MOLISH TEST PREFACE Karbohidrat makanan bisa dalam bentuk sederhana (monomerik dan dimerik) atau kompleks (polimerik).

Gula-gula yang bersifat prinsip dari semua karbohidrat tersebut adalah glukosa, fruktosa, dan galaktosa atau derifatderifatnya, dapat atau tidak dapat diserap oleh manusia. Untuk menentukan adanya karbohidrat secara umum digunakan uji molish. Reaksi ini berdasarkan pembentukan furfural atau derivat derivatnya dari karbohidrat yang didehidratasi oleh asam sulfat pekat. Hasilnya akan bereaksi dengan -naphtol membentuk senyawa ungu kemerah merahan. Jika karbohidrat direaksikan dengan pereaksi molish, kemudian ditambahkan asam sulfat secara hati hati pada batas cairan akan terbentuk warna merah ungu. Uji ini merupakan suatu cara yang umum untuk menunjukkan adanya karbohidrat dalam sampel.

PURPOSE Student can determine/identify the existence of carbohydrate (monosacaride, disacaride, polysacaride) in material test.

TOOLS AND MATERIALS Tools : Reaction tube Pipet Reaction tube rack Reaction tube clipper Measurement glass Materials : Sturated H2SO4 Molish reactant Carbohydrate solution 1 %.

PROSEDURES a. Siapkan semua jenis karbohidrat menjadi larutan menjadi konsentrasi 1 % b. Masukkan 2 ml karbohidrat 1 % kedalam tabung reaksi yang berbeda. c. Tanbahkan 2 3 tetes pereaksi molish, kocok perlahan lahan selama 5 detik.

d. Miringkan tabung reaksi, teteskan 1 ml ( 20 tetes ) H2SO4 melalui dinding tabung reaksi. Tegakkan tabung reaksi dan amati apakah ada cincin berwarna merah ungu pada perbatasan kedua larutan.

RESULT Data No. 1. Material Maltose 1% Activity 2 ml maltose solution 1 % + 3 drops molish reactant + 1ml saturated H2SO4 Result Before Light brown After Light brown with purple ring

2.

Fructose 1%

2 ml fructose solution 1 % + 3 drops molish reactant + 1ml saturated H2SO4

Light brown

Light brown ++ with purple +++ ring

3.

Sucrose 1%

2 ml sucrose solution 1 % + 3 drops molish reactant + 1ml saturated H2SO4

Light brown

Light brown ++ with purple ++++ ring

4.

Glucose 1%

2 ml glucose solution 1 % + 3 drops molish reactant + 1ml saturated H2SO4

Light brown

Light brown + with purple ++ ring

5.

Lactose 1%

2 ml lactose solution 1 % + 3 drops molish reactant + 1ml saturated H2SO4

Light brown

Light brown +++ with purple ++ ring

Analysis The purpose of this activity is to determine/identify the existence of carbohydrate (monosacaride, disacaride, polysacaride) in material test. And the result is all of the material is contains carbohydrate, its proven by the existence of purple ring in the result of all material in the practice. In glucose and fructose the purple ring that formed is thiner than maltose, lactose and sucrose. It shows that the carbohydrate contents of glucose and fructose is less then maltose, lactose and sucrose.

DISCUSSION : 1. The purple ring is formed because the monosacaride dehidration by saturated sulfid acid become furfural that formed purple complex compound 2. The intensity of purple ring is different, it depend on the kind of carbohydrate.

CONCLUSSION All of the material that are tested is contains carbohydrate because all of the material when tested with molish reactant and added with saturated H2SO4 was forming purple ring. And the intensity of purple ring is different in every material, it depend on the kind of carbohydrate that present in the material that we use in this practice.