VALIDASI ANALISIS TOTAL KARBOHIDRAT DENGAN MENGGUNAKAN METODE ANTHRONE PADA MATRIKS PANGAN PADAT
SKRIPSI
DHINA NOVITRI F24070050
FAKULTAS TEKNOLOGI PERTANIAN INSTITUT PERTANIAN BOGOR BOGOR 2012
Judul Skripsi
: Validasi Analisis Total Karbohidrat dengan Menggunakan Metode Anthrone pada Matriks Pangan Padat
Nama
: Dhina Novitri
NRP
: F24070050
Menyetujui,
Pembimbing I,
Pembimbing II,
Dr. Ir. Hanifah Nuryani Lioe, M.Si.
Dian Herawati, S.TP, M.Si.
NIP. 19680809 199702 2 001
NIP. 19750111 200701 2 001
Mengetahui, Ketua Departemen,
Dr. Ir. Feri Kusnandar, M.Sc. NIP. 19680526 199303 1 004
Tanggal Ujian : 20 Februari 2012
VALIDATION OF TOTAL CARBOHYDRATES ANALYSIS USING ANTHRONE METHOD ON THE SOLID FOOD MATRICES
Dhina Novitri, Hanifah Nuryani Lioe, and Dian Herawati Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, IPB Darmaga Campus, PO BOX 220, Bogor, West Java, Indonesia Phone: +62 857 8245 6783, E-mail :
[email protected]
ABSTRACT Analysis of total carbohydrates is commonly performed by using the method of ‘by difference’. Methods which can also be used are Luff-Schoorl and Anthrone methods. Anthrone method is not a standard method, therefore its method validation is needed to have reliable analytical results. Samples are selected based on the results of proximate analysis to represent the low, medium and high carbohydrate concentrations. The respective samples are sardines, milk powder and rice flour. The results of total carbohydrates analysis in the three matrices using Anthrone method were statistically different from the respective values of Luff-Schoorl method’s. However, by spiking method, the analysis results using Anthrone method gave the higher recovery values, for matrix samples rice flour and sardines. The parameters analyzed in the method validation were linearity, accuracy, precision, LOD (limit of detection) and LOQ (limit of quantification) of instrument. Accuracy parameter can be seen from the recovery value, and precision parameter can be seen from the value of repeatability (relative standard deviation or RSD). The linearity value of the resulted standard curve in this validation study was 0,9999. The results of total carbohydrates analysis had a good precision because most of the analysis have RSD values of less than 1.5%. However, the accuracy values obtained were not acceptable according to the values set by AOAC. The results of LOD and LOQ of instrument showed 0.0021 mg/mL and 0.0070 mg/mL glucose solution, respectively. Keywords: total carbohydrates analysis, validation, Luff-Schoorl method, Anthrone method
DAFTAR ISI Halaman
KATA PENGANTAR .............................................................................................i DAFTAR ISI ......................................................................................................... ii DAFTAR TABEL ................................................................................................. iv DAFTAR GAMBAR .............................................................................................. v DAFTAR LAMPIRAN ......................................................................................... vi I.
PENDAHULUAN ....................................................................................... 1 1.1. LATAR BELAKANG .......................................................................... 1 1.2. TUJUAN PENELITIAN ....................................................................... 2 1.3. MANFAAT PENELITIAN ................................................................... 2
II.
TINJAUAN PUSTAKA .............................................................................. 3 2.1. KARBOHIDRAT ................................................................................. 3 2.2. MATRIKS PANGAN ........................................................................... 4 2.2.1. Matriks pangan dengan kadar karbohidrat berbeda ................... 5 2.2.1.1.Tepung beras ............................................................... 5 2.2.1.2.Susu bubuk .................................................................. 5 2.2.1.3.Sarden (ikan dalam kaleng) .......................................... 5 2.3. Total karbohidrat pada bahan pangan dan metode analisisnya ............... 6 2.3.1. Analisis total karbohidrat dengan metode Anthrone .................. 6 2.3.2. Analisis total karbohidrat dengan metode Luff-Schoorl ............ 7 2.4. Validasi Metode .................................................................................... 8
III.
METODOLOGI PENELITIAN ............................................................... 10 3.1. Waktu dan Tempat ............................................................................... 10 3.2. Bahan dan Alat ................................................................................... 10 3.3. Metode Penelitian ............................................................................... 10
IV.
HASIL DAN PEMBAHASAN .................................................................. 15 4.1. Karakteristik kimia matriks sampel ..................................................... 15 4.2. Uji banding antara metode Anthrone dan metode Luff-Schoorl ........... 16 4.3. Validasi metode .................................................................................. 18 4.3.1. Linearitas instrument .............................................................. 18 4.3.2. LOD dan LOQ instrument ...................................................... 19
4.3.3. Akurasi dan presisi ................................................................. 20 4.3.3.1.Akurasi ....................................................................... 20 4.3.3.2.Presisi ......................................................................... 21 4.4. Faktor kesalahan pada analisis total karbohidrat dengan menggunakan metode Anthrone ................................................................................... 23 V.
SIMPULAN DAN SARAN ......................................................................... 25 5.1. SIMPULAN .......................................................................................... 25 5.2. SARAN ................................................................................................ 25
DAFTAR PUSTAKA .......................................................................................... 26 LAMPIRAN ........................................................................................................ 29
