ANALISIS KADAR NATRIUM BENZOAT DALAM SELAI DENGAN METODE SPEKTROFOTOMETRI UV-VIS

Sukaningsih, Tri Any (2015) ANALISIS KADAR NATRIUM BENZOAT DALAM SELAI DENGAN METODE SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Jam is type of processed foods derived from fruit juice or destroyed fruit, added the sugar and cooked until thickened. The addition of preservatives was intended to extend the strorability so that in the industrial-scale production is not easily damage. The preservatives are often used in the jams is sodium benzoate that is salt of benzoic acid were the using were regulated in the Regulation of BPOM Head Number 36 of 2013 with the maximum limit of for use in jams is 200 mg/kg calculated as benzoic acid. This study aims was determined the levels of benzoate preservative in jams studied already meet the requirements. The extraction sample is under acidic conditions with chloroform. The study begins with a qualitative test with FeCl3 reagent. The level determination was performed quantitatively by spectrophotometry UV-Vis at a wavelength of 274 nm with a reference standard benzoic acid p.a. The sodium benzoate level was obtained by converting the molecular weight of sodium benzoate and benzoic acid. The results obtained from three samples are positive containing benzoate preservative. The everage levels of the sodium benzoate preservative in sample A= 554,8924 mg/kg, B= 449,7003 mg/kg and C= 624,7625 mg/kg. The benzoate preservative levels of all three samples do not meet the standards of the Regulation of BPOM Head Number 36 in 2013. Keywords: jam, benzoate pr

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: jam, benzoate pr
Subjects: Q Science > QD Chemistry
R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Farmasi > Prodi D3 Farmasi
Depositing User: magdalena kartika ningsih
Date Deposited: 15 Nov 2019 07:03
Last Modified: 15 Nov 2019 07:03
URI: http://repository.setiabudi.ac.id/id/eprint/2181

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