“SCHOOL BIOLOGY EXPRIMENT”

Lab Report of Food Test

Lecture : Prof. Dr. Hj. Nurhayati B, M.Pd.

By :
Umi Kalsum 1714440011
Jihan Mahira 1714442007
ICP of Biology Education

JURUSAN BIOLOGI
FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM
UNIVERSITAS NEGERI MAKASSAR

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 2020

TABLE OF CONTENTS

COVER....................................................................................................................1
LIST OF CONTENTS.............................................................................................1
CHAPTER I INTRODUCTION..............................................................................3
A. Background.......................................................................................................3
B. Practical Purpose...............................................................................................4
C. Benefits.............................................................................................................4
CHAPTER II LITERATURE REVIEW..................................................................5
CHAPTER III OBSERVATION METHOD...........................................................8
A. Time and Place......................................................................................................8
B. Tool And Materials...........................................................................................8
C. Work Procedure................................................................................................8
CHAPTER IV DISCUSSION................................................................................10
A. Result.............................................................................................................. 10
B. Discussion................................................................................................10
CHAPTER V CLOSING.......................................................................................12
A. Conclusion...........................................................................................................12
B. Suggestion.......................................................................................................12
REFERENCE.........................................................................................................13

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 CHAPTER I
INTRODUCTION

A. Background
Food is a material, usually of animal or plant origin, eaten by living things
to provide power and nutrition. Every living thing needs food. Without food,
living things will find it difficult to carry out their daily activities. Food can help
us get energy, help the body and brain grow. Eating nutritious food will help our
growth, both brain and body. Every food have different nutritional content.
Protein, carbohydrates, fats, etc. are one example of nutrition that we will get
from food.
All living things need food to sustain life. In food, there are nutrients that
the body needs to carry out metabolic activities. If the food does not contain the
nutrients needed by the body's cells, the physiological work will be disturbed. The
issue of nutrition is indeed inseparable from the discussion about food substances
or nutrients that will enter the body, because nutritious food is food that contains
nutrients needed by the body so that the body can perform its functions as well as
possible. These nutritional needs are needed throughout human life, but the
amount of nutrients needed by each person varies according to characteristics,
such as gender, age, activity, and so on.
The body needs food substances such as starch, glucose, protein, and fat to
be able to carry out daily activities. These food substances are obtained from the
food consumed daily. Biology practicum to determine the content of food
substances, often referred to as food testing. Food items that are consumed daily
are generally carbohydrates, proteins, fats and sugars. Many carbohydrates are
found in staple foods such as rice, bread, or cassava. Proteins can be divided into
two types, namely vegetable protein and animal protein. Other frequently
consumed food ingredients are fat, sugar, vitamins, minerals and water.
Each type of nutrition we get has a different function. Carbohydrates are a
source of energy that we get everyday. One example of foods that contain

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carbohydrates is rice. Protein is used by the body to help our growth, both our
brain and our body. Fat is used by our bodies as food reserves and as energy
reserves. Fat will be used when the body lacks carbohydrates, and fat will break
down into glucose which is very useful for our bodies when we need energy. The
following are substances contained in food that are needed by the body.

B. Practical Purpose
To find out the nutritional content contained in food ingredients.

C. Benefits
Knowing the nutrients contained in food ingredients

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 CHAPTER II
LITERATURE REVIEW

A. Nutrition in Food
In order to metabolize properly, the body needs adequate nutritional
intake. One source of these nutrients is food. Several types of nutrients are needed
in sufficient quantities or are called macronutrients. Meanwhile, some nutrients
needed in small amounts are called micronutrients. The amount of macro and
micronutrient intake needs to be considered so that the body remains in a balanced
condition. If the body lacks nutrients or the nutrients it gets are not balanced, it
will result in deficiency (Lamid, A. 2015).
Substances that include macronutrients are carbohydrates, proteins and
fats. Carbohydrates are the main source of energy in the body. Based on the
chemical structure, carbohydrates are divided into complex and simple
carbohydrates. The complexity of this compound determines the time it takes to
digest the substance. The next necessary substance is protein. Protein is a very
important nutrient because of its function in the formation of enzymes, hormones,
and cell regeneration. Protein needs for adults range from 150 grams, foods that
contain lots of protein is tempeh. Next is fat. Although it is often considered to
have a bad effect, fat is needed by the body as a building solvent (Krisnansari,
D.2010).
The substances included in micronutrients are vitamins and minerals.
Vitamins are organic compounds that function to balance body functions.
Vitamins can be obtained from animals and plants. Next up are minerals. minerals
are inorganic compounds that are needed in the manufacture of enzymes,
hormones and act as enzyme activators in the body. Minerals can be found in food
items such as meat, vegetables and fruits
There are several factors that can damage the nutritional conditions in food
such as the influence of environmental changes such as temperature and pH,

