LAPORAN PRAKTIKUM KIMIA DAN ANALISIS PANGAN PRODI ILMU DAN TEKNOLOGI PANGAN, FMIPA – UNIVERSITAS TERBUKA

Disusun oleh : Nama : Cut Dian Nuryanty NIM : 015435764

JAKARTA, DESEMBER 2011

KATA PENGANTAR DAFTAR ISI

35 gram 27.2 1.3 Analisis Kadar Lemak (Soxhlet) 2.34 gram 27.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4.1 Bahan dan Alat 3. Data Simplo : Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 Perhitungan : % Kadar Air (basis kering) = = = = = b – (c – a) (c-a) 22.1 Hasil Analisis Kadar Air (Pemanasan) a.1 1. Sampel Susu Full Cream 1).5 Metode Uji Kadar Abu (Pengabuan Kering) BAB III METODE PRAKTIKUM 3.2 Analisis Kadar Protein (Kjeldahl) 2.1 Analisis Kadar Air (Pemanasan) 2.4 Analisis Kadar Karbohidrat (By Difference) 2.27 gram x 100% .BAB I PENDAHULUAN 1.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.28 gram 27.

% Kadar Air (basis basah) Ket : = b – (c – a) b x 100% a = bobot konstan cawan kosong b = bobot sampel basah (sebelum dikeringkan) c = bobot cawan+sampel kering Jadi % Kadar Air (basis kering) = 5.27 – 22.91 – 21. Data Duplo : Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 Perhitungan : % Kadar Air (basis kering) % Kadar Air (basis basah) Ket : = = = = 21. % Kadar Air (basis basah) = 5.91 gram = = b – (c – a) (c-a) b – (c – a) b x 100% x 100% a = bobot konstan cawan kosong b = bobot sampel basah (sebelum dikeringkan) c = bobot cawan+sampel kering Jadi % Kadar Air (basis kering) = 5.27 – 22.01 – ( 27.91 – 21.01 – ( 27.34 ) x 100% (27.91 gram 26.03 – ( 26.99) x 100% 5.60 % 2).34) = 1.03 – ( 26.34 ) x 100% 5.62 % Dan.99) = 2.02 gram 26.19 % .27 – 22.24 % Dan. % Kadar Air (basis basah) = 5.01 = 1.91 – 21.99 ) x 100% (26.03 = 2.99 gram 27.

84 – ( 35.84 – ( 35.90 % b.36 % Dan. Sampel Susu Skim 1).15 gram 35.19 2 = 1.34 gram 35.01 gram 26.18 gram 26. % Kadar Air (basis basah) = 5.01 gram .50) = 3.50 ) x 100% 5.50 gram 35.15 – 29. Data Simplo : Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 Perhitungan : % Kadar Air (basis kering) % Kadar Air (basis basah) Ket : = = = = 29.50 ) x 100% (35.15 gram = = b – (c – a) (c-a) b – (c – a) b x 100% x 100% a = bobot konstan cawan kosong b = bobot sampel basah (sebelum dikeringkan) c = bobot cawan+sampel kering Jadi % Kadar Air (basis kering) = 5.84 = 3. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21.93 % % Kadar Air (basis basah) = 1.24 2 = 1.15 – 29.25 % 2).Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1.18 gram 26.62 +2.15 – 29.60 +2.

5 ml Volum HCl (blanko) = 0.0 – ( 26.40 2 = 2.18) x 100% 5.01 – 21.42 % Dan.1 ml Normalitas HCl = 0.007 x 100 % Bobot sampel (mg) .0 – ( 26.01 – 21.18) = 1.Perhitungan : % Kadar Air (basis kering) % Kadar Air (basis basah) Ket : = = b – (c – a) (c-a) b – (c – a) b x 100% x 100% a = bobot konstan cawan kosong b = bobot sampel basah (sebelum dikeringkan) c = bobot cawan+sampel kering Jadi % Kadar Air (basis kering) = 5.42 2 = 2.01 – 21.25 + 1.2 Hasil Analisis Kadar Protein (Kjeldahl) a.02 N Ar N = 14.007 Perhitungan : % Protein = %N x F Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.32 % 4. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97. % Kadar Air (basis basah) = 5.0 = 1.39 % % Kadar Air (basis basah) = 3.40 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.18 ) x 100% (26.36 +1.

