ANALISIS KANDUNGAN SAKARIN PADA MINUMAN TIDAK
BERMERK DAN BERMERK YANG DIJUAL DI SEKITAR
MASYARAKAT
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Veronica, Citra Ardiana
Subject
R Medicine (General)
Datestamp
2020-12-23 06:35:26
Abstract :
Saccharin is a chemical compound that is added for the purpose of processed food products. The sweetness level of saccharin is 200-500 times compared to sucrose. Saccharin in excessive doses can accumulate and cause health problems. This Scientific Paper aims to determine the presence of saccharin content and percentages in unbranded and branded beverages sold around the community and to know saccharin levels in samples according to the recommended limits of SNI 01-6993-2004. The research method was used is the study literature. This study used secondary data collection taken from scientific journals and scientific papers. The data analysis technique was used is descriptive analysis method. Results of the qualitative resorcinol test showed 11 samples of unbranded beveragesand 5 samples of branded beverages were positive saccharin with the formation of green fluorescence. Alkalimetric quantitative tests showed 9 samples of unbranded beverages and 1 sample of branded beverages exceeded the SNI limits. From this Scientific Paper 36% of unbranded beverages 100% of branded beverages contain saccharine. It was also found that 30% of unbranded beverages and 20% of branded beverages exceeded the SNI limits
Saccharin is a chemical compound that is added for the purpose of processed food products. The sweetness level of saccharin is 200-500 times compared to sucrose. Saccharin in excessive doses can accumulate and cause health problems. This Scientific Paper aims to determine the presence of saccharin content and percentages in unbranded and branded beverages sold around the community and to know saccharin levels in samples according to the recommended limits of SNI 01-6993-2004. The research method was used is the study literature. This study used secondary data collection taken from scientific journals and scientific papers. The data analysis technique was used is descriptive analysis method. Results of the qualitative resorcinol test showed 11 samples of unbranded beveragesand 5 samples of branded beverages were positive saccharin with the formation of green fluorescence. Alkalimetric quantitative tests showed 9 samples of unbranded beverages and 1 sample of branded beverages exceeded the SNI limits. From this Scientific Paper 36% of unbranded beverages 100% of branded beverages contain saccharine. It was also found that 30% of unbranded beverages and 20% of branded beverages exceeded the SNI limits
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