GROUP 1

1. Rahika Ontita Leni

6. Feri Andriansyah

2. Riski Triyunita

7. Eko Agustian

3. Eka Purwati

8. Mutiara Sani Saragih

4. Endang Herlina

9. Erlinda Purnama

5. Aprianti Indra Lestari

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.
PROTEINS
All 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.