ABSTRACT
Fiber in food is useful to bind water, cellulose and pectin. With the fiber, helping to
accelerate the remnants of food through the digestive tract to be secreted out. Analysis of the
crude fiber is very important because it can assess the quality of foodstuffs. In this lab
calculated crude fiber content in the sample with a method using acid and alkaline hydrolysis.
The average level of crude fiber in papaya leaf samples 5.97645%; kale 2.93345%; papaya
2.71585%; spinach 3.145%; and carrots 4.142%.
Keyword: Fiber, crude fiber, crude fiber content, acid and alkaline hydrolysis.