1. FOOD-STUFF ANALYSIS
SMK Negeri 13 Bandung

2. INTRODUCTION OF FOOD STUFF ANALYSIS
UNDERSTANDING
SCOPE AREA/PARAMETER
FUNCTION OF FOOD-STUFF IN BODY
ENERGY CONVERSION /CALORI
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3. UNDERSTANDING COMMON UNDERSTANDING ABOUT FOOD-STUFF
SUBDIVIDING OF FOOD-STUFF
PURPOSES OF ANALYSIS
PROCEDURES OR ANALYTICAL PROCEDURES
Teknologi dan Rekayasa

4. 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

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

6. 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

7. 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 )
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8. DETERMINATION OF CARBOHYDRATE CONTENT
Carbohydrate structures
Carbohydrate characters
Reducing sugar
Non reducer sugar
Poly saccharide
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9. DETERMINATION OF PROTEIN CONTENT
Amino acid structures and protein
Amino acid characters and protein
Protein analysis : Kjeldahl and Biuret Method
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10. 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