Article Per Year (5 Year)
p-Index From 2021 - 2026
1.704
P-Index
This Author published in this journals
All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian REACTOR : Journal of Research On Chemistry And Engineering JURNAL KIMIA SAINTEK DAN PENDIDIKAN Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri Jurnal Pengabdian Cendikia Nusantara
Riani, Pevi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Penentuan Kadar Kalium Sorbat dan Persen Recovery pada Selai dengan Metoda High Performance Liquid Chromatography Riani, Pevi; Fannin, Ulvie Ameinda
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 2 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.7

Abstract

Fruit jam is one of the preserved products that have a soft texture that contains crushed fruit and is mixed with sugar with the addition or without the addition of water. Preservatives are added to prevent damage to jams. A preservative that is usually added to jam is potassium sorbate. Potassium sorbate is commonly used as a preservative because it dissolves more easily when added to food. This study aims to determine the levels of potassium sorbate in jam samples. Potassium sorbate was determined using High Performance Liquid Chromatography (HPLC). From the test results, it was found that potassium sorbate levels ranged from719, 65 mg/kg to 757,24 mg/kg. The results of this test will be compared with the standards set by the Food and Drug Supervisory Agency (BPOM) No. 36 of 2013 concerning the maximum limit for the use of preservative food additives, namely 500 mg/kg. From the test results, it can be seen that the potassium sorbate in all samples exceeds the quality standard set by the BPOM. Therefore, people must be more careful in choosing jam to consume daily. The test results have used the right method, namely by adjusting the stationary phase, mobile phase and the right wavelength so that the% recovery results are 103%.
Co-Authors Armin, M. Ikhlas Armin, Muhammad Ikhlas Dewati Samah, Selfa Fannin, Ulvie Ameinda Gusfiyesi Hafnimardiyanti Hafnimardiyanti Hafnimardiyanti Hazil Anwar, Hazil Hidayana, Hijratul Ikhlas Armin, Muhammad Putri , Melysa Putri, Melysa Renny Futeri Selfa Dewati Samah Susanti, Arisa Syafrinal Syafrinal, Syafrinal