Pengaruh Waktu Penggilingan Terhadap Kadar Total Besi Dalam Ampas Sari Kedelai Menggunakan Spektrofotometer Uv-Vis.

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.

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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: https://repository.its.ac.id/id/eprint/81884

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