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Nugraha Yuwana
Jember University
Biochemistry, Genetics & Molecular Biology Education Environmental Science Materials Science & Nanotechnology

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Analisis validation for fat content measurement by extractor and soxhlet methods with variation in the purity of the N-hexane solvent Nugraha Yuwana
Jurnal Teknologi dan Manajemen Pengelolaan Laboratorium Vol 4 No 1 (2021): Jurnal Teknologi Dan Manajemen Pengelolaan Laboratorium (Temapela)
Publisher : Labor Dasar dan Sentral Universitas Andalas

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Abstract

Generally, the determination of fat content in food is based on the SNI 01-2891-1992 method. But, the JP Selecta extractor can also be used for fat content analysis in a shorter time. The use of two different types of equipment without cross-examination may give a different result. The use of solvents with different purity also triggers differences in test results. This research had been aimed to determine the comparison of fat content with different test methods and balance the two test results with the most optimal extraction results as a reference. This research used a completely randomized design (CRD) with 2 types of factors, namely the test method (soxhlet and extractor) and the solvent purity (technical, distillate, and pro-analysis). Based on the analysis of variance, variations in solvent purity and different types of test equipment / methods had a significant effect on fat content. Pro-analyst solvent was preferred for fat content analysis because the purity reaches 99%. The equalization of the fat test results was done by changing the extraction time on JP Selecta to 2 hours 20 minutes, untill the analysis of variance results on the two methods showed an unsignificant effect or were considered equivalent.
Efficiency and Effectiveness of Defatting with Various Extraction Methods and Solvent Purity Nugraha Yuwana; Ni Ketut Leseni
Jurnal Teknologi dan Manajemen Pengelolaan Laboratorium Vol 5 No 1 (2022): Jurnal Teknologi Dan Manajemen Pengelolaan Laboratorium (Temapela)
Publisher : Labor Dasar dan Sentral Universitas Andalas

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Abstract

Chemical analysis in the laboratory such as crude fiber content, dietary fiber content or starch content generally required defatting which made the analysis more optimal. Some defatting was done by maceration method but there were some methods such as soxhlet (lfat content analysis) and an extraction method using one extractor or single soxhlet. The solvents used for defatting grades also vary, such as pro-analyst and technical. This study used a completely randomized design (CRD) with 3 levels factor for factors A and B, and 2 levels factor of factor C. Factor A was the type of raw material, while factor B and C were defatting method and solvent purity, respectively. The results showed that the use of various defatting methods and differences in solvent purity/grade had a significant effect on sesame seeds, chicken meat, and sausages. The samples fat which extracted the most, were sesame seeds used the single Soxhlet method and pro-analyst benzene solvent. The highest extracted fat of sesame seeds achieved 93% with single Soxhlet method. In general, the most optimal defatting method recommended for continued research or laboratory practice was single soxhlet with pro-analyst or technical solvents.
Co-Authors Ni Ketut Leseni