Setyorini, Alma Widyawati (2019) PENETAPAN KADAR FORMALIN DALAM MIE BASAH YANG DIJUAL DI PASAR WILAYAH BANJARSARI SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi.
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Abstract
The use of formalin as a preservative in food is prohibited and regulated in the regulation of the minister of health number 033 in 2012. The discovery of the use of formalin as a preservative in wet noodles. Then a qualitative and quantitative analysis of the formalin content in white tofu was sold in the Surakarta market by UV-Vis spectrophotometry. The study was conducted on samples taken rendomly from 3 markets in the Banjarsari region. Wet noodle samples were tested qualitatively by chromatopic acid reagent which would form purple if there was formalin and tasted quantitatively by UV-Vis spectrophotometry. The method validation that is done is precision, accuracy, liniarity, LOD, LOQ.Formalin levels calculated by linier regression analysis with the equation Y = a + b X. The result of quantitative tests with chromatopic acid showed typical changes in purpel. Quantitative test using UV- Vis spectrophotometry with wavelength λmaks = 589 nm and operating time = 7-9 minutes. Method validation shows that liniarity with value r = 0,99352 and Y equation - 0,21295 + 0,028234 X, LOD = 2,0906 ppm, LOQ = 6,3352 ppm, accuracy with recovery = 98,73% , and precision with RSD values = 0,000918%. Sample A = 0,0936% ±0,0038%b/b, Sample B = 0,0717% ±0,0003, Sample C = 0,0384%± 0,000071. Keywords: wet noodles, formalin, chromatopic acid, uv-vis spectrophotometry.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | wet noodles, formalin, chromatopic acid, uv-vis spectrophotometry. |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 04 Dec 2019 07:32 |
| Last Modified: | 04 Dec 2019 07:32 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/3979 |
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