Uji Kandungan Makanan

FOOD TEST

(Glucose, Proteins, Fats, and Starch)

A.  Purpose

• Explain the link between structure, function, and processes as well as disorders or diseases that may occur in the gut of food in humans and animals (ex: ruminants).
• To know the organic content in any food such as carbohydrates, proteins, fats and mineral salts.

B.   Theory

The results of the analysis on a variety of organisms indicate that the protoplasm ± 36% is composed of chemical elements: O, C, H, N, P, Pt, S, Cl, Na, Ca, Mg, Fe and some additional elements: Cu, Co, Mn, Zn. The fourth element is ± 90% of the protoplasm.

The elements above are usually found in the forms of both organic and inorganic compounds. Organic compounds needed by the body are carbohydrates, proteins, fats and nucleic acids. The fourth organic compound is absolutely required by the body as a provider of energy for body activities including for the growth and development, and get your body through the consumption of various types of food.

C.  Tools and Material

Tools	Materials
1.        Plat drops	1.        Butter
2.       Test tube	2.       Tempe
3.        Bunsen heater	3.        Eggs
4.      Cotton	4.      Biscuits
5.        Stir bar	5.        Flour
6.       Tripod	6.       Solution of iodine
7.       Becker glass	7.       Fehling solution A and Fehling B
8.       Test tube rack	8.       Biuret solution
9.       Porcelain mortar (pestle)

D.  Step Work

  1)           Protein Content of Test

a)       All the necessary ingredients mashed, then diluted with aquades.

b)        Prepare the plate drops, insert the material to be tested in the plate drops.

c)        Each material tested ± 4-5 drops spilled biuret biuret solution and mix evenly.

d)        Observe the color change occurring and recorded the results in the observation table.

  2)          Test Content of Carbohydrates (Glucose)

a)       All the necessary ingredients mashed, then diluted with aquades.

b)       Setting up a test tube and insert material tested in a test tube as high as ± 1cm.

c)       Drops of each test tube with a solution of Fehling A and Fehling B (benedict) respectively then mixed 

        with  ±  4-5 drops evenly by rocking the tube.

d)        Heating over the Bunsen burner.

e)        Observe the color change and record the results in the observation table.

  3)           Test Content of starch

a)        All materials needed, and then diluted with aquades.

b)        Setting up a drip plate and insert the material that will experiment the plate drops.

c)        Dripping with ± 4-5 drops of iodine solution and mix evenly.

d)        Observe the color change and record the results in the observation table.

4)          Fat Content of Test

a)        Setting up a drip plate and insert the material to be tested in the plate drops.

b)        Taking a material that has been mashed and rubbed on newsprint.

c)        Hang in a place exposed to the sun until dry.

d)        Observe whether the paper is spread with food substances become transparent or not.

E.   Results Table Observation

Materials tested	Starch	Protein	Glucose	Fat
Tempe	Blue (+++)	Purple (++)	Red (+++)	-
Egg	Blue (++)	Purple (++)	Red (++)	(++)
Flour	Blue (++)	Purple (++)	Yellow (++)	-
Biscuits	Brown (++)	Green (++)	Red (++)	-
Butter	-	-	-	(++)

Description:
The contents of the test results of food with a sign:

+++	If a solid color, this indicates foods contain substances that are tested.
++	If the desired color is less, this indicates less foods contain substances that are tested.
-	If no changes in the desired color in accordance with the substance tested.

 

 CONCLUSION

            For human survival requires food in the body, the food was processed by the digestive system of food into the food which is then absorbed by the body. According to its utility, food substances can be classified as a producer of energy (fat, carbohydrate), and as a builder (protein), as well as a regulator (vitamins, minerals, and water).

Glucose-containing food substances can be tested with drops of Fehling A and B, if the food turns red after a heated brick, then the food contains glucose. From the above experimental results obtained containing glucose very much is tempe.

Food substances containing starch can be tested with dilute Lugol drops, if the color shows up black and blue, it means the food contains starch. From the above experimental results obtained containing starch very much is tempe.

Substances foods containing protein, can be etched with Biuret test, if the color changed to purple means the food contains protein substances. From the above experimental results obtained containing protein very much are tempe, eggs, flour, and biscuits.

Testing can be done by dripping fat food substances on scrap paper, scrap paper if the dry substance is transparent then the food contains fat. From the above experimental results obtained containing fat very much are butter and eggs.