CHAPTER I

INTRODUCTION
A. Background
Human digestive system is a system that serves to make the food so that
it can be absorbed and used by the body's cells are physics and chemistry.
Carbohydrates, proteins, and fats also have to go through the digestive process
before absorbed by the body. In addition, vitamin, and mineral water also can
be directly absorbed by the body. Human digestive system in which there are
two mechanical digestion and chemical digestion. Tools in human digestive
organs are functioning to digest the food. Digestion apparatus can also be
distinguished on the digestive tract and digestive glands.
Enzymes are important in digestion. Digestion is the breakdown of
carbohydrates, proteins and fats into small soluble substances that can be
absorbed into the blood. Lipases and proteases are used in biological
detergents, and enzymes are used in the manufacture of food and drink.
In general, each animal has a different digestive system - different, that
which makes them able to digest food for energy in order to be absorbed.
Basically the digestive system in the human body occurs along the digestive
tract and is divided into 3 parts, namely the destruction of food that occurs in
the mouth to the stomach. Next is the process of absorption of food juices that
occurs in the intestines. Then the process of spending the rest - the rest of the
food through the anus.
The structure of the digestive tract varies in different types of animals,
depending on the high or low levels of organization in animal cells as well as
the type of food. the digestive tract of invertebrates generally simple food, done
in phagocytosis and intracellular, whereas in vertebrates already have the
perfect tool digestion extracellular done. In this experiment, we will know
about the role of enzymes in the digestive system.

B. Purpose

The purpose of this experiment are :

1. To learn about enzyme of carbohydrate digestion by saliva
2. To learn about enzyme of protein digestion by pepsin and bromelin
3. To learn about enzyme of lipid digestion by liver
4. To learn about enzyme of H2O2 by catalase
C. Benefits
1. To know about enzyme of carbohydrate digestion by saliva
2. To can know about enzyme of protein digestion by pepsin and bromelin
3. To can know about enzyme of lipid digestion by liver
4. To can know about enzyme of H2O2 by catalase

CHAPTER II
PREVIEW OF LITERATURE
When food enters the mouth, its digestion starts by the action of
mastication, a form of mechanical digestion, and the contact of saliva. Saliva,
which is secreted by the salivary glands, contains salivary amylase, an enzyme
which starts the digestion of starch in the food. After undergoing mastication
and starch digestion, the food will now be in the form of a small, round mass,
called a Bolus (digestion). It will then travel down the esophagus and into the
stomach by the action of peristalsis. 95% of absorption of nutrients occurs in

the small intestine. Water and minerals are reabsorbed back into the blood in
the colon (large intestine). Some vitamins such as biotin and vitamin K
(K2MK7) produced by bacteria in the colon are also absorbed into the blood in
the colon. Waste material is eliminated during defecation (Anonymousa, 2014).
Digestion or digestion is a major overhaul of the food particles do not
dissolve into particles dissolved by action of the enzyme. Before this takes
place in the food is absorbed in the gastrointestinal tract. In endocrine cells
scattered peptide hormones that affect gastrointestinal function and contains
seventeen amino acids. Acid secreted hidronukleat (ICK) secreted by cells of
the general (Kimball, 1994).
Oris mouth or gastrointestinal tract is the beginning of that consists of 2
parts: 1) the outside of a narrow or vestibule is the space between the gums,
teeth, lips and cheeks; 2) the inside of the mouth cavity, the oral cavity is
limited by its side the maxillary bone, palate, and mandibular, continuous with
the rear side of the pharynx. In the oral cavity are the tongue, teeth, and
salivary glands. The gear consists consists of primary teeth and permanent
teeth. Deciduous teeth called milk teeth (Syaifuddin 2006).
Fat digestion takes much longer than the digestion of carbohydrates and
somewhat longer than the digestion of proteins. A raw salad consisting of non
starchy vegetables can be digested within two to three hours. When free fats
such as corn, sesame, peanut or other oils are added to the salad, digestion is
delayed for another two or three hours. Coating our food with free oils inhibits
the natural digestive processes by preventing digestive juices access to these
foods until the oils are digested. Consequently, by the time the oils or fats
surrounding the other food particles are digested, the elementary carbohydrates
or proteins in the vegetables have begun to ferment (carbohydrates) or putrefy
(proteins) in the stomach (Anonymous b, 2014).
Protein, fat, and polysaccharide are basic organic compound that found in
food, will occur chemical digestion to rend shape of polymer compound to be
monomer compound, before can used as energy resources or basic materials to
synthesis other molecule. Molecules like polysaccharide, protein, and fat which

