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LIDYA WATI
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Penetapan Kadar Pengawet Natrium Benzoat pada Mayonaise Kemasan Secara Spektrofotometri UV-Vis sebagai Upaya Peningkatan Pengalaman Praktek Mahasiswa Mata Kuliah Kimia Dasar Lidya Wati; Muhammad Nazar; Fadli Syahputra
JURNAL SERAMBI ILMU Vol 23, No 1 (2022): Serambi Ilmu
Publisher : UNIVERSITAS SERAMBI MEKKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/si.v23i1.3360

Abstract

ABSTRAKAnalisis  kuantitatif  natrium  benzoat  pada  Mayonaise Kemasan dengan metode spektrofotometri ultraviolet-visible telah dilakukan. Sampel Mayonaise Kemasan diekstraksi menggunakan pelarut dietil eter kemudian ekstrak diidentifikasi dengan reaksi esterifikasi, reaksi warna dan uji nyala. Hasil penelitian menunjukan bahwa kelima  sampel Mayonaise Kemasan positif terdapat pengawet asam benzoat. Penetapan kadar pengawet asam benzoat ditentukan dengan menggunakan metode spektrofotometri ultraviolet-visible pada lmax 280 nm. Dari hasil pengukuran didapatlah kadar natrium benzoat sampel M1= 68 mg/kg, sampel M2 = 35,5 mg/kg, sampel M3 = 85,5 mg/kg, sampel M4= 95,5 mg/kg dan M5 mg/kg = 30,5 dan penggunaan pengawet asam benzoat pada sampel tidak melebihi batas maksimum penggunaan menurut BPOM RI No.36 Tahun 2013 yaitu 1000 mg/kg bahan.Kata Kunci: Pengawet Natrium Benzoat, Mayonaise, Spektrofotometri UV-VIS
Determination of Preservative Levels of Sodium Benzoate in Packaged Mayonnaise UV-Vis Spectrophotometry as an Effort to Improve Practice Experience Basic Chemistry Course Students Lidya Wati; Muhammad Nazar; Fadli Syahputra
JURNAL SERAMBI ILMU Vol 23, No 1 (2022): Jurnal Serambi Ilmu
Publisher : UNIVERSITAS SERAMBI MEKKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/si.v23i1.3360

Abstract

Sodium benzoate is the sodium salt of benzoic acid which is often used inprocessed foods and beverages, According to the regulation of the Head ofBPOM RI No. 36 of 2013, this preservative is permitted in its use but has alimit on the use of mayonnaise, which is 1000 mg/kg body weight. Thepurpose of this study was to determine the content of sodium benzoate andthe levels in packaged mayonnaise. This research was conducted at theChemistry Laboratory of the Faculty of Teacher Training and Education,Syiah Kuala University, Banda Aceh to improve the student learningexperience in basic chemistry courses, using five samples of packagedmayonnaise. The results showed that the five samples of packagedmayonnaise were positive for the preservative sodium benzoate.Determination of the preservative content of Sodium benzoate wasdetermined using UV-Vis spectrophotometry method at max 280 nm. Fromthe measurement results, the sodium benzoate content of sample M1 = 68mg/kg, sample M2 = 35.5 mg/kg, sample M3 = 85.5 mg/kg, sample M4 =95.5 mg/kg and M5 mg/kg = 30.5 and the use of preservative sodiumbenzoate in the packaged mayonnaise does not exceed the maximum limitthat has been set.
Co-Authors Fadli Syahputra