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4.Analisis Kadar Air 2011

4.Analisis Kadar Air 2011

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Published by Inggit Yunitasari

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Published by: Inggit Yunitasari on Jan 11, 2012
Copyright:Attribution Non-commercial

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06/04/2013

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PENETAPANKADAR AIR
 
1.Pereaksi dan medium reaksi (mis. Reaksihidrolisis)2.Penentu indeks kestabilanselama penyimpananmis : biji2an dengan kadar air 14% stabil selamapenyimpanan3.Penentu mutubahanpanganmis : rasa dankeempukan daging (juicy) yang berhub. DgWHC4.Sebagai pengukur bagian bahan kering ataupadatan
FUNGSIFUNGSI
 
Air dalam Bahan Pangan
1.Sebagai pelarut komponen-komponen kristal (gula, asam,garam, dsb) sebagai mediumdispersi makromolekul hidrofobik(protein, gum dls)2.Terserap pada lapis tipis padapermukaan makromolekul (akibat dari ikatan hidrogen/van der walls)3.Terikat secara kimia dalam bentukhidrat yang stabil (monohidrat dekstrosa, protein dll)

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