Yasmin, Khairun Nisa (2024) PENGEMBANGAN METODE DAN PENETAPAN KADAR ZAT PEWARNA YELLOW FCF, ALLURA, METHANIL YELLOW DAN TARTAZINE SECARA SIMULTAN PADA MAKANAN DAN MINUMAN YANG BEREDAR DI SUPERMARKET MENGGUNAKAN METODE HPLC. Tesis thesis, Universitas Setia Budi.
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Khairun Nisa Yasmin_Surat Keterangan 10 Agustus.pdf Download (53kB) |
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Abstract
INTISARI Pewarna makanan merupakan bahan tambahan pangan yang ditambahkan ke dalam makanan untuk meningkatkan penampilan dan memberikan warna pada makanan. Pewarna makanan menjadi sorotan utama ketika suatu makanan menampakkan warna yang cantik untuk menggugah selera konsumen. Penelitian ini bertujuan untuk mengembangkan metode penetapan kadar yellow fcf, red allura, methanil yellow dan tartazin secara simultan. Metode penelitian yang digunakan pada High Performance Liquid Chromatography (HPLC) dengan fase terbalik. Fase gerak yang digunakan buffer fosfat : asetonitril dengan bahan baku pewarna yellow fcf, red allura, methanil, tartazin dan juga sampel makanan dan minuman yang berada di Supermarket. Parameter optimasi meliputi panjang gelombang, pH fase gerak, komposisi fase gerak, dan laju alir. Parameter validasi termasuk linearitas, akurasi, presisi, selektivitas dan LOD LOQ. Hasil penelitian menunjukan bahwa penetapan kadar pewarna seyawa yellow fcf, red allura, methanil dan tartazin secara simultan dengan HPLC mendapatkan hasil optimum pada panjang gelombang terdapat 508 nm, fase gerak buffer fosfat dan asetonitril (5:5) dengan pH 8,8 dan laju alir 0,71 mL/menit, dan hasil dari validasi linieritas yang di dapat 0,9997- 0,9998, akurasi 92%- 130,5%, RSD 0,84-1,55%. Hasil penelitian dengan penetapan kadar secara simultan yang didapat adanya beberapa senyawa yang melebihi batas maksimum yang telah di tentukan yaitu pewarna tartazin pada sampel minuman bubuk, manisan mangga dan tahu kuning. ABSTRACT Food dyes are food additives that are added to foods to enhance the appearance and color of foods. This research aims to develop a method of determining the levels of yellow fcf, red allura, methanyl yellow and tartazin simultaneously. Research method used on High Performance Liquid Chromatography (HPLC) with reverse phase. Movement phases used phosphate buffers: acetonitril with raw materials yellow fcf, red allura, methanil, tartazin and also samples of food and beverages that are in the supermarket. Validation parameters include linearity, accuracy, precision, selectivity and LOD LOQ. The results of the study showed that the determination of the colouring levels of yellow fcf, red allura, methanil and tartazin simultaneously with HPLC obtained the optimum results at wavelengths of 508 nm, phosphate and acetonitril buffer phase (5:5) with pH 8.8 and flow rate of 0.71 mL/min, and the validation of linearities at 0.99-97-0.9998, 92%- 130,5%, RSD 0.84-1,55%. The result of the research with the simultaneous determination rate of the presence of several compounds that exceeded the maximum limits that have been established in the coloring agent is tarzine in the sample of beverage powder, mango and yellow. Keyword : High Performance Liquid Chromatography (HPLC), Yellow fcf, red allura, methanil yellow, tartazin.
| Item Type: | Thesis (Tesis) |
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| Uncontrolled Keywords: | High Performance Liquid Chromatography (HPLC), Yellow fcf, red allura, methanil, tartazin |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Farmasi > Prodi S2 Farmasi |
| Depositing User: | USB |
| Date Deposited: | 21 Nov 2024 08:02 |
| Last Modified: | 21 Nov 2024 08:02 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/6579 |
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