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 Hasil Analisis Kadar Air (Pemanasan) a.2 1.2 Analisis Kadar Protein (Kjeldahl) 2.34 gram 27.BAB I PENDAHULUAN 1.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4.4 Analisis Kadar Karbohidrat (By Difference) 2.1 Bahan dan Alat 3.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.5 Metode Uji Kadar Abu (Pengabuan Kering) BAB III METODE PRAKTIKUM 3.28 gram 27.3 Analisis Kadar Lemak (Soxhlet) 2.1 1.27 gram x 100% .35 gram 27.1 Analisis Kadar Air (Pemanasan) 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. Sampel Susu Full Cream 1).

03 – ( 26.24 % Dan.27 – 22.03 = 2.99) x 100% 5.62 % Dan.02 gram 26.34 ) x 100% 5.99 gram 27.99) = 2.91 – 21.91 gram 26.27 – 22.01 – ( 27.19 % .01 = 1.99 ) x 100% (26.03 – ( 26. 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 : = = = = 21.27 – 22.34) = 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. % Kadar Air (basis basah) = 5.34 ) x 100% (27.91 – 21.91 – 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) = 5.60 % 2). % Kadar Air (basis basah) = 5.01 – ( 27.

18 gram 26.Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1.50) = 3.15 – 29.93 % % Kadar Air (basis basah) = 1.25 % 2).84 = 3.60 +2.34 gram 35. Sampel Susu Skim 1).90 % b. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21.15 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) = 5.50 gram 35.15 – 29.84 – ( 35.15 – 29.62 +2.36 % Dan.24 2 = 1.84 – ( 35.01 gram 26.01 gram .50 ) x 100% 5.18 gram 26.50 ) x 100% (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 : = = = = 29.19 2 = 1.15 gram 35. % Kadar Air (basis basah) = 5.

02 N Ar N = 14.007 x 100 % Bobot sampel (mg) .01 – 21.1 ml Normalitas HCl = 0.2 Hasil Analisis Kadar Protein (Kjeldahl) a.01 – 21.0 = 1.18 ) x 100% (26.01 – 21.18) = 1.5 ml Volum HCl (blanko) = 0.42 2 = 2.42 % Dan.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. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97.40 2 = 2.40 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.25 + 1.0 – ( 26.0 – ( 26.36 +1. % Kadar Air (basis basah) = 5.32 % 4.007 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% 5.39 % % Kadar Air (basis basah) = 3.

63 gram Wc = bobot labu lemak setelah destilasi .94 gram = 171.5 – 0.90% 4. 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 14.65 gram = 171.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.007 x 100 % Bobot sampel (mg) = (128.5 ml 0.1) ml x 0.73% x 6.3 Hasil Analisis Kadar Lemak (Soxhlet) a.007 x 100% 1000 mg = 2. 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 = 171.1) ml x 0.1 ml 0.60 % Jadi %Protein = = = %N x F 3.02 N x 14.007 x 100% 1000 mg = 3.17 gram = 1.36 17.5 – 0.36% b.60% x 6.= (97.73 % Jadi %Protein = = = %N x F 2.36 22.02 N x 14.63 gram = 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 = 1.29 gram Wc-Wa x 100% Wb Wc = bobot labu lemak setelah destilasi Wa = bobot labu lemak awal Wb = bobot sampel = (99.9 x 100 2090 mg 15.10% Jadi %Lemak 4.63 – 171.82 gram = 99. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.82 gram = 1.74 mg = 250 : (100/2.71% b.225 x 69.4 Hasil Analisis Kadar Karbohidrat (By Difference) a.09) = 5.17) gram x 100 1.30 gram = 99.27) gram x 100 1.74 mg x 0.51 ml = 69.Wa = bobot labu lemak awal Wb = bobot sampel Jadi %Lemak = (171.225 Fp x mg Laktosa x 0.29 – 99.94 gram = 23.69% Jadi % Kadar Pati = = .09 gram = 18.9 x 100 bobot sampel (mg) 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% 20.96 gram 25.9 x 100 bobot sampel (mg) 5.28 gram 21.97 gram 21.25 – 20.01) = 5.80 gram 24.88 gram 20.25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21.7162 mg = 250 : (100/2. 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 x 0.025 Fp x mg Laktosa x 0.b.96 x 100% 5.01 5.14 gram Jadi % Kadar Abu 2). 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 .9 x 100 2010 mg 29.025 x 130.15 gram 20.79% = = = = x 100% 19.01 gram = 22. Sampel Susu Full Cream 1).38 ml = 130.5 Hasil Uji Kadar Abu (Pengabuan Kering) a.41% Jadi % Kadar Pati = = 4.

02 gram 21.78% = = = = x 100% 20.14 – 19.69 2 = 6.72 gram 25.14 gram 20.28 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21. Sampel Susu Skim 1).88 gram 26.88 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.W1 = bobot sampel awal Jadi % Kadar Abu = 20.79 + 6.74 gram 20.14 gram Jadi % Kadar Abu 2). 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 .80 x 100% 5.24 % b.28 – 20.08 = 6.14 7.69% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 5.28 gram 21.

72 x 100% 5.36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.78 + 8.02 = 8.Jadi % Kadar Abu = 21.14 – 20.07 % BAB V KESIMPULAN DAFTAR PUSTAKA .36 2 = 8.

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