PENDAHULUAN
ANA LI SI S H A SI L P E RTAN IA N
Lipid
Definition:
LIPID AN ALY SI S
Classification:
2
Analisis Lipid . . .
Importance
of Lipid Analysis:
METODE ANALISIS
Considerations:
C. Metode Instrumen:
1.
2.
3.
4.
A. M E T O D E EK ST RA KS I P E LA R U T
Pemilihan Pelarut:
Sampel:
a. Pengeringan.
b. Pengecilan ukuran.
c. Hidrolisis
Pemilihan Pelarut:
Analisis Lipid . . .
10
123
Analisis Lipid . . .
Analisis Lipid . . .
action
Terdiri dari:
920.39C for
at Fat) (8) is
tion method
a. Mojonnier Method
b. Chloroform-Methanol Method.
a. Mojonnier Method:
the solvent
10 min and
hen siphons
measured by
t of the fat
ffect of the
. However,
continuous
d and autoailable (e.g.,
Prairie, MN)
cations.
2 O,
dry the
der pressure
10
8-2
figure
8.3.4.4 Calculation
11
11
12
12
Analisis Lipid . . .
Analisis Lipid . . .
Mojonnier Flask
Mojonnier Method . . .
Terutama untuk anlisis kadar lemak pada dairy food
(AOAC No. 989.05).
Digunakan juga untuk analisis kadar lemak pada tepung
(AOAC No. 922.06) dan pakan ternak (AOAC No. 954.02).
Sebelum ekstraksi, dilakukan hidrolisis (asam/HCl).
Prosedur: 10g sampel, masukan dalam labu,
tambahkan 1,5-2,0 ml NH4OH, kocok, tambahkan 10ml
etanol 95%, kocok, tambahkan 25ml etil eter, kocok,
tambahkan 25ml petroleum eter, kocok, sentrifius,
pidahkan larutan. lakukan tiga kali. larutan yang
mengandung lemak dikeringkan dengan oven.
13
13
14
14
Analisis Lipid . . .
Analisis Lipid . . .
b. Chloroform-Methanol Method:
B . M ET O D E E K ST R A K S I TA N PA P E L A R UT
1. Babcock Method
Prosedur:
15
15
16
16
130
Babcock Bottles
Babcock Centrifuge
4. Tighten the stopper and mix by shaking the
bottle.
5. Centrifuge the bottle for 4 min.
6. Place the bottle in a water bath at 6063 C for
5 min and then read the fat content from the
graduations on the bottle neck.
2. Gerber Method
Metode anlisis lemak untuk dairy products, dengan
menggunakn pelarut Asam Sulfat dan Amyl Alcohol.
Menggunakan Gerber Bottle.
8.4.2.3 Applications
The Gerber method is comparable to the Babcock
method but is simpler and faster and has wider application to a variety of dairy products (14). The isoamyl
alcohol generally prevents the charring of sugar found
with the regular Babcock method. This test is more
popular in Europe than in America.
8.4.2.1 Principle
The principle of the Gerber method is similar to that of
the Babcock method, but it uses sulfuric acid and amyl
alcohol. The sulfuric acid digests proteins and carbohydrates, releases fat, and maintains the fat in a liquid
state by generating heat.
8.4.2.2 Procedure
1. Transfer 10 ml of H2 SO4 at 1521 C into a
Gerber milk bottle.
2. Accurately measure milk sample (11 ml) into
the Gerber bottle, using a Gerber pipette.
3. Add 1 ml of isoamyl alcohol to the bottle. 19
18
18
Analisis Lipid . . .
C . M E T O D E I N ST R UM E N TA SI
1. Infrared Method
Didasarkan peda penyerapan energi infra merah
(panjang gelombang 5,73 um) oleh lemak.
Semakin besar absorban (serapan sinar infra merah),
semakin tinggi konsentrasi lemak dalam sampel.
Menggunakan alat: Specteometer Infra Merah.
Mid-IR untuk susu (AOAC No. 972.16).
Near-IR untuk sereal, daging, dan bi-bian.
20
20
3. NMR Method
Didasarkan pada kurva titik leleh lemak yang dikandung
dalam bahan.
21
21
Analisis Lipid . . .
128
22
24
22
Analisis Lipid . . .
60.00
Tetracosanoic
7,10,13,16,19cDocosapentaenoic
5,8,11,14,17c Eicosapentaenoic
Docosanoic
13c-Docosenoic
11c,14c,17c-Eicosatrienoic
5,8,11,14c-Eicosatetraenoic
6,9,12,15c Octadecatetraenoic
11c, 14c-Eicosadienoic
9t-Octadecenoic
9t-Hexadecenoic
9c-Hexadecenoic
10c-Heptadecenoic
15.00
10c-Pentadecenoic
20.00
Heptadecanoic
Tetradecanoic
Decanoic
Internal Standard
Dodecanoic
Pentadecanoic
9c-Tetradecenoic
25.00
Tetranoic
Hexanoic
Octanoic
30.00
Tridecanoic
pA
35.00
9t,12t Octadecadienoic
Octadecanoic
40.00
6c,9c,12c Octadecatrienoic
11c-Eicosenoic
9c,12c,15c-Octadecatrienoic
9c-Octadecenoic
45.00
15c-Tetracosenoic
50.00
4,7,10,13,16,19Docosahexaenoic
Hexadecanoic
55.00
10.00
8.00
10.00
12.00
14.00
16.00
18.00
20.00
22.00
24.00
26.00
Minutes
8-5
figure
23
8-4
table
28.00
30.00
32.00
34.00
36.00
38.00
23
24