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    The document discusses various instruments used for food analysis, including balances, ovens, muffle furnaces, texture analyzers, viscometers, microscopes, sieves, and spectrophotometers. Balances are used to measure mass while ovens and furnaces are used to evaporate water content or destroy organic components through heating. Texture analyzers measure properties like hardness and gumminess. Viscometers determine viscosity and rheological properties. Microscopes are employed to examine foods for contaminants and filth. Sieves and floatation methods separate particles by size and density. Spectrophotometers quantify absorption of UV or visible light for analytical purposes.

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    Food Analiysis Method

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    2 - INSTRUMENTASI

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    The document discusses various instruments used for food analysis, including balances, ovens, muffle furnaces, texture analyzers, viscometers, microscopes, sieves, and spectrophotometers. Balances are used to measure mass while ovens and furnaces are used to evaporate water content or destroy organic components through heating. Texture analyzers measure properties like hardness and gumminess. Viscometers determine viscosity and rheological properties. Microscopes are employed to examine foods for contaminants and filth. Sieves and floatation methods separate particles by size and density. Spectrophotometers quantify absorption of UV or visible light for analytical purposes.

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    © All Rights Reserved
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    8 views20 pages

    2 - Instrumentasi

    Uploaded by

    Liberico Coffee
    The document discusses various instruments used for food analysis, including balances, ovens, muffle furnaces, texture analyzers, viscometers, microscopes, sieves, and spectrophotometers. Balances are used to measure mass while ovens and furnaces are used to evaporate water content or destroy organic components through heating. Texture analyzers measure properties like hardness and gumminess. Viscometers determine viscosity and rheological properties. Microscopes are employed to examine foods for contaminants and filth. Sieves and floatation methods separate particles by size and density. Spectrophotometers quantify absorption of UV or visible light for analytical purposes.

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    of 20

    INSTRUMENTS FOR

    FOOD ANALYSIS
    Nur Aini Mahmudah S.TP., M.Sc.
    Ilmu Gizi – UNIDA Gontor
    2021
    1. TIMBANGAN (Balance)
    • Timbangan analitik
    • Fungsi: Mengukur satuan
    massa benda
    • Memerlukan sumber energi
    listrik
    • Memiliki skala ketelitian
    yang beragam

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    2. OVEN
    An oven is a thermally insulated chamber used for the
    heating, baking, or drying of a substance

    OVEN FOR FOOD ANALYSIS VS COOKING OVEN?

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    • Oven Memmert
    • Prinsip kerja alat:
    Menguapkan kandungan
    air melalui pemanasan
    yang bersumber dari
    energi listrik
    • Fungsi:
    - Menguapkan kadar air
    pada sampel/bahan
    - Sterilisasi alat

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    TANUR (MUFFLE FURNACE)

    Destruksi komponen organik sampel dengan suhu tinggi dalam


    tanur pengabuan (furnace) tanpa terjadi nyala api sampai terbentuk
    abu berwarna putih keabuan dan berat konstan tercapai.
    • Oksidator: oksigen
    • Residu: total abu ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    3. TEXTURE ANALYZER
    Texture
    • Anything you can feel by finger, palate, teeth, tongue
    • Resistance to force  compression
    • Measured by drift forces

    Aspek-aspek yang diukur  Hardness;


    cohesiveness; springiness; gumminess; chewiness

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    Texture Profile

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    4. VISCOMETER

    Dependent on food compounds – CHO, fats, CHON

    • Viscosity  resistance to flow (kekentalan)


    • Rheology  kemudahan alir
    • Viscometer  pengukur viskositas
    • Higher compounds  high viscosity
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    5. FOOD MICROSCOPY
    USES
    • Selecting raw materials for food manufacturing
    • Monitoring the quality of processed food
    • Detecting the presence of filth

    1850  Arthus Hassal


    Coffee in market,
    contaminated with chicory
    (herb with blue flower)
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    Pentingnya Food Microscopy
    a. Fenomena adulterated food
     food that contains materials that consist in
    whole or in part of any filthy, putrid, or
    decomposed substance or if it is otherwise unfit
    for food
     or if it is prepared, packed or held under
    unsanitary condition whereby it may have been
    rendered injuries to health
    b. Extraneous material
    Any foreign matter in product associated with
    objectionable condition or practices in production,
    storage and distribution
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    c. FILTH
    Any objectionable matter contributed by unsanitary conditions

     Heavy filth
    Heavier materials separated from products by sedimentation
    based in different densities of filth, food particles and
    immersion liquids
    eg. sand, soil, excreta

     Light filth
    Light oleophilic materials separated by floating them in an oil-
    aqueous liquid mixture (floatation)  eg. insect fragments

     Sieved filth
    Filth particles of specific size ranges, quantitatively from
    product using selected sieve mesh size
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    SIEVING
    METHODS

    • Spices and condiments


    • No reagents; use mechanical shaker
    • Very simple technique that is based on particle size
    separation
    • Sieve 200-400g of ground spice through no.20 mesh sieve
    (size of opening is 550µm; 20 openings/linear inch)
    • Examines anything that retained on sieve using a
    microscope
    • eg. adult stage of insects and other contaminants

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    FLOATATION METHOD
    • Floatation Method (light filth in Flour)
    • Used to detect for insect fragments
    • Sample is digested in presence of an acid
    • Use mineral oil for microscopy

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    6. SPEKTROFOTOMETER

    • Mengukur absorbansi sampel


    dengan serapan cahaya  UV/Vis

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    Sinar UV dan Visible

    • Sinar UV  λ : 200-400 nm
    • Sinar visible  λ : 400-800 nm
    Posisi sinar UV dan visibel dalam Spektrum cahaya/sinar :

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH


    • Kuvet

    Kuvet kuarsa : UV dan visible


    Kuvet plastik : Visible
    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH
    Susunan instrumentasi
    • Susunan komponen alat

    Sumber sinar
    Dertektor
    Sel Sampel
    Monokromator

    Rekorder

    ANALISIS ZAT GIZI | NUR AINI MAHMUDAH

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