COMPARISON OF REDUCTION SUGAR ANALYSIS METHOD IN CILEMBU SWEET POTATO (IPOMOEA BATATAS L.) USING LUFF SCHOORL AND ANTHRONE METHOD
Abstract: Cilembu Village -
Sumedang, West Java is the producer of sweet potato that tastes sweet. The
sweet taste was obtained from potato that has been through the process of
incubation for 3 weeks, with a result of the change of starch by amylase enzyme
into reducer sugars in the sweet potato Cilembu.
Objective : The aim of the study is to verify the levels of reducer sugar
of sweet potato Cilembu the analysis of reducer sugar itself is required and
the comparison of the methods used.
Methods : Among many calorimetry methods that used to analyze reducer
sugar, the most widely used is Anthrone. The analysis of total carbohydrates,
especially reducer sugar is quite simple and sensitive. but the analysis method
for reducer sugar is quite simple SNI 3457.1:2008 using Luff Schoorl method
that based on titrimetric, it is consuming time, difficult to do for untrained
analyser and the reduction reaction is not stoikiometric. the candidate method
that using Anthrone method is recommended in order to replace Luff Schoorl
method of reducing sugar in SNI 3457.1:2008.
Results : The average levels of reducer sugar in sweet potato Cilembu
that used Luff Schoorl as a method was 14.88 ± 0.44 (%) whereas Anthrone method
was 21,60 1,31 (%). The average levels of reducer sugars in sweet potato
Cilembu from Luff Schoorl method completed the Indonesia Pharmacopoeia
conditions, that is has a recovery value a 92,49 % % and but has 3,25% CV
value. The average levels of reducer sugar in sweet potato Cilembu with
Anthrone method did not complete the Pharmacopoeia Indonesia conditions, which
has a recovery value a 67,58 % and has CV 6,56 % value.
Conclusion : Anthrone method not recommended for analyze the reducer
sugars in sweet potato Cilembu.
Keywords: Sweet Potato
Cilembu, Reducer Sugars, Luff Schoorl, Anthrone
Author: Irfan Imam Taufik, Any
Guntarti
Journal Code: jpkedokterangg160339
