CARBOHYDRATES

The main source of carbohydrate calories for men. Although the number of calories produced only 4 calories 1 gram of carbohydrates, but when compared to proteins and fats, calories, carbohydrates are the source of more readily available. Besides, some groups contain fiber carbohydrates (dietary fiber) are useful for digestion. Carbohydrates are energy sources for all individuals. Karbohidra easily obtained and almost all foods contain carbohydrates.

A. CARBOHYDRATES CLASSIFICATION
Based on the chemical composition of carbohydrates, the carbohydrates into three, namely:
1) Monosaccharides
Monosaccharides classified as the most simple carbohydrates and is the smallest molecule of carbohydrate. Monosaccharides can be directly absorbed by the body through the intestinal wall and into the bloodstream. Formation of monosaccharides in the body is formed from two kinds of solutions other sakarida.

There are 3 kinds of monosaccharides, namely:

(a) Glucose
Collectively, the dektrosa. This nutrient is found in many fruits and vegetables. All types of carbohydrates in the body will be converted into glucose.

(b) Fructose
Are also called levulose. These substances along with the glucose found in fruits, especially that contained in the honey gives a distinctive sweet taste of honey.

(c) Galactose
Galactose is the solution of the disaccharide, often also referred to as milk sugar because it is produced from cow's milk or breast milk.

2) Disaccharides
Disaccharide is a merger of the two kinds of monosaccharide molecules. Solution occurs in the body with the help of enzymes. Disaccharide is important in materials food is:

(a) Sucrose
In the process of digestion, sucrose is broken down into glucose and fructose. Sucrose is present in many cane sugar and palm sugar.

(b) Maltose
Maltose is the result of substance starch solution. Maltose be split back into two molecules of glucose. There is the wheat that is growing (sprouts).

(c) Lactose
These many types of carbohydrates present in milk. In the body is difficult to digest lactose compared with sucrose and maltose. Difficulty in digesting lactose in the body, in some people can cause health effects. Occurrence of diarrhea after consuming lactose is one of the effects. Lactose intolerance is a condition where a person can not digest lactose in intestinum tenue. People who suffer from lactose intolerance can not consume milk with a high lactose content. Levels of lactose in cow's milk between 4 - 5%, whereas in human milk between 6 -7%. Lactose in the digestive tract will be split back into glucose and 1 molecule 1 molecule galactose.

3) Polysaccharides
Polysaccharide is a combination of several monosaccharide molecules. Common important polysaccharide are starch, glycogen and cellulose. The substance of starch is a source of calories is very important, because most of the carbohydrates in foods is found in forms the substance of starch. Glycogen is the body's carbohydrate reserves stored in the liver and muscles. Therefore there is a lot of glycogen in foodstuffs originating from the animal form of meat. While cellulose is part of the plant that can not be digested by the human digestive organs. But cellulose has other benefits for the body.

Some of the cellulose in the body's functions are:
(a) Stimulate the digestive equipment to get enough sap ingested.
(b) Establish the volume of food that provide satiety.
(c) Helping to compact stool (the rest of the nutrients can not be absorbed by the intestinal wall).

4) Fiber
A portion of carbohydrates that are not less important is sellulose, which is often also called fiber. Fibers found in many vegetables, especially in the leaves and fruit. The older fruits and vegetables contain more fiber. The nature of soluble fiber is difficult and can not be digested by the body. Fiber is not useful for growth, but beneficial to the body. Fiber functions in particular are:
a) Maintain a healthy body (draw water from the blood vessels so that faeces become soft, and encourage the efficient expenditure through the intestines).
b) Fiber also may reduce the absorption of fat so that blood cholesterol levels down and the risk of coronary heart disease small.
c) Fiber helps you lose weight. Source of fiber is skinned grains and meat, fruits and vegetables. Adults should consume 25 grams of fiber / hr.

FUNCTION OF CARBOHYDRATES FOR BODY
In the human body functions as carbohydrates:

1) Generate energy
Carbohydrates are energy-producing nutrients are major. Energy is the ability to do work. Carbohydrates in the body shape of monosaccharides, released by the liver into the body cells. With the absence of oxygen is oxidized monosaccharides and carried by the blood from the heart to all parts of the body. Results of oxidation is the heat or calories. The heat that followed changed by the body into energy / energy to move. The more muscle that is moved, the more carbohydrates are needed.

2) Backup power for the body
The amount of carbohydrate in the food we eat is not always commensurate with the required amount of carbohydrates. If the activity and carbohydrate intake slightly more, then will happen excess carbohydrates. Excess carbohydrates are not thrown away by the body, but can be saved. This excess can be used if the body requires. Therefore, if a person consumes less carbohydrate as activity increases, the body needs carbohydrates can be met from reserves. But this is only temporary. If you take a long time, there will be a nutritional deficiency which affects the emergence of certain diseases. Lack of carbohydrates in a long time to force the body to take up energy from fat and protein. If this continues without any efforts to prevent eating protein and fat reserves will be less and less. This can endanger human health. But if there is accumulation of reserve carbohydrates, also not be tolerated. Excess carbohydrates are stored in the form of fat under the skin tissue. If this is allowed may result in excess weight causing obesity or obesity.

