PutriPerwira, Aldian (2015) ANALISIS PENGAWET ASAM BENZOAT PADA SELAI YANG BEREDAR DI PASAR Ir. SOEKARNO SUKOHARJO SECARA SPEKTROFOTOMETRI UV-Vis. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Jam is a semi-solid food made from fruit pulp that mixed 35-45 parts sugar and heated until the sugar content ranges between 50-65%. Benzoic acid is one of the synthetic preservatives, work effectively at pH 2.5 to 4.0, therefore it is widely used in acidic food or drink. Determination of benzoid acid levels was performed by ultraviolet Spectrophotometry. This study uses three samples of jam. Qualitative testing with added NaCl and 3 drops of FeCl3 will make precipitate orange and then quantitative test using ultraviolet Spectrophotometry. Determination of benzoid acid in the sample is to find the maximum wavelength and the operating time. The wavelength that obtained is 228,6 nm and operating time 0-7 minutes. The conditions used to read the calibration curve and the assay sample. Quantitatively, the amount of benzoid acid in sample A was sample A 525,97 mg/kg, sample B 2816,83 mg/kg, dan sample C 162,60 mg/kg. Sample A and sample B does not qualify to PBOM Nomor 36 Tahun 2013 batas maksimum penggunaan asam benzoat sebesar 200 mg/kg. Keyword : Jam, Benzoic acid, ultraviolet Spectrophotometry
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| 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: | 10 Oct 2019 08:34 |
| Last Modified: | 10 Oct 2019 08:34 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1967 |
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