QUALITATIVE ANALYSIS METHOD OF DETECTION OF WAX CONTENT IN GORENGAN USING SMARTPHONE
Abstract: Wax is one of the
compounds that can be misused to be added to Gorengan, Indonesian fritter, to
keep them crispy. Gorengan containing wax is difficult to identify visually, so
a quick and easy method of detecting wax content is required. The purpose of
this research is to develop and evaluate the analytical performance of
detecting wax content in gorengan using smartphone. Gorengan sample was
dissolved with hexane and then added reagent that will give discoloration
followed by analysis using smartphone. Some analysis performance parameters
were evaluated in terms of linearity and detection limit, qualitative analysis
capability, precision, and selectivity test. The developed method was also
applied in some gorengan samples. The result shows that the detection of wax content
in gorengan can be conducted by using reagent consisting of NaOH, Schift, and
curcumin (1 : 2 : 2). Performance analysis shows that the linearity measurement
at concentration between 10% and 25% has correlation coefficient (r) of 0.9537
with detection limit at concentration of 2% and precision (%RSD) less than 3%.
The developed method can be applied for the detection of wax content in
gorengan in the market.
Keywords: analysis;
chemometrics; gorengan; smartphone; wax
Penulis: Yulia, Hendri Wasito,
Amin Fatoni
Kode Jurnal: jpfarmasidd180178
