The document summarizes the human digestive system and the digestive process. It begins with an overview of the digestive system and its main organs and functions. It then describes the stages of digestion, including chewing and saliva breakdown in the mouth, peristalsis through the esophagus to the stomach, further breakdown by stomach acids and enzymes, and absorption in the small intestine aided by bile and pancreatic juices. Undigested waste then moves through the large intestine where water is absorbed before solid waste is excreted.

1. CHAPTER I
INTRODUCTION
A. Background
The human digestive system is a complex series of organs and glands that
processes food. In order to use the food we eat, our body has to break the food down
into smaller molecules that it can process; it also has to excrete waste. Most of the
digestive organs (like the stomach and intestines) are tube-like and contain the food
as it makes its way through the body. The digestive system is essentially a long,
twisting tube that runs from the mouth to the anus, plus a few other organs (like the
liver and pancreas) that produce or store digestive chemicals. The Digestive
Process:
The start of the process - the mouth: The digestive process begins in the mouth.
Food is partly broken down by the process of chewing and by the chemical action
of salivary enzymes (these enzymes are produced by the salivary glands and break
down starches into smaller molecules). On the way to the stomach: the esophagus -
After being chewed and swallowed, the food enters the esophagus. The esophagus
is a long tube that runs from the mouth to the stomach. It uses rhythmic, wave-like
muscle movements (called peristalsis) to force food from the throat into the
stomach. This muscle movement gives us the ability to eat or drink even when we're
upside-down.
In the stomach - The stomach is a large, sack-like organ that churns the food and
bathes it in a very strong acid (gastric acid). Food in the stomach that is partly
digested and mixed with stomach acids is called chyme. In the small intestine -
After being in the stomach, food enters the duodenum, the first part of the small
intestine. It then enters the jejunum and then the ileum (the final part of the small
intestine). In the small intestine, bile (produced in the liver and stored in the gall
bladder), pancreatic enzymes, and other digestive enzymes produced by the inner
wall of the small intestine help in the breakdown of food.

2. In the large intestine - After passing through the small intestine, food passes into
the large intestine. In the large intestine, some of the water and electrolytes
(chemicals like sodium) are removed from the food.
Many microbes (bacteria like Bacteroides, Lactobacillus acidophilus,
Escherichia coli, and Klebsiella) in the large intestine help in the digestion process.
The first part of the large intestine is called the cecum (the appendix is connected
to the cecum). Food then travels upward in the ascending colon. The food travels
across the abdomen in the transverse colon, goes back down the other side of the
body in the descending colon, and then through the sigmoid colon. The end of the
process - Solid waste is then stored in the rectum until it is excreted via the anus.
B. Purpose
1.) To know work process of the enzyme amilase
2.) For fat disgention knowing
3.) For protein disgention knowing the prosess.
4.) To knowing the process of lipase the process.
C. Benefit
The results of this lab is expected to be useful is that it can help biology
students to study the role and for the human digestive system.

3. CHAPTER II
PREVIEW OF LITERATURE
The process of digestion, the digested food is broken down into molecules
simpler that is easily absorbed through the intestinal wall and enter the bloodstream.
Digestion is an ongoing process. Starting from the feed retrieval and ending with
disposal of the feed (Indira, 2011).
Enzymes are one or several groups of polypeptides (proteins) that serve as
catalysts (compounds that accelerate the reaction process without completely
reacted) in a chemical reaction. Most of the enzymes typically work, which means
that each type of enzyme can only work on one kind of compound or a chemical
reaction. This is due to differences in the chemical structure of each enzyme is fixed
(Campbell, 1995).
The digestive system in animals is generally equal to humans, which consists of
the mouth, pharynx, esophagus, stomach, and intestines. However, the structure of
the digestive system is different in different species of animals, depending on the
high or low level of organization of the animal cells as well as the type of food. In
the digestive tract of invertebrates food generally was simple, done in phagocytosis
and intracellular, whereas in vertebrates already have tools that do a perfect
digestive exstra cell. Parts consists primarily of the mouth, pharynx, esophagus,
stomach, small intestine, and large intestine (Guyton, 1995).
In higher animals such as fish, food is digested in the custom channel are
generally already well developed. Thus, digestion of food in these animals takes
place within the gastrointestinal organs (in extracellular). Gastrointestinal system is
composed of various organs that are functionally can be divided into four parts,
namely the reception area, storage area, area of digestion and absorption of
nutrients, as well as regional water absorption and excretion (Isnaeni, 2006).
Generally, in the mouth food gear crushed mechanically by the road chewed.
Meals are eaten in large converted into a smaller size. During the destruction of
mechanically held, glands located around the mouth produces fluid called saliva or
spit. There are three glands that produce saliva glands are parotid, sub mandibulare

4. gland and sublingual glands. There are enzymes in saliva salivary amylase is an
enzyme that works to break down starch into maltose molecule by hydrolysis. This
process works better when chewed finer dining. Ptialin enzymes work optimally at
pH 6,6.selain addition, saliva also serves to wet food so as to facilitate the process
of swallowing food (Poedjiadi, 2006).
Saliva also contains enzymes amylase and lipase. Amylase will break down
starch and glycogen into maltose and oligosaccharides, while the enzyme lipase in
human saliva less have a role in the digestive process. In addition to containing
enzymes ptialin, saliva also contains compounds buffer pH (buffer) that is useful to
break down the decrease in pH so the digestive process can run normally (Kent,
1994).
After oral food to the esophagus (Zona Progressive) through the pharynx. In
fish, the oral cavity continue to be faring with several pairs of gills as the entry of
food and water. then the food towards the stomach (ventricilus) (Duke, 1995).
This will occur in the gastric digestion of proteins, fats, and carbohydrates.
Protein digestion in the stomach will undergo denaturation by working HCl and
hydrolyzed by the enzyme pepsin, so that the protein into peptides. Digestion of
proteins, fats and carbohydrates in the stomach is an early stage, but intensively
conducted in the intestine. While the fish that do not have the stomach, intestinal
digestion of proteins made in front of the protease enzyme will break down protein
into amino acids (Gordon, 1979).
Benedict test is a chemical test to determine the content of sugars
(carbohydrates) reducing sugars include all kinds of monosaccharides and some
disaccharides such as lactose and maltose. (Winarno, 1994).

