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  • Bab Iv Hasil Dan Pembahasan: Volume Blanko Volume Titrasi X Na 2 S 2 O3

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    Andina Natalia
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    The document presents results from an experiment measuring the starch content in different foods. Tables show the dry weight and sample weight of cassava, corn, and banana. It also shows the titration volumes for blanks and each food sample. Calculations are shown to determine the starch percentage in each food by factoring in the titration values, sample weights, and dilution factors. The starch content was found to be 58.35% for cassava, 48.19% for corn, and 72.28% for banana.

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    pati

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    Haspeng Pati

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    The document presents results from an experiment measuring the starch content in different foods. Tables show the dry weight and sample weight of cassava, corn, and banana. It also shows the titration volumes for blanks and each food sample. Calculations are shown to determine the starch percentage in each food by factoring in the titration values, sample weights, and dilution factors. The starch content was found to be 58.35% for cassava, 48.19% for corn, and 72.28% for banana.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    4 views2 pages

    Bab Iv Hasil Dan Pembahasan: Volume Blanko Volume Titrasi X Na 2 S 2 O3

    Uploaded by

    Andina Natalia
    The document presents results from an experiment measuring the starch content in different foods. Tables show the dry weight and sample weight of cassava, corn, and banana. It also shows the titration volumes for blanks and each food sample. Calculations are shown to determine the starch percentage in each food by factoring in the titration values, sample weights, and dilution factors. The starch content was found to be 58.35% for cassava, 48.19% for corn, and 72.28% for banana.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    BAB IV

    HASIL DAN PEMBAHASAN


    4.1. Hasil Pengamatan
    4.1.1. Tabel Hasil Pengamatan

    Jenis Pati Berat Kering Berat Sampel Uji


    Singkong 867 gr 3,0089
    Jagung 89 gr 3,0055
    Pisang 55 gr 3,0084

    Volume Titrasi
    Vol. Blanko 26,5
    Vol. Singkong 22,7
    Vol. Jagung 19,5
    Vol. Beras 17,6

    4.1.2. Perhitungan

    ( Volume blankoVolume titrasi ) x Na 2 S 2 O3


    a= 0,1

    ax
    b = y + y x x (y-x)

    b x fakto pengenceran
    kadar pati (%) = berat sampel (mg) x 100% x 0,9

    Singkong
    ( 26,522,7 ) x 0,0975
    a= =6,9225
    0,1

    6,92256
    b = 17,2 + 1 x (17,2-14,7)= 19,50625

    19,50625 x 100
    kadar pati (%) = x x 100% x 0,9 = 58,3457
    3008,9

    Jagung
    ( 26,520,8 ) x 0,0975
    a= =5,5575
    0,1
    5,55755
    b = 14,7 + 1 x (14,7-12,2)= 16,09375

    16,09375 x 100
    kadar pati (%) = x x 100% x 0,9 = 48,192
    3005,5
    Pisang
    ( 26,517,6 ) x 0,0975
    a= =8 ,6775
    0,1
    8,67758
    b = 22,4 + 1 x (22,4-19,8)= 24,1615

    24,1615 x 100
    kadar pati (%) = x x 100% x 0,9 = 72,282
    3008,4

    4.2. Pembahasan

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