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Result & Discussio - Exp Carbo

The document discusses determining the carbohydrate content in a food sample called sambal garing. It provides the results of tests measuring the crude protein, total fat, moisture, and ash content. It then calculates the total carbohydrate content as 100% minus the percentages of these other components. The total carbohydrate content is determined to be 74.263%. The document further discusses the importance and roles of carbohydrates as a source of energy and dietary fiber for humans.

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Fadhlin Sakinah
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34 views

Result & Discussio - Exp Carbo

The document discusses determining the carbohydrate content in a food sample called sambal garing. It provides the results of tests measuring the crude protein, total fat, moisture, and ash content. It then calculates the total carbohydrate content as 100% minus the percentages of these other components. The total carbohydrate content is determined to be 74.263%. The document further discusses the importance and roles of carbohydrates as a source of energy and dietary fiber for humans.

Uploaded by

Fadhlin Sakinah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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RESULT

Sample : Sambal garing

TEST DATA

SAMPLE DATA RESULTS

Crude Protein, A(%) 3.1229

Total Fat, B(%) 20.5944

Moisture, C(%) 1.5804

Ash, D(%) 0.44

TEST RESULT

Total Carbohydrate (%) = 100% - A – B – C – D


= 100% - 3.1229 – 20.5944 – 1.5804 – 0.44
= 74.263 %
DISCUSSION

The purpose of the experiment is to identify on how to determine the carbohydrate


content in food. A carbohydrate is an organic compound with the general formula Cm( H 2 O )n,
that is, consists only of carbon, hydrogen and oxygen, with the last two in the 2:1 atom ratio
[ CITATION Eve14 \l 1033 ]. Carbohydrates were one of the most important components in many
foods. Carbohydrates may be present as isolated molecules or they may be physically associated
or chemically bound to other molecules. Individual molecules can be classified according to the
number of monomers that they contain as monosaccharaides, oligosaccharides or
polysaccharides. Molecules in which the carbohydrates are covalently attached to proteins are
known as glycoproteins, whereas those in which the carbohydrates are covalently attached to
lipids are known as glycolipids [ CITATION rei15 \l 1033 ].

Based on the result above, in order to gain the total of carbohydrate, the sample data from
the previous experiment need to be taken such as, the sample data from crude protein (A), total
fat (B), moisture (C) and ash (D) as carbohydrate was calculated by differences of the already
food content analysis . It can be observed that moisture and ash had the lowest value, it was
because there were some errors occur during the experiment. To obtained the result for
carbohydrate, 100% need to be subtract with all the value of simple taken and it can be observed
that the total value for carbohydrate is 74.263%. The total carbohydrate obtain from the
experiment was high. It was because sambal garing contained high sugar and it was make up the
bulk of organic substances [ CITATION dia14 \l 1033 ]. Hence, the amount of sambal garing for
each serving that need to be consume was in a medium amount. It was because, too much
carbohydrate will cause some dangerous disease that will lead to death.

Some carbohydrates were digestible by humans and therefore provide an important


source of energy, whereas others are indigestible and therefore do not provide energy.
Indigestible carbohydrates form part of a group of substances known as dietary fiber, which also
includes lignin. Consumption of significant quantities of dietary fiber has been shown to be
beneficial to human nutrition, helping reduce the risk of certain types of cancer, coronary heart
disease, diabetes and constipation [ CITATION liv17 \l 1033 ] . As well as being an important source
of energy and dietary fiber, carbohydrates also contribute to the sweetness, appearance and
textural characteristics of many foods. It was important to determine the type and concentration
of carbohydrates in foods for a number of reasons. The importance of carbohydrates as the
carbohydrates from the foods that consumed were broken down into smaller units of sugar.
These small units get absorbed out of the digestive tract and into the bloodstream. This blood
sugar, or blood glucose, was transported through the bloodstream to supply energy to muscles
and other tissues. Carbohydrates also helped with fat metabolism. If the body has enough energy
for its immediate needs, it stores extra energy as fat [ CITATION med15 \l 1033 ]

Works Cited
diabetes.forecast. (2014). The imprtance of carbohydrates. Nutrition.

health.blogspot, E. (2014). Carbohydrates. The Definition of carbohydrates.

livestrong.com. (2017). Qualitative analysis for carbohydrates. Carbohydrates.

medicalnewstoday.com. (2015). Food pyramid. Carbohydrates; uses health and benefits.

reidhealth.org. (2015). Facts about carbohydrates. Food nutrition.

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