3) Provide satiety
One of the advantages of carbohydrates is a large volume. This is caused by the cellulose content in food. Large volume of food that can be provide satiety.

CARBOHYDRATES REQUIREMENTS FOR BODY
The need for carbohydrates in each individual is not the same. For working adults who are not too heavy, your body needs will average between 8 to 10 grams carbohydrate for each kilogram body weight per day.

CARBOHYDRATES IN FOOD PRODUCTS
Carbohydrate present in many plant foods, in the form of simple sugars, hexose, pentose, and carbohydrates with a molecular weight complexes such as starch, pectin, cellulose, and lignin. In general, fruits contain monosaccharides such as glucose and fructose. Disaccharides such as cane sugar (sucrose or sakarosa) contained in many cane; in milk is lactose or milk sugar. Some groups such as dextrins oligoskarida found in starch, bread, syrup, and beer. While various polysaccharides such as starch found in many fruits. The main source of carbohydrates in foods are cereals and tubers. As the presence of starch content of different cereals in several groups. In livestock, especially meat, carbohydrates are in the form of glycogen stored in muscle tissue and the liver. Carbohydrates are found in poultry meat consists of glycogen. Glycogen is found in tissue, especially the liver, so having a solution quickly into glucose after lernak cut. In the red meat is a small amount of sugar (D-glucose, D-fructose, and D-ribose) which terekstraksi into the meat broth. In the carbohydrate present in milk form of lactose; cow's milk contain about 5% lactose, but the dry skim milk contained more than 50% lactose.

Packaging Classification

According Syarief et al (1989), the packaging can be classified based on: frequency of use, the structure of packaging systems, packaging material stiffness properties, the nature of environmental protection and readiness levels used.
Based on the frequency of usage, then the packaging is classified into three, namely:

1. Disposable packaging, is a direct packaging discarded after use. Example: banana leaves, hibiscus leaves, to wrap tempe, teak leaves for wrapping fresh meat, plastic bags for ice.
2. Packaging that can be used several times (multi-trip), such as ketchup bottles, beer bottles, bottles of bottled tea, egg boxes, crates, etc.
3. Packaging is not disposed of or reused by the consumer (semi disposal). Containers or product packaging are not returned to the manufacturer but is used for container by the consumer something or thrown away. Example: canned milk powder and some types of bottles that appeal to consumers.
   

Based on the structure of the packing system, the packaging materials can be grouped into three, namely:

1. Primary packaging, the packaging materials used for packaging food products directly, such as tempeh wrap, bottles or beverage cans, bags of chips, etc.
2. Secondary packaging, the packaging serves to protect the product was packaged using primary packaging. This packaging will help to facilitate the transportation and storage activities. Example: cardboard for packaging beverages in cans / bottles / cardboard, cans, etc. to pack candy.
3. Tertiary packaging, the packaging used to package the product is packaged in primary and secondary packaging. This packaging allows the transport activities, especially for long distances. Example: crates.
   

Based on the rigidity of packing material, the packaging materials can be grouped into three, namely:

1. Flexible packaging, this type of material or formed flexible as you wish, for example plastic, paper, aluminum foil.
2. Rigid packaging, this packaging can not be bent, bend or can not be bent, for example packaging materials of glass, wood and metal.
3. Semi-rigid packaging or semi-flexible, plastic bottle samples.
   

Based on the nature of the protection of packaging, the packaging materials can be grouped into three, namely:

1. Hermetic packaging (packaging bear steam and gas), is a perfect container can not be bypassed by the air and water vapor. During the packaging is still in hermetic, the packaging can not be penetrated by bacteria, molds and dust. However if the closure process is not perfect or wrong will no longer result in hermetic containers. In other words, bacteria, mold or dust can enter the packaging, as a result of packaged food products to be easily damaged. Provide hermetic packaging that is not enameled can provide odor on packaged products. Example hermetic packaging: cans and glass bottles.
2. Light resistant packaging, the container is not transparent or opaque. This packaging is suitable for packaging many products that contain fat and high vitamin and Fermented foods. Food products containing high fat and vitamin when exposed to direct light will quickly oxidize quickly so that the product will decrease the quality. Besides, light can activate chemical reactions and enzimatyc reaction. Example: packaging of paper, cardboard, bottles that are not translucent, opaque plastic or aluminum foil.
3. High temperature resistant packaging. This type of packaging used to package products that require heating process, pasteurization or sterilization.
   

Based on the readiness level of use, the packaging materials are divided into two, namely ready-made container and the container is ready assembled.

