# 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.