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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A number of these instrumental methods have major advantages over the extraction techniques mentioned above because they are nondestructive, require little or no sample preparation, and measurements are usually rapid, precise and simple. By measuring the density over a range of temperatures it is possible to determine the solid fat content – temperature profile: The concentration of certain lipids can be determined by measuring the absorbance of ultraviolet-visible radiation.

Pada hasil ekstraksi akan dihasilkan berupa minyak kemiri yang relative murni Alfin. Ekstraksi Soxhlet kimia pemisahan Documents.


Untuk memperoleh ekstrak kemiri maka harus diekstraksi terlebih dahuliu. Lipid oxidation is one of the major forms of spoilage in foods, because it leads to the formation of off-flavors and potentially toxic compounds. One of the most commonly used methods to determine peroxide value utilizes the ability of peroxides to liberate iodine from potatssium iodide.

Acid value The acid value is a measure of the amount of free acids present in a given amount of fat.


A known weight of oil is placed in an oven at a specified temperature about 65 oC and the time until rancidity is detected is recorded by sensory evaluation or measuring the peroxide value.

After being separated by the column, the concentration of each of the molecules is determined as they pass by a suitable detector e. Conjugated soxhldt absorb ultraviolet radiation strongly at nm, whereas conjugated trienes absorb at nm. Ideally, the composition of the sample analyzed should represent as closely as sohlet that of the food from which it was taken.

Sample Preparation Soxlet is important that the sample chosen for analysis is representative of the lipids present in the original food, and that its properties are not altered prior to the analysis.

Rheology is the science concerned with the deformation and flow of matter. Detergent Method This method was developed to overcome the inconvenience and safety concerns associated with the use of highly corrosive acids. Pelarut yang baik dalam ektraksi soxhlet adalah pelarut yang mempunyai titik didih rendah sohxlet nheksana yang mempunyai titik didih 69oC agar cepat menguap sehingga tidak menyebabkan kerusakan pada alat dan juga tidak membutuhkan watu yang lama untuk melakukan satu sirkulasi ektraksi.


Published on Nov View Download 4. These techniques are muchcruder than chromatography techniques, because they only give information about the average properties of the lipid components present, e. Sample Selection and PreservationAs with any analytical procedure, the validity of the results depends on proper sampling and preservation of the sample prior to analysis.

This technique is therefore an example of a measurement of the reduction in the concentration of reactants. Analisis lemak Documents.

They are also used as heat transfer agents during the preparation of other foods, e. The fire point is the temperature at which evolution of volatiles due to the thermal decomposition soxhlwt the lipids proceeds so quickly that continuous combustion occurs a fire.

Firstly, peroxides are primary products that are broken down in the latter stages of lipid oxidation. The terms fat, oil and lipid are often used interchangeably by food scientists.

Thus, a low value of PV may represent either the initial or final stages of oxidation. This method is therefore only useful for monitoring the early stages of lipid oxidation.

Molecules in the mixture are separated because of their differing affinities for the matrix in the column. Ekstraksi soxhlet ini juga dapat disebut dengan ekstraksi padat-cair. This group of substances includes triacylglycercols, diacylglycercols, monoacylglycercols, free fatty acids, phospholipids, sterols, caretonoids and vitamins A and D. Even so there is always some concern that the results of accelerated tests do not adequately model lipid oxidation in real systems.

Lipid fractions by TLC TLC is used mainly to separate and determine the concentration of different types of lipid groups in foods, e.


The aqueous phase is then decanted off, and anqlisis concentration of lipid in the solvent is determined by evaporating the solvent and measuring the mass of lipid remaining: The sample is then centrifuged while it is hot oC which causes the liquid fat to rise into the neck of the Kemak bottle. A liquid sample is held at 98 oC while air is constantly bubbled through it. A small amount of the lipid sample to be analyzed is spotted onto the TLC plate. Praktikum Analisa Pangan – dan Alat Bahan: This technique is capable of rapid, nondestructive on-line measurements of lipid content.


The CO2 extracts the lipid, and forms a separate solvent layer, which is separated from the aqueous components.

Hasil ekstraksi dipindahkan ke rotary evaporator vacuum untuk diekstrak kembali berdasarkan titik didihnya. Nevertheless, for many other foods it is necessary to extract and purify the lipid component prior to analysis. Solvent Extraction The fact that lipids are soluble in organic solvents, but insoluble in water, provides the food analyst naalisis a convenient method of separating the lipid components in foods from water soluble components, such as proteins,carbohydrates and minerals.

Disini sampel disimpan dalam alat Soxhlet dan tidak Konsentrasi Reaksi refluks Re-kristalisasi Some of the most important properties of concern to the food analyst are: In fact, solvent extraction techniques are one of the most commonly used methods oemak isolating lipids from foods and of determining the total lipid content of foods.

Fatty acid methyl esters by GC Intact triacylglycerols and free fatty acids are not very volatile and are therefore difficult to analyze using GC which requires that the lipids be capable of being volatized in the instrument. Stability is expressed as hours of heating until rancidity occurs, which lsmak be determined by detection of a rancid odor or by measuring the peroxide value. The density of solid fat is higher than the density of liquid oil, and so there is an increase in density when a fat crystallizes and a decrease when it melts.

The stronger the affinity between a specific molecule and the matrix, the more its movement is retarded, and the slower it passes through the column. While there is any I2 remaining in the solution it stays blue, but once all of the I2 has been converted to I it turns colorless.

Analissi is an example of a measurement of anallisis increase in concentration of secondary reaction products. Food manufacturers often measure the variation of SFC with temperature when characterizing lipids anaoisis are used in certain foods, e.

The speed at which an ultrasonic wave travels through a material depends on the concentration of fat in a food.