RATIFICATION PAGE

Complete report of Animal Physiology with title Digestive System

which made by :
Name

: Bunga Gautami

ID

: 121 4441 014

class

: International Class Program of Biology ( ICP B)

group

: I (One)

has been checked by Assistant and Assistant Coordinator, so this report was
accepted.

Makassar, June
Assistant Coordinator,

Assistant,

Nurhikmah Tenri Pada

ID: 101 404 174

Makmum Ashari
ID: 121 444 1

Known,
The Lecturer of Lab

Dr. A. Munisa, S.Si., M. Si.

ID: 19611231 198603 1 015

CHAPTER I

th

2015

INTRODUCTION
A. Background
Most higher animals, including all vertebrates, have digestive tracts, or
alimentary canals, through which food passes. Human digestion begins in the
mouth. There the food is chewed and mixed with saliva, which adds moisture
and contains the enzyme amylase that begins to break down starches. The
tongue kneads the food into a smooth ball (bolus), which is then swallowed.
The bolus passes through the pharynx and esophagus into the stomach,
propelled by peristaltic muscular contractions. In the stomach the food is mixed
by peristaltic contractions (about three per minute) with highly acidic gastric
juices secreted into the stomach. The hormone gastrin stimulates the secretion
of these juices, which contain water, inorganic salts, hydrochloric acid, mucin,
and several enzymes, the most abundant of which is pepsin.
Pepsin breaks protein molecules into smaller molecules called
polypeptides. The food, now in a semiliquid state called chyme, passes from
the stomach into the duodenum, the first section of the small intestine, where
the greatest part of digestion takes place. The chyme is subjected to the actions
of a large number of enzymes, some secreted by the pancreas (which is
connected to the duodenum by a duct) and some produced by glands in the
intestinal wall. Each enzyme acts on specific food molecules. For example,
amylase, maltase, lactase, and sucrase complete the digestion of carbohydrates;
trypsin, chymotrypsin, carboxypeptidase, aminopeptidase, and dipeptidase
break down proteins; and lipase hydrolizes fat molecules. Bile, which is
produced by the liver, also empties into the duodenum; it contains salts that
break up (emulsify) fat globules, thereby exposing fat molecules to the
enzymatic action of lipase.
By the time this process has been completed, the carbohydrates have
been broken down into simple sugars (monosaccharides), the proteins into
amino acids, and the fats into glycerol and fatty acids. These simple molecules
are then absorbed into the circulatory system through countless microscopic
projections of the intestinal wall called villi as the material moves through the

jejunum and ileum (the remaining sections of the small intestine). Substances
that cannot be digested, such as cellulose (plant fibre), pass into the colon, or
large intestine. There, water and ions such as sodium and chloride are
reabsorbed, and the remaining solid material (feces) is held until it is expelled
through the anus. Common diseases of the human digestive tract include
infections, inflammations, ulcers, and cancers.
B. Purpose
To know the work processes of amylase enzyme and fat.
C. Benefits
Apprentice can know the work processes of amylase enzyme and fat.

CHAPTER II
PREVIEW OF LITERATURE

Protein, fat, and polysaccharide are basic organic compound that found in

food, will occur chemical digestion to rend shape of polymer compound to be

monomer compound, before can used as energy resources or basic materials to
synthesis other molecule. Molecules like polysaccharide, protein, and fat which

arrange most of food must be rend by special enzyme that secrete by cells in
intestines (Munisa, 2014).
Although it has many functions, saliva digest and not essential for the
absorption of food, because the enzymes produced by the pancreas smooth
danusus can complete digestion of food although there is no secretion of saliva
and gastric. The main problem associated with decreased secretion of saliva,
which is a condition known as xerostomia, is difficulty chewing and
swallowing, speech articulation becomes unclear unless during the speech in
question is often a sip of water, and an increase in dental caries indens
(Sherwood, 1996).
Chemically, saliva is 99.5% water and 0.5% solutes. Among the
solutes are ions, including sodium, potassium, chloride, bicarbonate, and
phosphate. Also present are some dissolved gases and various organic
substances, including urea and uric acid, mucus, immunoglobulin A, the
bacteriolytic enzyme lysozyme, and salivary amylase, a digestive enzyme that
acts on starch. Not all salivary glands supply the same ingredients. The parotid
glands secrete a watery (serous) liquid containing salivary amylase. Because
the submandibular glands contain cells similar to those found in the parotid
glands, plus some mucous cells, they secrete a fluid that contains amylase but
is thickened with mucus. The sublingual glands contain mostly mucous cells,
so they secrete a much thicker fluid that contributes only a small amount of
salivary amylase (Tortora, 2009).
Digestion or digestion is a major overhaul of the food particles do not
dissolve into particles dissolved by action of the enzyme. Before this takes
place in the food is absorbed in the gastrointestinal tract. In endocrine cells
scattered peptide hormones that affect gastrointestinal function and contains
seventeen amino acids. Acid secreted hidronukleat (ICK) secreted by cells of
the general (Kimball, 1994).
Oris mouth or gastrointestinal tract is the beginning of that consists of 2
parts: 1) the outside of a narrow or vestibule is the space between the gums,

