Technology (Applied sciences)

Informasi Detail

Call Number : 613 Jun p
Judul : Pengembangan Dan Validasi Metode Analisis Melamin Pada Yoghurt Dengan Metode Kromatograficair Kinerja Tinggi Detektor UV
Judul Asli :
Judul Seri :

Pengarang : JUNAIDIN\10613014
PEMBIMBING: PRABOWO MUHAMMAD HATTA
WIBOWO ANANTO ARI
Subyek : 1.MELAMIN
2.YOGHURT
3.KCKT-UV
4.VALIDASI METODE

Abstrak : Melamine it self commonly used as ingredients in the manufacture of plastics. The addition of melamine into the yogurt product is intended to increase levels of the protein in yogurt. Melamine, when consumed in a long time or in large amounts may cause damage to the kidneys. This study aims to ensure that the validation parameters are used to define the levels of melamine in yogurt products are in accordance with established Association of Official Analytical Chemist (AOAC) as well as to determine the levels of melamine are suspected of being in the yogurt products circulating in the community. The analytical method used was HPLC-UV using a column C18 (5 ?m; 4.6 x 150 mm) and perform optimization studies related to the use of the mobile phase mixture of acetonitrile:aquabides (30:70), (40:60), (50:50), and (70:30). Optimization of the results obtained by the best mobile phase of acetonitrile:aquabides (30:70). Validation results show that this method has good validity with limit of detection for melamine 0.01?g/mL and the limit of quantitation of 0.03 ?g/mL, standard curve with a range between 0.198-0.991 ?g/mL have linearity r ? 0.999, precision for melamine 2.20 %, and accuracy for melamine 86.61%-91.33%. Levels of melamine were found in yogurt product that is equal to 0.76 mg/Kg. Levels of melamine in yogurt products obtained are Maximum Residue Limits above (MRL) which is stipulated by the Food and Drug Authority (FDA) is 0.25 mg/Kg making it unsafe for consumption . Keywords: Melamine, Yogurt, HPL -UV, Method Validation

Lokasi : Perpustakaan Pusat UII
Jenis : Skripsi
DDC : 613

Penerbit : Jurusan Farmasi FMIPA UII
Tahun Terbit : 2014

ISBN / ISSN : /
Jumlah Eksemplar : 0
Jumlah Tersedia : 0
Jumlah Ditempat : 0

Informasi Digital
Abstrak : abstract.pdf
Cover : cover.pdf
Daftar isi : daftar isi.pdf
Preliminary : preliminari.pdf

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