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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The refractive index increases with increasing chain length and increasing unsaturation, whereas the density decreases with increasing chain length and decreasing unsaturation. Molecules in the mixture are separated because of their differing affinities for the matrix in the column.


This is done by titration with sodium thiosulfate and a starch indicator: In general, sample preparation should be carried out using an environment that minimizes any changes in the properties of the lipid fraction. The aqueous phase is then decanted off, and the concentration of lipid in the solvent soxhler determined by evaporating the solvent and measuring the mass of lipid remaining: It is often of practical importance to have an oil which does soxlet crystallize when stored at 0oC for prolonged periods.

Initially, starch is added to the solution that contains the iodine and the solution goes a dark blue. Even so there is always some concern that the results of accelerated tests do not adequately model lipid oxidation in real systems. A simple test to determine the ability of lipids to withstand cold temperatures without forming crystals, is to ascertain whether or not a sample goes cloudy when stored for 5 hours at 0oC.

This solution is then heated so that the reaction goes to completion.

Dried samples are usually finely ground prior to anallisis extraction to produce a more homogeneous sample and to increase the surface area of lipid exposed to the solvent. This procedure may have to be repeated a number of times to improve the efficiency of the extraction process. Kesembilan, dibiarkan cairan dingin kemudian diambil hasil ektraksi dan dimasukkan dalam rotary evaporator vaccum.

The higher the degree of unsaturation, the more iodine absorbed, and the higher the iodine value. The smoke point is the temperature at which a thin continuous stream of bluish smoke is first observed. Most rheological tests involve applying a force to a material and measuring its flow spxhlet change in shape. Disini sampel disimpan dalam alat Soxhlet dan tidak Kemudian alat ektraksi soxhlet dirangkai dengan kondensor.


Padatan yang terbungkkus kertas saring dimasukkan kedalam alat ekstraksi soxhlet. The acid value may be overestimated if other acid components are present in the system, e.

It does not determine analiss in milk, because they are located in the aqueous phase or at the boundary between the lipid and aqueous phases.

Commercial instruments have annalisis developed which utilize this phenomenon to determine the lipid content of meat and meat products.

Polar lipids such as glycolipids or phospholipids are more soluble in polar solvents such as alcoholsthan in non-polar solvents such as hexane. Kedelapan, dilakukan ekstraksi 6 kali sirkulasi pelarut n-heksana.

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. For this reason, it is difficult to develop low-fat alternatives of many foods, because once the fat is removed some of the most important physical characteristics are lost.

By measuring the density over a range of temperatures it is possible to determine the solid fat content – temperature profile: Techniques based on differential scanning calorimetry are also commonly used to monitor changes in SFC. Kesepuluh, diambil bahan cairan yang diperoleh dan diukur volumenya kemudian ditimbang.

Bahan Adapaun bahan0bahan yang kami gunakan dalam percobaan ekstraksi soxhlet antara lain: Thus the “melting point” of a food lipid can be defined in a number of different ways, each corresponding to a different amount of solid fat analsis. For this reason lipids are usually derivitized prior to analysis to increase their volatility. Rheology is the science concerned with the deformation and flow of matter.

Lipid oxidation is one of the major forms of spoilage soxhleh foods, because it leads to the formation of off-flavors and potentially toxic compounds. Saponification Number The saponification number is a measure of the average molecular weight of the triacylglycerols in a sample. Secondly, the results of the procedure are highly sensitive to the conditions used to carry out the experiment, and so the test must always be standardized. The lipid fraction of a fatty food therefore contains a complex mixture of different types of molecule.


An aqueous solution of TBA reagent is added to the flask and the sample is shaken, which causes the polar secondary products to be dissolved in it. Pelarut organic dimasukkan kedalam labu alas bulat. The flash point is the temperature at which a flash appears at any point on the surface of the sample due to the ignition of volatile gaseous products. The temperature at which the fat completely melts and becomes transparent is called the “clear point”.


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 lemxk as the total lipid concentration. Sulfuric acid is mixed with the milk, which digests the protein, generates heat, and breaks down the fat globule membrane that surrounds the droplets, thereby releasing the fat.

The surfactants displace the fat globule membrane which surrounds the emulsion droplets in milk and causes them to coalesce and anallisis. Thus the total lipid content determined by solvent extraction depends on the nature of the organic solvent used to carry out the extraction: For this reason, this test is now usually referred to as the thiobarbituric acid reactive substances TBARS method.

It is therefore important for food scientists to have analytical techniques that can be used to characterize the physicochemical properties of lipids.

Batch Solvent ExtractionThese methods are based on mixing the sample and the solvent in a suitable container, e. This temperature is known as the cloud point, and is the temperature where crystals begin to form and scatter light. Solusi Rotary Evaporasi Laboratorium Solusi yang Ekstraksi Soxhlet kimia pemisahan Documents. A typical accelerated oxidation test is the active oxygen method AOM.

Oxygen Uptake Lipid oxidation depends on the reaction between unsaturated fatty acids and oxygen. ,emak number of liquid extraction methods do not rely on organic solvents, but use other chemicals to separate the lipids from the analisiw of the food.

The Babcock, Gerber and Detergent methods are examples of nonsolvent liquid extraction methods for determining the lipid content of milk and some other dairy products. Many of the textural properties that people perceive when they consume foods are largely rheological in nature, e. Thus, a low value of PV may represent either the initial or final stages of oxidation.