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 more oxygen that has to be fed into the container, the faster the rate of lipid oxidation. Thus the lipid content of foods can be determined by measuring their density.

Semi-Continuous Solvent Extraction Semi-continuous solvent extraction methods are snalisis used to increase the efficiency of lipid extraction from foods. The temperature at which the disc changes shape to a sphere is called the “Wiley melting point”. Sulfuric acid is mixed with the milk, which digests the protein, generates heat, and breaks down the fat globule membrane that surrounds the droplets, thereby releasing the fat.

Economic not to give away expensive ingredients Legal to conform to standards of identity and nutritional labeling laws Health development of low fat foods Quality food properties depend on the total lipid content Processing processing conditions depend on the total lipid content The principle physicochemical characteristics of lipids the “analyte” used to distinguish them from the other soxhler in foods the “matrix” are their solubility in organic solvents, immiscibility with water, physical characteristics e.

Analiisis Chromatography is the most powerful method of monitoring lipid oxidation because it provides a detailed profile of the fatty acids and other molecules present in lmeak. Massa jenis densitas hasil ekstraksi dihitung dengan mennggunakan persamaan: They are also used as heat transfer agents during the preparation of other foods, e. This group of substances includes triacylglycercols, diacylglycercols, monoacylglycercols, free fatty acids, phospholipids, sterols, caretonoids and vitamins A and D.

Solusi Rotary Evaporasi Laboratorium Solusi yang There are a number of problems with the use of peroxide value as an indication of lipid oxidation.

This induces a NMR signal in the sample, whose decay rate depends on whether the lipid is solid or liquid. Once the lipids have been separated they are often melted if they are not liquid already and then filtered or centrifuged to remove any extraneous matter. With time the solvent moves up the plate due to capillary forces and separates different lipid fractions on the basis of their affinity for the absorbing material.


A pure triacylglycerol has a single melting point that occurs at a specific temperature.


Consequently, the triacylglycerol fraction itself consists of a complex mixture of different types of molecules. The temperature at which the fat just starts to move downwards due to its weight is called the “slip point”. Thus oxidation can be followed by dissolving the lipid in a suitable organic solvent and measuring the change in its absorbance with time using a UV-visible spectrophotometer.

The density of solid fat is higher than the density of liquid oil, and so there is an increase in density when a fat crystallizes and a decrease when it melts. Solvent Extraction The fact that lipids are soluble in organic solvents, but insoluble in water, provides the food analyst with a convenient method of separating the lipid components in foods from water soluble components, such as proteins,carbohydrates and minerals. The thimble is placed in an extraction chamber, which is anzlisis above a flask containing the solvent and below a condenser.

Saponification Number The saponification number is a measure of the average molecular weight of the triacylglycerols in a sample. IntroductionLipids are one of the major constituents of foods, and are important in our diet for a number of reasons. Then, the solution is titrated with a sodium thiosulfate solution of known molarity. It measures the concentration of relatively polar secondary reaction products, i.

Conjugated dienes absorb ultraviolet radiation strongly at nm, whereas conjugated trienes absorb at nm. In this case the aqueous phase would undergo further extractions using fresh solvent, then all the solvent fractions would be collected together and the lipid determined by weighing after evaporation of solvent.

Lipid contents can often be determined in a few seconds without the need for any sample preparation using commercially available instruments.


Sample Preparation The preparation of a sample for solvent extraction usually involves a number of steps: Detergent Method This method was developed to overcome the inconvenience and safety concerns associated with the use of highly corrosive acids. The concentration of oil droplets in dilute food emulsions can be determined using light scattering techniques because the turbidity of anaoisis emulsion is directly proportional to the concentration of oil droplets present.


Kedua, menggunakan rotary evaporator unyuk memisahkan antara ektrak kemiri dengan n-heksana pelarutnya dengan soxhlett perbedaan titik didih.

Pengaruh Suplementasi Lisin terhadap Karakteristik Karkas IR is particularly useful for rapid and on-line analysis of lipid content once a suitable calibration curve has been developed. A number of liquid extraction methods do not rely on organic solvents, but use other chemicals to separate the lipids from the rest of the food.


Analisis lemak Documents. It is often necessary to dry samples prior to solvent extraction, because many organic solvents cannot easily penetrate into foods containing water, and therefore extraction would be inefficient.

Determination of the total fatty acid profile allows one to calculate the type and concentration of soxhleet acids present in the original lipid sample. Special instruments are available to carry out solvent extraction at elevated temperatures and pressures. The temperature at which the fat completely melts and analisos transparent is called the “clear point”.

These instruments are finding greater use because of the cost and environmental problems associated with the usage and disposal of organic solvents. Soxulet point In many situations, it is not necessary to know the SFC over the whole temperature range, instead, only information about the temperature at which melting starts or ends is required. Commercial instruments have been developed which utilize this phenomenon to determine the lipid content of meat and meat products.

The concentration of different volatile fatty acid methyl esters FAMEs present in the sample is then analyzed using GC. The lipid is dissolved in a suitable organic solvent and an excess of KI is added: Eventually, lemk solvent builds up in the extraction chamber and completely surrounds the sample.