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Penentuan Kadar Protein Pada Dimsum Siomay Dengan Menggunakan Metode Kjeldahl Sesuai Dengan Standar Nasional Indonesia (Sni)

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Penentuan Kadar Protein Pada Dimsum Siomay Dengan Menggunakan Metode Kjeldahl Sesuai Dengan Standar Nasional Indonesia (Sni) PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) TUGAS AKHIR WITRIAH NOVRIANI SIPAHUTAR 162401013 PROGRAM STUDI D-3 KIMIA FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNIVERSITAS SUMATERA UTARA MEDAN 2019 Universitas Sumatera Utara PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) TUGAS AKHIR Diajukan untuk melengkapi tugas dan memenuhi syarat memperoleh gelar Ahli Madya WITRIAH NOVRIANI SIPAHUTAR 162401013 PROGRAM STUDI D-3 KIMIA FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNIVERSITAS SUMATERA UTARA MEDAN 2019 Universitas Sumatera Utara i Universitas Sumatera Utara PERNYATAAN PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) TUGAS AKHIR Saya menyatakan bahwa laporan tugas akhir ini adalah hasil karya sendiri, kecuali beberapa kutipan dan ringkasan yang masing-masing disebutkan sumbernya. Medan, Juni 2018 Witriah Novriani Sipahutar 162401013 ii Universitas Sumatera Utara PENGHARGAAN Bismillahirrahmanirrahim, Alhamdulillah, puji dan syukur penulis panjatkan kepada Allah SWT yang telah memberikan rahmat dan hidayahnya dan karunia-Nya sehingga penulis dapat menyelesaikan penyusunan laporan Tugas Akhir ini sebagai salah satu persyaratan untuk meraih gelar ahli madya dengan judul Penentuan Kadar Protein Pada Dimsum Siomay Dengan Metode Kjeldahl Sesuai Dengan Standar Nasional Indonesia. Tugas Akhir ini disusun berdasarkan hasil praktek kerja lapangan yang dilaksanakan di Balai Riset Dan Standardisasi Industri Medan dari tanggal 22 januari s/d 15 februari 2019, Tugas Akhir ini disusun untuk melengkapi syarat kelulusan dalam merai gelar Ahli Madya Kimia Departemen Kimia Universitas Sumatera Utara. Dengan Kesempatan ini perkenankanlah penulis menyampaikan ucapan terima kasih yang tak terhingga kepada semua pihak yang telah ikut serta membantu penulis baik secara langsung maupun tidak langsung, baik secara moril maupun material selama penulis belajar sampai terselesaikannya tugas akhir ini.Untuk selanjutnya penulis menyampaikan ucapan terima kasih dan penghargaan yang setinggi- tingginya atas pengarahan, bimbingan, dorongan serta bantuan yang telah diberikan selama penulis menyelesaikan Tugas Akhir di Kimia Departemen Kimia Universitas Sumatera Utara,terutama yang Terhormat : 1. Ibu Emma Zaidar Nst, M.Si selaku dosen pembimbing yang bersedia meluangkan waktu, tenaga serta membantu memberikan arahan untuk penyelesaian Tugas Akhir ini 2. Bapak Jamaran Kaban, M.Sc selaku dosen wali yang sudah banyak memberikan bimbingan demi kelancaran kuliah penulis. 3. Ibu Dr. Cut Fatimah Zuhra M.Si selaku Ketua Departemen Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara 4. Bapak Dr. Minto Supeno, MS selaku Ketua Program Studi D-3 Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara 5. Dekan dan Pembantu Dekan FMIPA USU. 6. Kepada ayahanda Mas’ad Tanzil Sipahutar dan ibunda S.Fitriah Siregar Spd yang telah memberikan perhatian dan kasih sayangnya baik secara moril maupun materil yang tiada henti kepada penulis iii Universitas Sumatera Utara 7. Kepada umi Ratna wilys Siregar dan Harry pandapotan Daulay yang telah memberikan perhatian dan semangat yang tiada henti kepada penulis. 