Wsampel

Kelp Sampel N Nathio FP V titrasi GT % Kadar GT

(g)
Gula Semut
1B 2.5002 0.098 40 3.7 87.11%
50
0.098 40 3.6 87.58%
2B SKM 2.5036 0.098 40 10.6 55.83%
0.098 40 10.5 56.26%
Bubur
3B 2.501 0.098 40 23.55 3.95%
Instan
0.098 40 23.9 0
Gula Semut
4B 2.501 0.098 40 2.9 90.85%
80
0.098 40 3.2 89.44%
5B Energen 2.5003 0.098 40 9.9 58.93%
0.098 40 9.8 56.17%

%
Natrium ThioGlukosa, frukLaktosa

1 2.4 3.6

2 4.8 7.3 Kadar Gula Total dikerjain kelas B

3 7.2 11 Kadar gula pereduksi dikerjan kelas A
4 9.7 14.7

5 12.2 18.4

6 14.7 22.1

7 17.2 25.8

8 19.8 29.5
9 22.4 33.2
10 25 37
11 27.6 40.8
12 30.3 44.6
13 33 48.4
14 35.7 52.2
15 38.5 56
16 41.3 59.9
17 44.2 63.8
18 47.1 67.7
19 50 71.1
20 53 75.1
21 56 79.8
22 59.1 83.9
23 62.2 88
 Wsampel
Kelp Sampel N Nathio FP V titrasi GR % Kadar GR
(g)
Gula Semut
1A 2.5002 0.098 20 20 8.78%
50
2.5002 0.098 20 20 8.78%
Gula Semut
2A 2.501 0.098 20 19.9 8.97%
80
2.501 0.098 20 20 8.77%

3A Bubur 2.501 0.098 20 24.6 0.00%

Instan
2.501 0.098 20 24.5 0.19%
4A SKM 2.5036 0.098 20 23.2 2.63%
2.5036 0.098 20 22.4 4.13%
5A Energen 2.5003 0.098 20 22 4.89%
2.5003 0.098 20 21.2 6.42%
Nilai A Nilai C Natrium Thio sulfGlukosa, fruktosa gula inversi

4.508 10.97 0.1 1 2.4

4.508 10.97 2 4.8

4.606 11.215 24.6 3 7.2

4.508 10.97 4 9.7

0 0 5 12.2

0.098 0.2352 6 14.7

1.372 3.2928 7 17.2
2.156 5.1744 8 19.8
2.548 6.1152 9 22.4
3.332 8.03 10 25
11 27.6
12 30.3
13 33
14 35.7
15 38.5
16 41.3
17 44.2
18 47.1
19 50
20 53
21 56
22 59.1
23 62.2
Natrium Thi
Glukosa, frLaktosa Maltosa
1 2.4 3.6
2 4.8 7.3
3 7.2 11
4 9.7 14.7
5 12.2 18.4
6 14.7 22.1
7 17.2 25.8
8 19.8 29.5
9 22.4 33.2
10 25 37
11 27.6 40.8
12 30.3 44.6
13 33 48.4
14 35.7 52.2
15 38.5 56
16 41.3 59.9
17 44.2 63.8
18 47.1 67.7
19 50 71.1
20 53 75.1
21 56 79.8
22 59.1 83.9
23 62.2 88
 Wsampel
Kelp Sampel FP N.Nathio
(g)

2 Hanjelli WG 30% U1 3.0005 100 0.102

7 Hanjeli WG 30% U2 3.0009 100 0.102

1 Tepung Hanjeli WG 25% U1 3.0008 100 0.098
6 Tepung Hanjeli WG 25% U2 3.0006 100 0.098
3 Hanjeli Termodifikasi 30% U1 3.0004 100 0.098
8 Hanjeli Termodifikasi 30% U2 3.0002 100 0.098
5 Tepung Maizena U1 3.0001 100 0.098
10 Tepung Maizena U2 3.0000 100 0.098
4 Indomie U1 3.0001 10 0.102
9 Indomie U2 3.0001 10 0.098

Natrium Thio sulfat Glukosa, frukLaktosa

1 2.4 3.6
2 4.8 7.3
3 7.2 11
4 9.7 14.7
5 12.2 18.4
6 14.7 22.1
7 17.2 25.8
8 19.8 29.5
9 22.4 33.2
10 25 37
11 27.6 40.8
12 30.3 44.6
13 33 48.4
14 35.7 52.2
15 38.5 56
16 41.3 59.9
17 44.2 63.8
18 47.1 67.7
19 50 71.1
20 53 75.1
21 56 79.8
22 59.1 83.9
23 62.2 88
 Kadar Pati
V Titrasi GR % GR (%)
KI sudah kelompok 6
teroksidasi
19 44.60% 40.14% a 6.86
18.1 52.07% 46.87% c 16.85
17.6 56.16% 50.54% % GR 56.1554355796
15.9 70.55% 63.50%
19.7 39.01% 35.11% Kelompok 3
14.6 81.60% 73.44% A 8.526
15 78.20% 70.38% C 21.1676
1.1 - - %GR 70.5492600987
0.45 - -