BAB I PENDAHULUAN A. Latar Belakang
Dalam kehidupan sehari – hari, kita tidak asing lagi dengan bahan makanan. Seperti beras, jagung, daging dan tempe. Berbagai perabotan rumah tangga seperti ember, gayung dan gelas yang terbuat dari plastik. Bahan makanan dan bahan tersebut terbuat dari senyawa makromolekul. Sesuai dengan nama senyawa tersebut, maka makromolekul berarti molekul besar dengan berat molekul yang besar. Tubuh manusia juga tersusun atas makromolekul – makromolekul seperti karbohidrat, protein, lemak dan asam nukleat. Dalam hal ini makromolekul karbohidrat yaitu polisakarida. Polisakarida merupakan karbohidrat yang memiliki lebih dari 10 gugusan gula. Sebagian besar jenis karbohidrat ini tidak memiliki rasa. Jikaupun J ikaupun ada, rasanya pahit. Disamping Dis amping itu polisakarida sukar larut dalam air. Contoh polisakarida ialah pati (Amilum), glikogen, selulosa, lignin dll. Yang tersusun atas puluhan, ratusan bahkan hingga ribuan gugusan gula. Selain polisakarida, terdapat protein dan juga lemak yang merupakan polimer dari masing - masing monomer pembentuknya. Hubungan dalam farmasi yaitu dalam pembuatan sediaan obat, seorang farmasis harus mengetahui kandungan – kandungan senyawa yang ada dalam bahan yang akan dibuatnya. Sehingga mampu menghaslkan me nghaslkan obat dengan kuali tas terbaik. B. Maksud dan Tujuan Percobaan 1. Maksud percobaan
Mengetahui dan memahami truktur molekul pada polisakarida dan lemak, pati segar, pati tergelatinisasi maupun pati yang terdegradasi oleh enzim. 2. Tujuan percobaan
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Mampu membedakan antara pati segar, pati tergelatinisasi maupun pati yang telah terdegradasi oleh enzim
Mampu membedakan glukosa dan lemak pada susu sus u dan yougurt
C. Prinsip Percobaan
Penentuan polisakarida dan lipid terhadap ketela pohon, kentang, susu, yogurt dan cat lod.
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BAB II TINJAUAN PUSTAKA A. Teori Umum
Makromolekul merupakan molekul – molekul molekul besar yang tidak dapat melewati membrane sel. Karbohidrat adalah molekul kompleks yang terdiri atas polisakarida. Pada proses
pencernaan
enzimatik,
polisakarida
akan
dihidrolisis
menjadi
monosakarida dan disakarida. Contoh polisakarida adalah pati, glikogen, dan selulosa. Pati (amilum atau zat tepung) adalah cadangan energi yang disimpan dalam umbi (misalnya pada ubi jalar), umbi akar (misalnya pada singkong), atau biji-bijian. Glikogen adalah molekul penyimpan energi yangbanyak terdapat di dalam otot, hati hewan dan jamur. Adapun selulosa banyak terdapat di dinding sel tumbuhan. Manusia dapat memecah ikatan molekul-molekul glukosa pada pati (amilum) dan glikogen, tetapi tidak dapat mencerna selulosa. (Ferdinand, dkk.2009:100) Karbohidrat tersusun atas unsur-unsur karbon (C), hidrogen (H), dan oksigen (O). Sumber utama karbohidrat karbohidrat
adalah beras, jagung, sagu, sagu, gandum, gandum,
singkong, ubi, kentang, talas, dan gula. Karbohidrat yang diserap oleh tubuh manusia berbentuk monosakarida. Adapun fungsi karbohidrat yaitu :
Sumber energi.
Menjaga keseimbangan asam basa di dalam tubuh.
Berperan penting dalam proses metabolisme di dalam tubuh.
Pembentuk struktur sel dengan mengikat protein dan lemak.
Beberapa polisakarida penting yaitu :
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Polimer dari glukosa, apabila dilarutka kedalam air panas pati dapat dipisahkan menjadi amilusa dan amilio protein. Amilopkatin merupakan polimer
yang lebih
besar
dari
amilosa.