Function and Role of Packaging

The most basic function of packaging is to contain and protect products from damages, so the more easily stored, transported and marketed. General function in food packaging are:

1. Contain the product during distribution from producers to consument, so that the product is not scattered, especially for liquid, paste or granules.
2. Protect and preserve the product, such as protection from ultraviolet light, heat, humidity, oxygen, collisions, contamination from dirt and microbes that can damage and reduce the quality of the product.
3. As the identity of the product, in this package can be used as a means of communication and information to consumers through a label located on the packaging.
4. Improve efficiency, for example: easy calculation (one pack contains 10, 1 dozen, 1 gross and so on), facilitate shipping and storage. This is important in world trade.
5. Protecting the bad influence of the product in it, for example, if the product is packaged in the form of strong-smelling products, or hazardous products such as hard water, toxic gases and products that can transmit color, then the product packaging to protect products around.
6. Expanding the use and marketing of products, such as ketchup and syrup sales which had been packed in glass bottles, but now developed by using plastic bottles.
7. Add interest prospective buyers.
8. As a means of information and advertising.
9. Provide comfort for consumers.
   

Functions 6, 7 and 8 is an additional function of the packaging, but with the increasing competition in the food industry, additional functionality will find this more precisely, so that the package should look really attractive to prospective buyers. Several ways to improve the appearance of the package:

• The packaging is made with several colors and shiny so interesting and impressive luxury. The packaging is made in such a way that gives the impression of quality packaging products and expensive.
• Packaging design in such a way that made it easier for consumers.
• Container engineering design always follow the latest techniques so that the product is packaged impressed follow the latest developments.
  

In addition to the functions above, the package also has an important role in the food industry, namely:
a. as the identity of the product.
b. media campaign.
c. media outreach, such as providing information about the instructions how to use and benefit products in it.
d. for government can be used as the packaging of consumer protection efforts
e. for the consumer packaging can be used as a source of information about the content / products, as the basis for the decision to buy the product or not.

Packaging also has several weaknesses, such as:
a. Packaging bias abused by producers because it is used to cover the lack of quality or product damage, propagating disproportionately products or misleading information that lead to fraud or forgery. So often misused by the manufacturer.
b. Food packaging will increase production costs.

History of Packaging and Canning Process

History of Packaging
General understanding of the package is an object that is used for containers or place and may provide protection in accordance with its objectives. The existence of packaging can help prevent / reduce damage, protect the material in it from pollution and physical disturbances such as friction, impact and vibration. In terms of promotion serves as a stimulus package or buyer appeal.

Materials or food products if not packaged can be damaged due to animal attacks (such as a mouse), insects (like cockroaches), and microbes (bacteria, molds and yeasts). Damage can occur from food before harvest, after harvest, during storage, during transportation and distribution as well as for sale. The existence of microorganisms in food will cause the material to be unattractive because the material becomes damaged, there fermentation or covered by fungus. Bacteria that grow in the food will affect the quality, besides that there is a tendency to produce toxic compounds to the consumer (humans), causing pain, can even cause death. The food industry should be producing materials food that has good quality and safe when consumed.

Food packaging played a role in producing products with good quality and safe when consumed. Packaging becomes important because it will facilitate in transportation and storage activities. Understanding of transportation does not always move goods from one place to another. But the move could also mean food from the plates and glasses into our mouths. For example: to drink or glass containers is necessary, or cup. Glass or cup is also one form of packaging. Another example, move the rice from the plate to mouth with a spoon, then spoon serves as packaging materials.

Prior made by humans, nature has also provided for food packaging, such as corn with kelobotnya, fruit with skin, with coconut coir and shell, beans and peas with the skin on. Humans also use packaging to protect the body from the weather disturbance, and to look elegant and attractive.
At first, people use large leaves as packaging materials, such as teak leaves, taro leaves, and banana leaves to wrap meat. Animal skins used to retrieve or bring water, bamboo baskets or similar to store or carrying the harvest.

Canning process history
In the early 19th century, Napoleon wanted food that can be carried by the army in large quantities and secure a well packed. Then he offered france 12,000 to anyone who can find a technology that can bring food in large quantities and safe during the transport or storage. In the year 1810, a French national named Nicolas Appert won the prize. He developed a packaging "Canning process" even though at that time to use the product packaging bottle. In the 19th century, where the people live in America to move from one place to another place to grow crops, they usually use a cart or wagon known. To maintain life before they plant crops that can be harvested, so they bring in canned food. Because canned food can be long lasting and safe to eat, so since it is also the development of canning in the United States grew rapidly.

The above example shows us all, that the food packaging is very closely relation to human survival. Therefore, food must be available anytime and anywhere in the world. To provide food that is available anytime and anywhere, then the packaging becomes an important addition to the technology processing.

Packaging materials are often used to pack agricultural products are wood, jute fibers, plastics, paper and cardboard waves. Agricultural products that can be eaten by humans comes from animal and vegetable sources. Agricultural products that can be consumed in the form of raw or cooked ingredients. Preparation of agricultural products into a form that can be eat involve processing. In the food processing occurs physical and chemical changes in the desired or not desired. Besides, after going through processing, the food was not stable, will undergo change, so it is necessary that proper selection of packaging for it so the food storage period can be increased and nutritional value of food can still be maintained.

Thus the packaging technology and the choice of packaging material is designed so that food can be protected from insect attack and microbes. One also can produce the products that have a relatively old store but also have nutritional value is still relatively good also, increase the added value packaged materials such as materials / products more attractive, higher selling prices.