Nugraheni, Ardian (2014) ANALISIS SAKARIN DALAM KECAP MANIS YANG BEREDAR DI WILAYAH KLATEN SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Saccharine is non-nutritive synthetic sweetener providing a little energy with high sweetness intensity about 200-700 times higher than sucrose. Saccharine has carcinogenic characteristic or can result in cancer. Soybean sauce still contains saccharine as sweetener replacing sugar. This research aimed to find out the content of saccharine used in sweet soybean sauce in spetrophotometry manner by considering its compatibility with the head of the National Standardization Body Number 12/Kep/BSN-SNI.03/05/2004. The saccharine examination in soybean sauce included qualitative and quantitative test. The qualitative test on the sample was conducted based on the color reaction in which purple color was created with the addition of FeCl3. The quantitative test was conducted using spectrophotometry method, in which aquadestillata was measured at maximum wavelength of 268 nm based on the standard curve analysis method with the concentration variations of 32.04 µg/mL; 37.38 µg/mL; 42.72 µg/mL; 48.06 µg/mL; 53.40 µg/mL, using hitachi U-2900 model of UV-VIS spectrophotometer. Considering the result of research, it could be found that the saccharin content of A sample was 130.9765 mg/kg and that of B sample was 156.47535 mg/kg. Samples A and B met the head of the National Standardization Body Number 12/Kep/BSN-SNI.03/05/2004 with a maximum limit of 500 mg/kg. Keywords: Saccharine, Sweet Soybean Sauce, UV-Vis Spectrophotometry
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Saccharine, Sweet Soybean Sauce, UV-Vis Spectrophotometry |
| Subjects: | Q Science > QD Chemistry R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | magdalena kartika ningsih |
| Date Deposited: | 21 Feb 2020 01:29 |
| Last Modified: | 21 Feb 2020 01:29 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/2418 |
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