UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: Dr. Khairul Faizal Bin Pa’ee Code Subject: CFB 31203
From: NUR SYAFIQAH BINTI AMINUDIN Student ID. No.: 55218220043
HELMY ISKANDAR BIN AZHAR 55218220046
MOHD ADAM BIN MOHD SOFIAN 55218220016

No. of Group:1 Date of Experiment: 30th November 2021

Title of Experiment: Fat Determination- Soxhlet Method

Received by: Dr. Khairul Faizal Bin Pa’ee Date of Submission: 26th December 2021

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLEN
CRITERIA POOR GOOD
1 2 3 4 T5
1.0 ABSTRACT & OBJECTIVES (HALF 2 4 6 8 10
PAGE ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment
(point form)
2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5
1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or
graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) 3 6 9 12 15
(TOTAL: 15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to
the experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

1.0 Abstract & Objective(s):

1.1 Abstract

The purpose of this experiment was to determine the total fat content in the Hup Seng cream cracker
using the Soxhlet method, compare the acquired result to previously published data on the total fat content
of cream crackers and familiarise with the Soxhlet method. In this experiment, 2g of pre-dried crushed
cream crackers and 60ml of ethanol as a solvent were used to analyse the fat content, and the sample was
prepared in triplicate. Based on the result of this experiment, the total protein in the Hup Seng cream cracker
was 32.9767±4.0606 or between 32.9767% to 37.0373. In addition, the coefficient of variation was 8.1211%
which is considered unacceptable because 8.1211% is more than 5%. This is most likely due to a systemic
error in the usage of contaminated equipment such as thimble and solvent cups. Those errors can be avoided
by using the new thimble and proper cleaning on the solvent cup to remove the residues from the previous
experiment, which contributes to the inaccuracy of the data.

1.2 Objectives

The objectives of this experiment were:

 To determine the amount of total fat in a cream cracker using the Soxhlet method.
 To compare the acquired result to previously published data on the total fat content of cream
crackers.
 To familiarise with the Soxhlet method.
2.0 Methodology:

2g of samples were weighted

Weight empty into extraction thimble
solvent beakers

Weighted samples were put into

Thimbles were transferred to
filter paper than folded.
Soxhlet beaker
Then
60ml of put into the
Ethanol thimble
were added Start the Soxhlet Extraction

into the Solvent Beaker System by referring the

After that, samples
manual were taken
and technician
The process will take 2 hour
out and was put into in a
30 minutes
preheated oven for 10 minutes
at 100°C

Take out the sample and let it

Record the weight of the
cool in the desiccator.
samples
3.0
Table 3.1 Sample Information

Sample Name Hup Seng Ping Pong Cream Crackers

Company Hup Seng Perusahaan Makanan (M) Sdn. Bhd.
Sample Description The sample has a creamy, buttery taste and a crunchy texture.

Ingredients include Wheat Flour, Vegetable Oil (Palm Oil), Corn Starch,
Glucose Syrup, Leavening Agent (Ammonium Bicarbonate), Sugar, Full
Cream Milk Powder, Salt, Yeast.

Table 3.2 Test Data

Sample Data Replicate 1 Replicate 2 Replicate 3

Empty Solvent beaker, A (g) 64.8092 64.6482 65.0343

Sample weight, B (g) 2.0000 2.0002 2.0042

Solvent beaker + Fat after drying, C (g) 65.3916 65.1202 65.9605

Fat weight, D = [C – A] (g) 0.5824 0.472 0.9262

Table 3.3 Standard Deviation Calculation Data

Replicates Fat (%) Deviation From the Square (Xi-X)2
mean, (Xi-X)
1 29.12 -3.8567 14.8741
2 23.5976 -9.3791 87.9675
3 46.2130 13.2363 175.1996
Total 98.9306 0.005 278.6412

Table 3.4 Test Result

Test Data Replicate 1 Replicate 2 Replicate 3

Total Fat (%) = 𝐷 × 100 29.12 23.5976 46.2130

𝐵

Mean of Total Fat (%) 32.9767

Standard Deviation 32.9767 ±4.0606

Coefficient of variation, CV (%) 8.1211

 4.0

The solvent extraction method is one of the various methods for determining the fat content of food
samples. In this experiment, the fat content of the sample was determined using the Soxhlet extraction
method. In order to remove fats from a sample, the soxhlet extraction process employs a continuous solvent,
ethanol. The Soxhlet extraction method can also quantify the amount of crude fat in a food sample (An Vu,
n.d.).

