Amilum Dan Lemak
May 21, 2019 | Author: Bayu Dwi Indiarto | Category: N/A
Short Description
Amilum...
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1.
TOPIK
Makanan dan Sistem Pencernaan
2.
TUJUAN
Mendeteksi kandungan amilum dalam makanan secara kualitatif
Mendeteksi kandungan lemak dalam makanan secara kualitatif
Mengetahui proses pencernaan makanan dan sistem pencernaan pada manusia
3.
DASAR TEORI
Makanan adalah sesuatu yang dapat dimakan dan berguna bagi tubuh. Fungsi makanan antara lain: sebagai sumber/ penghasil energi, sebagai pembangun tubuh, sebagai pelindung, sebagai pertahanan tubuh, menjaga tubuh dari kondisi stress, meningkatkan intelegensi, dan memelihara fungsi reproduksi. Makanan yang kita makan terdiri atas karbohidrat, protein, lemak, vitamin, danj mineral. Zat makanan dapat dibagi menjadi 2 yaitu zat makanan makro (makronutrien) dan zat makanan mikro (mikronutrien). Yang termasuk makronutrien yaitu karbohidrat, l emak, protein, sedang yang termasuk mikronutrien mikronutrien yaitu mineral dan vitamin. Air termasuk dalam proses metabolisme zat makanan, air selalu diperlukan sebagai bahan esensial pemrosesan makanan di dalam tubuh. Karbohidrat merupakan senyawa organik or ganik yang mengandung unsur karbon, hidrogen, dan oksigen. Karbohidrat dibagi menjadi 3 golongan yaitu monosakarida yaitu karbohidrat yang bersifat mudah larut dalam air dan rasanya manis. Contoh dari monosakarida yaitu glukosa (misal gula, nasi, mie, roti), fruktosa (misal buah-buahan), manosa (misal jagung), dan galaktosa (Misal umbiumbian). Disakarida merupakan karbohidrat sifatnya sama seperti monosakarida. Contoh dari disakarida yaitu maltosa (gabungan antara glukosa dan fruktosa). Polisakarida yang terdiri atas amilum (contoh tepung terigu, maizena), selul osa (contoh sayuran yang berserat) dan glikogen (gula otot). Monosakarida dan disakarida memiliki sifat yaitu rasanya manis, mudah dicerna, dan mudah larut dalam air sedangkan polisakarida memiliki sifat yaitu rasanya pahit, sulit dicerna, dan sulit larut dalam air. Sumber karbohidrat berasal dari padi, jagung, gandum,
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dan kentang. Karbohidrat berfungsi sebagai sumber energi utama, mengatur sebagai sumber energi utama, menjaga keseimbangan asam basa, membantu proses pencernaan makanan, membantu penyerapan penyerapan kalsium, pembentuk lemak dan protein dan juga untuk metabolisme tubuh. Makronutrien yang dibutuhkan manusia pada bahasan kali ini adalah: 1. Karbohidrat Karbohidrat tersusun atas unsur-unsur C, H, dan O yang dibentuk dalam proses fotosintesis oleh tumbuhan berhijau daun. daun. Golongan karbohidrat antara lain : gula, tepung, tepung, dan selulosa. Menurut Menurut ukuran molekul, karbohidrat dibedakan menjadi beberapa golongan sebagai berikut
Monosakarida, meliputi glukosa, fruktosa, dan galaktosa
Disakarida, meliputi sukrosa, maltosa, dan laktosa
Polisakarida, meliputi amilum, selulosa, dan glikogen
2. Lemak Lemak tersusun atas unsure-unsur C, H, dan O yang merupakan senyawa majemuk. Lemak terdiri atas asam lemak dan gliserol. Pada satu molekul lemak terdapat satu molekul gliserol dan tiga buah molekul asam lemak. Sumber l emak dibagi menjadi dua macam, yaitu hewani dan nabati. Lemak tidak dapat larut dalam air tetapi larut dalam eter, benzene, dan kloroform. Lemak terdiri atas 2 komponen, yaitu asam lemak dan gliserol. Setiap 3 molekul asam lemak berikatan dengan molekul gliserol membentuk trigliserida. Asam lemak yang dibuat oleh tubuh disebut asam lemak nonesensial, sedangkan asam lemak yang diperoleh dari makanan disebut asam lemak esensial Proses pencernaan makanan pada manusia terjadi di l uar sel, disebut pencernaan ekstrasekuler. Sistem pencernaan manusia tersusun dari saluran pencernaan (mulut, faring, kerongkongan, kerongkongan, lambung, usus halus, halus, usus besar, dan
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1. Mulut Manusia memasukkan makanan ke dalam tubuh dengan cara ditelan, cara seperti itu disebut ingesti. Mulut dilengkapi dengan beberapa alat tubuh, yaitu lidah, gigi, dan kelenjar saliva (air liur).
