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Laporan Praktikum Kimia Dan Analisis Pangan

Laporan Praktikum Kimia Dan Analisis Pangan

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Published by: Nikjay Zikumbank on Jan 02, 2012
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05/27/2013

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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

2 Analisis Kadar Protein (Kjeldahl) 2.2 1.4 Analisis Kadar Karbohidrat (By Difference) 2.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4.35 gram 27.34 gram 27.3 Analisis Kadar Lemak (Soxhlet) 2.1 1. Sampel Susu Full Cream 1).BAB I PENDAHULUAN 1.1 Bahan dan Alat 3.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.1 Hasil Analisis Kadar Air (Pemanasan) a. 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) 22.5 Metode Uji Kadar Abu (Pengabuan Kering) BAB III METODE PRAKTIKUM 3.28 gram 27.27 gram x 100% .1 Analisis Kadar Air (Pemanasan) 2.

% Kadar Air (basis basah) = 5.99) = 2.34 ) x 100% (27.62 % Dan.34 ) x 100% 5.99 gram 27.99 ) x 100% (26.02 gram 26.03 = 2.60 % 2). % Kadar Air (basis basah) = 5.99) x 100% 5.01 – ( 27.01 = 1. 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 : = = = = 21.01 – ( 27.24 % Dan.03 – ( 26.91 – 21.34) = 1.27 – 22.91 gram 26.03 – ( 26.27 – 22.91 – 21.91 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) = 5.19 % .% 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.

% Kadar Air (basis basah) = 5.15 – 29.60 +2.15 – 29.36 % Dan.24 2 = 1. Sampel Susu Skim 1).Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1. 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 : = = = = 29.84 – ( 35.15 – 29.19 2 = 1.50 ) x 100% 5.90 % b.62 +2.50) = 3.18 gram 26. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21.01 gram .01 gram 26.34 gram 35.18 gram 26.50 gram 35.25 % 2).50 ) x 100% (35.15 gram 35.93 % % Kadar Air (basis basah) = 1.84 = 3.84 – ( 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.

18) = 1. % Kadar Air (basis basah) = 5.01 – 21.0 – ( 26.01 – 21.42 2 = 2.0 – ( 26.25 + 1.2 Hasil Analisis Kadar Protein (Kjeldahl) a.18) x 100% 5.007 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 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.02 N Ar N = 14.1 ml Normalitas HCl = 0.32 % 4.40 2 = 2.36 +1.0 = 1.5 ml Volum HCl (blanko) = 0.39 % % Kadar Air (basis basah) = 3.007 x 100 % Bobot sampel (mg) .18 ) x 100% (26.01 – 21. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97.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 % Dan.

90% 4.73 % Jadi %Protein = = = %N x F 2.007 x 100 % Bobot sampel (mg) = (128.5 – 0.65 gram = 171.63 gram Wc = bobot labu lemak setelah destilasi .17 gram = 1.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.73% x 6.02 N x 14.02 N 14.36 22.5 – 0.36% b.02 N x 14.1) ml x 0.94 gram = 171.1) ml x 0.36 17.007 x 100% 1000 mg = 2.63 gram = 171.60% x 6.007 x 100% 1000 mg = 3.1 ml 0.60 % Jadi %Protein = = = %N x F 3. Sampel Susu Skim Data : Bobot sampel Volum HCl (sampel) Volum HCl (blanko) Normalitas HCl Ar N Perhitungan : % Protein = %N x F = = = = = 1000 mg 128.3 Hasil Analisis Kadar Lemak (Soxhlet) a. 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 = 171.5 ml 0.= (97.

94 gram = 23.225 x 69.29 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. Sampel Susu Full Cream Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.27 gram = 1.09) = 5.10% Jadi %Lemak 4.51 ml = 69.29 – 99. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.82 gram = 1.27) gram x 100 1.09 gram = 18.30 gram = 99.74 mg x 0.82 gram = 99.69% Jadi % Kadar Pati = = .225 Fp x mg Laktosa x 0.9 x 100 bobot sampel (mg) 5.17) gram x 100 1.4 Hasil Analisis Kadar Karbohidrat (By Difference) a.71% b.63 – 171.74 mg = 250 : (100/2.9 x 100 2090 mg 15.

97 gram 21.79% = = = = x 100% 19.28 gram 21.14 gram Jadi % Kadar Abu 2).7162 mg = 250 : (100/2.9 x 100 2010 mg 29.b.25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.01 gram = 22.80 gram 24.5 Hasil Uji Kadar Abu (Pengabuan Kering) a.025 Fp x mg Laktosa x 0.9 x 100 bobot sampel (mg) 5.88 gram 20. Sampel Susu Full Cream 1).96 x 100% 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 – 20.38 ml = 130.01) = 5.7162 mg x 0. 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. 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 .025 x 130.15 gram 20.96 gram 25.41% Jadi % Kadar Pati = = 4.01 5.

80 x 100% 5.28 gram 21.79 + 6. 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% 20.72 gram 25.88 gram 26.14 gram 20.14 gram Jadi % Kadar Abu 2).02 gram 21.24 % b.28 – 20.14 7.28 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.69% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 5.W1 = bobot sampel awal Jadi % Kadar Abu = 20.74 gram 20. Sampel Susu Skim 1).08 = 6.69 2 = 6. 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 .14 – 19.88 x 100% 5.78% = = = = x 100% 20.

07 % BAB V KESIMPULAN DAFTAR PUSTAKA .36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.72 x 100% 5.02 = 8.78 + 8.Jadi % Kadar Abu = 21.36 2 = 8.14 – 20.

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