Archive for the ‘Gula Reduksi’ Category
Bambang Eddy Santoso *) dan Agus Bachtiar *)
ABSTRACT
Fehling method, both official and modified, has long been used for analyzing reducing sugar in sugar and sugar products. The method is suitable for high reducing sugar content product such as molasses or other low purity products. But for high purity products such as raw and white sugars the method is no longer effectant because of high variability of the results. Therefore in effort to seek a better method trials of analyzing reducing sugar in raw sugar using DNS method has been done. Validation of DNS method includes analysis of linierity, precission and accuracy compared with Luff Schorl method. The results showed that: (1). DNS method has better linierity, precission and accuracy for determination of reducing sugar in raw sugar. With span of linierity between 0 – 50 mg / L, coefficient of determination (R2) of 0,998 and standard error of Y estimation (SY) of 1,02 mg / L; coefficient of variation of 1,34 % and recovery of 101,6 + 8,1 %. (2). The average difference results between DNS and Luff Schorl is 0,14 point, where the result of DNS is higher. (3). Regression analysis result of the two methods , DNS (X) and Luff Sschorl (Y) is Y = 0,7283 X + 0,033 with R2 = 0,951 and SY = 0,03. Besides DNS method has the advantages of being less time of analysis and cheaper. These are important for testing laboratory to conduct a better service to their clients.
Key words: reducing sugar, raw sugar, DNS and Luff Schorl methods, validatio
