Febytha, Ayu Octavia Hamy (2018) PENETAPAN KADAR PEWARNA MAKANAN PADA ES GABUS SECARA SPEKTROFOTOMETER UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Gabus ice is ice made using hunkwee flour that has been frozen, creating a soft ice texture. The sweet taste and the interesting color make the gabus ice one of the children's favorite ice to adulthood. Common cases of food additives abuse are the use of food additives prohibited for food and the use of food additives that exceed the limits set by the Indonesian National Standard (SNI). This study aims to determine the type of food coloring in gabus ice and to know the values of food coloring in gabus ice. The sample in this study used gabus ice sample with orange red code (EG.MO), pink gabus (EG.MM), and faded pink ice (EG.MMP) were qualitatively tested using paper chromatography method, quantitative method using UVVIS spectrophotometer method. The wavelength for tartazine is 425 nm, while the wavelength for Ponceau 4R is 506 nm. Food colorants found in gabus ice are tartazine and ponceau 4R where the dye content of each sample is Tartazin content: EG.MO = 68.1 ppm sample, EG.MM sample = 92.3 ppm, sample EG.MMP = 68.6 ppm. Ponceau 4R food coloring content on sample EG.MO = 99.5 ppm, sample EG.MM = 106.1 ppm, EG.MMP sample = 49.5 ppm. There are samples whose dye values exceed the SNI 01-0222-1995 standard of 100 mg/kg. Keywords: gabus Ice, Food Coloring, UV-VIS Spectrophotometer
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | gabus Ice, Food Coloring, UV-VIS Spectrophotometer |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 23 Feb 2019 02:32 |
| Last Modified: | 23 Feb 2019 02:32 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/407 |
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