LAPORAN PRAKTIKUM
PENGAWASAN
MUTU PANGAN
Disusun
Oleh:
EDUARD GOMES
(201120005)
SERFANSIUS
LAIA
(201120012)
FAKULTAS
PERTANIAN
JURUSAN
TEKNOLOGI HASIL PERTANIAN
UNIVERSITAS
KATOLIK WIDYA KARYA MALANG
2014
PRAKATA
Puji syukur kepada Tuhan yang Maha Esa, atas berkat dan
penyertaan-Nya, sehingga penulis dapat menyelesaikan makalah ini tepat pada
waktunya yang berjudul LAPORAN
PRAKTIKUM PENGAWASAN MUTU PANGAN.
Penulis juga mengucapkan
terimakasih kepada Dosen pengampu mata kuliah praktikum pengawasan mutu pangan, yang telah memberikan kesempatan untuk menyelesaikan laporan ini.
Penulis menyadari bahwa laporan
praktikum ini jauh dari sempurna, oleh karena itu,
kritik dan saran dari berbagai pihak yang bersifat membangun demi kesempurnaan laporan
ini. Akhirnya, Penulis berharap agar laporan praktikum ini dapat bermanfaat
sebagaimana mestinya.
Malang, Januari 2014
Penulis
DAFTAR ISI
Halaman
HALAMAN JUDUL............................................................................................... i
PRAKATA............................................................................................................... ii
DAFTAR ISI............................................................................................................ iii
BAB I PENGAWASAN MUTU SIRUP............................................................... 1
1.1 Pendahuluan............................................................................................. 1
1.2 Alat dan Bahan........................................................................................ 2
1.3 Prosedur Kerja......................................................................................... 3
1.4 Hasil Pengamatan..................................................................................... 4
1.5 Pembahasan.............................................................................................. 5
1.6 Simpulan.................................................................................................. 5
BAB II UJI ORGANOLEPTIK............................................................................ 6
2.1
Pendahuluan............................................................................................ 6
2.2 Pengaruh Perlakuan
Kadar Air Terhadap Mutu Bahan........................... 5
2.3
Cara Kerja................................................................................................ 5
2.4
Hasil Pengamatan.................................................................................... 6
2.5
Perhitungan.............................................................................................. 7
2.6
Pembahasan............................................................................................. 10
2.7
Kesimpulan.............................................................................................. 13
BAB III PENGAWASAN MUTU
KENTAL MANIS DALAM KALENG.... 14
3.1
Pendahuluan............................................................................................ 14
3.2 Alat Dan Bahan....................................................................................... 17
3.3
Cara Kerja................................................................................................ 18
3.4
Hasil Pengamatan.................................................................................... 21
3.5
Perhitungan.............................................................................................. 22
3.6
Pembahasan............................................................................................. 25
3.7
Kesimpulan.............................................................................................. 28
BAB IV PENGAWASAN MUTU MINYAK
GORENG................................... 29
4.1
Pendahuluan............................................................................................ 29
4.2 Alat
Dan Bahan ...................................................................................... 31
4.3
Cara Kerja................................................................................................ 32
4.4
Hasil Pengamatan.................................................................................... 32
4.5
Perhitungan.............................................................................................. 33
4.6
Pembahasan............................................................................................. 34
4.7
Kesimpulan.............................................................................................. 36
BAB V PENGAWASAN MUTU MAKANAN
KALENG ...............................
5.1
Pendahuluan............................................................................................
5.2 Alat
Dan Bahan.......................................................................................
5.3
Cara Kerja................................................................................................
5.4
Hasil Pengamatan....................................................................................
5.5
Perhitungan..............................................................................................
5.6
Pembahasan ............................................................................................
5.7
Kesimpulan..............................................................................................
BAB VI ZAT WARNA...........................................................................................
6.1
Pendahuluan............................................................................................
6.2 Alat Dan Bahan.......................................................................................
6.3
Cara Kerja................................................................................................
6.4
Hasil Pengamatan....................................................................................
6.5
Pembahasan.............................................................................................
6.6
Kesimpulan..............................................................................................
DAFTAR PUSTAKA.............................................................................................
