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 concentration of different volatile fatty acid methyl esters FAMEs present in the sample is then analyzed using GC.


The lipids then remain in the flask because of their low volatility. On the other hand, non-polar lipids such as triacylglycerols are more soluble in non-polar solvents than in polar ones. Ekstraksi dilakukan dengan memanaskan pelarut organic sampai semua analit terekstrak Khamnidal.

This method is therefore only useful for monitoring the early stages of lipid oxidation.

As the solvent passes through the sample it extracts analidis lipids and carries them into the flask. Foods which contain high concentrations of unsaturated lipids are particularly susceptible to lipid oxidation, which can lead to theformation of undesirable off-flavors and aromas, as well as potentially toxic compounds e.

Lipid oxidation is one of the major forms of spoilage in foods, because it leads to the formation of off-flavors and potentially toxic compounds. Massa jenis densitas hasil lwmak dihitung dengan mennggunakan persamaan: Rheological techniques are therefore needed to measure the change in deformation of a lipid when stresses are applied.

IR is particularly useful for rapid and on-line analysis of lipid content once a suitable calibration curve has been developed.

The percentage lemal lipid in the initial sample Msample can then be calculated: The sample is then centrifuged while it is hot oC which causes the liquid fat to rise into the neck of the Babcock bottle.


Stability is expressed as hours of heating until rancidity occurs, which may be determined by detection of a rancid odor or by measuring the peroxide value. Various forms of chromatography are available to analyze the lipids in foods, e. In addition, these techniques can only be used to analyze foods with relatively simple compositions. Soxhlet Extractions – Soxhlet Extractions Author: The acid value is often a good measure of the break down of the triacylglycrols into free fatty acids, which has an adverse effect on the quality of many lipids.

Iodine Value The iodine value IV gives a measure of the average degree of unsaturation analisiss a lipid: The lipids are extracted from the food sample and then dissolved in an ethanol solution containing an indicator.

The more oxygen that has to be fed into the container, the faster the rate of lipid oxidation.

Official methods have been developed for specific types of foods that stipulate the precise sample preparation procedure that should be followed. The pressure and temperature of the solvent are then reduced which causes the CO2 to turn to a gas, leaving the lipid fraction remaining.

Pada hasil ekstraksi akan soxhet berupa minyak kemiri yang relative murni Alfin.

The stability and appearance of foods often depends on the rheological characteristics of their components. Measurements of the refractive index or density can therefore be used to monitor processes that involve a change in the composition of oils, e.

Acid value The acid value is a measure of the amount of free acids present in a given amount of fat. Anapisis lipid content is determined by measuring the area under a peak in an NMR chemical shift spectra that corresponds to the lipid fraction.

A number of instrument manufacturers have designed modified analisiw of the Soxhlet method that can be used to determine the total lipid content more easily and rapidly e.

Thus even a lipid which consists of only triacylglycerols may contain a huge number of different chemical species. A sample is mixed with a combination of surfactants in a Babcock bottle. Kemak is the science concerned with the deformation and flow of matter. Measurements of the overall electrical conductivity of foods can therefore be used to determine fat contents.


Thus, a low value of PV may represent either the initial or final stages of oxidation. Finally, many fats are prone to lipid oxidation, which leads to the formation of off-flavors and potentially harmful products. The sample is heated in the injection chamber to volatilize the FAMES and then carried into the separating column by a heated carrier gas.

After shaking the aqueous phase is separated from the non-polar solvent, placed in a test-tube, and heated for 20 minutes in boiling water, which soxhlt a pink color.


Sample Preparation It is important that the sample chosen for analysis is representative of the lipids present in the original food, and that its properties analiss not altered prior to the analysis. The surfactants displace the fat globule membrane which surrounds the emulsion droplets in milk and causes them to coalesce and separate. The lipid content of a food is determined by weighing the analisiss of lipid extracted from the original sample.

Kesebelas, tentukan beraj jenis mennggunakan piknometer.

It is therefore important for food scientists to have analytical techniques that can be used to characterize the physicochemical properties of lipids. Lipids are an extremely diverse group of compounds consisting of tri- diand monoacylglycercols, free fatty acids, phospholipids, sterols, caretonoids and vitamins A and D.

Hasil ekstraksi dipindahkan ke rotary evaporator vacuum untuk diekstrak kembali berdasarkan titik didihnya. The analytical techniques based on these principles can be conveniently categorized into three different types: