ii

DAFTAR ISI

KATA PENGANTAR..................................................................................................i

ABSTRAK................................................................................................................. ii

DAFTAR ISI.............................................................................................................. iii

DAFTAR GAMBAR................................................................................................. v

DAFTAR TABEL...................................................................................................... vi

DAFTAR LAMPIRAN..............................................................................................vii

BAB I PENDAHULUAN....................................................................................... 1

1.1 Latar Belakang........................................................................................2

1.2 Perumusan Masalah................................................................................2

1.3 Tujuan Percobaan...................................................................................2

1.4 Manfaat Percobaan.................................................................................2

1.5 Ruang Lingkup Percobaan......................................................................3

BAB II TINJAUAN PUSTAKA................................................................................4

2.1 Sifat Dasar Larutan.................................................................................4

2.2 Penurunan Tekanan Uap Pelarut Oleh Zat Terlarut................................5

2.3 Kenaikan Titik Didih..............................................................................6

BAB III METODOLOGI PERCOBAAN...................................................................9

3.1 Bahan dan Peralatan................................................................................9

3.2 Peralatan dan Fungsi...............................................................................9

3.3 Rangkaian Peralatan..............................................................................10

3.4 Prosedur Percobaan...............................................................................11

3.4.1 Prosedur Percobaan Kalibrasi....................................................11

3.4.2 Prosedur Kenaikan Titik Didih Metode Landsberger.................11

3.5 Flowchart Percobaan.............................................................................12

3.5.1 Flowchart Percobaan Kalibrasi...................................................12

3.5.2 Flowchart Percobaan Metode Landsberger.................................13

BAB IV HASIL DAN PEMBAHASAN....................................................................14

4.1 Hasil Percobaan .....................................................................................14

4.1.1 Kalibrasi Pelarut............................................................................ 14

4.1.2 Penentuan Titik Didih Metode Landsberger.................................14

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1 Maltosa (C12H22O11)....................................................................14

2 Sukrosa (C12H22O11)....................................................................15

3 Tri-Natrium Posfat Dodecahidrat (Na3PO4.12H2O)4NaOH.......15

4.2 Pembahasan...........................................................................................17

4.2.1 Pengaruh Fraksi Mol Zat Terlarut (Xt) Terhadap Penurunan

Tekanan Uap Larutan (ΔP).........................................................17

4.2.2 Pengaruh Molalitas Terhadap Kenaikan Titik Didih (∆Td)

Larutan........................................................................................20

4.2.3 Perbandingan Kenaikan Titik Didih Larutan Dengan Berat

Molekul yang Sama....................................................................23

BAB V KESIMPULAN DAN SARAN.....................................................................25

5.1 Kesimpulan............................................................................................25

5.2 Saran......................................................................................................25

DAFTAR PUSTAKA..................................................................................................27

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iv

DAFTAR GAMBAR

Gambar 2.1 Penurunan Tekanan Uap Larutan........................................................5

Gambar 3.1 Rangkaian Peralatan Percobaan Kenaikan Titik Didih Metode

Landsbeger.........................................................................................10

Gambar 3.2 Flowchart Percobaan Kalibrasi..........................................................12

Gambar 3.3 Flowchart Percobaan Metode Landsberger........................................13

Gambar 4.1 Pengaruh Fraksi Mol Maltosa terhadap Penurunan Tekanan Uap ..

Larutan Maltosa.................................................................................17

Gambar 4.2 Pengaruh Fraksi Mol Sukrosa terhadap Penurunan Tekanan Uap

Larutan Sukrosa.................................................................................18

Gambar 4.3 Pengaruh Fraksi Mol Tri-Natrium Posfat Dodecahidrat terhadap

Penurunan Tekanan Uap Larutan Tri-Natrium Posfat

Dodecahidrat......................................................................................18

Gambar 4.4 Pengaruh Molalitas Maltosa (C12H22O11) Terhadap Kenaikan Titik

Didih Larutan Maltosa (C12H22O11)....................................................20

Gambar 4.5 Pengaruh Molalitas Sukrosa (C12H22O11) Terhadap Kenaikan Titik

Didih Larutan Sukrosa (C12H22O11)....................................................20

Gambar 4.6 Pengaruh Molalitas Tri-Natrium Posfat Dodecahidrat Terhadap

Kenaikan Titik Didih Larutan Tri-Natrium Posfat

Dodecahidrat......................................................................................21

Gambar 4.7 Perbandingan Kenaikan Titik Didih Larutan Maltosa dengan

Kenaikan Titik Didih Larutan Sukrosa..............................................23

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DAFTAR TABEL

Tabel 4.1 Penentuan titik didih Maltosa (C12H22O11) dengan Metode

Landsberger …..........................................................................................14

Tabel 4.2 Penentuan titik didih Sukrosa (C12H22O11) dengan Metode

Landsberger …..........................................................................................15

Tabel 4.3 Penentuan titik didih Tri-Natrium Posfat Dodecahidrat (Na3PO4.

