ANALISA KADAR NATRIUM BENZOAT PADA JELLY YANG BEREDAR DI PASAR JATEN KARANGNAYAR

PRASTIWI, Prastiwi (2015) ANALISA KADAR NATRIUM BENZOAT PADA JELLY YANG BEREDAR DI PASAR JATEN KARANGNAYAR. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Jelly is a food product made half of not less than 45% by weight of fruit juice and 55% by weight sugar. This mixture is thickhened to a solute concentration of not less than 65% of dyes, preservatives and flavour can be added to complement the existing deficiencies in the fruit itself. Benzoic acid widely used to preserve fruit juice, jam, jelly, herbs, sauce, usually used in the form of Na-benzoat salts. This study was conducted on three samples of different brands jelly with a qualitative test on samples using FeCl3, followed by assay using Uv-Vis spectrophotometer. Assay of Na-benzoate in the sample was done by a determine the wavelenght of maximum, opertaing time, and readings at a wavelenght of maximum absorbance. The result obtained are then converted into Na-benzoate. Based on the research that has been conducted showed all positive sampel containing Na-benzoat presentative with a sample A containing Na-benzoat in amount of 41,4729 mg/l, sample B 4,4232 mg/l, sample C with 26,4991 mg/l. These result are compared with the existing provisions, the third samples is said to be safe for consumption and circulating in the community. Key word : jelly, Na-benzoate, Uv-Vis spectrophotometer

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	jelly, Na-benzoate, Uv-Vis spectrophotometer
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan
Depositing User:	Mrs NOVI HANDAYANI
Date Deposited:	21 Feb 2020 03:21
Last Modified:	21 Feb 2020 03:21
URI:	http://repo.setiabudi.ac.id/id/eprint/2357

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