ACARA II
SIFAT FISIK, KIMIA DAN KECEPATAN RESPIRASI
BEBERAPA KOMODITI HASIL PERTANIAN
OLEH
TITIN INDRAWATI
J1B 013 116
KELOMPOK IX
Disaring bahan
= 0.023 ml/g/jam
b. Tomat matang
44
CO2 = x (24.55 ml – 23.6 ml) x 0.1
47,66
= 0.087 ml/g/jam
c. Jeruk muda
44
CO2 = x (24.55 ml – 24.15 ml) x 0.1
78,75
= 0.022 ml/g/jam
d. Jeruk matang
44
CO2 = x (24.55 ml – 24.05 ml) x 0.1
79,37
= 0.027 ml/g/jam
e. Mangga muda
44
CO2 = x (24.55 ml – 16,85 ml) x 0.1
236,37
= 0.143 ml/g/jam
f. Mangga matang
44
CO2 = x (24.55 ml – 16,95 ml) x 0.1
268,83
= 0.124 ml/g/jam
2. Perhitungan analisa total asam
Rumus :
V x N x FP
Total asam = x 100
W
a. Tomat muda
0,5 x 0.1 x 4
Total asam = x 100
15
= 1,3333
b. Tomat matang
0,2 x 0.1 x 4
Total asam = x 100
15
= 0,5333
c. Jeruk muda
1,5 x 0.1 x 4
Total asam = x 100
15
=4
d. Jeruk Matang
0,2 x 0.1 x 4
Total asam = x 100
15
= 0,5333
3. Perhitungan analisa kadar vitamin C
Rumus :
T x 0.88 x FP
Kadar Vitamin C = x 100
W
a. Tomat muda
1,8 x 0.88 x 4
Kadar Vitamin C = x 100
15
= 42,24
b. Tomat matang
1 x 0.88 x 4
Kadar Vitamin C = x 100
15
= 23,47
c. Jeruk muda
2 x 0.88 x 4
Kadar Vitamin C = x 100
15
= 46,93
d. Jeruk matang
3 x 0.88 x 4
Kadar Vitamin C = x 100
15
= 70,4
BAB V
PEMBAHASAN