General Properties of Foodstuffs and their Descriptions
Food is an ingredient that is needed by humans to grow and develop and is able to indulge and maintain the condition of the body. In choosing food ingredients, we need to pay attention to cleanliness and quality so that they are safe for consumption. Food is generally composed of water, protein, carbohydrates, fats, vitamins, fiber and minerals. These components play an important role in providing character to food both physical, chemical and function. And with the advancement of science and technology in the food sector, in this case various types of food can be made more durable, attractive and safer for consumers to consume.
General Properties of Foodstuffs
Food Katerbatasa and uncertainty of food management is one of the factors of weakness in the system in livestock production, this can be overcome if the potential of agriculture and waste is taken into account in the livestock business. Provided we know how to use appropriate values, usability, processing technology and the right processing system to make it more useful.
Broadly speaking, food ingredients can be grouped into two, namely food ingredients from plant "vegetable" and food ingredients from animal "animals". Vegetable feed ingredients are food derived from plants. Animal food ingredients are food that is derived from animals or associated. Both of these foods have very different characteristics so that they require different handling and processing.
See the Core List:
Physical Properties of Food
The physical properties of food have a close relationship with the nature of the food itself, including: allometric properties, texture, elasticity, friction coefficient and heat conductivity. The physical properties of food ingredients also have a very close relationship with food quality because they can be used as basic information in determining the level of handling methods and / or how to design processing equipment, especially automatic processing equipment.
There are several physical properties in foodstuffs including: specific gravity, freezing point, gelatinization point (swelling process of starch granulapati, saponification number and refractive index). In other words the physical properties of food are related to the characteristics of the ingredients and their components.
Chemical Properties of Food
The chemical nature of food is determined by the chemical compounds contained since the food is harvested / captured until it is processed. In changing the content of chemical compounds in food depends on the level of biological maturity, sex, sexual maturity, temperature, food or fertilizer supply, stress or other environmental parameters. Most foods have relatively high water content.
Biological Properties of Foodstuffs
Biological properties have a very important role in designing handling and processing processes. The main biological characteristic of food is its microbial content. Most foods have microbial content since harvest or capture. These microbes are spread all over the surface, some of them are the original microbial "natural flora" that comes from nature and is attached to food.
Some other microbes come from contamination, microbial contamination can come from the environment, clothing worn when handling or processing food and from food that has been contaminated. If conditions permit, these two types of microbes will simultaneously reduce the level of freshness of food.
Food Substance Testing - Types, Functions, Requirements, Tools and Materials, How it Works, Data, Test Results: Food substances are materials needed by the body so that we can survive, so we must also know all types of food substances that good for our body.
Types of Food Substances
There are two types of food substances, namely:
Macro food substances (Carbohydrates, fats, proteins, water).
And micronutrients (vitamins, minerals).
Also Read Articles That May Be Associated: Understanding, Classification and 4 Functions of Carbohydrates Together
Food Function
There are several functions in food which include:
For body growth and development.
For maintenance and repair of body cells that have been damaged or old.
For the regulation of the body's metabolism.
Guard body fluid balance.
The body's defense against disease.
As an energy producer.
Good Food Requirements
Good food that meets the following requirements:
Hygienic that does not contain germs and toxic substances that harm the body.
Nutritious that is enough to contain calories, carbohydrates, fats and proteins that contain 10 essential amino acids.
Easy to digest.
Vitamin and mineral.
Enough water.
Tools and materials
The Following Are The Tools And Materials Used.
The tools used in the study include:
Test tube with the rack
Pipe drops
Petri dish
Mortal
Spatula
Bunsen burner
Test tube clamp
Frosted paper
Matches
Tissue
The food ingredients that we use in this study include:
Bread
Tempe
Egg whites
Potato
Margarine
Rice
Orange
How Food Testing Works
Here Is A Food Testing Way.
Carbohydrate Test (Amilum)
5 food ingredients crushed separately (Bread, tempeh, egg white, banana, and candlenut) and then placed in a Petri dish
From the results of scouring taken sufficiently, put into a drip plate and each labeled
The initial appearance was documented
Then each food item is dropped with 5 drops of lugol / potassium iodide
Color changes that occur are observed, recorded and documented
Fat Test
All food ingredients are smeared separately on the provided frosted paper
Frosted paper that has been smeared then allowed to stand dry
Observed under the light
Carbohydrate Test (Glucose)
Food that has been crushed is first put into a test tube
Each test tube is labeled
Then drops 5 benedict drops and heated on Bunsen
then let stand for several minutes
color changes that occur in the test tube on food ingredients are observed and the observations are recorded.
