BIOLOGY’S PRACTICUM REPORT
“FOOD
DYGESTIVE SYSTEM”
Group Name:
1.
Ellen Kurniawati (06)
2.
Fadillatus Shoimah (07)
3.
Mariana Stevani . P. (18)
4.
Suci Meidhita .W. (27)
5.
Yoko Setiawan (30)
Senior High School 1 Rembang
2013
PREFACE
We
would like to express my gratitude to God,because he has given many gifts and
mercies enabling me to finish this report entitled “Food Dygestive System”.Anda also I would like to express my
gratitude to our Biology teacher,Mrs.Dwi Wahyuningsih for her training,and to
the other participants who help us to finish this report.
Finally,
We think that this report have many mistakes and it’s far from the perfectness,
therefore we need critics and opinion which can repair our report.We hope that
this report is able to give so many uses.
Author
CONTENTS
Inside
Cover.................................................................................................................
Preface.........................................................................................................................
Contents......................................................................................................................
A. Purpose........................................................................................................................
B. Basic
Theory...............................................................................................................
C. Tools
and and
Materials..............................................................................................
D. Steps...........................................................................................................................
E. Observation
Result.....................................................................................................
F. Conclusion..................................................................................................................
A.
PURPOSE
Test the content of starch,
glucose, protein, and fat in food.
B.
BASIC
THEORY
Organisme
need food in order to do the activity.The food is required by all organisme
toget energy (power),repair broken body parts, and also for growth and
development.
Therefore,the
fod which is consumed should contain the nutritions.The nutrition can be gotten
with consumtion of healthyfood.Healthy food is a hygienic food and it contains the
nutrition in significant amounts.The healthy food consist of a various substances
which is required by body,such as carbohydrate, fat, protein, vitamin, water,
and minerals.
Based
on its function,food substances can be groupedinto three group,those are:
a. Energy
Source :
Carbohydrate, fat, protein.
b. Regulator
materials : Protein, mineral, and
vitamin.
c. Builder
materials : Protein, and minerals.
Ø Carbohydrate
Carbohydrate is an
organic compounds that contains elements of carbon (C), hydrogen(H), and Oxygen
(O).
Based on the group of
sugar that compose it, Carbohydrate is grouped into three, which are monosaccharide, disaccharide, and
polysaccharide.
The food of
carbohydrate sources are rice, cassava, potato, bread, and sago.
Severals function of
carbohydrate are:
1) It
is the former of other chemical compounds, such as fat and protein.
2) It
has important role in metabolism.
3) It
keep the balance of acid and base.
4) It
has important role in the formation of cell structure, tissues, and body
organs.
Ø Protein
Protein is the complex
organic compound that is composed of carbon (C), hydrogen(H), and Oxygen (O),
and nitrogen (N).Protein consist of simple compound called amino acid.Amino
acid is separated into essential aminoacid and nonessential amino acid.
Based on its origin,p
protein is separated into twokinds, those are animal protein and vegetable
protein.
The food of protein
sources are fish, meat, egg, milk, coconut.
Protein has important
function,those are:
1) For
repairing, growth, and keeping cell structure, tissue, and body organs.
2) As
the materials in the synthesis of important substances.
3) Keeping
he balance of acid and base and the balance of body fluid.
4) Keeping
the stability of pH of body fluid.
Ø Fat
Fat is an organic
compoundthat is composed of elements of carbon (C), hydrogen(H), and Oxygen
(O).
Fat compound consist of
fatty acid and glycerol.Fat is separated into three kinds,those are simple fat,
mixture fat, and original fat.
The food of fat sources
are olive oil, margarine, milk, fish, and cheese.
Fat has important
function,those are:
1) As
the largest energy producer.
2) To
protect the body from cold.
3) Hunger
holder.
C.
TOOLS
AND MATERIALS
o Tahu
o Tampe
o Egg
o Milk
o Coconut
milk
o Banana
o Corn
o Rice
o Blur
paper
o Test
tube
o Mortar
o Pipette
o Water
heater
o Lugol
solution
o Biuret
solution
o Felling
AB solution
o Spatula
D.
STEPS
v Starch
test
1. Puree
all the ingredients which are going to be tested using a mortar.
2. If
too coarse, add a little water to get the juice.
3. Move
the nutrients into the container by using spatula.
4. Add
3 drops of lugol solution to all the ingredients that have been smoothed.
5. Observe
the change that occur.
v Glucose
Test
1. Puree
all the ingredients which are going to be tested using a mortar.
2. If
too coarse, add a little water to get the juice.
3. Move
the nutrients into the test tube by using spatula.
4. Add
5 drops of Felling AB solution to all the ingredients that have been smoothed.
5. Observe
the change that occur.
v Protein
Test
1. Puree
all the ingredients which are going to be tested using a mortar.
2. If
too coarse, add a little water to get the juice.
3. Move
the nutrients into the container by using spatula.
4. Add
3 drops of Biuret solution to all the ingredients that have been smoothed.
5. Observe
the change that occur in the container.
v Fat
Test
1. Puree
all the ingredients which are going to be tested using a mortar.
2. If
too coarse, add a little water to get the juice.
3. Put
the food on blur paper, then take it back.
4. Wait
for sometime until dry.
5. Observe
the change that occur.
E.
OBSERVATION
RESULT
|
NO
|
FOOD
|
RESPON TO
REGEN
|
PAPER
|
FACTS
|
||
|
LUGOL
|
FELLING AB
|
BIURET
|
||||
|
1
|
Tahu
|
-
|
-
|
++
|
-
|
Contains protein.
|
|
2
|
Tempe
|
-
|
-
|
++
|
-
|
Contains protein.
|
|
3
|
Egg
|
-
|
-
|
++
|
Transparent
|
Contain protein and
fat.
|
|
4
|
Milk
|
+
|
++
|
+
|
Transparent
|
Contain
protein,glucose, fat,and starch.
|
|
5
|
Rice
|
++
|
-
|
-
|
-
|
Contains starch.
|
|
6
|
Banana
|
-
|
++
|
-
|
-
|
Contain glucose.
|
|
7
|
Corn
|
+
|
-
|
+
|
Transparent
|
Contain starch,
protein,and fat.
|
|
8
|
Coconut milk
|
-
|
-
|
+
|
Transparent
|
Contain fat.
|
F.
CONCLUSION
From the observation, we can conclude
that:
a) Tahu
Contains protein.
b) Tempe
Contains protein.
c) Egg
Contain protein and fat.
d) Milk
Contain protein,glucose, fat,and starch.
e) Rice
Contains starch.
f) Banana
Contains glucose.
g) Corn
Contain starch, protein,and fat.
h)
Coconut milk Contain
fat.
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