Kurnia Sari1Yuliar, M.Si.2
1Siswa Kelas 4 SMAK Padang
2Guru pembimbing SMAK Padang
ABSTRAK
Bihun merupakan produk makanan kering yang dibuat
Metode yang digunakan dalam penelitian ini adalah luff schrool untuk penentua kadar air dan AAS untuk penentuan logam Pb dan Fe.
Dari penelitian ini didapatkan karbohidrat pada bihun yang bermerek 35,17 % dan pada bihun yang tidak bermerek adalah 14,44 % dan kadar air pada bihun yang bermerek 7,48 %, bihun yng tidak bermerek 11,86 %, sedangkan logam Fe dalam bihun yang bermerek 0,0061 % dan bihun yang tidak bermerek 0,0044 %, dan logam Pb bihun yang bermerek 10 mg/kg dan bihun yang tidak bermerek 13 mg/kg.
ABSTRACT
Bihun is the product dry food that is made from rice with or never add food matter that is permission by government. The purpose of this research is to compare the quantity of carbohydrate, water and metal Pb and Fe that is included in the bihun that is merk and bihun that is not merk that salled in the market.
The methode used in this research is by using luff schrool to determine the carbohydrate, gravimetry to determine the volume of water and AAS for determining the in infected metal Pb and Fe
From this research, it is found that the quantity of carbohidrate for the bihun that is merk is 35,17 %, the quantity of bihun that is not merk is 14,44 % and the volume of water for bihun that is merk is 7,48 %, bihun that is not merk is 11,86 %. Other wise the infected of metal Fe in bihun that is merk is 0,00061 % and for bihun that is not merk is 0,0044 % and metal Pb for bihun that is merk 10 mg/kg and bihun is not merk is 13 mg/kg.
Based on the data, it can be concluded that the quality of bihun that is merk is better than bihun that is not merk but if see from metal Pb and Fe this bihun not good for eat.
Tidak ada komentar:
Posting Komentar