FFUP Praktikum Analisis Makanan Penetapan Kadar Gula dalam Sirup dengan Metode Luff Schoorl

Summary

This video presentation covers the process of determining sugar content in syrup using the Luff-Schoorl method. The presenters explain the theoretical foundation of the method, the required equipment, and detailed procedures, including sample preparation, chemical reactions, and titration steps. The script includes explanations of how monosaccharides reduce copper ions, leading to iodine release, and how this is used to quantify sugar levels. The video also highlights practical tips, such as handling reagents and calculating sugar concentrations. Overall, it provides a comprehensive guide to sugar determination in food analysis.

Takeaways

• 😀 The Luff-Schoorl method is used to determine the sugar content in syrup by measuring the reducing sugars in the sample.
• 😀 Gula (sugar) is a key ingredient in food, providing energy and flavor, and is consumed in syrup form, which typically contains 55-65% sugar content.
• 😀 The method relies on the reaction between monosaccharides and copper solutions, where monosaccharides reduce copper(II) ions to copper(I) oxide.
• 😀 The procedure involves preparing the sample, diluting it, adding reagents, and performing titration to determine the sugar content.
• 😀 The key reagents used include sulfuric acid, potassium iodide, and sodium hydroxide, alongside indicators such as methyl orange.
• 😀 The method involves two stages: determining sugar content before inversion and after inversion, with calculations based on the difference in titration volumes.
• 😀 Before inversion, the sample is refluxed with the Luff-Schoorl solution, and after inversion, further chemical reactions take place to determine the sugar content.
• 😀 Key equipment used includes Erlenmeyer flasks, burettes, water baths, and titration setups.
• 😀 The process of titration is carried out using sodium thiosulfate as a titrant to measure the iodine released during the reaction, which indicates the amount of reducing sugars.
• 😀 The final calculation of sugar content involves determining the volume of titrant used and applying formulas to convert this data into percentage sugar content.

Q & A

What is the primary focus of the presentation in the script?

The primary focus of the presentation is the determination of sugar content in syrup using the Luff-Schoorl method, including an explanation of the procedure, tools, and chemicals involved.

Who are the key members of the presenting group and their roles?

The presenting group consists of seven members: Amelia Tjandra (Coordinator), Putri, Fatimah Raksa Maulidya, Daffa Milioti, Lusiangelina Jination T, and the presenter, Febriyanti.

What is the Luff-Schoorl method used for in this script?

The Luff-Schoorl method is used for determining the reducing sugar content in syrup, specifically sucrose, by utilizing a reaction with copper solution and iodometry.

What chemicals are used in the procedure described in the script?

The chemicals used include 6N sulfuric acid, 0.1N sodium hydroxide, 0.1N potassium iodide, 0.1N potassium tiosulfate, 0.5% starch solution, and methyl orange indicator.

What is the significance of the syrup in this analysis?

Syrup, with a sugar concentration of 55-65%, is analyzed for its sugar content, as it is a common food product in Indonesia, providing energy, flavor, and serving as a base for food and beverage industries.

How is the sample prepared before the inversion step?

Before inversion, the syrup sample is carefully weighed, diluted in a 250 mL volumetric flask, and mixed with other reagents such as zinc sulfate and potassium hexacyanoferrate, followed by filtration.

What is the purpose of the inversion process in the method?

Inversion is done to break down sucrose (a disaccharide) into its monosaccharides, glucose and fructose, which can then be measured as reducing sugars.

What role does titration play in this procedure?

Titration is used to determine the amount of reducing sugar in the sample by reacting it with iodine released during the Luff-Schoorl method and measuring the amount of sodium thiosulfate required to neutralize the iodine.

How is the concentration of sugar determined after the inversion process?

After the inversion, the sample undergoes titration with sodium thiosulfate to determine the reducing sugar content, and the result is compared to a blank sample to calculate the sucrose concentration.

What is the role of the methyl orange and starch indicators in the titration?

Methyl orange is used to indicate pH changes during the neutralization step, while starch acts as an indicator during the titration, forming a blue complex with iodine, which helps in detecting the endpoint.