Carbohydrates can be interpreted simply as a compound consisting of carbon (C), hydrogen (H) and

oxygen (O) or carbon and hydrate (H2O) molecules so that they are called carbon-hydrates.
Carbohydrates can be classified into two types, namely simple carbohydrates with complex
carbohydrates or can also be three types, namely monosaccharides, disaccharides, and polysaccharides.
Sugar is a simple carbohydrate that is a source of energy and is an oligosaccharide, a polymer. The
carbohydrates that enter into digestible groups are glucose, fructose, lactose, maltose and starch.
Whereas carbohydrates that cannot be digested are often classified as dietary fiber.

Starch or starch are complex carbohydrates that are not soluble in water, in the form of white, fresh and
odorless powder. Starch is the main ingredient produced by plants to store excess glucose (as a
photosynthetic product) in the long term. Animals and humans also make starch an important energy
source.Starch is composed of two types of carbohydrates, amylose and amylopectin, in different
compositions. Amylose gives hardness (pera) while amylopectin causes stickiness. Amylose gives a deep
purple color to iodine tests while amylopectin does not react.The starch content of a food can be
known. Therefore, starch content analysis is carried out to determine the starch content of a food
ingredient.

The purpose of this lab is to find out the definition of carbohydrates, to find out the types of
carbohydrates, to determine the function of carbohydrates in plants and to determine the definition of
starch

the benefits of this practicum are to add insight into carbohydrates and starch and make
recommendations when analyzing the next starch content

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