Hidrolisis
persial
akan
menghasilkan amilosa. Hidrolisis lengkap akan menghasilkan glukosa. b. Kitin Bangugan utama dari hewan berkaki banyak seperti kepiting c. Glikogen Hidrolisis glikogen akan menghasilkan glukosa. Dalam system hewan, glikogendigunakan sebagai cadangan makanan. d. Selulosa Merupakan komponen utama penyusun serat dinding sel tumbuhan (safrizal.2011: 2) Protein merupakan senyawa organik yang tersusun atas unsur – unsur seperti C, H, O dan terkadang mengandung unsure S dan P. Hampir seperlima tubuh manusia tersusun dari dari protein. Protein ada yang menyusun tulang dan ada yang menyusun otot, kulit dan bagian tubuh lainnya. (Nurachman.dkk.2009:177) Lemak/ lipid yaitu senyawa organic yang tidak terlarut dalam air tetapi larut dalam pelarut organic. Seperti hidrokarbon dietil eter. Lipid dibagi menjadi dua golongan besar, yaitu lipid sederhana dan lipid gabungan. Lipid sederhana sederhana yaitu lipis ester yang diperoleh dari gabungan asam lemak dan gliserol. Contoh minyak, lemak dan lilin. Lipid gabungan yaitu lipid sederhana yang mempunyai gugus tambahan seperti P dan M. Contoh, fosfolipid dan fosfonyelin. (zakhrizal.2011:5) B. Uraian Bahan 1. Kentang ( Simanjuntak.2005:21) Kingdom
: Plantae
Sub kingdom : Trachobionta
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Kelas
: Magnoliopsida
Sub kelas
: Asteridae
Ordo
: Solanales
Famili
: Solanaceae
Genus
: Solanum
Species
: Solanum tuberosum
2. Ketela ( Simanjuntak. 2005.31) Kingdom
: Plantae
Sub Kingdom : Tracheobionta Super divisi
: Spermatophyte
Divisi
: Magnoliophyta
Kelas
: Magnoliopsida
Sub kelas
: Posioau
Ordo
: Euphorbiales
Famili
: Euphorniaceae
Genus
: Manihot
Species
: Manihot : Manihot utilissima
3. Susu Ultra Milk Informasi Gizi
Per 1 pack
Energi
628 kj
Lemak
8g
Lemak Jenuh
4g
Protein
8g
Karbohidrat
13 g
4. Yoghurt Nama Bahan Makanan
= Yoghurt
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Bagian Yoghurt yang dapat dikonsumsi
= 100 %
Jumlah Kandungan energi Yoghurt
= 52 kkal
Jumlah Kandungan energi Yoghurt
= 3,3 gr
Jumlah Kandungan Lemak Yoghurt
= 2,5 gr
Jumlah Kandungan Karbohidrat Yoghurt
= 4 gr
Jumlah Kandungan Kalsium Yoghurt
= 120 mg
Jumlah Kandungan Fosfor Yoghurt
= 90 mg
Jumlah Kandungan Zat Besi Yoghurt
= 0 mg
Jumlah Kandungan Vitamin A Yoghurt
= 73 IU
Jumlah Kandungan Vitamin B1 Yoghurt Jumlah Kandungan Vitamin C Yoghurt
5. Cat Iod
= 0,04 mg = 0 mg
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BAB III METODE KERJA A. Alat dan Bahan
1. Alat
Batang pengaduk
1 Buah
Dek glas
3 Buah
Gelas kimia
1 Buah
Mikroskop
3 Buah
Objek glas
3 Buah
Pembakar spritus
1 Buah
Pinset
3 Buah
Pipet Tetes
3 Buah
2. Bahan
Cat Iod
Kentang
Ketela pohon
Susu
Yogurt
B. Cara Kerja 1. Pembuatan preparat pati segar
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Dikupas ketela pohon kemudian diparut
Diambil 5 gram ketela parut dan diletakkan di dalam gelas kimia
Ditambahkan air 10 ml
Disaring untuk mendapatkan ampas dan pati yang larut dalam air
Dipanaskan sambil di aduk – aduk aduk sampai kental
Di dinginkan
Diambil satu ose pati tergelatinisasi kemudian diletakkan di atas objek glass
Ditetesi dengan air kemudian tutup dengan dek glass
Diamati di bawah mikroskop
Ditambahkan cat iod untuk memudahkan pengamatan
3. Pembuatan preparat susu dan yogurt
Diambil setetes susu dengan menggunakan pipet tetes
Diletakkan pada permukaan objek glass
Ditutup menggunakan dek glass
Diamati di bawah mikroskop
Dilakukan metode yang sama pada yogurt
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BAB IV HASIL PENGAMATAN
NO
GAMBAR
KETERANGAN
Perbesaran 4 x Kentang
1.
1. Butiran Amilum
1
Perbesaran 10 x Kentang
2.
1
Perbesaran 40 x kentang
3.
1. Butiran Amilum
1. Butiran amilum
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Literatur
4.
