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All Journal Jurnal Media Analis Kesehatan Lontara: Journal of Health Science and Technology Lontara Abdimas : Jurnal Pengabdian kepada Masyarakat Jurnal Kolaboratif Sains Lontara Journal Of Health Science And Technology
Nur Qadri Rasyid
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Institut Pertanian Bogor, Bogor 16680
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

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Journal : Lontara Journal Of Health Science And Technology

 1 
Analisis Kadar Natrium Benzoat Pada Bumbu Dapur yang Diperjualbelikan Di Kota Makassar Waode Rustiah; Nur Qadri Rasyid; A. Nur Afni Ishak
Lontara Journal of Health Science and Technology Vol 3 No 1 (2022): 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.v3i1.260

Abstract

Bumbu dapur instan adalah campuran dari berbagai macam bumbu rempah yang diolah dan diproses dengan komposisi tertentu. Penggunaan pengawet natrium benzoat pada bumbu dapur instan dapat menghambat pertumbuhan bakteri dan jamur. Penggunaan pengawet natrium benzoat secara berlebihan dapat menyebabkan endema (bengkak), keram perut, rasa kebas di mulut, dan dalam jangka panjang menimbulkan penyakit kanker, serta dapat merusak sistem syaraf. Penelitian bertujuan untuk mengetahui kadar natrium benzoat pada bumbu dapur yang diperjualbelikan di kota Makassar. Jenis penelitian yaitu observasi laboratorik, sampel diambil sebanyak 10 dan masing-masing dianalisis dengan menggunakan alat Spektrofotometer UV-Vis pada panjanggelombang 275 nm. Hasil pengukuran terhadap 10 sampel menunjukkan kadar natrium benzoat pada sampel B1 110.95 mg/kg, sampel B2 320.97 mg/kg, sampel B3 98.91 mg/kg, sampel B4 160.07 mg/kg, sampel B5 483.96 mg/kg, sampel B6 865.41 mg/kg, sampel B7 527.58 mg/kg, sampel B8 213.59 mg/kg, sampel B9 253.90 mg/kg, sampel B10 86.59 mg/kg. Pada sampel B6 kadar natrium benzoatnya sebesar 865.41 mg/kg. Kadar ini melebihi ambang batas yang ditetapkan oleh BPOM No. 36 tahun 2013 yaitu 600 mg/kg, maka sampel tersebut dinyatakan tidak layak untuk dikonsumsi.
Analisis Kualitatif Pewarna Rhodamin B Pada Terasi Dengan Metode Kromatografi Lapis Tipis Muawanah Muawanah; Dewi Arisanti; Abdul Razak; Nur Qadri Rasyid
Lontara Journal of Health Science and Technology Vol 4 No 1 (2023): 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.v4i1.329

Abstract

Shrimp paste is one of the fishery products obtained by a fermentation process, and the main ingredients are both small shrimp and fish. In the production of shrimp paste, traders sometimes add prohibited dyes such as rhodamin B, according to the Minister of Health of the Republic of Indonesia, Number 239/Menkes/Per/V/85, because it is a synthetic dye for paper, textiles, and ink. Rhodamin B can cause liver function disorders and cause cancer. When used in food products. This study aims to determine the presence of rhodamin B dye in shrimp paste. The sampling technique was purposive sampling, with a total of 10 samples. This study conducted a qualitative analysis of rhodamin B dye using the Thin Layer Chromatography (TLC) method. Based on the results of the study, 10 samples were obtained, namely 6 positive shrimp paste samples containing rhodamin B dye, as seen based on the stains and Rf value of the sample and the rhodamin B standard. It can be concluded that most of the shrimp paste samples contain rhodamine B dye.
Co-Authors A. Nur Afni Ishak Abdul Razak Andi Fatmawati Anita Anita Basarang, Mujahidah Dewi Arisanti Dini Cahyani Putri Muawanah Muawanah Rustiah, Wa Ode Suardi suardi suardi