2. Faring, Kerongkongan, dan Lambung Faring dan kerongkongan (esofagus) merupakan saluran yang menghubungkan menghubungkan mulut dengan lambung. a. Faring Faring merupakan bagian yang pendek. Faring merupakan tempat p ertemuan jalur makanan dan udara. b. Kerongkongan Kerongkongan Kerongkongan merupakan sebuah tabung lurus, berotot, dan berdinding tebal. Bolus akan melalui kerongkongan menuju lambung yang disebabkan oleh gerak peristaltik dinding kerongkongan. kerongkongan. c. Lambung Lambung (ventrikulus) terletak di bawah sekat rongga badan atau bagian atas rongga perut. Lambung mempunyai mempunyai beberapa fungsi utama yaitu : • Menyimpan makanan • Mengaduk makanan
3. Hati dan Pankreas Hati dan pankreas merupakan hasil pertumbuhan bagian depan usus yang berkelenjar. Hati merupakan kelenjar pencernaan yang terbesar, bobotnya dapat mencapai 2 kg. fungsinya adalah, sbb.: • Mengasilkan empedu (bilus) • Tempat penimbunan zat-zat zat -zat makanan dari darah berupa glikogen • Menyerap unsur besi dari darah yang telah rusak
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• Mengubah provitamin A (karoten) menjadi vit. A dan provitamin D (ergosterol) • Detoksifikasi (menawarkan sifat racun) obat dan minuman alkohol • Tempat penghancuran sel darah merah
Empedu disimpan dalam kantong empedu sebelum masuk ke usus. Empedu bersifat basa sehingga menetralkan zat makanan bersifat asam yang keluar dari lambung serta membuat pH yang baik untuk kerja enzim pankreas dan enzim usus. Empedu juga mengandung garam empedu yang membantu proses hidrolisis lemak di usus.
Pankreas berfungsi sebagai kelenjar eksokrin, kelenjar endokrin, dan menghasilkan enzim. Peran pankreas sebagai kelenjar eksokrin adalah menghasilkan getah pankreas yang mengandung berbagai zat, yaitu sbb.: a. Natrium Bikarbonat (NaHCO3) Bermanfaat untuk menetralkan keasaman isi usus dan menaikkan pH-nya menjadi sekitar 8. b. Amilase pankreas (disakarase) Yaitu enzim yang berperan untuk memecah pati menjadi campuran maltosa dan glukosa. c. Lipase pankreas (steapsin) Yaitu enzim yang menghidrolisis lemak menjadi campuran asam lemak dan monogliserida. d. Protease (peptidase) Yaitu enzim pemecah protein. Getah pankreas mengandung 3 jenis protease, yaitu tripsinogen, kimotripsinogen, dan karboksipeptidase. e. Nuklease Yaitu enzim yang menghidrolisis asam nukleat (ARN dan ADN) menjadi komponen nukleotida.
