Health Effects of Starch and Fibers

 May be some protection from heart disease and stroke
 Soluble fibers bind with bile (empedu) and thereby lower blood cholesterol levels.
 Fiber may also displace fat in the diet.
 Reduce the risk of type 2 diabetes by decreasing glucose absorption
 Enhance the health of the GI tract which can then block the absorption of
unwanted particles
 May protect against colon cancer by removing potential cancer-causing agents
from the body
AND FIBERS
 Health Effects of Starch and Fibers

 Promote weight control because complex carbohydrates provide less fat and
added sugar.
 Harmful effects of excessive fiber intake
 Displaces energy and nutrient-dense foods
 Abdominal discomfort and distention
 May interfere with nutrient absorption

AND FIBERS
 Recommended Intakes of Starch and Fibers

 RDA for carbohydrate is 130 g per day, or 45-65% of energy intake.
 Daily Value is 300 grams per day.
 Dietary Guidelines encourage a variety of whole grains, vegetables, fruits and
legumes daily.
 Healthy People 2010 recommends six servings of grains and five servings of fruits
and vegetables.

AND FIBERS
 Recommended Intakes of Fiber

 FDA recommends 25 grams for a 2,000-kcalorie diet.
 DRI at 14 g per 1000 kcalorie intake (28 grams for a 2,000 kcalorie diet)
 American Dietetic Association recommends 20-35 g per day.
 World Health Organization suggests no more than 40 g per day.

AND FIBERS
 From Guidelines to Groceries

 Grains – encourage whole grains
 Vegetables – starchy and nonstarchy vegetables differ in carbohydrate content
 Fruits – vary in water, fiber and sugar content
 Milks and Milk Products – contain carbohydrate; cheese is low
 Meat and Meat Alternates – meats are low but nuts and legumes have some
carbohydrate
 Food labels list grams of carbohydrate, fiber and sugar; starch grams can be
calculated.
ARTIFICIAL SWEETENERS
 Also called nonnutritive sweeteners

 Saccharin
 Used primarily in soft drinks and as a tabletop sweetener
 Rapidly excreted in the urine
 Does not accumulate in the body
 Has been removed from list of cancer-causing substances

 Aspartame
 General purpose sweetener
 Warning about phenylalanine for those with PKU (phenylketonuria)
 Controversial finding that aspartame may have caused cancer in rats
 Excessive intake should be avoided by those with epilepsy

 Acesulfame-K (acesulfame potassium)

 Research confirms safety

 Sucralose
 Made from sugar
 Passes through digestive tract
 Neotame
 Most recent on the market
 Very sweet
 Phenylalanine not an issue
 Tagatose
 Used for foods and beverages
 Provides less kcalories than sugar
 High doses can cause flatulence and loose stools.
 Alitame and Cyclamate
 Pending FDA approval
 Approved in other countries
 Acceptable Daily Intake (ADI) is the level of consumption, maintained every

day and still safe by a wide margin.
 Moderation and variety are still recommended.
 Artificial Sweeteners and Weight Control
 Much research still being done
 Using artificial sweeteners will not automatically reduce energy intake.

STEVIA – AN HERBAL ALTERNATIVE
 Stevia is sometimes referred to as the “natural sugar substitute” because it is derived

from sunflowers that grow freely in tropical regions of Central and South America.
 The native people of these regions have long known about the sweet properties of
stevia.
 Stevia is essentially calorie free and is considerably sweeter than table sugar.

SUGAR REPLACERS
 Also called nutritive sweeteners, sugar alcohols, and polyols

 Maltitol, mannitol, sorbitol, xylitol, isomalt, and lactitol
 Absorbed more slowly and metabolized differently in the body
 Low glycemic response
 Side effects include GI discomfort

REFERENCE
Whitney, E., SR Rolfes. 2008. Understanding Nutrition 11th ed. Thomson Wadsworth

ASSIGNMENT FOR 7TH MEETING
 Summary of following topics:

 Digestion of Carb
 Absorption of Carb
 Transportation of Carb
 Metabolism of Carb
 Excretion of Carb

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DASAR ILMU GIZI

AZIZAH AJENG PRATIWI, S.GZ., M.GIZI

Excellence with Morality

 Terdiri atas atom Carbon (C),

 Monosakarida: most are hexoses (C6H12O6)

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

 Pencernaan Karbohidrat: enzim menghidrolisa rantai panjang menjadi lebih pendek

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Copyright 2005 Wadsworth Group, a division of Thomson Learning

© 2008 THOMSON - WADSWORTH

 Lactose Intolerance - Dietary Changes

 A Preview of Carbohydrate Metabolism

© 2008 THOMSON - WADSWORTH

Copyright 2005 Wadsworth Group, a division

 A Preview of Carbohydrate Metabolism

© 2008 THOMSON - WADSWORTH

 The Constancy of Blood Glucose

© 2008 THOMSON - WADSWORTH

 The Constancy of Blood Glucose

 The Constancy of Blood Glucose

 Hypoglycemia is low blood glucose and can often be controlled by dietary

© 2008 THOMSON - WADSWORTH

 The Constancy of Blood Glucose

© 2008 THOMSON - WADSWORTH

 Sugar poses no major health problem except dental caries.

© 2008 THOMSON - WADSWORTH

 Health Effects of Sugars

© 2008 THOMSON - WADSWORTH

 Recommended Intakes of Sugars

 Health Effects of Starch and Fibers

 Health Effects of Starch and Fibers

© 2008 THOMSON - WADSWORTH

 Recommended Intakes of Starch and Fibers

© 2008 THOMSON - WADSWORTH

 Recommended Intakes of Fiber

© 2008 THOMSON - WADSWORTH

 From Guidelines to Groceries

 Also called nonnutritive sweeteners

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

 Acesulfame-K (acesulfame potassium)

© 2008 THOMSON - WADSWORTH

 Acceptable Daily Intake (ADI) is the level of consumption, maintained every

© 2008 THOMSON - WADSWORTH

 Stevia is sometimes referred to as the “natural sugar substitute” because it is derived

© 2008 THOMSON - WADSWORTH

 Also called nutritive sweeteners, sugar alcohols, and polyols

© 2008 THOMSON - WADSWORTH

© 2008 THOMSON - WADSWORTH

 Summary of following topics:

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