Teknologi dan Rekayasa ANALISIS KIMIA

Determination of moisture in flour SMK Negeri 13 Bandung

Bismillahirrahmanirrahiim Rabbi zidna ilmaan …….. Oh God, please opened our heart and mind, enlightened with Your light. Godsend of science dot which Thou own to us… Oh God… Allow our prayer… Teknologi dan Rekayasa

After this session, the students are expected Objectives…. After this session, the students are expected to be able : Explain the steps of determination of moisture in flour Explain the objectives of every steps Do the calculation in determination of moisture in flour Arrange the report of the determination of moisture in flour Teknologi dan Rekayasa

Procedure 6. Conduct the steps 1 - 5 to the crucile with sample 2. Weigh out the covered crucible by an analytical balance. 3, Repeat the heating processs for 15 minutes and the cooling processs for 10 minutes. Weigh out the crucible with lid. Hear a covered crucble at 105-1100C for 30 minutes then cool it in an exicator for 10 minutes. Procedure 4. Repeat the steps 3 until you get constant weight. . 7. Calculate the % of moisture 6. Conduct the steps 1 - 5 to the crucile with sample 5. Weigh out 2 grams of flour sample in the constant crucible Teknologi dan Rekayasa

Calculation Data example Weighing of crucible The 3rd. 18,7882 g The 4th. 18,7883 g Calculated weight 18,7883 g Weighing of sample Crucible + sample 20,7903 g Crucible 18,7896 g Sample 2,0007 g

Weighing of crucible + dried sample The 5th 20,3656 g The 6th 20,3654 g Calculated weight 20,3654 g Sample weight 2,0007 g Dried sample weight = (Crucible + dried sample)-(Crucible) = 20,3654 g-18,7883 g = 1,5771g Moisture = Sample – dried sample = 2,0007 g - 1,5771 g = 0,4236 gram Water (moisture) % = (water/sample)X100% (0,4236/2,0007)X100% =21,17%