Validasi Analisis Kadar Air dengan Moisture Analyzer terhadap Metode Gravimetri pada Produk Cokelat di PT XYZ

Abstract

Analisis kadar air merupakan parameter penting yang memengaruhi kualitas, stabilitas, dan masa simpan produk cokelat. Penelitian ini bertujuan memvalidasi moisture analyzer sebagai alternatif metode gravimetri untuk penentuan kadar air pada produk cokelat di PT XYZ. Validasi mengacu pada AOAC melalui pengujian akurasi, presisi, linearitas, dan robustness. Nilai akurasi (%recovery) berturut-turut sebesar 99,53-99,80%, sedangkan nilai presisi (%RSD) sebesar 1,645-1,849%, yang seluruhnya memenuhi kriteria penerimaan. Nilai linearitas koefisien determinasi (R²) sebesar 0,9903-0,9922 menunjukkan hubungan linear yang sangat kuat. Pengujian robustness melalui uji T menunjukkan tidak terdapat perbedaan yang signifikan antara kedua metode. Dengan demikian, moisture analyzer dinyatakan valid dan layak digunakan sebagai metode alternatif pengujian kadar air pada produk cokelat.

Moisture content analysis is an important parameter affecting the quality, stability, and shelf life of chocolate products. This study aimed to validate the moisture analyzer method as an alternative to the gravimetric method for determining the moisture content of chocolate product at PT XYZ. Method validation was conducted in accordance with AOAC guidelines by evaluating accuracy, precision, linearity, and robustness. The accuracy (%recovery) values were 99.53-99.80%, while the precision (%RSD) values were 1.645-1.840%, all of which met the acceptance criteria. The coefficients of determination (R²) of 0.9903-0.9922 indicated a very strong linear relationship. Robustness evaluation using the T-test showed no significant difference between the two methods. Therefore, the moisture analyzer was validated and considered suitable as an alternative method for determining the moisture content of chocolate products.