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

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 Bahan dan Alat 3.1 Hasil Analisis Kadar Air (Pemanasan) a.35 gram 27.1 1.27 gram x 100% .BAB I PENDAHULUAN 1.2 Analisis Kadar Protein (Kjeldahl) 2. Sampel Susu Full Cream 1).3 Analisis Kadar Lemak (Soxhlet) 2.2 1.3 Latar Belakang Tujuan Praktikum Manfaat Praktikum BAB II TINJAUAN PUSTAKA 2.4 Analisis Kadar Karbohidrat (By Difference) 2.1 Analisis Kadar Air (Pemanasan) 2.5 Metode Uji Kadar Abu (Pengabuan Kering) BAB III METODE PRAKTIKUM 3.28 gram 27.2 Diagram Alir BAB IV HASIL DAN PEMBAHASAN 4.34 gram 27.

34 ) x 100% (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) = 5.99) x 100% 5. 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 : = = = = 21.34 ) x 100% 5.01 = 1.99 gram 27.91 – 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) = 5.27 – 22. % Kadar Air (basis basah) = 5.62 % Dan.01 – ( 27.27 – 22.02 gram 26.34) = 1.99) = 2.91 gram 26. % Kadar Air (basis basah) = 5.03 = 2.19 % .91 – 21.27 – 22.60 % 2).03 – ( 26.01 – ( 27.99 ) x 100% (26.03 – ( 26.91 – 21.24 % Dan.

15 – 29.62 +2.36 % Dan.15 gram 35.34 gram 35.84 = 3.15 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) = 5.60 +2.18 gram 26.19 2 = 1.93 % % Kadar Air (basis basah) = 1. Data Duplo: Bobot konstan cawan kosong Bobot cawan + sampel basah Bobot cawan + sampel (kering) 1 2 = = = = 21.24 2 = 1.50 ) x 100% 5.15 – 29.Hasil Rata-rata % Kadar Air pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Air (basis kering) = 1.25 % 2). 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. % Kadar Air (basis basah) = 5.50) = 3.50 gram 35.84 – ( 35.01 gram .50 ) x 100% (35.01 gram 26.18 gram 26.90 % b.84 – ( 35. Sampel Susu Skim 1).

42 % Dan.36 +1.02 N Ar N = 14. % Kadar Air (basis basah) = 5.18) x 100% 5.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) = 5.40 % Hasil Rata-rata % Kadar Air pada sampel Susu Skim adalah sebagai berikut : % Kadar Air (basis kering) = 3.32 % 4.25 + 1.39 % % Kadar Air (basis basah) = 3.1 ml Normalitas HCl = 0.40 2 = 2.01 – 21.0 – ( 26.01 – 21.5 ml Volum HCl (blanko) = 0.18) = 1.42 2 = 2.18 ) x 100% (26.007 x 100 % Bobot sampel (mg) .007 Perhitungan : % Protein = %N x F Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.0 – ( 26.0 = 1.2 Hasil Analisis Kadar Protein (Kjeldahl) a.01 – 21. Sampel Susu Full Cream Data : Bobot sampel = 1000 mg Volum HCl (sampel) = 97.

5 – 0.007 x 100% 1000 mg = 2.63 gram = 171.73% x 6.63 gram Wc = bobot labu lemak setelah destilasi .17 gram = 1.02 N 14.65 gram = 171.94 gram = 171. 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 = 171.90% 4.02 N x 14.5 ml 0.007 Ket : F = Faktor konversi = 100/(%N dalam protein sampel) %N = Volum HCl (sampel-blanko) x Normalitas HCl x 14.5 – 0.1) ml x 0.007 x 100 % Bobot sampel (mg) = (128.007 x 100% 1000 mg = 3.60 % Jadi %Protein = = = %N x F 3.1 ml 0.36% b.60% x 6.1) ml x 0.73 % Jadi %Protein = = = %N x F 2.02 N x 14.= (97.36 17.36 22. 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.

9 x 100 bobot sampel (mg) 5.225 Fp x mg Laktosa x 0.74 mg x 0.29 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 = (171.71% b.17) gram x 100 1.51 ml = 69. Sampel Susu Skim Data : Bobot labu lemak awal Bobot sampel Bobot labu lemak (setelah destilasi) 1 2 Perhitungan : %Lemak = Ket : = 99.69% Jadi % Kadar Pati = = .10% Jadi %Lemak 4.225 x 69.09 gram = 18.27) gram x 100 1.63 – 171.9 x 100 2090 mg 15.09) = 5.4 Hasil Analisis Kadar Karbohidrat (By Difference) a. Sampel Susu Full Cream Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 2.94 gram = 23.74 mg = 250 : (100/2.82 gram = 1.29 – 99.30 gram = 99.82 gram = 99.27 gram = 1.

38 ml = 130.96 gram 25.5 Hasil Uji Kadar Abu (Pengabuan Kering) a.79% = = = = x 100% 19.15 gram 20.025 Fp x mg Laktosa 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% 20.01 gram = 22.80 gram 24.b.025 x 130.88 gram 20.28 gram 21.25 gram W2 = bobot cawan + sampel setelah pengabuan W0 = bobot konstan cawan kosong W1 = bobot sampel awal = = 21. Sampel Susu Skim Data : Bobot sampel Volum Tio (blanko-sampel) mg Laktosa (berdasarkan tabel Luff Schrool) Faktor pengenceran (Fp) Perhitungan : % Kadar Pati = = 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 bobot sampel (mg) 5.25 – 20.97 gram 21.14 gram Jadi % Kadar Abu 2).7162 mg x 0.96 x 100% 5.01 5. Sampel Susu Full Cream 1).41% Jadi % Kadar Pati = = 4.7162 mg = 250 : (100/2.01) = 5.9 x 100 2010 mg 29.

80 x 100% 5.28 – 20.78% = = = = x 100% 20.02 gram 21.W1 = bobot sampel awal Jadi % Kadar Abu = 20.69 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 gram 20.88 gram 26.14 – 19.24 % b.79 + 6.28 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 = 5.28 gram 21.74 gram 20.72 gram 25.88 x 100% 5.14 gram Jadi % Kadar Abu 2). 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. Sampel Susu Skim 1).08 = 6.14 7.

Jadi % Kadar Abu = 21.78 + 8.36 2 = 8.07 % BAB V KESIMPULAN DAFTAR PUSTAKA .72 x 100% 5.36% Hasil Rata-rata % Kadar Abu pada sampel Susu Full Cream adalah sebagai berikut : % Kadar Abu = 7.02 = 8.14 – 20.

Sign up to vote on this title
UsefulNot useful