WATER CONTENT AND

WATER ACTIVITY
Group 5
Ramdoni (D14150011)
Aminah Salimah (D14150028)
Dairoh (D14150059)
Slamet Badaruddin (D14150077)
Alifian Gilang R. R. (D14150078)
Hafsah Aulia (D14150115)

INTRODUCTION
Every food product have water content and
water activity, especially animal products are
high. It cause animal products could be easily
defected. Water content and water activity
can support microbial spoilage to grow. In this
presentation, will be showed the result of
observation about water contents and water
activities of some animal products.

METHODS
MATERIALS AND METHODS
MATERIALS
Materials that used in this lab work are beef, jerked meat, sausage,
raw eggs, boiled eggs, oven heating, Aw Meter, porcelain
dishes/crucibles and digital scale.
METHODS
A.
Measurement of Water Content
First, weigh the empty crucible that has been heated in the oven
105C (noted as an empty weight of crucible = a). Then, weigh each
animal products around 2-5 g (noted as a wight of the sample = b)
and place it in a dried crucible. Dry the crucible that contains sample
in oven and set at 105C until it reaches constant weight (leave
overnight). After that, lift the cup and materials, then store in a
desiccator to be cooled. Then, weigh the dried crucible that contains
sample (noted as dried crucible + dried sample = c). Last, calculate
the water content by the following equation:
Percent of water content =

METHODS
B. Measurement of Water Activities (aw)

First, weigh the sample of animal products

about 5-10 g. Then, put into a tool container.
Calibration aw meter with a standard salt
available. Last, measure aw materials and noted
the number shown on the tool.

RESULT
Table 1 Water Contents and Water
Activities
Name of
Samples

Number
of
Cricible

Weight
of
Empty
Crucible

Weight
of
Samples

Dry
Weight
(After
24
hours in
105C)

Percent
Water
Content
= (A+B)Cx100%/
B

AW

Boiled
Eggs

2,719

2,033

3,835

45,10 %

0,831

Honey

2,743

2,083

4,445

18,29 %

0,707

Raw Eggs

2,792

2,023

3,571

61,49 %

0,849

DISCUSSION

CONCLUSION