Verifikasi Metode Uji Lemak Pakan Buatan

Abstract

Verification method is required to generate data analysis with accurate and precise value corresponding to the standrad method. This study aims to verify fat analysis method by using direct extraction method. The study was conducted in Laboratorium Pengujian, FPIK, Universitas Halu Oleo. Fat analysis method verified was direct extraction method or soxhlet method. The results showed that all precision values from experiments I-VIII, consisting of repeatability and reproductibility, have RSD values (0.03 – 0.14) lower than 2/3 RSD Horwitz (1.99). The accuracy results (% Recovery) indicated similarly RSD, lower than 2/3 RSD Horwitz (1.33). Based on these results, it can be concluded that fat analysis method used in Laboratorium Pengujian, meet the pecise and accuray standard, and generates valid data and accounted for.

Characteristics of Ice Cream With the Addition of Nutmeg Puree (Myristica fragrans Houtt).

“…Pengujian kadar lemak ditentukan dengan metode Soxhlet (Asmariani et al, 2017). Sampel sebanyak 7-10 g ditimbang dan dimasukan kedalam Soxhlet yang dihubungkan dengan labu lemak berisi batu didih yang sudah dikeringkan dan bobotnya telah diketahui.…”