analisa kadar air
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analisa kadar airTRANSCRIPT
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Annisa Fauziah Ferty Endah IFinna Martha ZIlham RojaliInneke Ratna D
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Analisis Kadar AirKadar air : banyaknya air yang terkandung
dalam bahan yg dinyatakan dalam persen.
Pentingnya kadar air dlm bahan pangan:1. Merupakan faktor kualitas dlm pengawetan beberapa produk dan mempengaruhi stabilitas. 2. Pengurangan kadar air digunakan untuk kenyamanan dalam pengemasan atau pengiriman produk. 3. Mengetahui komposisi bahan pangan.
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Beberapa Macam Metode Analisis Kadar air :Metode oven keringMetode oven vakumMetode Distilasi
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Metode oven kering
Digunakan untuk seluruh hasil pertanian, kecuali yg mengandung senyawa volatil dan mengalami kerusakan komposisi pada pemanasan suhu 100oC, pada tekanan 1 atmosfer.
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Kelebihan:Sangat sederhana, relatif cepat, dan dpt digunakan utk jumlah sampel yg banyak
Kekurangan:dekomposisi selama pengeringan, penguapan komponen volatil, sulit utk menghilangkan air terikat
Keakuratan dipengaruhi:ukuran sampel, berat sampel, posisi sampel di dalam oven
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Prinsip:sampel dikeringkan dg oven 100-102oC sampai berat konstan
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Prosedur Wadah dikeringkan dlm oven 15 menitDimasukkan desikator, dinginkan, dan timbangTimbang sampel ± 2-5 gDikeringkan 3 jamDinginkan dlm desikator dan timbangPanaskan lg dlm oven 30 menitDinginkan dlm desikator dan timbangPerlakuan ini diulangi hingga diperoleh berat
konstan (selisih penimbangan berturut-turut 0,2 mg)
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Perhitungan a = berat awal sampel (g)b = berat konstan sampel (g)
a - b Kadar air (%bb) = x 100 %
a
a - b Kadar air (%bk) = x 100 %
b
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Metode Oven Vakum
Digunakan utk bahan yg mengandung komponen-komponen mudah rusak pd suhu tinggi (bahan yg byk mengandung gula)
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Kelebihan:pemanasan pd suhu rendah shg mencegah dekomposisi sampel
Kekurangan:tidak dapat menganalisis sampel dlm jumlah banyak
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Prinsipsampel dikeringkan pd suhu rendah dg tekanan di bawah 1 atmosfer
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Prosedur Wadah dikeringkan dlm oven 105oC selama 30
menitDinginkan dlm desikator dan timbangTimbang sampel ± 2-5 g dlm wadah yg telah
diketahui beratnyaKeringkan dlm oven vakum selama 6 jam, suhu
60-70 oC dg tekanan ± 25 mmHgLakukan pengeringan sampel hingga diperoleh
berat konstan
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Metode DistilasiDigunakan utk bahan yg mengandung
senyawa volatil (bunga cengkeh, kenanga, bahan jamu tradisional) dan bahan mengandung lemak
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Kelebihan: - distilasi dg memanaskan cairan sgt
efektif dlm transfer panas- penghilangan air lbh cepat- kerusakan oksidasi lbh rendah
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PrinsipAir dlm bahan disuling dg menggunakan pelarut organik.BJ air > BJ pelarut organik, shg air ada di lapisan bawah dan bisa dibaca volumenyaTitik didih air < titik didih pelarut organikPelarut organik (toluen, benzena dan xylene) tdk dapat bercampur dg air
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Labu Sterling-Bidwell
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Prosedur Labu didih diisi sampel (misalnya timbang 3-4 g
sampel (W))Isi labu dg solvent (toluen, n-hexan)Hubungkan labu Sterling-Bidwell dg kondenser
dan labu didihLakukan destilasiBaca jumlah ml air (V)
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Perhitungan
V = volume air (ml)W = berat awal sampel (g)
VKadar air = x 100 %
W
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TERIMA KASIH