Summary

Proteins is one of the main component in foodstuffs besides the fat and carbohydrate. The
main function of proteins in organism are as the substances forming cell or new tissues and
maintanance the cell or tissues in body in order to not destroyed. The goals of this practicum
are to determine the consentration of nitrogen and proteins in the milk powder with base
oven-drying, and also determine the concentration of water in milk powder .

Proteins is composed of sequences amino acid, called as peptida bonding. When proteins is
hydrolyzed by acid solution, then it produces amino acid. The metodh often used to analysis
the concentration of proteins is Kjehdahl metodh because of the use of this metodh is simple
and have just small error. The step used in analyzing protein is consist of destruction with
adding concentrated H2SO4 to produce CO2, H2O and SO2. The second step is destilation with
adding NaOH to produce ammonium sulfate so release ammonia gas to be captured by boric
acid in solution.

Based on the practicum, the concentration of proteins is smaller than theoretical

concentration. Its caused by the time for destruction is too short, some of H2SO4 evaporate,
and because of NH3 concentration from the result of destilation is smaller than the fact.
Meanwhile, the result of water concentration test show that the practical concentration of
water is bigger than theoretical concentration. It happened because there are some substances
evaporate, and the presence of air humadity. The suggestion on this practicum are to do
destruction in a long time, set the stirrer on the exact speed, make the position of destilation
flask is higher than before, do titration accurately in bright place, and minimize the contact
between sample and free air.