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    3 Lampiran 3

    Uploaded by

    Muhammad Andry
    This document provides calculations for making solutions of various concentrations and determining the protein content of samples through titration. It includes steps to calculate molarity, normality, dilution, and the protein percentage of samples after different fermentation times.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    3 Lampiran 3

    Uploaded by

    Muhammad Andry
    3 views5 pages
    This document provides calculations for making solutions of various concentrations and determining the protein content of samples through titration. It includes steps to calculate molarity, normality, dilution, and the protein percentage of samples after different fermentation times.

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    07. 3 LAMPIRAN 3

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    This document provides calculations for making solutions of various concentrations and determining the protein content of samples through titration. It includes steps to calculate molarity, normality, dilution, and the protein percentage of samples after different fermentation times.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views5 pages

    3 Lampiran 3

    Uploaded by

    Muhammad Andry
    This document provides calculations for making solutions of various concentrations and determining the protein content of samples through titration. It includes steps to calculate molarity, normality, dilution, and the protein percentage of samples after different fermentation times.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Lampiran 3.

    Perhitungan Kadar Protein


    ➢ Pembuatan 100 mL ➢ Pembuatan 100 mL
    Indikator Metil Merah 0,2 % Indikator Metil Biru 0,2 %
    % (b/v) = 0,2% Diketahui :
    V = 100 mL % (b/v) = 0,2%
    b V = 100 mL
    % (b/v) = v x 100 %
    % (b/v) x v Perhitungan :
    b= 100% 𝑏
    % (b/v) = 𝑥 100 %
    0,2% x 100 mL 𝑣
    b= 100% % (𝑏/𝑣) 𝑥 𝑣
    b= 100%
    b = 0,2 gram
    0,2% 𝑥 100 𝑚𝐿
    b= 100%

    b = 0,2 gram

    ➢ Pembuatan 100 mL Larutan ➢ Pembuatan 100 mL Larutan


    NaOH 40% H3BO3 3%
    Diketahui : Diketahui :
    % (b/v) = 40% % (b/v) = 3 %
    V = 100 mL V = 100 mL
    Perhitungan : Perhitungan :
    𝑏 𝑏
    % (b/v) = 𝑣 𝑥 100 % % (b/v) = 𝑣 𝑥 100 %
    % (𝑏/𝑣) 𝑥 𝑣 % (𝑏/𝑣) 𝑥 𝑣
    b= b=
    100% 100%
    40% 𝑥 100 𝑚𝐿 3% 𝑥 100 𝑚𝐿
    b= b=
    100% 100%

    b = 40 gram b = 3 gram
    ➢ Pembuatan 100 mL Larutan ➢ Mengubah Molaritas ke
    HCl 0,1 N Normalitas
    Diketahui: Diketahui :
    ρ HCl = 1,18 g/cm3 M HCl = 11,97
    Mr HCl = 36,46 g/mol n HCl = 1
    % HCl = 37 % Perhitungan :
    Perhitungan : N HCl = M HCl x n HCl
    10 x ρ x % N HCl = 11,97 x 1
    𝑀= 𝑀𝑟
    g N HCl = 11,97
    10 x 1,18 x 37%
    cm3
    𝑀= 𝑔
    36,46
    𝑚𝑜𝑙

    M = 11,97 M Pengenceran
    Diketahui :
    N1 = 11,97 N
    V2 = 100 mL
    N2 = 0,1 N
    Perhitungan :

    V1 x N1 = V2 x N2

    𝑉2 𝑥 𝑁2
    𝑉1 =
    𝑁1
    100 𝑚𝐿 𝑥 0,1 𝑁
    𝑉1 = 11,97 𝑁

    𝑉1 = 0,835 𝑚𝐿
    ➢ Perhitungan Kadar Protein

    Berat Faktor
    Sampel V Titrasi VA VB VA-VB N HCL Ar N
    Sampel Konversi
    Tanpa 2,4 6,25
    2,35 0,8 0,2 1,55 0,1 14
    perlakuan 2,3
    2,6 6,25
    24 Jam 2,55 0,8 0,2 1,75 0,1 14
    2,5
    2,8 6,25
    36 Jam 2,9 0,8 0,2 2,1 0,1 14
    3
    3,5 6,25
    48 Jam 3,45 0,8 0,2 2,65 0,1 14
    3,4

    VA: Volume Rata-rata Titrasi (mL)


    VB: Volume Titrasi Blanko (mL)

    Rumus Perhitungan Kadar Protein

    (VA-VB) HCl x N HCl x Ar N


    % N= x100 %
    W x 1000

    % Protein = % N x Faktor Konversi


    1. Tanpa Perlakuan

    (2,35-0,8) x 0,1 x 14
    %N= x 100 %
    0,2 x 1000

    2,17
    = x 100 %
    200

    = 1,085 %

    % Protein = % N x Faktor Konversi


    = 1,085 x 6,25
    = 6,78 %
    2. Fermentasi 24 Jam

    (2,55-0,8) x 0,1 x 14
    % N= x 100 %
    0,2 x 1000

    2,45
    = x 100 %
    200

    = 1,225 %

    % Protein = % N x Faktor Konversi


    = 1,225 x 6,25
    = 7,65 %
    3. Fermentasi 36 Jam

    (2,9-0,8) x 0,1 x 14
    % N= x 100 %
    0,2 x 1000

    2,94
    = x 100 %
    200

    = 1,47 %
    % Protein = % N x Faktor Konversi
    = 1,47 x 6,25
    = 9,18 %
    4. Fermentasi 48 Jam

    (3,45-0,8) x 0,1 x 14
    % N= x 100 %
    0,2 x 1000

    3,71
    = x 100 %
    200

    = 1,855 %
    % Protein = % N x Faktor Konversi
    = 1,855 x 6,25
    = 11,593 %
    ➢ Hasil Perhitungan Kadar Protein
    No Sampel %N % Protein
    1 Tanpa Perlakuan 1,085 6,78
    2 Fermentasi 24 Jam 1,225 7,65
    3 Fermentasi 36 Jam 1,47 9,18
    4 Fermentasi 48 Jam 1,855 11,593

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