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

1 Analisis Kadar Air (Pemanasan) 2.4 Analisis Kadar Karbohidrat (By Difference) 2.2 1.35 gram 27.1 Hasil Analisis Kadar Air (Pemanasan) a.1 Bahan dan Alat 3.1 1.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4.28 gram 27.27 gram x 100% .34 gram 27.3 Analisis Kadar Lemak (Soxhlet) 2.2 Analisis Kadar Protein (Kjeldahl) 2.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.BAB I PENDAHULUAN 1. Sampel Susu Full Cream 1). 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.

99 gram 27.19 % .01 – ( 27.27 – 22.27 – 22. % Kadar Air (basis basah) = 5.27 – 22.34 ) x 100% (27.91 gram 26.99) = 2.99) x 100% 5.62 % Dan.02 gram 26.03 – ( 26.91 – 21.34 ) x 100% 5.01 = 1.03 – ( 26.91 – 21.60 % 2).01 – ( 27.03 = 2.% 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) = 5.24 % Dan. 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 : = = = = 21.99 ) x 100% (26.91 – 21. % Kadar Air (basis basah) = 5.34) = 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.

50 ) x 100% (35.50 ) x 100% 5.34 gram 35.Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1.50 gram 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) = 5.36 % Dan.84 – ( 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. % Kadar Air (basis basah) = 5.24 2 = 1.25 % 2).84 – ( 35.62 +2.90 % b.15 – 29.60 +2. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21. Sampel Susu Skim 1).50) = 3.19 2 = 1.15 gram 35.84 = 3.15 – 29.01 gram .18 gram 26.01 gram 26.18 gram 26.

39 % % Kadar Air (basis basah) = 3. % Kadar Air (basis basah) = 5.02 N Ar N = 14.42 % Dan.01 – 21.1 ml Normalitas HCl = 0.007 Perhitungan : % Protein = %N x F Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.18) x 100% 5.0 – ( 26.0 – ( 26.01 – 21.0 = 1.18) = 1.40 2 = 2.36 +1.007 x 100 % Bobot sampel (mg) .40 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.25 + 1. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97.01 – 21.32 % 4.5 ml Volum HCl (blanko) = 0.18 ) x 100% (26.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) = 5.2 Hasil Analisis Kadar Protein (Kjeldahl) a.42 2 = 2.

007 x 100% 1000 mg = 3.63 gram Wc = bobot labu lemak setelah destilasi .5 – 0.73 % Jadi %Protein = = = %N x F 2.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.= (97.36 22.60% x 6.90% 4.02 N x 14.36% b.73% x 6.007 x 100% 1000 mg = 2.5 – 0.36 17.65 gram = 171.3 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 = 171.60 % Jadi %Protein = = = %N x F 3.1 ml 0.1) ml x 0.007 x 100 % Bobot sampel (mg) = (128.94 gram = 171.63 gram = 171.5 ml 0.02 N 14.02 N x 14. Sampel Susu Skim Data : Bobot sampel Volum HCl (sampel) Volum HCl (blanko) Normalitas HCl Ar N Perhitungan : % Protein = %N x F = = = = = 1000 mg 128.1) ml x 0.17 gram = 1.

17) 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 = = 2.09) = 5.9 x 100 2090 mg 15.27 gram = 1.71% b.69% Jadi % Kadar Pati = = .29 – 99.10% Jadi %Lemak 4.74 mg = 250 : (100/2.4 Hasil Analisis Kadar Karbohidrat (By Difference) a.Wa = bobot labu lemak awal Wb = bobot sampel Jadi %Lemak = (171.29 gram Wc-Wa x 100% Wb Wc = bobot labu lemak setelah destilasi Wa = bobot labu lemak awal Wb = bobot sampel = (99.27) gram x 100 1. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.09 gram = 18.94 gram = 23.225 x 69.74 mg x 0.82 gram = 99.82 gram = 1.9 x 100 bobot sampel (mg) 5.225 Fp x mg Laktosa x 0.63 – 171.51 ml = 69.30 gram = 99.

41% Jadi % Kadar Pati = = 4.38 ml = 130.01) = 5.5 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% 20.9 x 100 bobot sampel (mg) 5.7162 mg x 0.01 5.15 gram 20.88 gram 20.b.025 x 130.14 gram Jadi % Kadar Abu 2).01 gram = 22.97 gram 21.9 x 100 2010 mg 29. Sampel Susu Full Cream 1). Sampel Susu Skim Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.7162 mg = 250 : (100/2.96 x 100% 5.80 gram 24.25 – 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 .28 gram 21.025 Fp x mg Laktosa x 0.96 gram 25.25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.79% = = = = x 100% 19.

28 – 20.24 % b.79 + 6.80 x 100% 5. Sampel Susu Skim 1).72 gram 25.69% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 5. 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 .W1 = bobot sampel awal Jadi % Kadar Abu = 20.14 – 19.08 = 6.78% = = = = x 100% 20.02 gram 21.69 2 = 6.88 x 100% 5.74 gram 20.28 gram 21.28 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.88 gram 26. 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% 20.14 7.14 gram 20.14 gram Jadi % Kadar Abu 2).

78 + 8.07 % BAB V KESIMPULAN DAFTAR PUSTAKA .36 2 = 8.02 = 8.72 x 100% 5.14 – 20.Jadi % Kadar Abu = 21.36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.

Sign up to vote on this title
UsefulNot useful