ANALISIS KADAR NATRIUM BENZOAT DALAM BUMBU MASAK INSTAN SECARA SPEKTROFOTOMETRI UV-VIS

Nofitasari, Anis Enggar (2017) ANALISIS KADAR NATRIUM BENZOAT DALAM BUMBU MASAK INSTAN SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Sodium Benzoate is a common preservative that is used to preserve food and drinks. It is a kind of salt that comes from benzoic acid (C6H5COOH). The characteristics of sodium benzoate are white powder, soft or grain, does not have smell, can be dissolved by water and ethanol 95%. The use of sodium benzoate in a long term can be dangerous for the healthiness and can cause lupus and cancer. This research is aimed to know the amount of sodium benzoate in the instant seasoning. The method of the research is qualitative and quantitative analysis through spektrofotometri UV-Vis to analyze the amount of sodium benzoate in the instant seasoning. The data of operating time and the maximum of wavelength are gotten from the standard of benzoic acid. The sample of the instant seasoning is diluted and filtered before calculating the absorbance. The result of the determination of the amount in the instant seasoning by measuring wavelength 272 nm is showing different amounts. The amount of sodium benzoate in sample A: 729,5231mg/kg, sample B: 610,9965mg/kg, sample C: 750,2582mg/kg. All sample is not full fill the requirements of the Head of BPOM RI No. 36, 2013. Keywords: sodium benzoate, instant seasoning, spektrofotometri UV-Vis

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	sodium benzoate, instant seasoning, spektrofotometri UV-Vis
Subjects:	R Medicine > R Medicine (General)
Divisions:	Fakultas Farmasi > Prodi D3 Farmasi
Depositing User:	Rohma Tri Wardani
Date Deposited:	23 Feb 2019 02:48
Last Modified:	23 Feb 2019 02:48
URI:	http://repo.setiabudi.ac.id/id/eprint/539

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