Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Journal of Pharmaceutical and Sciences.
Tamara Army
Program Studi Farmasi, Fakultas Farmasi, Universitas Muslim Nusantara Al-Washliyah, Medan, Sumatera Utara, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Analisis kadar natrium benzoat pada kecap pedas yang beredar di pasaran dengan metode kromatografi lapis tipis (KLT) dan spektrofotometri Uv-Vis Tamara Army; Ainil Fithri Pulungan; Ridwanto Ridwanto; Anny Sartika Daulay
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 4 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i4.266

Abstract

Sodium benzoate is one of the preservatives allowed in food and beverages. The objective of this research was to determine the level of sodium benzoate found in spicy soy sauce. Qualitative tests are first carried out on samples with the Thin Layer Chromatography (KLT) method, and quantitative tests are carried out using the spectrophotometry Uv-Vis method to determine the preservative level of sodium benzoate. Qualitative tests on KLT plates were carried out by optimising eluents (N-Butanol: Ethyl Acetate: Ammonia, Methanol: Ethyl Acetate: Ammonia, and Isopropanol: Ammonia), where the results of the three eluents showed that the Isopropanol: Ammonia eluents had Rf values from three samples that were close to each other with the comparison Rf values. The results of quantitative analysis on spectrophotometry Uv-Vis showed the total levels of Spicy Soy Sauce A 264.16±12.3206 mcg/g, Spicy Soy Sauce B 317.8±21.8643 mcg/g and Spicy Soy Sauce C 110.2±23.5356 mcg/g. Based on these results, it can be concluded that sodium benzoate levels in samples A, B, and C meet the requirements of the maximum usage limit standard, which is not more than 600 mg/kg.  
Co-Authors Anny Sartika Daulay Fithri Pulungan, Ainil Ridwanto Ridwanto