MENDROFA, NURHALIMAH (2019) ANALISIS KADAR NATRIUM BENZOAT PADA TAUCO YANG DIPASARKAN DI PAJAK KOTA MEDAN DENGAN METODE SPEKTROFOTOMETRI ULTRA VIOLET TAHUN 2019. Undergraduate thesis, INSTITUT KESEHATAN HELVETIA.
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Abstract
Food additives are chemicals that are intentionally added to foods or drinks both naturally and artificially. Food that is consumed by humans everyday requires processing. In the processing process often added additional ingredients that aim to maintain qualitysuch as preservative Sodium Benzoate. Tauco is a type of Indonesian fermented soybean food. Tauco is semi-solid or runny and has a variety of colors from whitish yellow to blackish brown, and the taste also varies from salty to slightly sweet. This study aims to determine the benzoate levels found in Tauco which are marketed in Kota Medan market.
The analysis was done in a qualitative method aims to find the Benzoate content in Tauco using the FeCl3 test, esterification test and sublimation test, quantitative methods with UV-Vis Spectrophotometry, and determine the suitability of sodium benzoate levels with established standards. Absorption was measured with a UV-Vwas spectrophotometer at a maximum wavelength of 225 nm.
The results showed that the levels of sodium benzoate in 5 Tauco samples were A=125.655 mg/kg, B=91.2939 mg/kg, C=95.9668 mg/kg, D=147.2932 mg/kg, and E=81.8947 mg/kg met the standard requirements for a maximum usage limit of 500 mg/kg.
The conclusion of this study shows that the levels of sodium benzoate meet the requirements and do not exceed the maximum threshold set by BPOM No. 36 of 2013 which is 500 mg/kg Tauco.
| Item Type: | Doktoral (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Keywords: Sodium Benzoate, Tauco, UV-Visible Spectrophotometry |
| Subjects: | Fakultas Farmasi dan Kesehatan > Farmasi Fakultas Farmasi dan Kesehatan > Farmasi > Obat Organik |
| Divisions: | Fakultas Farmasi dan Kesehatan > S1 Farmasi |
| Depositing User: | Nurhalimah - Mendrofa |
| Date Deposited: | 25 Feb 2020 04:49 |
| Last Modified: | 25 Feb 2020 04:49 |
| URI: | http://repository.helvetia.ac.id/id/eprint/2567 |
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