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Bakar
Ekstrak Eter
Abu
Lemak Kasar
(Larut)
Kjeldahl
Rebus Asam
Destruksi
(H2SO4 Pekat)
Destilasi
(NaOH 50%)
Tampung
(H2SO4 0,1)
Tampung
(H3BO3 0,1)
Ampas
Rebus Basa
(NaOH 1,25%/0,313N)
Fitrat
Ampas
Bakar Tanur
(500 600oC)
Abu
Nitrogen
(Protein Kasar)
Nitrogen
(Protein Kasar)
Serat Kasar
(Menguap)
Reaksi Destruksi
Melepaskan N organik sampel dengan adanya penambahan (H 2SO4)
N Organik + H2SO4
2NH4OH + Na2SO4
2NH3
3NH3 + H3 BO3
2H2O
(NH4)3 BO3
Reaksi Titrasi
3NH4Cl + H3 BO3
ii
: 16 gram
Berat sampel
: 298 gram
: 59 gram
Ka1
Keterangan :
a
= berat sampel
= berat koran
Ka2
Keterangan :
a
= berat sampel
DM2
= 100% - Ka2
= 100% - 11,88%
iii
= 88,12%
Ka Total
DM Total
= 87,28
= 100% - 87,28%
= 12,72%
2. Kadar Abu
% Kadar Abu =
ZX
Y
x 100%
= 16,83% (DW)
Keterangan :
Z
= Kadar Abu x
100
DM2
= 16,83
100
88,12
= 19,1%
3. Kadar Protein Kasar
% Kadar PK = ( X Y ) x N x 0,014 x 6,25 x 100%
Z
= (4,3 0,3) x 0,1 x 0.014 x 6,25 x 100%
0,51
= 6,86% (DW)
Keterangan :
X
= Normalitas HCl
iv
= bobot sampel
Kadar PK (DM)
= Kadar PK x 100
DM2
= 6,86%
x 100
88,12
= 7,78%
4. Kadar Serat Kasar
% Kadar SK = (cruc setelah oven cruc setelah tanur) x 100%
berat sampel
= (21,31 21,05) x 100%
1,02
= 25, 49% (DW)
Kadar SK (DM)
= KSK x 100
DM2
= 25,49 x
100
88,12
= 28,93%
5. Kadar Lemak Kasar
% Kadar LK =
( Y - Z ) x 100%
X
Keterangan :
X
= 1,94%
II
= 0,96%
III
= 0,98%
= KLK x 100
DM2
II
III
DM
vi