Open AccessANALISIS KADAR SERAT PADA BAKSO BEKATUL DENGAN METODE GRAVIMETRI
Author(s) -
Hardiyanti,
Khairun Nisah
Publication year - 2021
Publication title -
amina b (aceh.cetak)/amina
Language(s) - English
Resource type - Journals
eISSN - 2685-0001
pISSN - 2684-9976
DOI - 10.22373/amina.v1i3.42
Subject(s) - gravimetric analysis , chemistry , relative standard deviation , mathematics , food science , chromatography , detection limit , organic chemistry
The goal of this study is to determine the level of fibre contained in bakso made from rice shiftings. The analysis employed gravimetric method with fibretherm apparatus. Firstly, the sample was defatted through n-hexanic soxhletation. After that,the gravimetric treatment was carried out in the apparatus to obtain the weight of the fibre. The data were then converted to percentage value. This step resulted the content of the fibre as following as 0.41; 0.23; 0.34; and 0.36% repectively for four samples. It shows that the level of those are below the standard of SNI 01-4439-1998.