LAPORAN PRAKTIKUM PENGAWASAN MUTU PANGAN

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.............................................................................................