LAPORAN PRAKTIKUM

KIMIA ANALISA MAKANAN MINUMAN

guna dalam melengkapi tugas Mata Kuliah Kimia Amami (Makanan dan Minuman)
Semester Genap (IV)

Kelompok I
1. Andris Septedianto G1C011003
2. Annisa Nurul Hikmah G1C011005
3. Arimbi Dwi Utami G1C011006
4. Bonita Nugroho G1C011007

PROGRAM STUDI DIV ANALIS KESEHATAN

FAKULTAS ILMU KEPERAWATAN DAN KESEHATAN
UNIVERSITAS MUHAMMADIYAH SEMARANG
2013
 DAFTAR ISI

Penetapan Kadar Bilangan Penyabunan.......................................................................................1

Penetapan Kadar Bilangan Yodium...............................................................................................4

Penetapan Kadar Pati......................................................................................................................6

Penetapan Kadar Laktosa............................................................................................................... 9

Penetapan Kadar NaCl pada Margarin........................................................................................12

Penetapan Kadar Sakarin...............................................................................................................14

Penetapan Kadar Bilangan Asam..................................................................................................16

Penetapan Kadar Asam Benzoat...................................................................................................18

Penetapan Kadar Bilangan Perioksida.........................................................................................20

Penetapan Kadar KIO3 dalam Garam Beryodium......................................................................23

Penetapan Kadar Gula.....................................................................................................................26

Penetapan Kadar Etanol pada Minuman......................................................................................31

Penetapan Kadar Etanol pada Makanan......................................................................................33

Identifikasi Pemanis.......................................................................................................................35

Penetapan Kadar Protein................................................................................................................37