Verifikasi Metode Analisis Serat Pangan Dengan Metode AOAC Dan Asp Terhadap Parameter Repeatability, Selektivitas, Dan Ruggedness

Abstract

Methods of analyzing dietary fiber (DF) have undergone extensive development in the last two decades. At present, the most widely used methods are the enzymatic-gravimetric AOAC official method and the enzymatic-chemical Englyst method. Enzymatic-gravimetric was used in this research because of its economic value. New modifications of the AOAC method are continuously being proposed by researchers. We need to ensure that the method has good performance by verification method. The purpose of this study was to verified enzymatic-gravimetric method for analyzing DF. Four kind of food, raw peanut, raw soybean, carrot, and oat were analyzed for total DF, soluble DF and insoluble DF content by two current enzymatic-gravimetric methods; AOAC Official Methods (1999) and the Asp Method (1992). The results obtained by these two methods were compared. Results for raw soybean were significantly different while other samples were relatively similar. Different enzyme used in two methods leads to variance of DF content for high protein sample. Asp method could efficiently hydrolyze protein because it has two enzyme hydrolyzing step. Ruggedness test was carried out to find the best concentration of ethanol for precipitate SDF between 95% and 78%. Ethanol 78% could precipitate SDF.