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Journal : Lontara Journal Of Health Science And Technology

Analisis Kadar Siklamat Pada Selai Tidak Bermerek Yang Dijual Di Pasar Tradisional Kota Makassar Muawanah Muawanah; Nurhidayat Nurhidayat; Nur Qadri Rasyid; Susi Susanti
Lontara Journal of Health Science and Technology Vol 1 No 2 (2020): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v1i2.72

Abstract

The jam is a semi-solid food made from fruit or other processed product. The manufacturing process can add food additives (BTP), one of which is artificial sweeteners such as cyclamate. Cyclamate can be harmful to health if consumed in levels that exceed the maximum limit.The purpose of this research was to identificate and determine the cyclamate content of unbranded jam in the traditional market town of makassar. The type of research used is laboratory observation with simple random sampling technique. This research was conducted qualitatively (depositional method) and quantitatively (gravimetric method). Based on the results of the research from 7 (seven) samples of unmerck jam there were 2 (two) positive samples containing cyclamate with cyclamate levels obtained, namely the K sample 0f 42.273,78 mg/kg and sample T3 of 49, 822. 67 mg/kg. In this study it can be concluded that 2 (two) samples of unbranded jam contained cyclamate levels that exceed the maximum limit set by BPOM No. 4 of 2014, namely 1000 mg/kg and so it is not safe for consumption.
Analisis Kualitatif Residu Pestisida Pada Bahan Pangan Dengan Menggunakan Metode Kromatografi Lapis Tipis (KLT) Muawanah Muawanah; Nur Qadri Rasyid
Lontara Journal of Health Science and Technology Vol 2 No 2 (2021): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v2i2.222

Abstract

Vegetables and fruits are foodstuffs whose cultivation process requires pesticides. In addition to farmers who apply pesticides, pesticide poisoning can also be experienced by people who consume agricultural products including vegetables through the pesticide residues contained in them, so that it will have a negative impact on human health who consume them continuously. The purpose of the study was to determine the presence of pesticide residues in foodstuffs. This research is a laboratory observation with a simple random sampling technique. In this study, a qualitative analysis of organophosphate and carbamate pesticide residues in food ingredients was carried out using the Thin Layer Chromatography (TLC) method. Based on the results of the study, from 15 (fifteen) samples of vegetables, no organophosphate chlorpyrifos pesticide content was detected, but the carbamate group was detected in samples of spinach, cabbage, and carrots marked with spots and the Rf value was the same as the Furadan standard. Thus, it is hoped that the community will wash the vegetables before they are processed and consumed.