1. Butiran Amilum
1
Perbesaran 4 x Susu
Tidak ditemukan lemak dalam susu.
5.
Perbesaran 10 x Susu
Tidak ditemukan lemak dalam susu
6.
Literatur
1. Lemak
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Perbesaran 4 x Ketela Tidak ditemukan pati atau amilum dalam pengamatan 8.
Perbesaran 10 x Ketela
Tidak ditemukan pati atau amilum dalam pengamatan
9.
Literatur
1. Pati Atau amilum
10. 1
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BAB V PEMBAHASAN
Biomolekul merupakan senyawa organic yang terdapat pada tubuh makhuk hidup meliputi makromolekul dan penyusunnya, makromolekul meliputi polisakarida, lemak, protein, dan asam nukleat. Karbohidrat merupakan senyawa atau molekul kompleks yang terdiri atas polisakarida. Karbohidrat digolongkan menjadi beberapa bentuk secara umum yaitu monosakarida, gugus gula yang paling sederhana. Contohnya glukosa, fruktosa dan galaktosa. Yang kedua disakarida, tersusun atas dua monosakarida yang bergabung. Yang terakhir adalah polisakarida, tersusun dari monosakarida yang membentuk ikatan. Selain karbohidrat juga terdapat lemak, protein dan asam nukleat sebagai makromolekul. Lemak/ lipid yaitu senyawa organic yang tidak terlarut dalam air tetapi larut dalam pelarut organic. Seperti hidrokarbon dietil eter. Lipid dibagi menjadi dua golongan besar, yaitu lipid sederhana dan lipid gabungan. Lipid sederhana sederhana yaitu lipis ester yang diperoleh dari gabungan asam lemak dan gliserol. Contoh minyak, lemak dan lilin. Lipid gabungan yaitu lipid sederhana yang
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pengamatan ditambahkan cat iod. Pada pembuatan pati tergelatinisasi, setelah dingin diambil satu ose pati tergelatinisasi kemudian letakkan di atas objek glass dan tutup dengan dek glass. Amati di bawah mikroskop. Tambahkan cat iod untuk mempermudah pengamatan. Untuk pembuatan preparat susu, ambil setetes susu cair dengan menggunakan pipet tetes, letakkan pada permukaan objek glass dan tutup dengan menggunakan dek glass, amati dibawah mikroskop. Tambahkan cat ioduntuk mempermudah pengamatan. Cara yang sama dilakukan untuk pengamatan globula lemak pada susu fermentasi. Adapun alasan perlakuan yaitu kentang ditusuk – tusuk dengan menggunakan pinset untuk mengambil pati yang terdapat pada kentang tersebut. Disaring agar ampas dari pati yang terlarut dalam air terpisah. Dipanaskan dan di aduk – aduk agar cepat mengental. Penambahan Cat iod agat dapat mengetahui apakah sampel tersebut terdapat pati di dalamnya atau tidak, jika terdapat pati akan berwarna ungu. Hasil pengamatan yang diperoleh yaitu pada pati kentang dapat terlihat dengan jelas butiran – butiran butiran amilum yang berbentuk bulat lonjong. Untuk pati
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kandungan senyawa yang ada dalam bahan yang akan dibuatnya. Sehingga mampumenghasilkan obat dengan kualitas terbaik.
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BAB VI PENUTUP
A. Kesimpulan
B. Saran 1. Untuk Laboratorium Sebainya alat – alat alat dalam laboratorium ditambah sehingga praktikum dapat berjalan dengan lancer
2. Untuk asisten Sebaiknya asisten selalu mendampingi praktika agat tidak terj adi kesalahan dalam melakukan ercobaan.
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DAFTAR PUSTAKA
Diastuti, Renni. 2009. Biologi 2009. Biologi 2 Untuk SMA. SMA. Jakarta : Pusat Perbukuan Departemen Pendidikan Nasional. Ferdinand, Fictor. 2009. Biologi 2009. Biologi 2 Untuk Kelas XI . Jakarta : Pusat Perbukuan Departemen Pendidikan Nasional. Nurachmah, Sitti, dkk. 2009 2009.. Biologi Untuk Kelas XI . Jakarta : Pusat Perbukuan Departemen Pendidikan Nasional. Sarnzal, Rino. 2011. Kimia 2011. Kimia SMA. SMA. Jakarta: Jejaring Kimia.
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Lampiran : SKEMA KERJA Pembuatan Preparat Pati Segar
Sampel (kentang)
Objek Glass
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Pembuatan Preparat Pati Gelatinisasi
Parut kelela 5 Gram
Gelas kimia
+ 10 ml aquades