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  • Perhitungan Kadar Abu (Kelompok 12)

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    Hendri Diego
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    The document describes a method for calculating ash content percentage using the formula: Ash Content (%) = (H-F) x 100% / G Where: - F is the weight of the porcelain cup after heating - H is the final weight of the porcelain cup and sample - G is the weight of the sample The document then provides several examples of using this method to calculate the ash content of different parts of fresh and processed fish, with ash content generally being higher (2-8%) for fresh fish parts than processed fish parts (0-2%).

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    The document describes a method for calculating ash content percentage using the formula: Ash Content (%) = (H-F) x 100% / G Where: - F is the weight of the porcelain cup after heating - H is the final weight of the porcelain cup and sample - G is the weight of the sample The document then provides several examples of using this method to calculate the ash content of different parts of fresh and processed fish, with ash content generally being higher (2-8%) for fresh fish parts than processed fish parts (0-2%).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views5 pages

    Perhitungan Kadar Abu (Kelompok 12)

    Uploaded by

    Hendri Diego
    The document describes a method for calculating ash content percentage using the formula: Ash Content (%) = (H-F) x 100% / G Where: - F is the weight of the porcelain cup after heating - H is the final weight of the porcelain cup and sample - G is the weight of the sample The document then provides several examples of using this method to calculate the ash content of different parts of fresh and processed fish, with ash content generally being higher (2-8%) for fresh fish parts than processed fish parts (0-2%).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    Perhitungan Kadar Abu (%)

    H−F
    Rumus = Kadar Abu (%) = x 100 %
    G

    Keterangan =
    F = Berat cawan porselen setelah dipanaskan
    H = Berat akhir cawan porselen dan sampel
    G = Berat sampel

    Shift 1 (Ikan Segar)


    Bagian Data Penyelesaiaan Hasil

    Kepala F = 34,0 gram 34,1−34,0 2%


    G = 5 gram Kadar Abu (%) = x 100 %
    5
    H = 34,1 gram 0,1
    = x 100 %
    5
    =2%

    Badan F = 33,1 gram 33,2−33.1 2%


    G = 5 gram Kadar Abu (%) = x 100 %
    5
    H = 33,2 gram 0,1
    = x 100 %
    5

    =2%
    Ekor F = 29,9 gram 30,0−29,9 2%
    G = 5 gram Kadar Abu (%) = x100%
    5
    H = 30,0 gram 0,1
    = x 100 %
    5
    =2%

    Shift 3 ( Ikan Segar )


    Bagian Data Penyelesaian Hasil

    Ventral F = 34,0 gram 34,1−34,0 2%


    Kadar Abu (%) = x 100 %
    G = 5 gram 5
    H = 34,1 gram 0,1
    = x 100 %
    5
    =2%

    Dorsal F = 21,4 gram 21,5−21,4 2%


    Kadar Abu (%) = x 100 %
    G = 5 gram 5
    H = 21,5 gram 0,1
    = x 100 %
    5
    =2%
    Shift 2 ( Ikan Olahan )
    Bagian Data Penyelesaian Hasil

    Kepala F = 33,1 gram 33,5−33,1 8%


    Kadar Abu (%) = x 100 %
    G = 5 gram 5
    H = 33,5 gram 0,4
    = x 100 %
    5
    =8%

    Badan F = 21,5 gram 21,6−21.5 2%


    Kadar Abu (%) = x 100 %
    G = 5 gram 5
    H = 21,6 gram 0,1
    = x 100 %
    5
    =2%
    Ekor F = 34,0 gram 34,1−34,0 2%
    Kadar Abu (%) = x 100 %
    G = 5 gram 5
    H = 34,1 gram 0,1
    = x 100 %
    5
    =2%
    Shift 4 ( Ikan Olahan )
    Bagian Data Penyelesaiaan Hasil

    Ventral F = 33,1 gram 33,1−33,1 0%


    Kadar Abu ( %) = x 100%
    G = 5 gram 5
    H = 33,1 gram 0
    = x 100 %
    5
    =0%

    Dorsal F = 22,1 gram 22,1−22,1 0%


    Kadar Abu ( %) = x 100 %
    G = 5 gram 5
    H = 22,1 gram 0
    = x 100 %
    5
    =0%

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