Food Analysis

Efendi Oulan Gustav Hakim Nata Buana, S.TP. M.Eng.

Aprilia Fitriani, S.TP., M.Sc.

Analisis Pangan 2017/2018 1

 Course Content
Schedule Chapter Lecturer

1 3 April 2018 Sampling Technique EOG

2 10 April 2018 Moisture & Total Solids APF

analysis
3 17 April 2018 Carbohydrate Analysis APF
4 24 April 2018 Protein Analysis EOG
5 1 Mei 2018 Lipid Analysis APF
6 8 Mei 2018 Mineral & Ash Analysis EOG
7 15 Mei 2018 Vitamin Analysis APF
UTS
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 Course Content
Time Chapter Lecturer

8 29 Mei 2018 Mass Spectometry APF

9 5 Juni 2018 Chromatography APF
10 12 Juni 2018 Pigment Analysis EOG
11 19 Juni 2018 Antioxidant Analysis APF
12 26 Juni 2018 Physical Properties Analysis EOG
13 3 Juli 2018 Toxin and Food Analysis EOG
14 10 Juli 2018 Electrophoresis and Immunological
EOG
Based Analysis
UAS
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Carbohydrate Analysis
Aprilia Fitriani
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 Carbohydrate Form
Monosaccharide

• 1 sugar residue
• Glucose, fruktose, galactose

Disaccharide

• 2 monomeric sugar residues

• Sucrose, lactose, maltose

Oligosaccharide

• 3 to 9 monomeric sugar residues

Polysaccharides (Glycans)

• Homopolysaccharides and heteropolysaccharides

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Disaccharide

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 The role of carbohydrate

Major source of energy

• Digestible carbohydrate
• More than 70% of the caloric value of the human diet
• Prepared cereals

Contribute some attributes

• Bulking effect
• Viscosity

Provide satiety

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 Nutritionists divide food
carbohydrates into two classes
• which are readily utilized and metabolized
• either mono-, di-, oligo- or polysaccharides, e.g.,
glucose, fructose, sucrose, lactose, dextrins, starch.
Available

• which are not utilized directly but instead broken

down by symbiotic bacteria, yielding fatty acids,
and thus not supplying the host with carbohydrate
Unavailable
• This includes structural polysaccharides of plant cell
walls and many complex polysaccharides, e.g.,
cellulose, pectins, beta-glucans.

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 Glukosa
Monosakarida Fruktosa
Galaktosa Available
Disakarida Sukrosa CHO
Maltosa
Laktosa

Dekstrin
Total
Pati
CHO
PS. Cadangan Gum Dietary Fiber
Mucilage
PS. Algae
Unvailable
Pektin CHO
PS. Struktural Hemiselusa

Selulosa
Crude Fiber
Lignin
Dietary Fibre Based on Solubility
• Memberikan sifat viskos dalam usus halus
• Mencegah penyerapan gula dan lemak berlebih
Soluble DF • Memperpanjang waktu transit
• Gum; musilage; ps algae; pektin

• Fermentable di dalam kolon

• Menurunkan pH kolon (sebagai hasil fermentasi)
Insoluble DF • Mencegah kanker kolon; sebagai prebiotik
• Hemiselulosa; selulosa; lignin; polisakarida lain
(pati resistant)

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Why carbohydrate analysis is
important?

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 Total Carbohydrate: Phenol Sulfuric
Acid Method
Principle
• Carbohydrates are destroyed by strong acid and/or high temperatures
• Continued heating in the presence of acid produces various furan
derivatives
• These products then condense with themselves and other products to
produce brown and black substances
Condition factors
• Various phenolic compounds are used to condense them, such as
phenol, resorcinol, orcinol, α-naphthol, and napthoresorcinol, and with
various aromatic amines, such as aniline and o-toluidine, to produce
colored compounds that are useful for carbohydrate analysis

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Total Carbohydrate: Phenol Sulfuric
Acid Method
Adventages
• This method is simple, rapid, sensitive, accurate, specific for carbohydrates,
and widely applied.
• The reagents are inexpensive, readily available, and stable
• A stable color is produced, and results are reproducible. Under proper
conditions, the phenolsulfuric method is accurate to ±2%.
Disadventages
• Volatile components that are not heat resistant will be evaporated and
counted as water loss
• Food components decomposition
• Corosif reagent

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Total Carbohydrate: Phenol Sulfuric
Acid Method
• Sample preparation (defatting and
carbohydrate extraction)

• Added phenoln phthalein

• Added sulfuric acid (thus colored yellow-

orange)

• Measurement of its absorbance at 490 nm

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Total Sugar: Anthrone-sulfat Method
• Reducing sugar and non-reducing sugar will react with
concentrated sulfuric acid forming furfural or derivative,
Principle then furfural earlier will react to form a colorful complex
greenish yellow with anthrone reagents.

