Page 7 - Pedoman-Evaluasi-Mutu-Gizi-dan-Non-Gizi-Pangan

BAB II............................................................................................................ 23

LEMAK ......................................................................................................... 23
1. Analisis Kuantitatif ............................................................................ 23

1.1 Prinsip Metode .............................................................................. 23
2. Evaluasi Mutu ..................................................................................... 23

2.1 Bilangan Iod .................................................................................. 23
2.2 Bilangan Peroksida ...................................................................... 24
2.3 Penentuan Asam Thiobarbiturat (TBA) ...................................... 25

2.4 Bilangan Asam dan Asam Lemak Bebas (FFA) ........................ 26
2.5 Profil Asam Lemak ....................................................................... 28

BAB III........................................................................................................... 35
KARBOHIDRAT ........................................................................................... 35
1. Analisis Kuantitatif ............................................................................ 35

1.1 Metode Analisis Total Karbohidrat By
Difference ...................................................................................... 35
1.2 Metode Analisis Karbohidrat Tersedia By
Difference ...................................................................................... 35
2. Evaluasi Mutu ..................................................................................... 36

2.1 Indeks Glikemik (IG) dan Beban Glikemik (BG) ........................ 36
2.2 Serat Kasar .................................................................................... 40
2.3 Analisis Kadar Amilosa ................................................................ 41

2.4 Penetapan Serat Pangan ............................................................. 43
2.5 Analisis Serat Pangan Larut dan Tidak Larut ........................... 45

2.6 Analisis Pati Resisten .................................................................. 47
BAB IV .......................................................................................................... 52

VITAMIN ....................................................................................................... 52
1. Vitamin Larut Lemak ......................................................................... 52

1.1 Vitamin A dan Provitamin A (Karotenoid) ................................. 52
1.2 Vitamin D ....................................................................................... 53
1.3 Vitamin E ........................................................................................ 54

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