General Properties of Foodstuffs and their Descriptions
Food is an ingredient that is needed by humans to grow and develop and is able to indulge and maintain the condition of the body. In choosing food ingredients, we need to pay attention to cleanliness and quality so that they are safe for consumption. Food is generally composed of water, protein, carbohydrates, fats, vitamins, fiber and minerals. These components play an important role in providing character to food both physical, chemical and function. And with the advancement of science and technology in the food sector, in this case various types of food can be made more durable, attractive and safer for consumers to consume.
General Properties of Foodstuffs
Food Katerbatasa and uncertainty of food management is one of the factors of weakness in the system in livestock production, this can be overcome if the potential of agriculture and waste is taken into account in the livestock business. Provided we know how to use appropriate values, usability, processing technology and the right processing system to make it more useful.
Broadly speaking, food ingredients can be grouped into two, namely food ingredients from plant "vegetable" and food ingredients from animal "animals". Vegetable feed ingredients are food derived from plants. Animal food ingredients are food that is derived from animals or associated. Both of these foods have very different characteristics so that they require different handling and processing.
See the Core List:
Physical Properties of Food
The physical properties of food have a close relationship with the nature of the food itself, including: allometric properties, texture, elasticity, friction coefficient and heat conductivity. The physical properties of food ingredients also have a very close relationship with food quality because they can be used as basic information in determining the level of handling methods and / or how to design processing equipment, especially automatic processing equipment.
There are several physical properties in foodstuffs including: specific gravity, freezing point, gelatinization point (swelling process of starch granulapati, saponification number and refractive index). In other words the physical properties of food are related to the characteristics of the ingredients and their components.
Chemical Properties of Food
The chemical nature of food is determined by the chemical compounds contained since the food is harvested / captured until it is processed. In changing the content of chemical compounds in food depends on the level of biological maturity, sex, sexual maturity, temperature, food or fertilizer supply, stress or other environmental parameters. Most foods have relatively high water content.
Biological Properties of Foodstuffs
Biological properties have a very important role in designing handling and processing processes. The main biological characteristic of food is its microbial content. Most foods have microbial content since harvest or capture. These microbes are spread all over the surface, some of them are the original microbial "natural flora" that comes from nature and is attached to food.
Some other microbes come from contamination, microbial contamination can come from the environment, clothing worn when handling or processing food and from food that has been contaminated. If conditions permit, these two types of microbes will simultaneously reduce the level of freshness of food.
Food Substance Testing - Types, Functions, Requirements, Tools and Materials, How it Works, Data, Test Results: Food substances are materials needed by the body so that we can survive, so we must also know all types of food substances that good for our body.
Types of Food Substances
There are two types of food substances, namely:
Macro food substances (Carbohydrates, fats, proteins, water).
And micronutrients (vitamins, minerals).
Also Read Articles That May Be Associated: Understanding, Classification and 4 Functions of Carbohydrates Together
Food Function
There are several functions in food which include:
For body growth and development.
For maintenance and repair of body cells that have been damaged or old.
For the regulation of the body's metabolism.
Guard body fluid balance.
The body's defense against disease.
As an energy producer.
Good Food Requirements
Good food that meets the following requirements:
Hygienic that does not contain germs and toxic substances that harm the body.
Nutritious that is enough to contain calories, carbohydrates, fats and proteins that contain 10 essential amino acids.
Easy to digest.
Vitamin and mineral.
Enough water.
Tools and materials
The Following Are The Tools And Materials Used.
The tools used in the study include:
Test tube with the rack
Pipe drops
Petri dish
Mortal
Spatula
Bunsen burner
Test tube clamp
Frosted paper
Matches
Tissue
The food ingredients that we use in this study include:
Bread
Tempe
Egg whites
Potato
Margarine
Rice
Orange
How Food Testing Works
Here Is A Food Testing Way.
Carbohydrate Test (Amilum)
5 food ingredients crushed separately (Bread, tempeh, egg white, banana, and candlenut) and then placed in a Petri dish
From the results of scouring taken sufficiently, put into a drip plate and each labeled
The initial appearance was documented
Then each food item is dropped with 5 drops of lugol / potassium iodide
Color changes that occur are observed, recorded and documented
Fat Test
All food ingredients are smeared separately on the provided frosted paper
Frosted paper that has been smeared then allowed to stand dry
Observed under the light
Carbohydrate Test (Glucose)
Food that has been crushed is first put into a test tube
Each test tube is labeled
Then drops 5 benedict drops and heated on Bunsen
then let stand for several minutes
color changes that occur in the test tube on food ingredients are observed and the observations are recorded.