Amanda Aurelia, Nugroho and Caithlyn Natalie, Soegiantoro and Christopher, Jeffrey and Jason, Suryaatmaja and Jesselyn, Jesselyn and Jessica, Jessicca and Maxmillian, Maxmillian and Melissa, Susanto and Michelle, Angeline and Raymond, Valentino (2019) Uji Lemak dalam Tahapan Persiapan Pengolahan Pakan Ayam PT. Sinar Indochem. Technical Report. SMAK St. Louis 1, Surabaya.
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uji lemak dalam tahap persiapan pengolahan pakan ayam PT. Sinar Indochem.pdf Download (16MB) |
Abstract
Along with the world's modernization, the demand for poultry meat has increased dramatically. To comply with this highly-increasing need, factories are competing to make the most of chickens in short time. To harvest chicken faster, chicken's food source is expected to increase in quality. Therefore, the nutrient composition in chicken's food sources-contains carbohydrates, minerals, proteins, fibers, water, and lipid. In the excursion program held by St. Louis 1 Senior High School, we went to PT. Sinar Indochem to test the fat percentage in the pellet's raw material, not forgetting the required fat in the chicken pellet. In PT. Sinar Indochem's lab, lipid test is done digitally, with soxhlet methodology. This involves having petroleum ether to dilute the fats and the weighing the diluted fat. The fat percentage needed in a chicken pellet is a little as 8% to 9%. Ths, lipid test is needed so that chicken can get the exact fat its body needs, not more, not less.
| Item Type: | Monograph (Technical Report) |
|---|---|
| Subjects: | Q Science > QD Chemistry Q Science > QL Zoology |
| Divisions: | Ilmu Pengetahuan Alam |
| Depositing User: | Thomas Aquino Library |
| Date Deposited: | 21 Oct 2020 01:58 |
| Last Modified: | 17 Nov 2020 05:40 |
| URI: | http://repository.smakstlouis1sby.sch.id/id/eprint/21 |
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