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4. Usus (Intestinum) dan Anus
Usus adalah saluran tempat mencerna makanan, absorpsi zat makanan, serta tempat fermentasi dan pembusukan ampas makanan oleh bakteri. Manusia mempunyai 2 macam usus, yaitu usus halus (insentium tenue) dan usus besar (insentium crassum).
a. Usus Halus Usus halus mempunyai panjang ±8,5 m. Pada dindingnya terdapat ban yak kelenjar yang menghasilkan getah usus, disebut kelenjar Lieberkuhn.
Usus halus terdiri atas 3 bagian, yaitu: • Duodenum (usus 12 jari) • Jejenum (usus kosong) • Ileum (usus penyerapan)
b. Usus Besar (Kolon) dan Anus Kolon manusia terbagi menjadi 3 bagian, yaitu bagian yang naik (asenden), melintang (trasenden), dan turun (desenden). Saluran kolon berakhir pada suatu ruang yang disebut rektum. Rektum bermuara di permukaan tubuh dalam ruang yang disebut anus. Dalam rektum terdapat te rdapat otot yang berfungsi untuk menahan turunnya feses ke anus, disebut katup Houston. Antara usus halus dan usus besar dipisahkan oleh klep yang disebut ileosekum yang berguna untuk mencegah makanan agar tidak kembali ke usus halus. Pada ujung ileosekum terdapat apendiks (umbai cacing; caci ng; usus buntu). Kolon menyerap kembali air dan garam yang berasal dari zat-zat zat -zat buangan dari usus halus. Usus besar mengandung popolasi bakteri. Hasil fermentasi berupa asam organik, gas metan, dan hidrogen. Sisa proses pencernaan dibuang melalui anus.
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4. PROSEDUR/METODE, PROSEDUR/METODE, ALAT & BAHAN
a. Uji adanya amilum Mengiris bahan yang akan diuji
Memasukkan ke dalam mortar, gerus dengan pistil
Menambahkan akuades
Menyaring dengan kain kasa
Hasil Penyaringan (cairan bahan)
Bahan yang berupa tepung dicairkan dengan menambahkan akuades
Meneteskan 3-4 tetes cairan bahan ke lempeng uji
Menambahkan 1 tetes larutan lugol pada cairan bahan
Mengaduknya dengan tusuk gigi
Mencatat perubahan warna yang terjadi
Memberi tanda + bila terdapat warna biru kehitaman
Membuat hasil pengamatan dalam bentuk tabel
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Uji adanya lemak Membuat cairan bahan
Mengisikan 1 ml cairan bahan ke dalam tabung reaksi
Menambahkan 2-3 tetes larutan Sudan III, kocok
Mengamati dan catat perubahan warna yang terjadi
Memberi tanda + bila terdapat warna merah pada cairan bahan
Membuat hasil pengamatan dalam bentuk tabel
Pengamatan Sistem Pencernaan Makanan
Mengamati gambar dan model sistem pencernaan makanan manusia
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B. Alat & Bahan
Alat :
Mortar dan pistil
Beaker glass 100ml
Pipet panjang
Tabung reaksi
Rak tabung reaksi
Lempeng uji
Papan bedah
Gambar system pencernaan manusia
Bahan :
Ketela pohon/ singkong
Ketela rambat
Jagung muda
Telur ayam
Santan kelapa
Minyak goring
Ikan segar
Larutan Lugol
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5. DATA
Waktu Praktikum
: Rabu, 06 Februari 2013
Tempat Praktikum
: Ruang Biologi 210
Dosen Pembimbing
: Nuning Wulandari dan Siti Imroatul Maslikhah
1. Uji Karbohidrat dan Lemak
No.
Bahan
1.
Indikator Lugol
Sudan III
Kuning telur
-
++
2.
Putih telur
-
+++
3.
Santan
-
+
4.
Minyak goring
-
++++++
5.
Jagung
+
-
6.
Ubi Jalar
++
-
7.
Ikan
-
+++++
8.
