#TITLE_ALTERNATIVE#

• Main Author: Murni Wijaya (Nim: 10703076), Sri
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/6799
• Institution: Institut Teknologi Bandung

Abstract: <br /> <br /> <br /> <br /> Recently, instant noodle producers increase their quality product by vitamins fortification. <br /> <br /> <br /> <br /> In this research, an analytical method applying high performance liquid chromatography <br /> <br /> <br /> <br /> technique (HPLC) for determination of water-soluble vitamins in instant noodle was <br /> <br /> <br /> <br /> developed. Prior the determination, the analytes were triturated using acetate buffer of pH <br /> <br /> <br /> <br /> 3.5 as extracting solvent and further purified by means of SPE method. An HPLC and solid <br /> <br /> <br /> <br /> phase extraction (SPE) method were developed to analyze water-soluble vitamins in <br /> <br /> <br /> <br /> instant noodle. An isocratic HPLC system under following conditions: methanol and 5 <br /> <br /> <br /> <br /> mM 1-hexanesulfonic acid solution in 1 percent aquaeous acetic acid solution adjusted to pH 3.5 <br /> <br /> <br /> <br /> with trietilamine (18.5:81.5) as eluting solvent, flow rate of 2 mL/min, as well as detection <br /> <br /> <br /> <br /> at 275 nm; were suitable for the determination of water soluble vitamins. Under this <br /> <br /> <br /> <br /> condition vitamin B1, B3, B6, and B11 gave limit of detection of 0.13, 0.26, 0.14, and <br /> <br /> <br /> <br /> 0.08 ppm; as well as limit of quantitation of 0.47, 0.86, 0.47, and 0.28 ppm, respectively. <br /> <br /> <br /> <br /> The precision of the determination of vitamin B1, B3, B6, and B11, stated as coefficient of <br /> <br /> <br /> <br /> variation (CV), were respectively 2.36, 0.38, 2.40, and 0.78 percent, while their accuracy stated <br /> <br /> <br /> <br /> as percentage of recovery, were respectively 82,73 - 89,18, 87,76 - 97,00, 87,71 - 96,69, <br /> <br /> <br /> <br /> and 242,41 - 440,07 percent. Generally, this method gave good precision and accuracy for <br /> <br /> <br /> <br /> determination vitamin B1, B3, and B6 in instant noodle.