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

BAB I PENDAHULUAN 1.1 Bahan dan Alat 3.3 Analisis Kadar Lemak (Soxhlet) 2.34 gram 27.35 gram 27.28 gram 27.5 Metode Uji Kadar Abu (Pengabuan Kering) BAB III METODE PRAKTIKUM 3.1 1.2 1.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.27 gram x 100% .1 Analisis Kadar Air (Pemanasan) 2.2 Analisis Kadar Protein (Kjeldahl) 2.4 Analisis Kadar Karbohidrat (By Difference) 2. 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.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4. Sampel Susu Full Cream 1).

% 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) = 5.34) = 1.03 – ( 26.91 – 21.01 – ( 27.99) = 2.99 ) x 100% (26.27 – 22.27 – 22.99 gram 27.91 gram 26.02 gram 26.99) x 100% 5.03 – ( 26.01 = 1.91 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) = 5.34 ) x 100% 5.91 – 21.62 % Dan.01 – ( 27. % Kadar Air (basis basah) = 5. 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 : = = = = 21.19 % .34 ) x 100% (27.24 % Dan.03 = 2.91 – 21.60 % 2).27 – 22. % Kadar Air (basis basah) = 5.

84 – ( 35.84 – ( 35. 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 : = = = = 29.34 gram 35.36 % Dan.01 gram 26.15 – 29.24 2 = 1.25 % 2).50 ) x 100% (35.93 % % Kadar Air (basis basah) = 1.15 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) = 5.15 gram 35.15 – 29.18 gram 26.50) = 3.Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1. % Kadar Air (basis basah) = 5.62 +2.01 gram .19 2 = 1.90 % b. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21. Sampel Susu Skim 1).15 – 29.50 gram 35.18 gram 26.50 ) x 100% 5.84 = 3.60 +2.

007 Perhitungan : % Protein = %N x F Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.40 2 = 2.42 2 = 2.25 + 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) = 5.01 – 21.18 ) x 100% (26.007 x 100 % Bobot sampel (mg) .39 % % Kadar Air (basis basah) = 3.01 – 21.32 % 4.01 – 21. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97.18) = 1.1 ml Normalitas HCl = 0.40 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.0 – ( 26.36 +1.2 Hasil Analisis Kadar Protein (Kjeldahl) a.02 N Ar N = 14.42 % Dan.18) x 100% 5.0 = 1.5 ml Volum HCl (blanko) = 0.0 – ( 26. % Kadar Air (basis basah) = 5.

5 – 0.36 17.17 gram = 1.73 % Jadi %Protein = = = %N x F 2.02 N 14.5 ml 0.02 N x 14.63 gram = 171.= (97.1 ml 0.007 x 100% 1000 mg = 3.65 gram = 171.007 x 100% 1000 mg = 2.73% x 6.60% x 6. 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 = 171.3 Hasil Analisis Kadar Lemak (Soxhlet) a.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.5 – 0.36 22.90% 4.1) ml x 0.36% b. Sampel Susu Skim Data : Bobot sampel Volum HCl (sampel) Volum HCl (blanko) Normalitas HCl Ar N Perhitungan : % Protein = %N x F = = = = = 1000 mg 128.02 N x 14.60 % Jadi %Protein = = = %N x F 3.63 gram Wc = bobot labu lemak setelah destilasi .94 gram = 171.007 x 100 % Bobot sampel (mg) = (128.1) ml x 0.

9 x 100 2090 mg 15.9 x 100 bobot sampel (mg) 5.17) gram x 100 1.27 gram = 1.29 – 99.09 gram = 18.Wa = bobot labu lemak awal Wb = bobot sampel Jadi %Lemak = (171.82 gram = 1.63 – 171.4 Hasil Analisis Kadar Karbohidrat (By Difference) a. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.82 gram = 99.225 x 69.09) = 5.29 gram Wc-Wa x 100% Wb Wc = bobot labu lemak setelah destilasi Wa = bobot labu lemak awal Wb = bobot sampel = (99.69% Jadi % Kadar Pati = = .27) gram x 100 1.74 mg x 0.94 gram = 23.71% b.10% Jadi %Lemak 4.51 ml = 69.225 Fp x mg Laktosa x 0.74 mg = 250 : (100/2.30 gram = 99. Sampel Susu Full Cream Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.

28 gram 21.25 – 20.9 x 100 2010 mg 29.14 gram Jadi % Kadar Abu 2).7162 mg = 250 : (100/2.80 gram 24.b.79% = = = = x 100% 19.97 gram 21.01 gram = 22.025 Fp x mg Laktosa x 0. 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 .38 ml = 130.01 5. Sampel Susu Skim Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.5 Hasil Uji Kadar Abu (Pengabuan Kering) a.7162 mg x 0.9 x 100 bobot sampel (mg) 5.88 gram 20.41% Jadi % Kadar Pati = = 4. Sampel Susu Full Cream 1).96 gram 25.96 x 100% 5.01) = 5. 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% 20.025 x 130.15 gram 20.

80 x 100% 5. 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% 20.78% = = = = x 100% 20.14 gram Jadi % Kadar Abu 2).28 – 20.14 gram 20.88 x 100% 5.28 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.28 gram 21.14 7.74 gram 20.79 + 6.24 % b.72 gram 25.69 2 = 6.W1 = bobot sampel awal Jadi % Kadar Abu = 20. 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 .08 = 6. Sampel Susu Skim 1).02 gram 21.88 gram 26.69% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 5.14 – 19.

14 – 20.Jadi % Kadar Abu = 21.78 + 8.72 x 100% 5.02 = 8.36 2 = 8.07 % BAB V KESIMPULAN DAFTAR PUSTAKA .36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.

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