Mustofa, Amar Aji (2018) IDENTIFIKASI SAKARIN DAN SIKLAMAT PADA SELAI BERMERK DAN TIDAK BERMERK SECARA KUALITATIF. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Jam is a food product with a consistency of semi-solid made from fruit pulp. In some manufacturers literature adds or uses synthetic sweeteners to reduce production costs. The commonly used synthetic sweetener is saccharin and cyclamate. This study aims to determine the presence of saccharin and cyclamate. This research uses qualitative test in laboratory of Balai Pengujian dan Sertifikasi Mutu Barang, Surakarta. The sample used in this research is jam branded (jam A and jam B) and not branded (jam C). Saccharin identification was done by of samples addded resorcinol and NaOH10%,if solution showed green was added aquadest and NaOH10%, ifshowedgreen flouresens positive samples containing saccharin. In the cyclamate analysis was done by sampling in extraction using ether, and BaCl210%, NaNO2 10% then in heat. If a white precipitate is formed then the sample contains cyclamate. Based on qualitative research from three samples of maize showed the results of C leleai containing a single saccharin saccharin and no cyclamate content of the three samples of jam were found. Keywords: jam, saccharin, cyclamate, qualitative D-III Analis Kesehatan Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | jam, saccharin, cyclamate, qualitative |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 22 Feb 2019 09:43 |
| Last Modified: | 22 Feb 2019 09:43 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/373 |
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