12H2O)4NaOH) Metode Landsberger.........................................................15

Tabel A.1 Hasil Percobaan untuk Larutan Maltosa (C12H22O11)...........................LA-1

Tabel A.2 Hasil Percobaan untuk Larutan Sukrosa (C12H22O11)..........................LA-1

Tabel A.3 Hasil Percobaan untuk Larutan Tri-Natrium Posfat Dodecahidrat

(Na3PO4.12H2O)4NaOH).......................................................................LA-2

Tabel B.1 Hasil Penentuan Fraksi Mol Maltosa (C12H22O11).................................LB-3

Tabel B.2 Hasil Penentuan Fraksi Mol Sukrosa (C12H22O11)................................LB-3

Tabel B.3 Hasil Penentuan Fraksi Mol Tri-Natrium Posfat Dodecahidrat

(Na3PO4.12H2O)4NaOH)......................................................................LB-4

Tabel B.4 Hasil Penentuan Penurunan Tekanan Uap Larutan Maltosa

(C12H22O11)............................................................................................LB-5

Tabel B.5 Hasil Penetuan Penurunan Tekanan Uap Larutan Sukrosa

(C12H22O11)............................................................................................LB-5

Tabel B.6 Hasil Penentuan Penurunan Tekanan Uap Larutan Tri-Natrium

Posfat Dodecahidrat (Na3PO4.12H2O)4NaOH).....................................LB-6

Tabel B.7 Hasil Penentuan Molalitas Larutan Maltosa (C12H22O11)......................LB-7

Tabel B.8 Hasil Penentuan Molalitas Larutan Sukrosa (C12H22O11)......................LB-8

Tabel B.9 Hasil Penentuan Molalitas Larutan Tri-Natrium Posfat Dodecahidrat

(Na3PO4.12H2O)4NaOH).......................................................................LB-9

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vi

DAFTAR LAMPIRAN

LAMPIRAN A DATA PERCOBAAN.................................................................LA-1

A.1 Kalibrasi Pelarut.......................................................................LA-1

A.2 Penentuan Kenaikan Titik Didih dengan Metode

Landsberger..............................................................................LA-1

A.2.1 Sampel : Maltosa (C12H22O11).........................................LA-1

A.2.2 Sampel : Sukrosa (C12H22O11)........................................LA-1

A.2.3 Sampel : Tri-Natrium Posfat Dodecahidrat

(Na3PO4. 12H2O)4NaOH)...............................................LA-2

LAMPIRAN B CONTOH PERHITUNGAN.......................................................LB-1

B.1 Kalibrasi Pelarut......................................................................LB-1

B.2 Perhitungan Penurunan Tekanan Uap Larutan........................LB-2

B.2.1 Penentuan Fraksi Mol Zat Terlarut................................LB-2

1. Sampel : Maltosa (C12H22O11) Run I..........................LB-2

2. Sampel : Sukrosa (C12H22O11) Run I..........................LB-3

3. Tri-Natrium posfat dodecahidrat (Na3PO4.

12H2O)4NaOH) Run I................................................LB-4

B.2.2 Penentuan Penurunan Tekanan Uap Larutan.................LB-4

1. Sampel : Maltosa (C12H22O11) Run I..........................LB-4

2. Sampel : Sukrosa (C12H22O11) Run I..........................LB-5

3. Tri-Natrium posfat dodecahidrat (Na3PO4.

12H2O)4NaOH) Run I................................................LB-5

B.3 Perhatian Kenaikan Titik Didih Larutan.................................LB-6

B.3.1 Penentuan Molalitas Larutan.........................................LB-6

1. Sampel : Maltosa (C12H22O11) Run I..........................LB-6

2. Sampel : Sukrosa (C12H22O11) Run I..........................LB-7

3. Tri-Natrium posfat dodecahidrat (Na3PO4.

12H2O)4NaOH) Run I................................................LB-8

B.3.2 Perhitungan Konstanta Kenaikan Titik Didih...............LB-9

1. Sampel : Maltosa (C12H22O11) Run I..........................LB-9

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2. Sampel : Sukrosa (C12H22O11) Run I........................LB-10

3. Tri-Natrium posfat dodecahidrat (Na3PO4.

12H2O)4NaOH) Run I..............................................LB-11

B.4 Perhitungan ΔTd Teori...........................................................LB-13

1. Sampel : Maltosa (C12H22O11) Run I..................................LB-13

2. Sampel : Sukrosa (C12H22O11) Run I..................................LB-13

3. Tri-Natrium posfat dodecahidrat (Na3PO4.

12H2O)4NaOH) Run I........................................................LB-13

Lampiran C Program Komputer............................................................................LC-1

Lampiran D Hasil Program Komputer..................................................................LD-1

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Andri Rizki/140405011