Ketela pohon
+++
++++
Keterangan:
Indikator lugol digunakan untuk mendeteksi adanya karbohidrat dalam bahan makanan. Apabila bahan makanan makanan setelah ditetesi lugol berubah
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6. ANALISIS DATA
Uji Kandungan Amilum
Dalam pengujian kandungan amilum, cairan bahan ditambahkan 2 tetes larutan lugol. Apabila bahan tersebut mengadung amilum, maka akan terjadi perubahan pada cairan bahan yang ditandai dengan berubahnya warna cairan bahan menjadi warna biru biru kehitaman. 1. Minyak goreng Minyak goreng sebelum ditetesi larutan la rutan lugol berwarna kuning bening, setelah ditetesi larutan lugol, minyak goring berwarna kuning tua. 2. Santan Santan sebelum ditetesi larutan lugol berwarna putih pekat, setelah ditetesi larutan lugol santan berwarna putih tetapi pada tepi-tepinya berwarna kuning. 3. Putih telur Putih telur sebelum ditetesi larutan lugol berwarna bening, setelah diberi larutan lugol putih telur warnanya tetap bening, tidak ada perubahan. 4. Kuning telur Kuning telur sebelum ditetesi larutan lugol berwarna kuning, setelah ditetesi larutan lugol tetap berwarna kuning.
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7. Ketela pohon Cairan bahan ketela pohon sebelum ditetesi larutan lugol berwarna putih pudar, setelah ditetesi larutan lugol cairan bahan ketela pohon berwarna biru kehitaman yang sangat pekat. 8. Ikan Cairan bahan ikan sebelum ditetesi larutan lugol berwarna bening keruh setelah ditetesi larutan lugol warna dari cairan bahan ikan tidak berubah, tetap seperti semula.
Uji Kandungan Lemak
Pada percobaan uji kandungan lemak, bahan atau cairan bahan ditetesi larutan Sudan III 0,5%. Indikasi bahwa bahan atau cairan bahan mengandung lemak adalah perubahan warna setelah ditetesi larutan uji menjadi berwarna merah. 1. Minyak goreng Sebelum ditetesi larutan uji minyak goreng berwarna kuning, setelah ditetesi larutan uji uj i minyak goreng bewarna merah terang. 2. Santan Sebelum ditetesi larutan uji santan berwarna putih pekat, setelah ditetesi larutan uji santan berwarna pink susu atau merah muda seperti susu kemasan botol/kotak.
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Sebelum ditetesi larutan uji cairan bahan ubi jala r berwarna oranye muda, setelah ditetesi larutan uji cairan bahan ubi jalar tidak mengalami perubahan.
6. Jagung Sebelum ditetesi larutan uji cairan bahan jagung berwarna kuning muda, setelah ditetesi larutan uji cairan bahan jagung tidak mengalami perubahan. 7. Ketela pohon Sebelum ditetesi larutan uji cairan bahan ketela pohon berwarna putih pudar, setelah ditetesi larutan uji cairan bahan ketela pohon berubah berwarna merah. 8. Ikan Sebelum ditetesi larutan uji ciran bahan ikan berwarna bening keruh, setelah ditetesi larutan uji cairan bahan ikan berubah menjadi berwarna merah.
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Pengamatan Sistem Pencernaan
Pada sistem pencernaan terdapat saluran pencernaan yang terdiri dari mulut, faring, esofagus, lambung, usus halus, usus besar dan anus dan organ-organ tambahan yaitu gigi, lidah, kelenjar ludah , hati dan pankreas. 1. Mulut Mulut merupakan tempat dimasukkannya makanan untuk pertama kali, dilengkapi dengan gigi dan lidah serta enzim ptialin didalamnya. 2. Faring Faring atau tekak terletak terl etak di belakang rongga hidung dan mulut. Bentuknya seperti tabung corong. 3. Esofagus Esofagus adalah tabung yang menghubungkan faring dengan
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Anus merupakan sebuah bukaan dari rektum ke lingkungan luar tubuh.
