@article{Njoman_Andarwulan_2016, title={VALIDASI METODE ANALISIS ASAM LEMAK TRANS DALAM MAKANAN BERDASARKAN AOCS OFFICIAL METHOD Ce 1h-05}, volume={27}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/14745}, DOI={10.6066/jtip.2016.27.1.40}, abstractNote={<p><em>Cardiovascular disease </em><em>is</em><em> related to the high consumption of trans fatty acid. This issue has driven SEAFAST IPB Laboratory to </em><em>develop</em><em> a trans fatty acid analysis method for gas chromatography based on AOCS Official Method Ce 1h-05. This research was aimed to validate the method via three steps: preparation step, procedure orientation test, and method </em><em>validation</em><em>. During instrument performance </em><em>testing</em><em> in the preparation step, linearity, limit of detection (LoD), limit of quantitation (LoQ), range, and precision parameters were validated for FAME 9t-C18:1 and C18:2 isomer mix</em><em>ed</em><em> standard solution.</em><em> </em><em>During the method validation step, specificity, precision and accuracy parameters were validated for 9t-C18:1 compound attached to food matrix, i.e. </em><em>doughnut</em><em>. The instrument validation result of 9t-C18:1 standard solution had fulfilled the criteria of linearity (r<sup>2</sup>=1, requirement r<sup>2</sup> &gt; 0.990) within the range </em><em>of </em><em>0.0020 to 0.1200 mg/mL; precision (RSD) 0.24%; LoD 0.0007 mg/mL and LoQ 0.0020 mg/mL. The instrument validation result for each isomer in C18:2 standard solution also met the criteria of linearity (r<sup>2</sup>= 0.9999, requirement r<sup>2</sup> &gt; 0</em><em>.</em><em>990) with precision (RSD), LoD and LoQ respectively; 1) </em><em>9t,12t-</em><em>C18:2</em><em>: 1</em><em>.</em><em>40%; 0</em><em>.</em><em>0033 mg/mL; 0.0100 mg/mL;</em><em> 2) </em><em>9t,12c-</em><em>C18:2</em><em>: 1.89%; 0.0015 mg/mL; 0.0045 mg/mL; </em><em>3) </em><em>9c,12t-</em><em>C18:2</em><em>: 2.39%; 0</em><em>.</em><em>0015 mg/mL; 0</em><em>.</em><em>0044 mg/mL; 4)</em><em> </em><em>C18:2</em><em> cis: 3</em><em>.</em><em>39%; 0</em><em>.</em><em>0006 mg/mL; 0</em><em>.</em><em>0019 mg/mL. The validation result for 9t-C18:1 in 100 mg fat extract of </em><em>doughnut</em><em> suggested</em><em> that the modified method is validated in term of specificity (Rs = 1</em><em>.</em><em>2), precision (RSD fatty acid content (mg/g)</em><em> </em><em>= 1.78%; RSD percentage of fatty acid content towards total fatty acid = 0.72%) and accuracy (</em><em>as</em><em> </em><em>percentage of recovery</em><em>) 80.54-94.25%. </em></p&gt;}, number={1}, journal={Jurnal Teknologi dan Industri Pangan}, author={NjomanMaria Fransisca and Andarwulan, Nuri}, year={2016}, month={Jun.}, pages={40-50} }