Using english to predict rendement of product a reaction

ANALYSIS OF FOOD MATERIALS
RENDEMEN ANALYSIS

         I. Introduction

1.1. Background

   Agricultural material is a fresh material that can be processed into processed food. Processed materials are subject to quality changes including chemical components, these changes have a positive or negative effect on food so an analysis is needed that can be useful in providing information about the nutritional quality that is still present in the food.
In this rendement analysis is a percentage of products obtained from the initial weight ratio of the material with the final weight. So it can be known to lose weight when experiencing the processing. The yield yield can be by weighing the resultant weight result from the process compared to the initial weight before undergoing the process.
1.2. Purpose of Practicum
A. The practical purpose of this rendement analysis is: that we can menghitun a yield of products - products produced.
B. Can calculate the rendement of the three types of deactivation

        II. LITERATURE REVIEW

2.1. Yams and their chemical composition

      Sweet potato is a plant that has been cultivated with a relatively low cost, which contains nutrients and produce enough calories. Sweet potatoes contain many sources of carbohydrates that can be converted into various products of the material then:



       Sweet potato or sweet potato, in addition to containing a high nutritional components, can also be processed into various forms or various kinds of processed products.
Some opportunities to diversify the type of use of sweet potato into processed ingredients are:

A. Leaves: vegetables, animal feed
B. Stem: planting material, animal feed
C. Ubi Skin: animal feed
D. Fresh Sweet: food
E. Flour: food and
F. Starch: dermentation, animal feed and citric acid

2.2. Rendemen Analysis

       Rendement is the percentage of product obtained from comparing the initial weight of the material to the final weight. So we can know the loss of processing weight. Rendeman is obtained by computing (weighing) the final weight of the material resulting from the process compared with the weight of the starting material prior to the process.

 III. METHODOLOGY

3.1. Place and Time of Practicum

    Practicum of rendement analysis carried out at:
            Venue: Laboratory of Food and Production System
Wednesday
Date: January 7, 2009
Time: 10:00 - 14:00 WIB

3.2. Tool

The tools used in the analysis of the yield are:
A. Knife
B. Scales
C. Basin
D. Oven
E. Nampang
F. A tool of removal and blender

3.3. material

The material used in the analysis of the following rendement:
A. Sweet potatoes 2 kg and
B. Water

3.4. Ways of working

How it works in the analysis of the yield is as follows:
A. Sweet potatoes are weighed, peeled and washed and then dried
B. When the vines that have been peeled and dried, weighed again
C. The cavalry is resigned to the surrender
D. The dried vines are dried in an oven with a temperature of 60oC for 4 hours
E. Bunched by blender. Then sieved to get the flour.
F. Finished creepers, in weigh and calculated rendemennya

IV. RESULTS AND DISCUSSION

4.1. Practicum Results

From the experiments of this rendemen analysis, the following results obtained.
    A.berat early yam
¬¬¬¬¬¬¬¬: 2,100 g
             (2.1 kg)
    B.berat end of yam
: 450 g
       Calculation of yield as follows:
        Rendemen: final weight (product)
                                Start weight
                         : 450 grams x 100%
                                 2100 grams
                      
                        : 21.42%
      So the initial cultivation weight is: 2,100 grams
The weight of sweet potato flour is: 21.42%

4.2. Discussion

From the results of the practicum can be discussed, regarding the ratio of the initial weight and the final weight of the material or sample in this case the observation of the resin rendement. The cavity which weighs initially 2 kg or 2000 gram and after experiencing peeling weighs berukurang to 1800 grams. This indicates that the amount of material is wasted so that the weight reduction.
So from here we can know the weight loss when experiencing the process of processing From the results discussed, it is known that the weight of propagation
      The beginning is: 2.1 kg or 2100 gram.
      The weight of cassava flour is: 21.42%
 And the calculation of rendement is as follows:
                           Final weight x 100%
                           Initial weight
           : 450 grams x 100%
 2100 grams
                       : 21.42%
Therefore, from the results obtained we can know that:
The weight of the original sweet potato before washing and peel is 2100 grams and after the wipe the weight to 450 grams.
This is caused due to the erosion of some of the weight of the sweet potato that was eroded early and terbuang.semuanya because the cassava in the peel again, the waste is as much as 1650 grams. This is the weight of the skin is wasted. After the skin has been peeled, the weight to 450 grams. With the existing weight, obtained rendemennya calculation is 21.42%

V. CONCLUSION

5.1. Conclusion

           From the results of this lab can be concluded that, in the analysis of the rendemen initial weight ratio of a material or sample with the final weight, the need for accuracy in the analysis process so that the results obtained are also satisfactory.
There is a need for seriousness in the analysis of the yield and following the process and the way of the rendement itself, so that the percentage of the product in the initial weight ratio of the material or sample and the final weight can be known.
5.2. Suggestion
From the analysis of rendement, it can be suggested that additional lab work related to the analysis of foodstuffs, especially the analysis of rendement due to the knowledge we can still be far from our expectation in this practice. Can also be delivered if there is a mistake in the first few steps in which the introduction of laboratory equipment - the whole is not one by one name and even the function of the tool is comprehensively comprehended, then the good step of the experimental process that happens today continue to be done many times in order to increasingly Leads us to constantly strive to master it because it is also a mechanism whereby basic guidance and supplies are essential for the future.
There are also various efforts being made by the students themselves who will always seek information and insight that berintelektual high terorentasi on a real activity that is experiments that are continuously dilakukuan in the laboratory.

BIBLIOGRAPHY

Mushollaeni Revelation, Spi, Mp.2006. Diktat Analysis of Food Ingredients

Pertiwi, Susi Wahyu.1989. Practical report of Food Chemistry Department
Health Republic of Indonesia Semalang

Sudar madji.S.B Haryono And Suhadi.1989.Procedure Analysis for Materials
Food And Agriculture. Liberty. Yogyakarta