GENERAL BIOLOGICAL PRACTICUM REPORT

TEST OF FOOD INGREDIENTS

General Byology

Arranged by :

Name : Leonardo Sihaloho

NIM : 4202421023

Majors : Physics

Class : PESP20

DEPARTMENT OF BILINGUAL PHYSICS EDUCATION

FACULTY OF MATH AND SCIENCE

MEDAN STATE UNIVERSITY

2020
 Worksheet

A. Title : TEST OF FOOD INGREDIENTS

B. Destination : "Testing the presence of carbohydrate and protein content

in several types of food, namely tofu, tempeh, banana and noodles"

C. Theoretical Review

Our food contains essential nutrients that the body needs as a source of energy,
building blocks for the body, replacing damaged tissue, and regulating all physiological
activities of the body. The nutrients the body needs in large quantities are carbohydrates, fats
and proteins, while those that are needed in small amounts are vitamins and minerals.

Food is a substance that is put into the body for

1. provide an important material in the formation of new protoplasm or replace damaged

protoplasm,
2. provide energy for the formation of various body activities, such as muscle
contraction, glandular secretion, synthesis of various substances, absorption of food
in the digestive tract of food, reabsorption of substances / substances in the kidney
tubules, growth and reproduction,
3. as an essential substance in regulating cell function, the organs of the whole body.

Carbohydrates are an important food ingredient as a source of energy found in plants.

Carbohydrates or saccharides are a large group of organic compounds composed of carbon
and hydrogen atoms. Carbohydrates are classified into 3 groups, namely Monosaccharides,
Olisaccharides, and Polysaccharides. There are so many types of carbohydrates that a basic
knowledge of the physical and chemical properties of carbohydrates is needed. In addition,
the diversity of carbohydrates requires different testing methods.

Protein is one of the most important elements that make up living things. Like other
elements such as carbohydrates, protein also has properties and functions. The properties and
functions of proteins are determined by the type and sequence of amino acids.

To determine the nutrient content contained in food ingredients, food test indicators,
commonly known as reagents, are used.
 The types of reagents commonly used to identify food nutrient content are:

 Millon / Molisch / Biuret : used in group testing

 protein / Lugol / potassium iodide : used in testing the type of starch (flour)
 Benedict / fehling A and fehling B: used in sugar group testing

D. Tools and materials

The tools used are:
 Test tube
 Wood clamp
 Drop pipette
 bunsen

materials used:
 Tofu
 Tempe
 Banana
 Instant noodles
 Benedict's solution
 Lugol solution
 Biuret solution
No Sample name Before after
.

1. Tofu

2. Tempe

3. Ripe bananas

4. Ripe bananas

5.
Instant noodles

6.

Solution
 N Solution name Draw the solution after mixing
o.
1 Benedict's solution

2 Lugol solution

3 Biuret solution

Hasil

Tabel pengamatan uji bahan makanan pada tahu, tempe, pisang ranum, pisang masak dan mie
instan.

BAHAN MAKANAN BENEDICT LUGOL BIURET

Tahu Toska Putih Cream tua
Tempe Hijau tua Cream Hijau kecoklatan
Pisang ranum Kuning kemerahan Hitam Ungu
Pisang masak Kuning kehijauan Brown Ungu
Mie instan Kuning kebiruan Hitam Ungu kekuningan
E. Work procedures
1. Grind the ingredients (tofu, tempeh, ripe banana, raw banana, and instant noodle),
each separately. Add a little distilled water to make it easier to grind. If you only
use one mortar, make sure after grinding one type of mortar food it is washed
clean.
2. Place each of the crushed products on the plate labeled.

Benedict's test:
1. Provide 5 test tubes (according to the amount of food to be tested). Add 5 ml of
benedict reagent to each tube.
2. Add 0.5 ml of ground food solution to the tube that already contains Benedict's
reagent.
3. Heat the test tube using a spritus (Bunsen) for 5 minutes then cool.
4. Observe the changes that occur in the tube. If in food there are carbohydrates /
sugars reducing benedict reagents, then the solution will be greenish yellow and a
brick-red precipitate is formed.
5. Record which types of food are positive with this test (if possible with the
positive gradient).

Lugol's test:
1. Put 5 ml of the ground food solution into the test tube.
2. Add 2 drops of Lugol's solution to each tube containing the crushed food
solution.
3. Observe the changes that occur in the tube. When the solution turns black or
bluish, the food material being tested contains carbohydrates

Biuret Test:
1. Put 1 ml of the ground food solution into the test tube.
2. Add drop by drop of the biuret solution while shaking it into each tube that
already contains the crushed food solution, until the maximum color is
achieved.
3. Observe what colors are formed when the test is positive and compare the
experimental results for each food item you test.
 F. Discussion

Based on the observation table data, it can be seen that noodles, ripe bananas and ripe
bananas contain carbohydrates, because when observed by adding benedict, the solution turns
greenish yellow, reddish yellow and yellow blue. Benedict's test is to prove the presence of
reducing sugars.

Tofu, tempeh, noodles, ripe bananas and ripe bananas are food ingredients that contain
protein. Tofu and tempeh contain protein because they are made from soybeans, which are high
in protein content, while noodles contain protein, possibly because one of the ingredients for
making noodles is eggs which contain protein.

This can be proven by the addition of Biuret, the solution changes color to a color close
to purple. The biuret test is a protein test, works in an alkaline environment, and will give a color
change to the solution being tested to become violet.

G. Conclusion

From the results of the food test it can be concluded that:

 Each food ingredient tested contains protein, but at different levels. The closer to purple
the higher the protein content.
 Tofu and tempeh do not contain carbohydrates, it can be seen from the benedict and
lugol test results which show negative results
 Noodles, ripe bananas and ripe bananas contain protein and carbohydrates but the
carbohydrate content is higher

SUGGESTION

In observing the color change of the reagent, the observer must

be more careful and careful because wrong observation will affect the observed results and cause
errors.

FG

BIBLIOGRAPHY
https://www.academia.edu/attachments/38051235/download_file?
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