• Simple method
Adventages • For qualitative and quantitative analysis total sugar

• Measuring total sugar (reducing and non reducing sugar)

Disadventages • For quantitative analysis, must be used with a standart
curve of the sugar or d-glucose

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Total Sugar: Anthrone-sulfat Method

• Sample and anthrone reagent preparation

• Added anthrone reagent to the sample; closed

the tube

• Warmed in waterbath at 100 oC; 12 minutes;

cooling down

• Measurement of its absorbance at 630 nm

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Total Reducing Sugar: Somogyi Nelson
Method

Principle
• Reduction of Cu(II) ions to Cu(I) ions by reducing sugars. The
Cu(I) ions then reduce an arsenomolybdate complex,
prepared by reacting ammonium molybdate
[(NH4)6Mo7O24] and sodium arsenate (Na2HAsO7) in
sulfuric acid. Reduction of the arsenomolybdate complex
produces an intense, stable blue color that is measured
spectrophotometrically.

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Total Reducing Sugar: Somogyi Nelson
Method

Adventages
• Simple method
• Qualitative and quantitative method
Disadventages
• For quantitative analysis, must be used with a
standart curve of the sugar or d-glucose
• Just for reducing sugar analysis

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Total Reducing Sugar: Somogyi Nelson
Method
• Reducing sugar suspension

• Added CuSO4 solution and alkali buffer

• Added (NH4)6MO7 O24 + Na2HA5O7 Solution

• Measurement of its absorbance at 520 nm

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 Total Starch: acid hydrolized
• Concentrated acid will hydrolize starch to simple sugar
form.
Principle • Multiply the weight of the sugar obtained by 0.9 to obtain
the starch weight.

• Simple method
Adventages • Cheap reagent

• the use of strong acids need to be careful because it is

Disadventages dangerous

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Total Starch: acid hydrolized

• Sample preparation

• Added 25% HCl; warmed in waterbath

(hydrolized process)

• Neutralization with 45% NaOH

• Calculated total sugar by Anthrone method,

and calculated the total starch.

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 Standart Curve
• Pembuatan kurva standar glukosa metode
Pengukuran Total Gula (Anthrone).
• Persiapkan larutan glukosa 0,2; 0,4; 0,6; 0,8; dan
1 mg/mL.
• Lakukan metode yang sama dengan persiapan
sampel.
• Pembacaan absorbansi pada 630 nm.
• Plotting nilai absorbansi sebagai sumbu y dan
konsentrasi gula sebagai sumbu x

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 Standart Curve

No Konsentrasi Glukosa Absorbansi

(mg/mL)
1 0,0 0,000
2 0,2 0,260
3 0,4 0,461
4 0,6 0,643
5 0,8 0,821
6 1,0 0,986

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 Standart Curve
1,2

1 y = 0,9874x + 0,0076
R² = 0,9995

0,8
Absorbansi

0,6

0,4

0,2

0
0 0,2 0,4 0,6 0,8 1 1,2
Konsentrasi gula

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 Standart Curve
Data di bawah ini merupakan data gula total yang dihasilkan dari 6 sampel cookies. Masing-
masing sampel ditimbang sesuai dengan tabel di bawah dan dimasukkan ke dalam labu
ukur 100 ml, penambahan akuades dilakukan hingga tanda. Larutan selanjutnya di
saring dan 1 ml filtrat dimasukkan ke dalam labu ukur 25 ml, diikuti penambahan
akuades hingga tanda. Hitung konsentrasi gula total (% b/b) pada masing-masing
sampel di bawah ini menggunakan kurva di atas!

No Sampel Berat (g) Absorbansi

1 A 40,0340 0,4201
2 B 40,0541 0,2301
3 C 40,5431 0,4300
4 D 40,0814 0,5670
5 E 40,7610 0,8840
6 F 40,5501 0,8760

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 Standart Curve

Persamaan  y = 0,9874x + 0,0076

Sampel A,
A: 0,4201
y = 0,9874x + 0,0076
0,4201 = 0,9136x + 0,085
X = 0,417 mg/ml. 25. 100 ml / 40,0340 g sampel
= 1,0425 g/ 40,0340 g x 100 %
= 2,6%

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Crude Fibre Analysis
• Persiapan sampel (penghilangan lemak jika
sampel berkadar lemak tinggi)

• Penambahan H2SO4

• Penyaringan suspensi dengan kertas saring

• Pencucian residu dengan aquades mendidih,

hingga filtrat tidak asam (gunakan kertas lakmus).

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Crude Fibre Analysis

• Pindahlan residu ke dalam erlenmeyer

• Panaskan dengan waterbath shaker

• Saring dengan kertas saring yang sudah

diketahui beratnya, cuci dengan K2SO4 10%

• Cuci kembali reskidu dengan akuades mendidih

dan etanol 95%; keringkan pada oven (110oC)

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 Crude Fibre Analysis

serat kasar =( berat sampel setelah dikeringkan/

berat awal) x100%

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