Carbohydrates are carbon compounds containing hydrogen and oxygen which empirically

has the formula Cx (H2O) y. Carbohydrates are polyhydroxy from aldehydes or

ketones(Beran, 2000). Carbohydrates groups are composed by hydroxy of aldehydes,
alcohols, acids derivatives in the form of down-and some components that can be
hydrolyzed to like its clusters. (Donald et al., 2002).
Biomolecules carbohydrates are the main classes of organic materials, and are found in all
parts of the cell, especially in plant cells. Most plant cells contain a lot of carbohydrates, 50-
80% dry weight of the carbohydrate cellulose cells. Carbohydrates are also a major
nutritional components of food-energy higher than other biomolecules. The
macromolecular carbohydrates is a natural polymer that is built by the monomer
polysaccharide. Position of carbohydrates is essential in humans and other higher animals,
namely as a source of calories. Carbohydrates also have other biological functions that are
not less important for some low-level creatures, such as changing the yeast carbohydrate
(glucose) into alcohol and carbon dioxide to produce energy. (Hawab, HM. 2004).
Some compounds were divided into 3 groups, namely monosaccharides, oligosaccharides
and polysaccharides:
1. Monosaccharides, is the simplest form of carbohydrates, these compounds do not
undergo hydrolysis known as "simple sugars" because it has a sweet taste. For example
sugar and glucose.
2. Oligosaccharides, compounds consisting of two or more monosaccharides and may
undergo hydrolysis to form monosaccharides. When this compound is composed of two
monosaccharides are called disaccharides.
3. Polysaccharides, the compound is a combination of many monosaccharide molecules with
bond glukosakarida. Oligosakaraida is a simple form of polysaccharides. But there is no clear
boundary between the two. Compounds are included in this group antaralain starch, and
cellulose dektrin. (Gilvery, 1996)
Beran,J.A. 2000. Chemistry in the Laboratory. 2nd ed. Jhon Willey and Sons,Inc.
New York.
Donald.et.al. 2002. Animal Nutrition Sixth Edition. Person Prentice Hall. England
Gilvery, M.C and Giddstein. 1996. Biokimia Suatau Pendekatan dan Fungsional.
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Sumardjo, Damin. Pengantar Kimia:Buku Panduan Kuliah Mahsiswa Kedokteran
dan Program Strata 1 Fakultas Bioeksata. EGC Penerbit. Jakarta.
Poedjiyadi, Anna dkk. 2006.Dasar-DasarBiokimia.Jakarta : UI-Press
Hawab, HM. 2004.Pengantar Biokimia.Jakarta : Bayu Media Publishing.

The functions of carbohydrates include (Almatsier, 2010):
1. Energy source: the primary function of carbohydrates is to provide energy for the
body. Carbohydrates are the main source of energy for people around the world,
because many come natural and relatively inexpensive. Carbohydrates in the body is
in the blood circulation as glucose for immediate energy needs; partly stored as
glycogen in the liver and muscle tissue, and partly converted into fat to be stored as
energy reserves in the fat tissue.
2. Giver of sweetness in food: carbohydrates give a sweet taste to foods, especially
mono-and disaccharide. From birth humans like the taste of sweet. Skill of the tool
tip of the tongue taste the sweetness. Sugar does not have the same sweetness.
Fructose is the sweetest sugar.
3. Savers protein: carbohydrate foods if not sufficient, then the protein would be used
to meet energy needs, by beating its main function as a builder substance.
Conversely, when sufficient carbohydrate foods, especially protein will be used as a
builder substance.
4. Regulator of fat metabolism: carbohydrates to prevent fat oxidation is not perfect,
so as to produce the materials in the form of acidic ketones acetoacetate, acetone,
and acid beta-hydroxy-butyrate.
5. Helping expenditure feces: carbohydrates helps expenditure feces by the intestinal
peristalsis and give shape to the stool. Regulate dietary fiber cellulose in intestinal
peristalsis, whereas hemicellulose and pectin are able to absorb a lot of water in the
colon that give shape to the rest of the food that will be issued.