36 17.007 x 100% 1000 mg = 3.02 N x 14.= (97.73% x 6.65 gram = 171.02 N x 14. Sampel Susu Full Cream Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 3 Perhitungan : %Lemak = Ket : Wc-Wa x 100% Wb = 171.63 gram = 171.02 N 14.3 Hasil Analisis Kadar Lemak (Soxhlet) a.36% b.36 22.1) ml x 0.63 gram Wc = bobot labu lemak setelah destilasi .5 – 0.94 gram = 171.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.73 % Jadi %Protein = = = %N x F 2.17 gram = 1.5 – 0.007 x 100 % Bobot sampel (mg) = (128.1 ml 0.90% 4.1) ml x 0.60 % Jadi %Protein = = = %N x F 3.5 ml 0.60% x 6. Sampel Susu Skim Data : Bobot sampel Volum HCl (sampel) Volum HCl (blanko) Normalitas HCl Ar N Perhitungan : % Protein = %N x F = = = = = 1000 mg 128.007 x 100% 1000 mg = 2.

17) gram x 100 1.94 gram = 23.71% b.10% Jadi %Lemak 4.4 Hasil Analisis Kadar Karbohidrat (By Difference) a.74 mg = 250 : (100/2.74 mg x 0.27 gram = 1.51 ml = 69.225 x 69.29 – 99.09) = 5. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.63 – 171.9 x 100 bobot sampel (mg) 5.27) gram x 100 1. Sampel Susu Full Cream Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.225 Fp x mg Laktosa x 0.82 gram = 99.69% Jadi % Kadar Pati = = .29 gram Wc-Wa x 100% Wb Wc = bobot labu lemak setelah destilasi Wa = bobot labu lemak awal Wb = bobot sampel = (99.Wa = bobot labu lemak awal Wb = bobot sampel Jadi %Lemak = (171.09 gram = 18.30 gram = 99.82 gram = 1.9 x 100 2090 mg 15.

01 gram = 22.79% = = = = x 100% 19.01) = 5.b.9 x 100 2010 mg 29.01 5.025 Fp x mg Laktosa x 0. Sampel Susu Skim Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.88 gram 20.96 gram 25.38 ml = 130. Sampel Susu Full Cream 1).96 x 100% 5.28 gram 21.41% Jadi % Kadar Pati = = 4.97 gram 21.7162 mg x 0.7162 mg = 250 : (100/2.9 x 100 bobot sampel (mg) 5.025 x 130.14 gram Jadi % Kadar Abu 2). Data Duplo : Bobot konstan cawan kosong Bobot cawan + sampel awal Bobot cawan + sampel setelah pengabuan (1) (2) Perhitungan : % Kadar Abu Ket : = W2 – W0 W1 W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong .25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.25 – 20.80 gram 24.5 Hasil Uji Kadar Abu (Pengabuan Kering) a. Data Simplo : Bobot konstan cawan kosong Bobot cawan + sampel awal Bobot cawan + sampel setelah pengabuan (1) (2) Perhitungan : % Kadar Abu Ket : = W2 – W0 W1 = = = = x 100% 20.15 gram 20.

88 gram 26.28 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.72 gram 25. Data Duplo : Bobot konstan cawan kosong Bobot cawan + sampel awal Bobot cawan + sampel setelah pengabuan (1) (2) Perhitungan : % Kadar Abu Ket : = W2 – W0 W1 W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal .78% = = = = x 100% 20.69 2 = 6.28 – 20.74 gram 20.14 – 19.80 x 100% 5.14 gram 20. Data Simplo : Bobot konstan cawan kosong Bobot cawan + sampel awal Bobot cawan + sampel setelah pengabuan (1) (2) Perhitungan : % Kadar Abu Ket : = W2 – W0 W1 = = = = x 100% 20.02 gram 21.24 % b.28 gram 21.14 gram Jadi % Kadar Abu 2). Sampel Susu Skim 1).14 7.08 = 6.W1 = bobot sampel awal Jadi % Kadar Abu = 20.88 x 100% 5.79 + 6.69% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 5.

14 – 20.02 = 8.36 2 = 8.78 + 8.72 x 100% 5.07 % BAB V KESIMPULAN DAFTAR PUSTAKA .36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.Jadi % Kadar Abu = 21.

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