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 : dhinanovitri@gmail.com

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 methods. 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