DISUSUN OLEH :
DIETETIKA
JURUSAN GIZI
2021
KATA PENGANTAR
Puji syukur kami panjatkan kehadirat Tuhan Yang Maha Esa, atas berkat
dan perkenan-Nya kami bisa menyelesaikan peyusunan laporan ini dengan cukup
baik dan tepat pada waktunya.
Demikian laporan ini kami buat, semoga dapat bermanfaat bagi pembaca.
Kami menyadari bahwa laporan ini masih belum sempurna. Oleh karena itu, kami
mengharapkan kritik dan saran demi perbaikan dan penyempurnaan akan kami
terima dengan senang hati. Akhir kata kami ucapkan terimakasih.
Penyusun
DAFTAR ISI
KATA PENGANTAR.............................................................................................2
DAFTAR ISI............................................................................................................3
DAFTAR LAMPIRAN............................................................................................4
BAB I.......................................................................................................................5
PENDAHULUAN....................................................................................................5
A. Latar Belakang....................................................................................................5
B. Tujuan..................................................................................................................6
Tujuan Umum......................................................................................................6
Tujuan Khusus.....................................................................................................6
BAB II......................................................................................................................6
TINJAUAN PUSTAKA...........................................................................................6
BAB III.....................................................................................................................9
METODE PRAKTIKUM........................................................................................9
A. Waktu dan Tempat..............................................................................................9
B. Alat dan Bahan....................................................................................................9
Alat :...............................................................9
Bahan :........................................................9
Cara Membuat Reagen :.........................................................................................10
C. Prosedur Kerja...................................................................................................10
BAB IV..................................................................................................................11
HASIL DAN PEMBAHASAN..............................................................................11
A. Hasil..................................................................................................................11
B. Pembahasan.......................................................................................................11
BAB V....................................................................................................................14
PENUTUP..............................................................................................................14
A. Kesimpulan........................................................................................................14
B. Saran..................................................................................................................14
DAFTAR PUSTAKA............................................................................................15
DAFTAR LAMPIRAN
PENDAHULUAN
A. Latar Belakang
B. Tujuan
Tujuan Umum
Tujuan Khusus
TINJAUAN PUSTAKA
METODE PRAKTIKUM
Alat :
Buret 50 ml
Pipet 10 ml
Tabung reaksi
Erlenmeyer 50 ml
Botol gelap
Kertas saring
Bahan :
Larutan dye
Sodium Bikarbonat
Asam Metafosfat
Asam Asetat Glasial
Asam Askorbat
Minuman Jus
Tablet Vitamin C Said
Minuman Kemasan Liquid
Minuman Kemasan Serbuk
Cara Membuat Reagen :
C. Prosedur Kerja
BAB IV
A. Hasil
Rumus:
89,9 ml −0,8 ml
= ×100
14,6 ml −0,8 ml
89,1
= ×100
13,8
= 6,457 × 100
= 645,7 mg/100 ml
B. Pembahasan
PENUTUP
A. Kesimpulan
B. Saran
Winarno, F.G. 2004. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Almatsier, Sunita. 2004. Prinsip Dasar Ilmu Gizi. Gramedia Pustaka Utama.
Jakarta.
Rieska Indah Mulyani, M.Sc, Ratnawati, M.Kes, Rif’Atul Amini S.Gz. 2019.
Modul Praktikum Kimia Pangan. Samarinda
Arifin, Helmi, Vivi Delvita, dan Almahdy A., 2007, Pengaruh Pemberian Vitamin
C terhadap Fetus pada Mencit Diabetes, Jurnal Sains dan Teknologi
Farmasi, Vol. 12, No. 1, ISSN :1410 – 0177, Andalas.
Maajid, L. A., Sunarmi, S., & Kirwanto, A. (2018). Pengaruh Lama Penyimpanan
Terhadap Kadar Vitamin C Buah Apel (Malus Sylvestris Mill). Jurnal
Kebidanan Dan Kesehatan Tradisional, 3(2), 90–94.
https://doi.org/10.37341/jkkt.v3i2.88
LAMPIRAN