8. Beserta keluarga Penulis kakak dan adik yang telah memberikan semangat dan doa dan dukungannya kepada penulis 9. Bapak Muhammad Al-Amin, selaku Kepala seksi Standarisasi dan sertifikasi Industri medan di Balai Riset dan Standardisasi Industri Medan. 10. Seluruh staf dan pegawai BARISTAND Medan yang telah membimbing dan menyediakan fasilitas selama penulis melaksanakan Praktek Kerja Lapangan. 11. Kepada teman dekat penulis Adam Suhaidi Batubara, Gerhard Manurung, Agustinus Pasaribu, Kristin Gloria Panjaitan, Christin Elieser Tarigan, yolan C A Sinaga yang selalu memberikan dukungan dan perhatiannya 12. Kepada Teman – teman kelas, khususnya Kaum Minoritas Kelas A 2016 yang sudah berjuang bersama selama perkuliahan ini dan banyak memberikan dukungan yang baik kepada penulis 13. Kepada Teman – teman stambuk 2016 yang sudah saling membantu dan memotivasi satu sama lain Penulis menyadari sepenuhnya bahwa Tugas Akhir ini masih jauh dari kata sempurna. Oleh karena itu penulis mengharapkan saran yang membangun dan masukan unutuk kesempurnaan Tugas Akhir ini agar dapat bermanfaat bagi kita semua. Medan, Juni 2019 Witriah Novriani Sipahutar iv Universitas Sumatera Utara PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) ABSTRAK Penentuan Kadar Protein pada Dimsum Siomay (Dimsum Siomay udang, Dimsum Siomay Ayam, Dimsum Siomay Kepiting). Penentuan kadar protein dengan Metode Kjeldahl dilakukan dengan berbagai tahap kerja (Tahap Destruksi, Tahap Destilasi dan Tahap Titrasi). Hasil penelitian diperoleh kadar protein pada Dimsum Siomay mengandung, pada Dimsum Siomay Udang 11,85%; pada Dimsum Siomay ayam 13,07%; dan pada Dimsum Siomay kepiting 12,78%. Hasil yang diperoleh memenuhi standar mutu dari dalam SNI 7756:2013 yaitu minimum 4%. Kata Kunci : Dimsum, Protein, metode kjeldahl,shomay, dan kadar Protein. v Universitas Sumatera Utara THE DETERMINATION OF PROTEINS QUALITY IN DIMSUM SHAOMAY BY USING KJELDAHL METHOD IN ACCORDANCE WITH INDONESIAN NATIONAL STANDARD (SNI) ABSTRACT The determination of protein’s quality in Dimsum Shaomay ( shrimp Dimsum Shaomay, chicken Dimsum Shaomay, crabs Dimsum Shaomay ) . The determination of protein’s content with the Kjeldahl Method is carried out with various stages of work (Destruction Stage, Distillation Stage and Titration Stage) The results of the study showed that protein content in Siomay Dimsum contained in Shrimp Siomay Dimsum 11.85%; in chicken Siomay Dimsum 13.07%; and the Dimsum Siomay crabs 12.78%. The results obtained meet the quality standards of SNI 7756: 2013, which is a minimum of 4%. Key words : Dimsum, protein, Kjeldahl Method, shomay and Quality of protein. vi Universitas Sumatera Utara DAFTAR ISI Halaman PENGESAHAN i PERNYATAAN ii PENGHARGAAN iii ABSTRAK v DAFTAR ISI vii DAFTAR GAMBAR xi DAFTAR TABEL x BAB I PENDAHULUAN 1.1. Latar Belakang 1 1.2. Permasalahan 2 1.3. Batasan Masalah 3 1.4. Tujuan 3 1.5. Manfaat 3 BAB II TINJAUAN PUSTAKA 2.1. Dimsum 4 