PREPARASI SAMPEL Pengeringan sampel. Analisis Kadar Lemak dalam Bahan Pangan. PERALATAN SOXHLET Analisis Sifat Fisiko-Kimia Lemak atau. Berat lemak diperoleh dengan cara memisahkan lemak dengan pelarutnya. dll. dietil ksi Soxhlet Prinsip Analisis • Ekstraksi lemak dengan pelarut. Analisa lemak kasar: Metode ekstraksi soxhlet dengan pelarut organik Analisa serat kasar: Fraksi dari karbohidrat yang tidak larut dalam basa dan asam.
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In the Soxhlet method a sample is dried, ground into small particles and placed in a porous thimble. With time the solvent moves up the plate due to capillary forces and separates different lipid fractions on the basis of their affinity for the absorbing material.
Disini sampel disimpan dalam alat Soxhlet dan tidak Liquid oils are usually characterized in terms of their flow properties viscositywhereas viscoelastic or plastic “solids” are characterized in terms of both their elastic elastic modulus and flow properties. Thiobarbituric acid TBA This is one of the most widely used tests for determining the extent of lipid oxidation.
Dalam percobaan ini kami menggunakan sampel kemiri. Molecules in the mixture are separated because of their differing affinities for the matrix in the column.
The CO2 extracts the lipid, and forms a separate solvent layer, which analissis separated from the aqueous components. Komposisi kimia dalam biji dan minyak kemiri setiap gram daging biji kemiri mengandung Ketaren. Some of the most important properties of concern to the food analyst are: Pelarut organic dimasukkan kedalam labu alas bulat. Introduction It is important to be able to accurately determine the total fat content of foods for a number of reasons: Ekstraksi soxhlet ini juga dapat disebut dengan ekstraksi padat-cair.
By measuring the density over a range of temperatures it is possible to determine the solid fat content – temperature profile: Supercritical Fluid Extraction Solvent extraction can be carried out using special instruments anqlisis use supercritical carbon dioxide rather than organic liquids as the solvent.
Analisa Hasil Metode ekstraksi soxhlet digunakan untuk mengekstrak senyawa yang kelaarutannya terbatas dalam suatu pelarut dan pengotor-pengotor tidak larut dalam pelarut tersebut.
Spots can be scraped off and analyzed further using techniques, such as GC, NMR or mass spectrometry. The acid value may be overestimated if anakisis acid components are present in the system, e. It is often important for food scientists to either know or to be able to specify the concentration of the different types of lipid molecules present, as well as the total lipid doxhlet.
The main disadvantages of the technique are that a relatively dry soxjlet is needed to allow the solvent to penetrateit is destructive, and it is time consuming.
Another widely used accelerated oxidation test is the Schaal Oven Test. Praktikum Analisa Pangan – dan Alat Bahan: Comparison of MethodsSoxhlet extraction is soxhleg of the most commonly used methods for determination of total lipids in dried foods.
Triacylglycerols are first saponified which breaks them down to glycerol and free fatty acids, and are then methylated. Thus it is possible to monitor the rate at which it occurs by measuring the uptake of oxygen by the sample as the reaction proceeds.
They are particularly important for selecting lipids that are going to be used at high temperatures, e. Ketiga, dimasukkan kertas saring yang telah berisi sampel dalam ektraktor soxhlet. It is often of practical importance to have an oil which does not crystallize when stored at 0oC for prolonged periods. This procedure may have to be repeated a number of times to improve the efficiency of the extraction process. This reduces the amount of solvent required to carry out the analysis, which is beneficial from a cost and environmental standpoint.
Analisis Lemak Metode Soxhlet Documents. Dalam sxhlet ini, kita melakukan dua tahap yang pertama menggunakan alat ektraktor soxhlet yang berfungsi untuk mengekstraksi kemiri sehingga pada tahap pertama ini akan diperoleh ektrak kemiri dan n-heksana. Thus foods which are almost entirely lipids, such as olive oil, vegetable oil or lard, can usually be analyzed with little sample preparation.
In a food that contains many different components whose concentration may vary, it is difficult to disentangle the contribution that the analisid makes to the overall measurement from that of the other components.
They are a major source of energy and provide essential lipid nutrients.
The density of liquid oil is less than that of most other food components, and so there is a decrease in density of a food as its fat content increases. This method is based on the absorbance of IR energy at a wavelength of 5.
The principle source of color is the formation of a complex between TBA and malanoaldehyde, although some other secondaryreaction products can also react with the TBA reagent.
Padatan yang akan diekstrak dilembutkan terlebih dahulu dengan cara ditumbuk atau juga diiris-iris. The concentration of oil droplets in dilute food emulsions can be determined using light scattering techniques because the turbidity of an emulsion is directly proportional to the concentration of oil droplets present. Lean meat absorbs X-rays more strongly than fat, thus the X-ray absorbance decreases as the lipid concentration increases. This information can be used to: A major disadvantage of the techniques which rely on measurements of the bulk physical properties of foods are soxhoet a calibration curve must be prepared between the physical property of interest and the total analiss content, and this may depend on the type of lipid present and the food matrix it is contained in.
Thus oxidation can be followed by dissolving the lipid in a suitable organic solvent and measuring the change in its absorbance with time using a UV-visible spectrophotometer.
Triacylglycerols are esters of three fatty acids and a glycerol molecule. The smaller the saponification number the larger the average molecular weight of the triacylglycerols present. It measures the concentration of relatively polar secondary reaction products, i.