Metode yang digunakan adalah metode Rancangan Acak Kelompok (RAK) dengan analisis kadar kadar karbohidrat gula total dengan metode Luff Schoorl. how analysis of sugar and the sugars are determined before and after inversion by the Luff-Schoorl . Penentuan Kadar Karbohidrat Metode Antrone ( Suci). Pengukuran karbohidrat yang merupakan gula pereduksi dengan metode Luff Schoorl ini didasarkan pada reaksi sebagai berikut: R-CHO + 2 Cu2+ R-COOH + .

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Published on Feb View Download 0. OligosaccharideMade of several monosaccharides, hydrolysable. Monosaccharides are compounds that can not be hydrolyzed in to simpler compounds.

Classification based on functional group: Reducing SugarsSome monosaccharides can act as Reducing Agents i. Often made of simple sugars, but can be as large as 20 units long.

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PolysaccharidesPolysaccharides or complex carbohydrates are generally very large molecular weight molecules also composed of monosaccharide chains. Important food polysaccharidesStarch amylose, amylopectin, dextrin Fiber cellulose, hemicellulose, lignin Sample ExtractionExtract CHO based on solubility. Most polysaccharides and proteins are not soluble in hot EtOH.

Therefore, Hot EtOH will extract monos and oligos, but not polysaccaharides or interfering proteins. Sukrosa tidak bereaksi dengan ion tembaga II komplek, tetapi glukosa dan fruktosa dapat bereaksi dengan pereaksi ini karena adanya gugus aldehida pada glukosa dan alfa hidroksi keton pada fruktosa. Untuk dapat dianalisis dengan metode ini, sukrosa dihidrolisis menjadi glukosa dan fruktosa.

Volatile derivatives can be made by a simple one-step chemical reactionMost common forms: Grob ; the oven temperature was programmedThe carrier gas was helium with a flow rate of 2.

Measures the changes in refractive index of a solution coming out of and HPLC column Can be applied to many carbohydrates Limitations: It is sensitive to changes in flow, pressure, temperature, and generally requires high CHO concentrations.


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