Harisman, Ferry Riyanto Pengaruh Waktu Penggilingan Terhadap Kadar Total Besi Dalam Ampas Sari Kedelai Menggunakan Spektrofotometer Uv-Vis. Undergraduate thesis, Institut Teknologi Sepuluh Nopember Surabaya.
Preview |
Text
1410100026-Undergraduate_Thesis.pdf - Published Version Download (1MB) | Preview |
Abstract
Telah dilakukan penelitian mengenai pengaruh waktu
penggilingan dalam pembuatan sari kedelai terhadap kadar total
zat besi yang tertinggal dalam ampas sari kedelai menggunakan
spektrofotometer UV-Vis. Pengukuran dilakukan dengan
mengomplekskan besi dengan 1,10-fenantrolin membentuk
besi(II)-fenantrolin. Panjang gelombang maksimum yang didapat
sebesar 511 nm. Penelitian dilakukan dengan mengukur kadar
besi dalam kedelai tanpa penggilingan (dengan label GM 1) dan 4
kedelai dengan variasi waktu penggilingan selama 15 detik, 30
detik, 45 detik, dan 60 detik (dengan label GM 2, GM 3, GM4,
GM5). Hasil yang didapat yakni GM1 mengandung besi sebanyak
7,082 gram, GM2 sebanyak 6,832 gram, GM3 sebanyak 6,120
gram, GM4 sebanyak 4,867 gram, dan GM5 sebanyak 4,444
gram. Hasil didapat menunjukkan adanya pengaruh yang linier
antara waktu penggilingan dan kadar total zat besi dalam ampas
sari kedelai
===============================================================================================
A research about correlation between milling time and
iron concentration in soya milk’s residue using spectrophotometer
UV-Vis has been done. The research based on reaction between
iron and 1,10-phenantroline as a complexing agent to form
iron(II)-phenantroline that have maximum wavelength at 511 nm.
This research was done by measuring total iron in soya bean
without milling (labeled as GM 1) and soya milk’s residue
(labeled as GM 2, GM 3, GM 4, GM 5) which have been milled
for 15 sec, 30 sec, 45 sec, and 60 sec. The result is GM 1
contained 7,082 grams iron, GM 2 contained 6,832 grams iron,
GM 3 contained 6,120 grams iron, GM 4 contained 4,867 grams
iron, and GM 5 contained 4,444 grams iron. From the result, we
conclude that there is a linearity between milling time and iron
concentration left in soya milk’s residue
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSKi 543.55 Har p |
| Subjects: | Q Science > QD Chemistry > QD117.S64 Spectrophotometry |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | EKO BUDI RAHARJO |
| Date Deposited: | 12 Sep 2020 04:22 |
| Last Modified: | 12 Sep 2020 04:22 |
| URI: | http://repository.its.ac.id/id/eprint/81884 |
Actions (login required)
 |
View Item |