2.1.1. Sejarah Dimsum 4 2.1.2. Jenis-jenis Dimsum 5 2.2. Klasifikasi Dimsum 5 2.2.1. Klasifikasi Kulit Dimsum 6 2.3. Cara Pembuatan Dimsum 6 2.3.1. Bahan Pembuatan Dimsum 6 2.3.2. Metode Pembuatan Dimsum 7 2.4. Persyaratan mutu keadaan dimsum 7 2.5. Protein 9 vii Universitas Sumatera Utara 2.5.1. Ciri Molekul Protein 9 2.5.2. Manfaat Protein 10 2.6. Analisa Protein 11 2.6.1. Analisa Kualitatif 11 2.6.2. Analisa Kuantitatif 12 BAB III METODE PERCOBAAN 3.1. Alat – alat 19 3.2. Bahan – bahan 19 3.3. Prosedur Analisa 20 BAB IV HASIL DAN PEMBAHASAN 4.1. Hasil 22 4.2. Perhitungan 23 4.3. Pembahasan 24 BAB V KESIMPULAN DAN SARAN 5.1. Kesimpulan 26 5.2. Saran 26 DAFTAR PUSTAKA 27 viii Universitas Sumatera Utara DAFTAR GAMBAR Nomor Judul Halaman gambar 2.1 Rangkaian alat proses Destruksi 14 2.2 Tahap Destilasi (ammonia sebelum di destilasi bereaksi 15 dengan basa) 2.3 Tahap destilasi (ammonia terestilasi sempurna ditandai 16 dengan tidak bereaksi dengan basa ) 2.4 Tahap titrasi (sebelum dititrasi dengan NaOH) 17 2.5 Tahap titrasi (setelah dititrasi dengan NaOH) 17 ix Universitas Sumatera Utara DAFTAR TABEL Nomor Judul Halaman Tabel 2.3 Bahan Pembuatan Dimsum 6 2.4 Persyaratan mutu keadaan dimsum siomay 8 4.1 Hasil penentuan kadar protein dari ketiga sampel 22 x Universitas Sumatera Utara BAB I PENDAHULUAN 1.1. Latar Belakang Makanan adalah bahan yang berasal dari hewan atau tumbuhan yang di makan oleh makhluk hidup untuk mendapatkan tenaga dan nutrisi. Setiap makhluk hidup membutuhkan makanan, makhluk hidup akan sulit dalam mengerjakan aktivitas sehari-hari. Makanan dapat membantu pertumbuhan badan dan otak. Memakan makanan yang bergizi akan membnatu pertumbuhan manusia, baik otak maupun badab. Dalam membuat makanan kita harus menentukan bahan apa saja yang harus kita persiapkan. Mulai dari bahan pokok maupun bahan makanan pendamping. Setelah itu kita juga harus mengidentifikasi bahan, pemilihan bahan, jenis-jenis bahan dan cara pemilihannya agar makanan kita tersebut benar-benar menjadi makanan yang berkualitas tinggi. Dari seluruh kasus keracunan yang ada, semua bersumber pada pengolahan makanan yang tidak higienis. Dalam membuat dim sum, bahan yang dibutuhkan adalah daging ayam dan udang, selaku bahan pokok kita harus mengidentifikasinya apakah bahan masih layak konsumsi, apakah mengandung virus antraks atau tidak,dan usia daging yang terlalu tua agar empuk saat dimakan dan melihat apakah daging mengalami proses kimiawi dan pengawetan dengan menggunakan zat-zat yang berbahaya atau tidak.( Indarti,2018). Makanan beku adalah makanan yang dibekukan dengan tujuan untuk mengawetkan makanan hingga siap dimakan. Pembekuan bertujuan untuk memperlambat dekomposisi dengan mengubah kadar air yang tersisa menjadi es dan menghambat pertumbuhan sebagain besar spesies bakteri. Salah satu makanan yang dibekukakan adalah dimsum siomay.(nessianti, 2015). Pada awal tahun 2000, telah terjadi perubahan gaya hidup dan pola makan masyarakat, terutama di daerah perkotaan. Saat ini konsumen lebih menyukai produk pangan yang praktis, bersifat instan atau cepat saji (ready to eat atau ready to use), dan memiliki nilai fungsional bagi kesehatan. Penduduk Indonesia
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