Biscuits were utilised as the sample in this experiment. Hup Seng-Cream Crackers is the sample
name. The samples were divided into three replicates: one, two, and three. The empty solvent beaker, A, was
weighed first. For replicates 1, 2, and 3, the weight of the empty solvent beaker is 64.8092g, 64.6482g, and
65.0343g, respectively. Following that, the weights of the samples were determined: 2.0000g for replicate 1,
2.0002g for replicate 2, and 2.0042g for replicate
3. The ethanol must be removed from the thimble after the extraction to guarantee that the amount of fat
extracted is precise. Because the petroleum ether dissolves lipid when the sample is in powder form, it is
critical to maintaining a steady weight of the fat content by evaporating the solvent or petroleum ether into
the condenser following the extraction process (Technical, 2009). Petroleum ether is vaporised in a steam
bath. After the petroleum ether has been extracted, the fat residue can be weighed.

After that, the weight of the fat after drying is added to the weight of the sample beaker, C, which is
65.3916g, 65.1202g, and 64.9605g for each replicate. The weight of the solvent beaker + fat after drying, C,
is subtracted from the weight of the empty solvent beaker, A, to solely get the weight of the fat. For
replicates 1, 2, and 3, the weight of fat, 0 is 0.5824g, 0.472g, and 0.9262g,
𝐷
respectively. The total fat in percentage is obtained using the formula 𝑇𝑜𝑡𝑎𝑙 𝑓𝑎𝑡 (%) = × 100.
𝐵

The three replicates have total fat levels of 29.12 %, 23.5976%, and 46.2130%, respectively. Lastly, the
mean of the total fat for these three replicates is 32.9767%, with a standard deviation of ± 4.0606 and a
coefficient variation of 8.1211%. As a rule, a coefficient variation of 5% is acceptable as it indicates a high
level of precision and reproducibility of a replicate. Since the coefficient variation of this experiment is
8.1211%, it is unacceptable.

Systematic error is found during the extraction process due to the reuse of the thimble. When the
thimble is reused, the sample and the solvent cup are contaminated due to the previous experiment's trace.
Such an error may cause an inaccurate reading. This can be prevented by maintaining the lab apparatus
regularly. Therefore, the reading from replicate 3 is unacceptable as it is contaminated, which causes
inaccurate reading. Even so, fat content ranged from 16.89 to 25.75g for 100g, which is in the first and
second replicate (Norhayati, 2015).

For other brands of biscuits, some may contain fat as high as 29%. This type of biscuit is added
preservatives that make it creamier and taste better. Some even add flavours such as
strawberries and chocolate. In a study in FCDB, a biscuit with dietary enhancement have fat as low as
11.1% (Passos et al., 2013). Last but not least, the dietary biscuit has a major contribution to health as it is
high in fibre and contains fewer calories. Dietary fibre is made from parts of fruits, vegetables, nuts, and
legumes that humans cannot digest. It is shown to play an important role to prevent the risk of
carcinogenesis, atherosclerosis, obesity and proper management of diabetes Mellitus (Kohajdová et al.,
2011).

5.0 Conclusion:

In conclusion, the purpose of this experiment was to determine the total fat content in the Hup Seng
cream cracker using the Soxhlet method, compare the acquired result to previously published data on the
total fat content of cream crackers and familiarise with the Soxhlet method. Based on the results, replicates
1, 2, and 3, the total fat levels percentage of 29.12 %, 23.5976%, and 46.2130%. Since the experiment
coefficient variation of this experiment is 8.1211%, it is unacceptable because its above 5%. The systematic
error was found during the extraction process due to the thimble being reused many times and the
contamination of solvent cups from the previous experiment leading to inaccurate reading. As a suggestion
for improvement, use a new thimble each time you want to perform the extraction. Besides, proper cleaning
of solvent cups will also reduce the data's inaccuracy.

6.0 References

An Vu, L. (n.d.). 288947382-Fat-Determination-Soxhlet.docx - 1.0 INTRODUCTION AND

OBJECTIVES 1.1 Objectives This objective of this experiment was 1.2 To determine the.

Course Hero. Retrieved December 26, 2021, from

https://www.coursehero.com/file/77194414/288947382-Fat-Determination-Soxhletdocx/

Kohajdová, Z., Karovičacute;ová, J., Lauková, M., & Kukurová, K. (2011, January 1). Application of citrus

dietary fibre preparations in biscuit production. Researchgate.

https://www.researchgate.net/publication/279903964_Application_of_citrus_dietary_fibre_p

reparations_in_biscuit_production

Norhayati, M. K., Mohd Fairulnizal, M. N., Zaiton, A., Wan Syuriahti, W. Z., Rusidah, S., Aswir, A. R.,

Ang, J. L., Mohd. Naeem, M. N., Suraiami, M., Mohd. Azerulazree, J., & Vimala, B. (2015).

