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Fratama, Rizky Fratama
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Industrial & Manufacturing Engineering

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UJI KANDUNGAN KARBOHIDRAT PADA MIE SAGU BASAH Fratama, Rizky Fratama; Aliwasa, Aliwasa; Ramadhan, Akmal; Cahyuda, Nazamri; Hetrik, Muhammad
Jurnal Agroindustri Pangan Vol 3 No 3 (2024): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v3i3.894

Abstract

Carbohydrates are one of the ingredients found in food. Carbohydrates are one of the main groups of nutrients consisting of sugar, fiber, and starch. Carbohydrates play an important role as the main source of energy for the body, apart from being a source of energy carbohydrates have an important role in maintaining a healthy digestive system. The purpose of this carbohydrate test is to determine the carbohydrate content contained in wet sago noodles. This test method uses a quantitative method to determine the content contained in wet sago noodles. During the testing process using the Luff Schoorl method, which is a chemical technique used to determine the sugar content in samples, especially the carbohydrate content. The results obtained from 2 test samples, namely sample 1 as much as 28.595% and sample 2 obtained as much as 27.503%. The conclusion of the results of this test is to determine the carbohydrate content contained in wet sago noodles before being marketed to consumers. With the results of this carbohydrate test, it provides information about the high carbohydrate content in wet sago noodles.
UJI KANDUNGAN PROTEIN PADA MIE SAGU Fratama, Rizky Fratama; Hetrik, Muhammad; Ramadhan, Akmal; Cahyuda, Nazamri; Aliwasa, Aliwasa
Jurnal Agroindustri Pangan Vol 3 No 3 (2024): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v3i3.895

Abstract

Protein is one of the most important ingredients in food. Protein is a source of amino acids containing the elements C, H, O and N which have no fat or carbohydrates. Protein also functions to increase muscle mass, in addition to increasing muscle mass protein also functions as a building and regulating substance. The purpose of protein protein testing is to determine the protein content contained in sago noodles. Protein testing through oxidation, which is often done by the Kjeldahl method, is an important analytical technique for determining protein content in a sample. This process begins with the deconstruction stage, where the sample is heated with concentrated sulfuric acid. The next stage is distillation, where ammonia formed during deconstruction is captured in boric acid solution. The final stage is titration, where the ammonia solution is titrated with hydrochloric acid (HCl) to determine nitrogen levels. The results obtained from 2 test samples, namely sample 1 as much as 0.131% protein content and sample 2 obtained as much as 0.168% protein content. The conclusion of the results of this test is to determine the protein content contained in sago noodles marketed to consumers. With the results of this protein test provides information about the protein content contained in sago noodles.
Co-Authors Aliwasa, Aliwasa Cahyuda, Nazamri Hetrik, Muhammad Ramadhan, Akmal