5. CHAPTER III
OBSERVATION METHOD
A. Time and Place
Day/Date :Wednesday, May 28st 2016
Time :16.00 pm – 17.45 pm
Place :Biology Laboratory 3rd floor of the west, faculty of
mathematic and science university of Makassar.
B. Tools and Materials
1. Tools
Test tube 4 piece
Pipette 4 piece
Test tube rack 1 piece
Measure glass 1 piece
Thermometer 1 piece
2. Materials
Saliva 10 ml
Stach solution
Lugol solution
C. Work Procedure
1. Prepare reaction tube and glass lobis 1-4
2. Fill each tube with saliva much 2 ml.
3. Then fill each tube with stach solution as much 2 ml
a.) Test tube I: add saliva 2 ml,shake until bladderthen heaked in water .
In temperature 37cfor 10 minutes ,then add lugol solution 2 ml
.Observed the change.
b.) Test tube II : Add 2 ml saliva,shake until bladder then put in the water
for 10 minutes ,add lugol 2 ml .
c.) Test Tube III : Add 2 ml of saliva ,shaked then put in boiling water for
10 minute then carbohydrate testing with lugol solution 2 ml.

6. d.) Test Tube IV : like test tube 1 ,but don,t glucose solution ,add benedict
2 ml after that heated in boiling water 5-10 minutes.

7. CHAPTER IV
OBSERVATION RESULT AND DISCUSSION
A. Observation Result
Tabel Observation
No Carbohydrate Tube Original Colour The Channge
Before drop lugol After drop lugol
1. In the water 37 c I White Blue
2. In the water II White Blue
3. In the water III White Blue
4. In the water 37 c IV White Blue
Before drop
benedict
After drop
benedict
White Blue
B.Discusstion
After doing practical digestive system by using saliva in getting the results
which have been tested saliva remains blue or is positive memngantung amylase
enzyme in it.
The first experiment is to test the saliva amylase enzyme activity undertaken
to observe and determine the ability of minimally amylase breaks down starch per
unit time. In this test using a heating temperature of boiling water. where after saliva
to be put into the tube and treated with a solution, after averaging the saliva turned
into clear murky, and wait for a few minutes later Adaiah addition menthilen blue
when the lab immediately turn blue, after heated the color changes to blue clear /
blue clean. This ultimately leads to the movement or the occurrence of enzil
amylase activity in the digestive process.
The factors that led to incomplete hydrolysis of starch that is the enzyme
concentration was reduced after by dilution carried out repeatedly and is also caused

8. by the heating stage is not at a temperature optimum is at 30 ° C but do exist
temperature of 38 ° C, this can lead the enzyme becomes inactive.
An enzyme is a protein molecule that acts as a biocatalyst and serve to
catalyze metabolic reactions that take place in living beings. Several types of
enzymes needed to break down substances organic molecules such as carbohydrates
require amylase enzymes to break down starch, protein and fat needed a protease
enzyme that requires lipase. One enzyme that resides in the body of the organism,
the enzyme amylase in particular can be derived from the saliva or saliva.
This enzyme has a specific temperature and optimum conditions for work
or react properly. Amylase enzyme has a very important role for the survival of the
organism because it is one of the first digestive tract. Amylase enzyme's
performance can be affected by various factors both from outside and from inside
the body of an organism, these factors are such as temperature, pH and substrate.
so testing the enzyme activity is very important to know the influence of these
factors on the performance of the enzyme. Therefore perform the lab's Biochemistry
on enzyme tests.

9. CHAPTER V
CLOSING
A. Conclussion
Based on the observation ,the conclude that are amylase enzyme activity is
influenced by several factors such as changes ini ph, temperature ,
organic,solvents ,and which caused protein clenaturation.
B. Sugesstion
Based on observation that we have every weak. Apprentice should be
carefully to take a data or make explanation. In order we got the accurate data
and detailed explanation.

10. BIBLIOGRAPHY
Campbell, NA dan JB. Reece. 1995. Biology. Jakarta : Erlangga.
Duke, NH. 1995. The Physiology of Domestic Animal.Comstock Publishing: New
York.
F.G.Winarno. 1984. Biokimia. Jakarta: UI-Press
Guyton, D. C. 1995. Fisiologi Hewan, Edisi 2. Jakarta: EGC.
Indira,Fitriliyani.2011. AktifitasEnzim Saluran Pencernaan Ikan Nila (Oreohromis
Niloticus) Dengan Pakan Mengandung Tepung Daun Lamtoro (Leucaena
Leucophala) Terhidrolisis Dan Tanpa Hidrolisis Dengan Ekstrak Enzim
Cairan Rumen Domba. Jurnal: BIOSCIENTIAE. Vol 8. No. 2. Hal: 16-31.
Isnaeni, Wiwi. 2006. Fisiologi Hewan. Yogyakarta:Kanisius.
Kent, Van De Graf. 1994. Atlas of Fisiology. Penerbit McGraw Hill : USA
Poedjiadi, Anna. 2006. Dasar-Dasar Biokimia. Jakarta: UI
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