ANALISIS SENYAWA BENZOAT PADA SAUS SAMBAL DI RUMAH MAKAN AYAM GORENG CEPAT SAJI DI MANADO

Authors

  • Ika Purwaningsih

DOI:

https://doi.org/10.35799/pha.5.2016.12937

Abstract

ANALISIS SENYAWA BENZOAT PADA SAUS SAMBAL DI RUMAH MAKAN AYAM GORENG CEPAT SAJI  DI MANADO

Ika Purwaningsih1), Sri Sudewi1), Jemmy Abidjulu1)

1)Program Studi Farmasi FMIPA UNSRAT Manado, 95115

 

ABSTRACT

Benzoate is a preservative of food allowed by the Government of Indonesia, but should not exceed the concentration limits its in use. The aims of this research is to analyze and to determine the benzoate compounds content in chili sauce from fried chicken fast food restaurants in Manado. The identification of benzoate compounds was done using FeCl3 which was characterized with the form of red brown sediment. Analysis of benzoate content using UV-Vis spectrophotometry method with wavelength of 274 nm. The results showed that four samples of chili sauce A, B, C and D were using preservative sodium benzoate in amount of 0,411, 0,454, 0,336 and 0,344 g/kg respectively. The amount of benzoate preservative in samples of chili sauce does not exceed the threshold set out by The Head of National Drug and Food Control Agency of the Republic of Indonesia in 2013 No.36 which is 1 g/kg.

Keywords: Benzoate, chili sauce, UV-Vis spectrophotometry, Manado.

ABSTRAK

Benzoat adalah pengawet makanan yang diizinkan oleh Pemerintah Indonesia, namun tidak boleh melebihi konsentrasi batas penggunaannya. Penelitian ini bertujuan untuk mengetahui keberadaan senyawa benzoat dan menentukan kadar senyawa benzoat dalam saus sambal di rumah makan ayam goreng cepat saji di Manado. Identifikasi senyawa benzoat dilakukan dengan menggunakan FeCl3 yang ditandai dengan terbentuknya endapan berwarna merah kecoklatan dan penentuan kadar senyawa benzoat dilakukan dengan metode spektrofotometri UV-Vis pada panjang gelombang 274 nm. Hasil penelitian menunjukkan bahwa keempat sampel saus sambal A, B, C dan D menggunakan pengawet benzoat secara berurutan sebesar 0,411, 0,454, 0,336, dan 0,344 g/kg. Penggunaan pengawet benzoat pada sampel saus sambal tidak melebihi ambang batas yang telah ditetapkan dalam Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor 36 Tahun 2013 yaitu 1 g/kg.

Kata kunci : Benzoat, saus sambal, spektrofotometri UV-Vis, Manado.

 

Downloads

Published

2016-08-02

How to Cite

Purwaningsih, I. (2016). ANALISIS SENYAWA BENZOAT PADA SAUS SAMBAL DI RUMAH MAKAN AYAM GORENG CEPAT SAJI DI MANADO. PHARMACON, 5(3). https://doi.org/10.35799/pha.5.2016.12937

Issue

Vol. 5 No. 3 (2016): Pharmacon

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access)