7. PEMBAHASAN
1. Karbohidrat
Karbohidrat atau sakarida adalah segolongan besar senyawa organik yang tersusun hanya dari atom karbon, hidrogen, dan oksigen. Bentuk molekul karbohidrat paling sederhana terdiri dari satu molekul gula sederhana. Banyak karbohidrat yang merupakan polimer yang tersusun dari molekul gula yang terangkai menjadi rantai yang panjang serta bercabangcabang. Karbohidrat merupakan bahan makanan penting dan sumber tenaga yang terdapat dalam tumbuhan dan daging hewan. Selain itu, karbohidrat juga menjadi komponen struktur penting pada makhluk hidup dalam bentuk serat (fiber), seperti selulosa, pektin, serta lignin.
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penting. Pati tersusun dari dua macam karbohidrat, amilosa dan amilopektin, dalam komposisi yang berbeda-beda. Amilosa memberikan sifat keras (pera) sedangkan amilopektin menyebabkan sifat lengket. Amilosa memberikan warna ungu pekat pada tes iodin sedangkan amilopektin tidak bereaksi. Penjelasan untuk gejala ini belum pernah bisa tuntas dijelaskan. Karbohidrat merupakan sumber energi utama bagi tubuh manusia, yang menyediakan 4 kalori (17 kilojoule) energi pangan per gram. Pemecahan karbohidrat (misalnya pati) menghasilkan mono- dan disakarida, terutama glukosa. Melalui glikolisis, glukosa segera terlibat dalam produksi ATP, pembawa energi sel. Di sisi lain, glukosa sangat penting dalam produksi protein dan dalam metabolisme lipid. Karena pada sistem saraf pusat tidak ada metabolisme lipid, jaringan ini sangat tergantung pada glukosa. Glukosa diserap ke dalam peredaran darah melalui saluran pencernaan. Sebagian glukosa ini kemudian kemudian langsung menjadi bahan bakar bakar sel otak, sedangkan yang lainnya menuju hati dan otot, yang menyimpannya sebagai glikogen ("pati hewan") dan sel lemak, yang menyimpannya sebagai lemak. Glikogen merupakan sumber energi cadangan yang akan dikonversi
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nonesensial, sedangkan asam lemak yang diperoleh dari makanan disebut asam lemak esensial.
Adapun fungsi lemak sebagai berikut : 1. Sebagai penghasil energi ( 1 gram = 9,3 kalori ) 2. Pembangun bagian-bagian sel tertentu 3. Pelarut beberapa vitamin, yaitu vitamin A, D, E, dan K 4. Sebagai pelindung tubuh dari suhu rendah
3. Uji karbohidrat
Lugol yodium, juga dikenal sebagai solusi lugol, pertama kali dibuat pada tahun 1829, merupakan solusi dari unsur iodium dan iodida iodida kalium dalam air, yaitu setelah dokter Prancis JGALugol. Larutan yodium lugol sering digunakan sebagai antiseptik dan desinfektan, untuk desinfeksi darurat air minum, dan sebagai reagen untuk deteksi pati di laboratorium rutin dan tes medis. Telah digunakan lebih jarang untuk mengisi kekurangan yodium.
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dalam senyawa organik, dengan yang bereaksi dengan memutar sebuah dark blue/black. Pada kegiatan praktikum ini menggunakan reagen yang digunakan untuk mengetahui kandungan karbohidrat yaitu lugol. l ugol. Lugol digunakan untuk mendeteksi apakah suatu makanan mengandung karbohidrat (amilum) atau tidak. Bila makanan yang kita tetesi lugol menghitam hal tersebut disebabkan karena iodium dalam larutan lugol bereaksi dengan amilum membentuk iod amilum. Ini menunjukkan menunjukkan bahwa makanan tersebut mengandung karbohidrat. Semakin hitam berarti makanan tersebut te rsebut banyak kandungan karbohidratnya.