arrange most of food must be rend by special enzyme that secrete by cells in
intestines (Munisa, 2014).
Starch makes up a large proportion of our diet, and it needs to be made
soluble before it can be absorbed into our bodies. In order to carry out this
chemical breakdown, various glands produce digestive juices containing
amylases to be mixed with the food. Saliva contains one amylase, and
pancreatic juice contains another. Different amylase enzymes are produced by
other organisms, including fungi and bacteria, which carry out external
digestion. In fact, any organisms that grow on starch must produce an enzyme
to break it down. Plant seeds often contain a reserve of rather dry insoluble
starch for the embryo plant, and when a seed germinates it must produce an
amylase to convert the starch into soluble sugars which can be transported to
the growing points at tips of root and shoo t of the growing plant (Steane,
2012).
Digestive system deal acceptance and prepare food for the body
assimilated. The entire digestive tract is limited to mucus membranes (mucous
membrane), from the lips to the tip end of the esophagus, which is coupled
with layers of epithelium. During the process of digestion crushed into simpler
substances that can be absorbed and used tissue cells. Various changes occur
due to the nature of the food business growing various enzymes in the digestive
juices every kind of substance has a specific task and the filter works on one
type of food and do not have any impact on other species (Pearce, 2009).

CHAPTER III
PRACTICUM METHODE
A. Time and Place
Day/Date
: Wednesday/ June 18th 2014
Time
: At 16.00 a.m 18.00 p.m
Place
: Biology Laboratory 3rd floor at FMIPA UNM
B. Tools and Materials
a. Tools
1. Reaction tube
2. Measure glass 500 ml and 5 ml
3. Pipette
4. Beaker glass
5. Stirer

6. Termometer
7. Tea spoon
8. Flakon Bottle
9. Bowl
10. Bunsen
11. Label
12. Mortar
13. Clamp
b. Materials
Pineaple or Bromeline
1.
Benedict solution
2.
Milton Solution
3.
Sudan III solution
4.
Lugol solution
5.
6. Ice cube
7. Boiling water
8. HCl
9. Buffer
Pepsin Solution
10.
Saliva
11.
Liver extract
12.
Starch solution
13.
Rice
14.
White of egg
15.
H2O2
16.
C. Work Procedure
Starch Solution
1. Prepare reaction tube and give label 1-6
2. Fill each tube with starch solution as much as 2 ml
a. Tube 1 : Add saliva 2 ml, shake until blended then heated in water in
temperature 37o C for 10 minutes, then add lugol solution 2 ml. Observed
the cahange.
b. Tube 2 : Add 2 ml of saliva, shaked until blended then put in ice water
for 10 minutes, add lugol 2 ml.
c. Tube 3 : Add 2 ml of saliva, shaked ,then put in boiling water for 10
minutes, then carbohydrate testing with lugol solution 2 ml.
d. Tube 4 : Like tube 1, but do glucose solution, add benedict solution 2 ml,
heated in boiling water for 5-10 minutes.
Rice
e. Tube 5 : 2 tea spoons of mashed rice, add 2 ml of water, shake until
blended, add benedict solution 4 ml, heated in boiling water for 5-10
minutes

f.

Tube 6 ; 1 tea spoon of rice that have been chewed until soft, add 4 ml
of benedict solution. Put it into boiling water for 5-10 minutes.

CHAPTER IV
OBSERVATION RESULT AND DISCUSSION
A. Observation Result
1. Rise Testing Table
Test
RICE
2.
Test

Added
Saliva+ benedict
Saliva+ benedict

Initial color
Blue Sky
Blu Sky

Color after heated

Yellow
Blackish Blue

Starch Testing Table

Added
+ Saliva
+Lugol

Placed
In normal
temperature

Initial Color
Turbid

Final Color
Blue almost
Purple

(370C)

STARCH

There is two
+ Saliva
+Lugol

+ Saliva
+Lugol
+ glucose
+ Benedict

layer, the upper

In Cold Water

Turbid

is yellow while
the bottom is

In Hot Water

Turbid

colorless
Purple aalmost

In Hot water

Turbid

Black
Tidak tau
kaka ?????

BIBLIOGRAPFY
Anonymousa. 2012. Digestive System. http://en.wikipedia.org/w. Accessed on
June 19th 2014 in Makassar.
Anonymousb. 2013. Digestive System. file:///fats/how-the-body-uses-fat.html
Accessed on June 19th 2014 in Makassar.
Munisa, Andi dkk. 2012. Penuntun Praktikum Fisiologi Hewan. Makassar:
FMIPA UNM.
Syaifudin, 2006. Anatomi dan Fisiologi Untuk Mahasiswa Keperawatan. Buku
Kedokteran EGC. Jakarta.
Steane, Richard. The Action of Amylase on Starch. Internet citation. Accessed on
June 19th 2014 in Makassar.