ANALISIS KANDUNGAN SAKARIN PADA JENANG MERAH
YANG DIJUAL DI PASAR JAMBANGAN KECAMATAN
MOJOGEDANG KABUPATEN KARANGANYAR
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Asri, Nur Hidayah
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 02:28:17
Abstract :
The increasing taste of food and drink can be done by adding food additives one of them is saccharin as an synthetic sweetener. Saccharin is used as a sugar substitute because of the high level of sweeteners and the price is relatively cheap. Jenang merah is one of the potential market snacks is added saccharin in the making. This research purpose to determine the presence and levels of saccharin-sweetener in jenang merah sold in the Jambangan market kecamatan Mojogedang kabupaten Karanganyar using 9 samples from 3 sources of sellers and samples are deliberately added saccharin in the making by researchers (positive control). The qualitative analysis of saccharin was performed with the test of resorcinol and thin layer chromatography. The quantitative saccharin test was determined by UV Spectrophotometry method with a maximum wavelength of 267,5 nm. Based on the results of the research, the samples from traders A, B and C contain saccharin which do not meet the requirements according to the Regulation of the Head of Food and Drug Administration Republic of Indonesia number 4 of 2014 on Maximum Limitation of Food Addition of Sweeteners, the use of saccharin on ready to eat foods is 100 mg/kg (0,0100 %w /w) with the average content is the trader A 0,0154 %w /w, trader B 0,0367 %w /w and trader C 0,0652 % w /w. Coefficient of Variation 2.0828 % and Recovery of 98.7371 %.
The increasing taste of food and drink can be done by adding food additives one of them is saccharin as an synthetic sweetener. Saccharin is used as a sugar substitute because of the high level of sweeteners and the price is relatively cheap. Jenang merah is one of the potential market snacks is added saccharin in the making. This research purpose to determine the presence and levels of saccharin-sweetener in jenang merah sold in the Jambangan market kecamatan Mojogedang kabupaten Karanganyar using 9 samples from 3 sources of sellers and samples are deliberately added saccharin in the making by researchers (positive control). The qualitative analysis of saccharin was performed with the test of resorcinol and thin layer chromatography. The quantitative saccharin test was determined by UV Spectrophotometry method with a maximum wavelength of 267,5 nm. Based on the results of the research, the samples from traders A, B and C contain saccharin which do not meet the requirements according to the Regulation of the Head of Food and Drug Administration Republic of Indonesia number 4 of 2014 on Maximum Limitation of Food Addition of Sweeteners, the use of saccharin on ready to eat foods is 100 mg/kg (0,0100 %w /w) with the average content is the trader A 0,0154 %w /w, trader B 0,0367 %w /w and trader C 0,0652 % w /w. Coefficient of Variation 2.0828 % and Recovery of 98.7371 %.
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