Leny Heliawati

Judul	:	PENENTUAN ASAM LEMAK 11.14 EIKOSADIENOAT DALAM MAKANAN DENGAN KROMATOGRAFI GAS
Abstrak	:	Determination of 11.14 eicosadienoic fatty acid (C20:2) in food By Gas Chromatography (GC) method was conduct. Isolation of the fat fraction of its fatty acid composition as its methyl esters. The extract fat was hydrolized and the resulting fatty acids were esterified to methyl esters using methanol and sulfuric acid. By analyzing different kind of fats, i.e. those from chicken, beef, pork, it was found that the 11.14 eicosadienoic acid (C20:2) may be used as an indicator for the presence of pork fat in both raw and cooked food such fried noodle, sausage and meatball. C20:2 contained in sausage and meatball sample was 0.1873+0.01% and 0.1690+0.02%. The performance of determination method on GC optimum condition was range of linear dynamic calibration curve 0,040 g to 0.600 g, detection limit 0.030 g, accuracy 3.28% precision 3.09% and sensitivity (48.7 + 0.7)104 g-1. Recovery of 0.2 g C20:2 in sausage sample was 98.0 + 1.4% and of 0.2 g C20:2 in Meatball sample was 98.3 + 1.6%. this method did not contain systematic bias.
Tahun	:	2006	Media Publikasi	:	Jurnal Nasional Blm Akreditasi
Kategori	:	Jurnal	No/Vol/Tahun	:	1 / 9 / 2006
ISSN/ISBN	:	1410-7538
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
Bibliography	:	1. Bannon, C.D, John D.C & Gefftey J.B. 1985., Analisis Of Falty Acids Methyl Ester With High Accuracy And Reliability Fats With Fatty Acids Containing Four And More Carbonatoms, JAOCS ; 62: l0 2. Massart, D.L, A. Difkstra and L. Kaufman. 1978. Evaluation Optimization Of Laboratory And Analytical Procedures. Elsevier Scientific Publishing Company Amsterdam. 3. Sheppard, A.J. Slverson, J.J. 1975. Pesterification Of Fatty Acids Of Gas Liquid Chromatographic Analysis. J. Chromatogr set. 13:98
URL	:	https://repository.unpak.ac.id/