KATA PENGANTAR

Alhamdulillahirabbil ‘alamin

Penulis memanjatkan puja puji dan syukur kepada Tuhan YME atas segala karunianya kepada

kita semua. Shalawat dan salam semoga selalu tercurah dan terlimpah kepada Nabi Muhammad

SAW.

Penulisan laporan praktik kerja lapang ini bertujuan sebagai pemenuhan nilai pada tugas studi

jurnal dalam Mata Kuliah Kapita Selekta Biokimia 2 : Lipid.

Ucapan terimakasih penulis ucapkan kepada Dr. Sumi Hudiyono PWS, selaku dosen pengampu

mata kuliah Mata Kuliah Kapita Selekta Biokimia 2 atas terselesaikannya makalah ini.

Penulis sangat mengharapkan saran dan kritik yang membangun. Akhir kata penulis berharap

makalah ini dapat memberikan manfaat bagi kita semua.

Depok, Desember 2013

PENULIS

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DAFTAR ISI

KATA PENGANTAR..................................................................................................... i

DAFTAR ISI................................................................................................................... ii

ABSTRAK...................................................................................................................... 1

BAB 1. PENDAHULUAN.............................................................................................. 2

BAB 2. TINJAUAN PUSTAKA..................................................................................... 5

2.1. Lipid............................................................................................................ 5

2.2. Klasifikasi Lipid.......................................................................................... 5

2.3. Komposisi Lipid.......................................................................................... 6

2.3.1. Asam Lemak..................................................................................... 6

2.3.2. Trigliserida........................................................................................ 7

2.4. Kopi Arabika............................................................................................... 7

2.5. Roasting Biji Kopi....................................................................................... 8

2.5.1 Proses Roasting................................................................................. 8

2.5.2 Derajat Warna Proses Roasting......................................................... 8

BAB 3. METODOLOGI PENELITIAN......................................................................... 10

3.1 Alat dan Bahan............................................................................................. 10

3.2 Prosedur Kerja.............................................................................................. 10

3.2.1 Roasting Biji Kopi............................................................................. 10

3.2.2 Penyimpanan..................................................................................... 10

3.2.3 Analisis Konten Lipid Total............................................................... 11

3.2.4 Ekstraksi Konten Kopi...................................................................... 11

3.2.5 Pemisahan Fraksi Lipid..................................................................... 11

3.2.6 Transesterifikasi Asam Lemak.......................................................... 11

3.2.7 Analisis dan Identifikasi Metil Ester Asam Lemak dengan

Kromatografi Gas.............................................................................. 11

3.2.8 Analisis Statistik................................................................................ 12

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BAB 4. PEMBAHASAN................................................................................................ 13

4.1. Konten Lipid Total...................................................................................... 13

4.2 Fraksi Trigliserida.............................................................................. 17

4.3 Fraksi Asam Lemak Bebas................................................................ 21

BAB 5. PENUTUP.......................................................................................................... 26

5.1 Kesimpulan................................................................................................... 26

5.2 Saran............................................................................................................. 26

DAFTAR PUSTAKA...................................................................................................... iv

LAMPIRAN

DAFTAR PUSTAKA

iii

Hudiyono, Sumi. 2005. Manuskrip Buku Lipid : Kimia, Biokimia, dan Pangan. Depok :

Departemen Kimia FMIPA UI

Toci, Aline T. Virgilio J.M.F. Neto, Alexande G. Torres, Adriana farah. 2012. Changes

in Triacylglycerold and Free Fatty Acids Composition During Storage of Roasted Coffee.

Elsevier : Journal of Food Science and Technology.

http://sains.kompas.com/read/2010/02/09/1703067/Mengenal.Jenis.Kopi.Kelas.Dunia,

diakses pada 12 Desember 2013, 21.20 WIB

http://www.rumahkopi.com/2012/02/roasting-kopi.html diakses pada 12 Desember 2013,

20.58 WIB

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