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contamination by microorganisms, and enzymatic reactions that come from the
food itself. Therefore, storage and processing methods greatly affect the quality of
nutrients in food (Arrahman, H. 2018).
B. Nutritional components
Nutrients are an important element in nutrition considering that these
nutrients can provide their own functions in nutrition, nutritional needs will not
function optimally if they do not contain several nutrients that are in accordance
with the needs of the body, as well as sufficient nutrients in nutritional needs will
provide value optimal. In general, nutrients are divided into two groups, namely,
macro groups: calories and H2O (water), for calories derived from carbohydrates,
proteins and fats. Then the micro group consists of vitamins and minerals.
a. Amylum
Starch or starch is a complex carbohydrate that is insoluble in water, is a
white powder, tasteless and odorless. Starch is the main ingredient produced by
plants to store excess glucose (as a product of photosynthesis) in the long run.
Animals and humans also make starch an important source of energy. Starch is
composed of two kinds of carbohydrates, amylose and amylopectin, in different
compositions. Amylose gives it hard (pera) properties while amylopectin causes
sticky properties. Amylose gives a deep purple color on the iodine test while
amylopectin does not react (Mukti, K. S. etc. 2018).
b. Carbohydrate
Carbohydrates are also called starches or starches or sugars which are
composed of the elements Carbon (C), Hydrogen (H), and Oxygen (O). In the
body carbohydrates will be burned to produce energy or heat. One gram of
carbohydrates will provide four calories. According to the size of carbohydrate
molecules, they can be divided into three, namely: monosaccharides,
disaccharides, and polysaccharides. The functions of carbohydrates include as a
source of energy, one gram of carbohydrates produces 4 calories, sweetens food,
especially monosaccharides and disaccharides, saves protein, if food
carbohydrates are not sufficient, protein will be used to meet energy needs by
defeating its main function as a building block. , Regulating fat metabolism,

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carbohydrates will prevent the occurrence of incomplete fat oxidation, resulting in
ketone ingredients in the form of acetoacetic acid, acetone and beta-hydro-butyric
acid, Helping to excrete feces by regulating intestinal peristalsis and giving shape
to feces (Arrahman , H. 2018).
c. Protein
Proteins are high molecular weight complex organic compounds which are
polymers of amino acid monomers linked to each other by peptide bonds. Protein
molecules contain carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and
phosphorus. Proteins play an important role in the structure and function of all
living cells and viruses.
Most of the protein is an enzyme or enzyme subunit. Other types of protein
play a role in structural or mechanical functions, such as the proteins that make up
the rods and joints of the cytoskeleton. Proteins are involved in the immune
system (immune) as antibodies, the control system in the form of hormones, as a
storage component and also in nutrient transportation. As a source of nutrition,
protein acts as a source of amino acids for organisms that are unable to form these
amino acids (heterotrophs) (Bakhtra, D. D. A. etc. 2017).
d. Fat
Fat molecules consist of the elements carbon (C), hydrogen (H), and
oxygen (O) as well as carbohydrates. The main function of fat is to provide
energy to the body. According to research 1gr of fat can be burned to produce the
nine calories the body needs. In addition, fat functions as a solvent for vitamins,
namely vitamins: A, D, E and K. Food ingredients that contain a lot of fat will
provide a long feeling of fullness, besides fat gives a savory taste to food.
According to the source, fat can be divided into two, namely vegetable fat and
animal fat (Sopianti, D. S. etc. 2017).

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 CHAPTER III
OBSERVATION METHOD

A. Time and Place

Day / Date : Friday, september 18th 2020
Time : At 13.30 p.m until 17.10 p.m
Place : Microteaching Faculty of Mathematic and science State
University of Makassar
B. Tool And Materials
1. Tools
a. Test tube lead 1 piece
b. Drop pipette 8 piece
c. Porcelain mortar 3 piece
d. Test tube 4 piece
e. Sprite burner 1 piece
f. Drip plate 1 piece
g. Spatula / mixer 1 piece
h. Test tube rack 1 piece
i. Measuring cup 1 piece
2. Materials
a. Lugol reagent,
b. Biuret reagent
c. Benedict's reagent
d. White rice
e. Egg yolk

