IDENTIFIKASI DAN PENETAPAN KADAR PENGAWET BENZOAT PADA SAUS TOMAT PRODUKSI LOKAL YANG BEREDAR DI PASARAN KOTA MANADO

Penulis

  • Jurike Kaunang
  • Fatimawali Fatimawali
  • Feti Fatimah

DOI:

https://doi.org/10.35799/pha.1.2012.468

Abstrak

This paper reports the identification and determination of benzoate preservative level in
tomato sauce on the market in Manado. Extraction of the benzoate with diethylether and
determination of the preservative (benzoic acid) was determined using UV-Vis
spectrophotometer. Qualitatively, it was found that the sauce samples contained benzoate.
Quantitatively, it was found that four samples of tomato sauce used benzoate as a
preservative. two of them used benzoic above the threshold set uot in Decree No. Permenkes.
722/Menkes/Per/IX/88.
Keywords: benzoate, ketchup, Manado, spectrophotometer UV- Vis.

Unduhan

Diterbitkan

2012-11-01

Terbitan

Vol 1 No 2 (2012)

Bagian

Articles

Lisensi

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Cara Mengutip

IDENTIFIKASI DAN PENETAPAN KADAR PENGAWET BENZOAT PADA SAUS TOMAT PRODUKSI LOKAL YANG BEREDAR DI PASARAN KOTA MANADO. (2012). PHARMACON, 1(2). https://doi.org/10.35799/pha.1.2012.468