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

27 gram x 100% . Sampel Susu Full Cream 1).34 gram 27.3 Analisis Kadar Lemak (Soxhlet) 2.1 Analisis Kadar Air (Pemanasan) 2.28 gram 27.4 Analisis Kadar Karbohidrat (By Difference) 2.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4.1 Bahan dan Alat 3.5 Metode Uji Kadar Abu (Pengabuan Kering) BAB III METODE PRAKTIKUM 3.2 1.1 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) 22.1 1.2 Analisis Kadar Protein (Kjeldahl) 2.35 gram 27.BAB I PENDAHULUAN 1.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.

% Kadar Air (basis basah) = 5.27 – 22.27 – 22.99 gram 27.34 ) x 100% (27.91 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.% 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) = 5.91 – 21.99) x 100% 5.03 – ( 26.91 – 21.01 – ( 27.27 – 22.03 – ( 26.99) = 2.34) = 1.24 % Dan. % Kadar Air (basis basah) = 5.60 % 2).01 – ( 27.91 gram 26.34 ) x 100% 5.02 gram 26.99 ) x 100% (26.62 % 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 : = = = = 21.91 – 21.19 % .01 = 1.03 = 2.

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. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21.60 +2. % Kadar Air (basis basah) = 5.50 ) x 100% (35. Sampel Susu Skim 1).24 2 = 1.93 % % Kadar Air (basis basah) = 1.34 gram 35.18 gram 26.50 gram 35.01 gram 26.15 – 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 : = = = = 29.15 – 29.84 – ( 35.84 = 3.15 – 29.25 % 2).90 % b.62 +2.36 % Dan.84 – ( 35.18 gram 26.Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1.01 gram .50 ) x 100% 5.50) = 3.19 2 = 1.15 gram 35.

01 – 21.007 x 100 % Bobot sampel (mg) .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.39 % % Kadar Air (basis basah) = 3.0 – ( 26.36 +1.0 = 1.2 Hasil Analisis Kadar Protein (Kjeldahl) a.01 – 21.1 ml Normalitas HCl = 0.02 N Ar N = 14.18) = 1.25 + 1.01 – 21.42 2 = 2. % Kadar Air (basis basah) = 5.40 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.32 % 4.18 ) x 100% (26.5 ml Volum HCl (blanko) = 0.0 – ( 26.40 2 = 2.18) 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. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97.

36 22.73 % Jadi %Protein = = = %N x F 2.1) ml x 0.1 ml 0.60% x 6.63 gram Wc = bobot labu lemak setelah destilasi .5 – 0.90% 4.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl 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 = 171.02 N x 14.5 ml 0.63 gram = 171.007 x 100% 1000 mg = 3.60 % Jadi %Protein = = = %N x F 3.73% x 6.02 N x 14.= (97.5 – 0.007 x 100% 1000 mg = 2.17 gram = 1.007 x 100 % Bobot sampel (mg) = (128. Sampel Susu Skim Data : Bobot sampel Volum HCl (sampel) Volum HCl (blanko) Normalitas HCl Ar N Perhitungan : % Protein = %N x F = = = = = 1000 mg 128.65 gram = 171.36 17.36% b.1) ml x 0.02 N 14.3 Hasil Analisis Kadar Lemak (Soxhlet) a.94 gram = 171.

74 mg x 0.Wa = bobot labu lemak awal Wb = bobot sampel Jadi %Lemak = (171.82 gram = 99.225 x 69.82 gram = 1.09 gram = 18.63 – 171.09) = 5.94 gram = 23.27) gram x 100 1.10% Jadi %Lemak 4. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.29 gram Wc-Wa x 100% Wb Wc = bobot labu lemak setelah destilasi Wa = bobot labu lemak awal Wb = bobot sampel = (99.17) 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 = = 2.9 x 100 bobot sampel (mg) 5.69% Jadi % Kadar Pati = = .30 gram = 99.9 x 100 2090 mg 15.27 gram = 1.71% b.4 Hasil Analisis Kadar Karbohidrat (By Difference) a.225 Fp x mg Laktosa x 0.51 ml = 69.74 mg = 250 : (100/2.29 – 99.

9 x 100 bobot sampel (mg) 5.9 x 100 2010 mg 29. Sampel Susu Full Cream 1).38 ml = 130.79% = = = = x 100% 19. 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 .5 Hasil Uji Kadar Abu (Pengabuan Kering) a.41% Jadi % Kadar Pati = = 4.28 gram 21.7162 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% 20.80 gram 24.7162 mg = 250 : (100/2.96 x 100% 5.25 – 20.01) = 5.97 gram 21.14 gram Jadi % Kadar Abu 2).01 gram = 22.88 gram 20.96 gram 25.25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.025 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 = = 2.025 x 130.b.01 5.15 gram 20.

69% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 5.74 gram 20.W1 = bobot sampel awal Jadi % Kadar Abu = 20.14 7.79 + 6.14 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% 20.88 x 100% 5.80 x 100% 5.14 gram Jadi % Kadar Abu 2).78% = = = = x 100% 20.24 % b.69 2 = 6.72 gram 25.14 – 19.28 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.28 – 20.88 gram 26.28 gram 21. 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 .02 gram 21.08 = 6. Sampel Susu Skim 1).

36 2 = 8.Jadi % Kadar Abu = 21.07 % BAB V KESIMPULAN DAFTAR PUSTAKA .78 + 8.02 = 8.72 x 100% 5.36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.14 – 20.

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