FOOD-STUFF ANALYSIS SMK Negeri 13 Bandung

INTRODUCTION OF FOOD STUFF ANALYSIS UNDERSTANDING SCOPE AREA/PARAMETER FUNCTION OF FOOD-STUFF IN BODY ENERGY CONVERSION /CALORI Teknologi dan Rekayasa

UNDERSTANDING COMMON UNDERSTANDING ABOUT FOOD-STUFF SUBDIVIDING OF FOOD-STUFF PURPOSES OF ANALYSIS PROCEDURES OR ANALYTICAL PROCEDURES Teknologi dan Rekayasa

SCOPE AREA /PARAMETER DETERMINATION OF WATER CONTENT AND AS CONTENT/MINERAL DETERMINATION OF CARBOHYDRATE CONTENT DETERMINATION OF PROTEIN CONTENT DETERMINATION OF FAT/GREASE CONTENT Teknologi dan Rekayasa

Food Content Monosaccharide Carbohydrate Disaccharide Polysaccharide Protein Fat Preservative Ash Sweetener Food Additive Food Color Water Emulsifying Agent Teknologi dan Rekayasa

Food Content and Determination Method Sub content Determination Method Carbohydrate Monosaccharide Disaccharide Polysaccharide Luff Schoorl Protein Kjeldahl Fat Fatty acid Free Fatty Acid Soxhlet, Babcock Food Additive Preservative Sweetener Food Color Emulsifying Agent Spectrophotometric analysis Ash Water Gravimetry, Deanstark, Karl Fischer Teknologi dan Rekayasa

DETERMINATION OF WATER CONTENT AND ASH CONTENT Determination of water content in drainage method Determination of water content in distillation method Determination of ash content directly (dry method) Determination of ash content indirectly (wet method ) Teknologi dan Rekayasa

DETERMINATION OF CARBOHYDRATE CONTENT Carbohydrate structures Carbohydrate characters Reducing sugar Non reducer sugar Poly saccharide Teknologi dan Rekayasa

DETERMINATION OF PROTEIN CONTENT Amino acid structures and protein Amino acid characters and protein Protein analysis : Kjeldahl and Biuret Method Teknologi dan Rekayasa

DETERMINATION OF FAT/GREASE CONTENT Fatty acid structures and fat Fatty acid characters and fat Fat analysis method Soxhlet and Babcock Analysis of fat quality Teknologi dan Rekayasa