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 f. Oil
C. Work Procedure
1. Prepare the tools and materials needed.
2. Carry out a food test.
3. Experiment 1: Starch test
a. Enter the rice food ingredients that have been mashed / mashed into the
test tube
b. 10 -15 drops of lugol on the test tube to be tested for starch.
c. Observe the color change that occurs
d. Enter the data in the observation table.
4. Experiment 2: Protein test
a. Enter the egg yolk that has been mashed / mashed into the test tube
b. Drops of 10 -15 drops of burette on the test tube to be tested for protein.
c. Observe the color change that occurs
d. Enter the data in the observation table.
5. Experiment 3: Gloccus test.
a. Puree the rice to be tested using a mortal and pistil
b. Entering enough distilled water to make it easier for pounding.
c. Place ± 2mL of impact on the test tube.
d. Drop the test tube with 10 -15 drops of benedict's reagent.
e. Heat a test tube over a sepritus burner.
f. Enter data into the observation table, and do the same with other food
ingredients
6. Experiment 4: Fat Test.
a. Pour concentrated ethanol into a test tube
b. Add a drop or two of cooking oil to the test tube.
c. Shake the test tube.
d. If a grayish-white precipitate forms, the food being tested contains fat.
e. Enter data in the observation table.

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 CHAPTER IV
RESULT AND DISCUSSION

A. Result
The result of observation

No Food Test
Before After
1 Egg Yolk (Protein Test)

2 Tofu (Starch Test)

3 White Rice (Glucose

Test)

4 White Rice
(Carbohydrate Test)

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 5 Oil

B. Discussion
The implementation of the food test practicum is carried out in accordance
with the basic competency 3.5 to analyze the digestive system in humans and
understand disorders related to the digestive system, as well as maintaining the
health of the digestive system. In grade 2 SMP. Allocation of 3 lesson hours
The results obtained in the food test practicum using various reagents to
determine the content contained in each ingredient. The first result is the starch
test by testing the tofu dripped with lugol to produce a blackish color. So that the
rice tested contains starch (carbohydrates). In accordance with the theory that
Lugol is used to test whether a food contains carbohydrates (starch) or not. If the
food we drop lugol blackens, then the food contains carbohydrates. The darker it
means that the food is high in carbohydrates.
The second test is the protein test using egg yolk dripped with biuret. This
test was unsuccessful, an error occurred during the practicum. When compared
with the theory of how the eggs dripped with biuret will turn purple. Biuret is a
reagent used to test protein content. If the food contains protein, after reacting
with the biuret it will produce a purple / violet color.
The third test is the glucose test, this test uses the ingredients of rice with
benedict dripping, the result obtained is that the color changes to brick red. In
accordance with the theory that when dripped with benedict it will turn brick red.
Benedict is a reagent used to test the gloccus content in food ingredients if the
reaction results in a brick red color. So it can be said that the glucose test in rice
was successful

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 The last test is the fat test using oil ingredients. The oil will be mixed with
ethanol, but at the time of the practicum it is 95% alcohol. The results obtained in
the test tube have sediment in it. It can be concluded that the oil contains fat in it

CHAPTER V
CLOSING

A. Conclusion
The conclusion of the eating test practicum is the starch test using tofu,
there is starch in it, marked by a change in color to black. The egg yolk protein
test was unsuccessful because an error occurred. The glucose test using rice
changes color to brick red, indicating that there is glucose in it. And the last test,
the fat test using oil material is indicated by the presence of deposits in the
reaction chain indicating the presence of fat in the oil.

B. Suggestion
1. Before doing the practicum, the practitioner should have prepared all the
tools and materials that will be used
2. Henceforth the assistant can help and pay more attention to the practitioner
during the practicum
3. Furthermore, the practitioner must be more careful in carrying out the
practicum so that there are no errors during the practicum.

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 REFERENCE

Arrahman, H. (2018). Uji Kandungan Karbohidrat pada Nasi putih dari Beras

Cianjur dan Garut yang Dimasak dan Disimpan Menggunakan Magic
Jar (Doctoral dissertation, FKIP UNPAS).

Bakhtra, D. D. A., Rusdi, R., & Mardiah, A. (2017). Penetapan Kadar Protein
Dalam Telur Unggas Melalui Analisis Nitrogen Menggunakan Metode
Kjeldahl. Jurnal Farmasi Higea, 8(2), 143-150.

Lamid, A., Almasyhuri, A., & Sundari, D. (2015). Pengaruh proses pemasakan
terhadap komposisi zat gizi bahan pangan sumber protein. Media
Penelitian dan Pengembangan Kesehatan, 25(4), 20747.

Krisnansari, D. (2010). Nutrisi dan gizi buruk. Mandala of Health, 4(1), 60-68.

Mukti, K. S., Rohmawati, N., & Sulistiyani, S. (2018). Analisis Kandungan

Karbohidrat, Glukosa, Dan Uji Daya Terima Pada Nasi Bakar, Nasi
Panggang, Dan Nasi Biasa. Jurnal Agroteknologi, 12(01), 90-99.

Sopianti, D. S., Herlina, H., & Saputra, H. T. (2017). Penetapan kadar asam lemak
bebas pada minyak goreng. Jurnal Katalisator, 2(2), 100-105.

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