teeth, lips and cheeks; 2) the inside of the mouth cavity, the oral cavity is
limited by its side the maxillary bone, palate, and mandibular, continuous with
the rear side of the pharynx. In the oral cavity are the tongue, teeth, and
salivary glands. The gear consists consists of primary teeth and permanent
teeth. Deciduous teeth called milk teeth (Syaifuddin 2006).
Recall that protein digestion starts in the stomach, where proteins are
fragmented into peptides by the action of pepsin. Enzymes in pancreatic juice
trypsin, chymotrypsin, carboxypeptidase, and elastase continue to break down
proteins into peptides. Although all these enzymes convert whole proteins into
peptides, their actions differ somewhat because each splits peptide bonds
between different amino acids. Trypsin, chymotrypsin, and elastase all cleave
the peptide bond between a specific amino acid and its neighbor;
carboxypeptidase splits off the amino acid at the carboxyl end of a peptide.
Protein digestion is completed by two peptidases in the brush border:
aminopeptidase and dipeptidase. Aminopeptidase cleaves off the amino acid at
the amino end of a peptide. Dipeptidase splits dipeptides (two amino acids
joined by a peptide bond) into single amino acids (Biggs, 2008).

CHAPTER III
OBSERVATION METHOD
A. Time and Place
Day/Date
: Wednesday/ June 19th 2015
Time
: At 11.00 a.m 01.00 p.m
Place
: Biology Laboratory 3rd floor at FMIPA UNM
B. Tools and Materials
a. Tools
1. Paraffin
2. Erlenmeyer tube 50 mL
3. Petri dish
4. Plastic pipe
5. Measuring glass 50 ml
6. Waterbath

7. Reaction tube
8. Measure glass 500 ml and 5 ml
9. Pipette
10. Beaker glass
11. Stirer
12. Termometer
13. Tea spoon
14. Bunsen
15. Label
16. Mortar
17. Clamp
b. Materials
Saliva
1.
Benedict solution
2.
Milton Solution
3.
Lugol solution
4.
5. Ice cube
6. Boiling water
7. HCl
8. Buffer
9. Pepsin Solution
Liver extract
10.
Starch solution
11.
H2O2
12.
C. Work Procedure
Starch Solution
1. Prepare reaction tube and give label 1-6
2. Fill each tube with starch solution as much as 2 ml
a. Tube 1 : Add saliva 2 ml, shake until blended then heated in water in
temperature 37o C for 10 minutes, then add lugol solution 2 ml. Observed
the cahange.
b. Tube 2 : Add 2 ml of saliva, shaked until blended then put in ice water
for 10 minutes, add lugol 2 ml.
c. Tube 3 : Add 2 ml of saliva, shaked ,then put in boiling water for 10
minutes, then carbohydrate testing with lugol solution 2 ml.
d. Tube 4 : Like tube 1, but do glucose solution, add benedict solution 2 ml,
heated in boiling water for 5-10 minutes.
Rice
e. Tube 5 : 2 tea spoons of mashed rice, add 2 ml of water, shake until
blended, add benedict solution 4 ml, heated in boiling water for 5-10
minutes

f.

Tube 6 ; 1 tea spoon of rice that have been chewed until soft, add 4 ml

of benedict solution. Put it into boiling water for 5-10 minutes.

Activity III
Took the gall bladder of
frogs that have been
killed.

Filled each tube with coconut

oil.

Add 5 ml of distilled water

in the tube 1, the tube 2 with
70% ethyl alcohol as much
as 5 ml, tube 3 with 3 ml of
xylene and the tube 4 with 3
ml of bile salts.

Put the contents into a clean test

tube and dilute with distilled water
to the volume to 2 ml.

