Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/69050
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dc.contributor.authorDias Indrasti
dc.contributor.authorHanifah Nuryani Lioe
dc.contributor.authorTaufik
dc.contributor.authorDede Robiatul Adawiyah
dc.date.accessioned2014-06-04T07:25:34Z
dc.date.available2014-06-04T07:25:34Z
dc.date.issued2012-10
dc.identifier.isbn978-602-96665-9-5-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/69050
dc.description.abstractAlkyl p-hydroxybenzoates (alkyl parabens) is acidic food additive preservative prevents the microbial growth. Addition of alkyl parabens in food must meet the safety requirement from Codex. The objective of the study was to do method validation in analysis of the alkyl (methyl-, ethyl, propyl-, butyl-) parabens content in soy-sauce. The method used was applied High Performance Liquid Chromatography (HPLC) technique. Performance of the method was measured by several parameters. The R2 value of linearity for all alkyl paraben was above 0.990. Limit of detection for methyl-, ethyl-, propyl-, and butyl paraben were 0.15, 0.13, 0.12 and 0.12 μg/ml, respectively. Limit of quantification for methyl-, ethyl-, propyl-, and butyl paraben were 5.00, 7.95, 8.17, and 8.30 ppm, respectively. Recovery of all alkyl parabens were above 87% and the coefficient of variation were below 11%. The method showed good specificity, accuracy, and precision. The method was valid based on those parameters and could be used as a routine laboratory method.en
dc.language.isoid
dc.publisherProceeding of International Conference Future of Food Factors. SEAFAST CENTER IPB
dc.titleMethod Validation of Alkyl Parabens Content in Soy-sauceen
dc.typeArticleen
dc.subject.keywordPreservativesen
dc.subject.keywordparabensen
dc.subject.keywordmethod validationen
dc.subject.keywordsoy-sauceen
dc.subject.keywordHPLCen
Appears in Collections:Faculty of Agricultural Technology Book's

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