PRAKTIKUM UJI MAKANAN (AMILUM, GLUKOSA, PROTEIN, dan LEMAK)

Summary

The video demonstrates a food-testing practicum to identify starch, protein, glucose, and fat in common food ingredients. The presenters use color changes, a heated chemical test, and a paper-transparency test to report which foods contain each substance.

Equipment and materials

• Equipment: Test tubes, spatula, mortar and pestle, droppers, plate, test-tube holder, beaker, and Bunsen burner.
• Foods tested: Bread, tempeh, eggs, rice, margarine, honey, and cheese.
• Reagents and tests: Iodine/Lugol solution for starch, Biuret solution for protein, Benedict’s solution for glucose, and umbrella paper for fat.

Procedures and reported results

Starch test

The presenters mash the food samples, place them on a plate, and add iodine/Lugol solution. A dark blue or blackish color is treated as evidence of starch. Positive results are reported for bread, rice, and cheese.

Protein test

The presenters add Biuret solution to the food samples. A purple color is treated as evidence of protein. Positive results are reported for bread, tempeh, eggs, and cheese.

Glucose test

The presenters add Benedict’s solution to the food samples, heat them, and observe any color change or precipitate. A brick-red precipitate is treated as evidence of glucose. Positive results are reported for honey and bread, which are described as having high glucose content.

Fat test

The presenters smear each food sample onto umbrella paper and let it dry in sunlight. Fat is identified by a persistent transparent or oily mark; a clearer mark is said to indicate more fat. Margarine and cheese are reported to leave such marks.

Speakers and source

• Speakers: An unnamed group of presenters speaking collectively as “we.”
• Video source: Almultazam Kuningan channel.