Nutritional composition of selected commercial biscuits in Malaysia. Sains

Malaysiana, 44(4), 581–591. https://doi.org/10.17576/jsm-2015-4404-13

Passos, M. E. A. dos, Moreira, C. F. F., Pacheco, M. T. B., Takase, I., Lopes, M. L. M., & Valente-

Mesquita, V. L. (2013). Proximate and mineral composition of industrialised biscuits. Food

Science and Technology, 33(2), 323–331. https://doi.org/10.1590/s0101-

20612013005000046

Technical, A. (2009). Crude fat in cocoa. In AACC International Approved Methods. AACC

International. http://dx.doi.org/10.1094/aaccintmethod-30-12.02
 UniKL MICET
Psychomotor performance

Course code/name : CHEMICAL FOOD ANALYSIS (CFD 31203)

Experiment title: FAT DETERMINATION-SOXHLET METHOD
Student 's name: NUR SYAFIQAH BINTI AMINUDIN
Date : 30th November 2021

Advanced Proficient Developing

No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes Cannot completes tasks and
procedures independently. experiment procedures with standard procedures
Successfully performs minimal supervision.
1 experiments without
Shows excellent understanding Shows good understanding of Show no understanding of
supervision.
of procedure and theory taught. experiments procedure and experiments procedure and
theory taught theory taught.
Ability to organise, performs Practices safely, can work independently Practices most procedures Fails to notice important
experiments and take initiative as safely conforms to the lab information and safety
safely and aware of priorities in well as cooperating effectively in a regulations with factors in the workplace.
2
the laboratory. team. minimal cooperating effectively
in a
team.
Ability to show engagement in Shows excellent performance Shows good performance with Performs with little energy,
conducting with unusual energy, is very focused, confident, energy and focus and no commitment
3
experiment. shows confidence and full commitment. commitment. needs support.

Ability to demonstrates Always demonstrates respect and Good demonstration of respect No demonstration of respect
4 care and respect in equipment care for equipment. and and care for equipment.
set-up. care for equipment.
Total points
 UniKL MICET
Psychomotor performance

Course code/name : CHEMICAL FOOD ANALYSIS (CFD 31203)

Experiment title: FAT DETERMINATION-SOXHLET METHOD
Student 's name: HELMY ISKANDAR BIN AZHAR
Date : 30th November 2021

Advanced Proficient Developing

No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes Cannot completes tasks and
procedures independently. experiment procedures with standard procedures
Successfully performs minimal supervision.
1 experiments without
Shows excellent understanding Shows good understanding of Show no understanding of
supervision.
of procedure and theory taught. experiments procedure and experiments procedure and
theory taught theory taught.
Ability to organise, performs Practices safely, can work independently Practices most procedures Fails to notice important
experiments and take initiative as safely conforms to the lab information and safety
safely and aware of priorities in well as cooperating effectively in a regulations with factors in the workplace.
2
the laboratory. team. minimal cooperating effectively
in a
team.
Ability to show engagement in Shows excellent performance Shows good performance with Performs with little energy,
conducting with unusual energy, is very focused, confident, energy and focus and no commitment
3
experiment. shows confidence and full commitment. commitment. needs support.

Ability to demonstrates Always demonstrates respect and Good demonstration of respect No demonstration of respect
4 care and respect in equipment care for equipment. and and care for equipment.
set-up. care for equipment.
Total points
 UniKL MICET
Psychomotor performance

Course code/name : CHEMICAL FOOD ANALYSIS (CFD 31203)

Experiment title: FAT DETERMINATION-SOXHLET METHOD
Student 's name: MOHD ADAM BIN MOHD SOFIAN
Date : 30th November 2021

Advanced Proficient Developing

No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes Cannot completes tasks and
procedures independently. experiment procedures with standard procedures
Successfully performs minimal supervision.
1 experiments without
Shows excellent understanding Shows good understanding of Show no understanding of
supervision.
of procedure and theory taught. experiments procedure and experiments procedure and
theory taught theory taught.
Ability to organise, performs Practices safely, can work independently Practices most procedures Fails to notice important
experiments and take initiative as safely conforms to the lab information and safety
safely and aware of priorities in well as cooperating effectively in a regulations with factors in the workplace.
2
the laboratory. team. minimal cooperating effectively
in a
team.
Ability to show engagement in Shows excellent performance Shows good performance with Performs with little energy,
conducting with unusual energy, is very focused, confident, energy and focus and no commitment
3
experiment. shows confidence and full commitment. commitment. needs support.

Ability to demonstrates Always demonstrates respect and Good demonstration of respect No demonstration of respect
4 care and respect in equipment care for equipment. and and care for equipment.
set-up. care for equipment.
Total points