A mark on the test tube and put the

tube rack.

Shuffling these tubes and observe

what happens to the homogeneous
mixing. And repeated examination
of 15 minutes and 30 minutes.

CHAPTER IV
OBSERVATION RESULT AND DISCUSSION
A. Observation Result
Activity 1
a. The effect of temperature on amylase work
Tube

Temperature

Reaction

40C

370C

700C

250C

b. The effect of pH
Tube

Buffer
Solution

5 minutes

15 minutes

30
minutes

pH 4

pH 7

pH 9

Aquadesh

c. The effect of substrate concentration on amylase work

Tubes

Total

1 ml

Substract

Starch 1%

15

30

60

minute

minute

minute

minute

2 ml

Starch 1%

3 ml

Starch 1%

4 ml

Starch 1%

5 ml

Starch 1%

5 ml

Aquades

5 ml

Alkohol 70

Activity 2
a. Lipid Digestive
Tube
1

Solution
Aquades

Soon
Turbid and
formed 2 layer.

Alcohol

Turbid and
many bubble.

Xylen

Turbid and there

are bubble.

Bile
Salts

Turbid

15 minutes
Formed 2 layer.
Aquades at
bottom and oil at
the top.
Formed 2 layer.
Alcohol at the top
and oil at bottom.
Completely
mixed

There is a
brownish yellow
precipitate at the
bottom layer. And
the top layer is
mixed oil and bile
salts. And there is
bubble.

30 minutes
Same with
before. And
there is no
bubble.
Same with
before and there
is bubble.
Formed 2 layer.
The bottom
layer is clear
and the top
layer there is
bubble.
Same with
before, formed
2 layer and
there are many
bubble.

B. Discussion
Based on our observation, first tube we filled with 2ml of albumen, pepsin
and millon then we mixed it for 5 minutes. There was a color change from

goldish yellow to orange and also formed sediment. The color change shown is
us that there was a protein in albumen, the sediment formed from the reaction
of millon and protein.
The second test tube filled with 2 mil of albumen, HCl, pepsin and millon.,
there was a color change from yellow to orange and also formed sediment. The
third tube filled with bromeilin and millon, there was color change from white
to bright orange. The fourth tube filled with albumen, pepsin and lugol there
was no color change and nor formed sediment.
For all these tube, the fourth tube is the only one that failed, because we
used lugol as indicator that actually the lugol is an indicator for examine the
carbohydrate not the protein. The sediment is formed from the reaction of
millon and protein.

CHAPTER V
CONCLUSION
A. Conclusion
From this observation we could conclude that pepsin and bromeilin is the
color change to orange and formed sediment as the reaction of millon and
protein.
B. Suggestion
1. Better the laborant to attention the preparing materials.
2. Better assistant to attention apprentices work in the laboratorium for
optimal experiment.
3. Apprentice do not trouble or disturb other apprentice.

BIBLIOGRAPHY
Biggs Alton , W.C.Hagins,et al. 2008. Biology. USA : The McGrow-Hill
Companies,Inc.
Kimball, John W,1994. Biologi Edisi Kelima. Erlangga. Jakarta.
Munisa, Andi dkk. 2012. Penuntun Praktikum Fisiologi Hewan. Makassar:
FMIPA UNM.
Syaifudin, 2006. Anatomi dan Fisiologi Untuk Mahasiswa Keperawatan. Buku
Kedokteran EGC. Jakarta.
Sherwood, Richard. 2006. The Action of Amylase on Starch. Internet citation.
Accessed on June 19th 2015 in Makassar.
Tortora. G. J, Bryan Derrickson. 2009. Principles of Anatomy and Physiology
Twelfth Edition. USA: John Willey & Sons. Inc

BIBLIOGRAPHY
Biggs Alton , W.C.Hagins,et al. 2008. Biology. USA : The McGrow-Hill
Companies,Inc.
Kimball, John W,1994. Biologi Edisi Kelima. Erlangga. Jakarta.
Syaifudin, 2006. Anatomi dan Fisiologi Untuk Mahasiswa Keperawatan. Buku
Kedokteran EGC. Jakarta.
Gregor, Richard. 2010.Digestion of Protein. Internet citation. Accessed on June
23rd 2015 in Makassar.
Tortora. G. J, Bryan Derrickson. 2009. Principles of Anatomy and Physiology
Twelfth Edition. USA: John Willey & Sons. Inc