VALIDASI METODE ANALISIS NITRIT DAN NITRAT DALAM DAGING SEGAR DAN PRODUK DAGING OLAHAN SECARA SPEKTROFOTOMETRI UV-VIS; VALIDATION OF NITRITE AND NITRATE ANALYSIS METHOD IN FRESH MEAT AND MEAT PRODUCT BY UV-VIS SPECTROPHOTOMETRY

Firman Shantya Budi, Roto

2014 | Disertasi | PROGAM STUDI S2 ILMU KIMIA

Validation of nitrite and nitrate analysis methods in fresh meat and meat product by UV-Vis spectrophotometry using sulfanilamide and Nnaftyletilendiamine (NEDA) reagent was studied. Zinc powder was used as reducing agent to reduce nitrate to nitrite. The method was optimized in advance before validation. The method was validated by zero blind spiking approach based on various validation parameters such as linearity, sensitivity, limit of detection, limit of quantification, precision and accuracy. The method was applied for determining nitrite and nitrate in fresh meat and meat products (sausage, smoked beef and cornet). The azo compound absorbance reached the optimum level at 541 nm. Meanwhile, the validation results showed linearity nitrite standard in the range from 0.1 – 0.8 mg / L (R2= 0.9995) with molar absorptivity 5.37 × 104 L mole-1 cm-1. The limit of detection and limit of quantification of the proposed method were 0.021 and 0.063 mg/L respectively with %RSD of nitrite and nitrate analysis were 0.56 and 1.73%, respectively. The percent recovery of nitrite and nitrate were 85 – 99% and 82 – 100%, respectively. The range of nitrite and nitrate concentration were 0.60 – 14.79 mg/kg dan 0.68 – 8.39 mg/kg, respectively.

Kata Kunci : nitrite, nitrate, sulfanilamide, NEDA, validation, UV-Vis spectrophotometry