GROUP 1

1. Rahika Ontita Leni

2. Riski Triyunita

3. Eka Purwati

4. Endang Herlina

5. Aprianti Indra Lestari

6. Feri Andriansyah

7. Eko Agustian

8. Mutiara Sani Saragih

9. Erlinda Purnama

RESUME

CARBODYDRATE

Carbohydrates are the most abundant class of organic compounds found in living organisms. They originate as products of photosynthesis, an endothermic reductive condensation of carbon dioxide requiring light energy and the pigment chlorophyll.

n CO2 + n H2O + energy CnH2nOn + n O2

As noted here, the formulas of many carbohydrates can be written as carbon hydrates, Cn(H2O)n, hence their name. The carbohydrates are a major source of metabolic energy, both for plants and for animals that depend on plants for food. Aside from the sugars and starches that meet this vital nutritional role, carbohydrates also serve as a structural material (cellulose), a component of the energy transport compound ATP, recognition sites on cell surfaces, and one of three essential components of DNA and RNA. Carbohydrates are called saccharides or, if they are relatively small, sugars.Carbohydrates are one of the three major food groups, along with proteins and fats. They are essential to human life and health. Carbohydrates are either simple or complex. Both have four calories per gram, and both are further reduced by the body to glucose, but complex carbohydrates, which undergo most of their digestion in the large intestine, take longer to digest. Carbohydrates come almost exclusively from plants, vegetables, and grains. Milk is the only animal-based product that contains a significant amount of carbohydrate. Simple carbohydrates include the single sugars, or monosaccharides, and the double sugars, or disaccharides. The monosaccharides include glucose, fructose, and galactose. Disaccharides include lactose, which is made of glucose and galactose; maltose, made of two glucose units; and sucrose, made of glucose and fructose. Monosaccharides can be absorbed directly into the bloodstream, but disaccharides need to be broken down into their monosaccharide components before they can be absorbed.PROTEINSAll foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group. For more information on beans and peas, see Beans and Peas Are Unique Foods.

Select a variety of protein foods to improve nutrient intake and health benefits, including at least 8 ounces of cooked seafood per week. Young children need less, depending on their age and calorie needs. The advice to consume seafood does not apply to vegetarians. Vegetarian options in the Protein Foods Group include beans and peas, processed soy products, and nuts and seeds. Meat and poultry choices should be lean or low-fat.

are large biological molecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within living organisms, including catalyzing metabolic reactions, replicating DNA, responding to stimuli, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in folding of the protein into a specific three-dimensional structure that determines its activity.

A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than about 20-30 residues, are rarely considered to be proteins and are commonly called peptides, or sometimes oligopeptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the genetic code specifies 20 standard amino acids; however, in certain organisms the genetic code can include selenocysteine andin certain archaeapyrrolysine. Shortly after or even during synthesis, the residues in a protein are often chemically modified by posttranslational modification, which alters the physical and chemical properties, folding, stability, activity, and ultimately, the function of the proteins. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors. Proteins can also work together to achieve a particular function, and they often associate to form stable protein complexes.Discussion results of carbohydrate and proteins.

1. Question from group 3 (Nurbaiti)

- What if the plant is contaminated with pesticides would affect carbohydrate content in the plant? Answer: yes very influential, because of pesticides that enter the plant will be absorbed directly by the roots, stems, leaves, and other plant parts, which cause the pesticide spread throughout the plant, and it can damage the carbohydrate content contained in these plants.

- Explain again what the perfect protein and protein is not perfect!

Answer: Perfect Protein: Protein is the perfect protein containing complete amino acids, both kind and quantity. For example, casein in milk and egg white albumin. In general, animal protein is the Perfect Protein.

Not Perfect Protein: Protein is not perfect is a protein that contains no or very little to contain the essential amino acids. These proteins can not be sufficient for growth and sustain existing life. For example zein on corn and some proteins derived from plants.

2. Questions from group 6 ( Zahirwan)

What is saccharin? and what impact the use of saccharin if consumed by humans?

Answer: Saccharin is an artificial sweetener that has a basic structure sulfinida benzoate. Because the structure is not different from the carbohydrate, calorie saccharin did not produce. Saccharin is much sweeter than sucrose, the sweetness ratio is approximately 400 times as much sucrose. Saccharin if consumed in excess or excessively inserted into the body to cause carsinogenetic.

3. Questions from group 4 (Ina Ayu Nengtias)

Explain the degradation of protein!

Answer: Protein degradation is a process of protein breakdown of the bonds contained therein. This degradation can occur due to heating or contamination by chemical substances and a change in the composition of space or a polypeptide chain of a protein molecule. There is a change or modification to the structure of the secondary, tertiary, and quaternary protein molecules to, without breaking the covalent bonds. Because it denaturation can also be interpreted as a process of breaking up the hydrogen bonding, hydrophobic interactions, salt bonds, and opening fold or pleat molecules. Denatured protein decreases its solubility. Denaturation of the protein can be done in various ways, namely by heat, pH, chemicals, mechanical and so on. Each way has a different effect on protein denaturation.

4. The question of group 5 (Ernawati)

Why dishes (fish, chicken, etc.) when heated it more durable (for consumption), how the protein

content in the side dishes?

Answer: Heated side dish that will continuously decay of protein, this protein decay here is the destruction of the protein contained in the side dishes (chicken fish etc), so the protein contained in these dishes will be destroyed and we only eat the dregs of the side dishes.