4. Uji lemak
Untuk menguji lemak dapat digunakan kertas Koran, etanol, dan
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dengan mudah menembus usus dan dapat segera digunakan oleh sel untuk sintesis sel-sel baru, dan menghilangkan kemungkinan adanya sifat antigenic dari substansi makanan utamanya protein (Wulangi, ( Wulangi, 1993) Menurut Pagarra & Adnan (2010), Sistem pencernaan makanan dibangun oleh pembuluh-pembuluh yang sangat muskuler dimulai mulut sampai anus yaitu: 1.
Rongga mulut
2.
Faring
3.
Eshopagus
4.
Lambung
5.
Usus halus tediri dari duodenum, jejunum, dan ileum
6.
Usus besar terdiri dari kolon dan rectum
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Kerongkongan merupakan sebuah tabung lurus, berotot, dan berdinding tebal. Bolus akan melalui kerongkongan kerongkongan menuju lambung yang disebabkan oleh gerak peristaltik dinding kerongkongan. Gerak peristaltik adalah gerak bergelombang dari depan sampai belakang yang ditimbulkan oleh oleh kontraksi dan relaksasi otot yang terjadi secara berurutan. c. Lambung Lambung (ventrikulus) terletak di bawah sekat rongga badan atau bagian atas rongga perut. Lambung mempunyai mempunyai beberapa fungsi utama yaitu : • Menyimpan makanan maka nan • Mengaduk makanan
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3.) Hormon Gastrin Merupakan hormon yang merangsang lambung untuk menyekresi getah lambung.
3. Usus (Intestinum) dan Anus Usus adalah saluran tempat mencerna makanan, absorpsi zat makanan, serta tempat fermentasi dan pembusukan ampas makanan oleh bakteri. Manusia mempunyai 2 macam usus, yaitu usus halus (insentium tenue) dan usus besar (insentium crassum). a. Usus Halus Usus halus mempunyai panjang ±8,5 m. Pada dindingnya terdapat banyak kelenjar yang menghasilkan menghasilkan getah usus, disebut kelenjar
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halus. Usus besar mengandung popolasi bakteri. Hasil fermentasi berupa asam organik, gas metan, dan hidrogen. hidrogen. Sisa proses pencernaan dibuang melalui anus.
4. Organ-organ tambahan yang berperan dalam proses pencernaan a. Gigi Gigi bayi pertama kali muncul sesudah berusia 6 bulan, disebut gigi susu yang berjumlah 20, sbb.: 1.) 8 gigi seri (insisivus), untuk memotong makanan 2.) 4 gigi taring (caninus), untuk mencabik-cabik makanan 3.) 8 gigi geraham untuk mengunyak me ngunyak makanan Pada anak usia 6-14 tahun, gigi susu akan tanggal dan diganti oleh gigi
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• Glandula Submandibularis = menghasilkan air dan lender
d. Hati dan Pankreas Hati dan pankreas merupakan hasil pertumbuhan bagian depan usus
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pankreas antara lain: 1.) Maltase, berfungsi memecah maltosa menjadi 2 molekul glukosa. 2.) Sukrase, berfungsi memecah sukrosa menjadi fruktosa dan glukosa. 3.) Laktase, berfungsi memecah laktosa menjadi glukosa dan
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8. DISKUSI
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Tidak. Konsentrasi Ascorbic acid tidak selalu terlihat pada rasanya. Masamnya buah lebih ditentukan kadar fruktosanya.
8.5 Jelaskan fungsi mulut dalam proses pencernaan!
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anus, disebut katup Houston. Usus besar mengandung popolasi bakteri. Hasil fermentasi berupa asam organik, gas metan, dan hidrogen. Sisa proses pencernaan dibuang melalui anus.
8.7 Jelaskan peran hati dan pankreas dalam proses pencernaan!
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