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All Journal Media Farmasi Indonesia Jurnal Teknologi dan Sains Modern
Kurnia Mar’atus Solichah
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Deteksi dan Analisis Kadar Natrium Siklamat dalam Es Teh Manis yang dijual di Kawasan Pundung Nogotirto Gamping Sleman Yogyakarta Nur Fatharani, Haifa; Diah Puspitasari; Kurnia Mar’atus Solichah
Jurnal Teknologi dan Sains Modern Vol. 2 No. 5 (2025): September-Oktober
Publisher : CV. Science Tech Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69930/jtsm.v2i5.543

Abstract

Es teh manis merupakan minuman yang digemari oleh masyarakat sebab rasanya yang menyegarkan dan harganya yang terjangkau. Dalam proses pembuatannya, beberapa pedagang menggunakan Bahan Tambahan Pangan (BTP) berupa pemanis buatan untuk menekan biaya produksi dan menghasilkan rasa manis yang lebih kuat. Salah satu pemanis buatan yang sering digunakan adalah Natrium Siklamat. Natrium siklamat dibatasi oleh Badan Pengawas Obat dan Makanan (BPOM). Maraknya penggunaan pemanis buatan seperti natrium siklamat pada es teh menimbulkan kekhawatiran di kalangan masyarakat tentang dampaknya terhadap kesehatan. Penelitian ini bertujuan untuk mendeteksi kandungan siklamat pada es teh manis yang dijual di kawasan Pundung, Nogotirto, Gamping, Sleman, Yogyakarta. Penelitian ini dilakukan secara kualitatif dan kuantitatif. Pengujian kualitatif dilakukan  dengan menggunakan metode pengendapan dan uji kuantitatif menggunakan Spektrofotometer UV-Vis. Teknik pengambilan sampel menggunakan Purposive Sampling dengan sampel yang diambil sebanyak 9 sampel es teh manis. Analisis hasil uji dilakukan secara deskriptif. Hasil pengujian secara kualitatif menggunakan metode pengendapan menunjukkan bahwa 9 sampel es teh manis negatif mengandung natrium siklamat sedangkan pengujian secara kuantitatif menggunakan spektrofotometer UV-Vis menunjukkan bahwa 9 sampel es teh manis positif mengandung natrium siklamat. Meski demikian, kadar dalam sampel masih dibawah ambang batas penggunaan maksimum BTP sehingga es teh manis di kawasan tersebut aman namun tetap tidak direkomendasikan dikonsumsi oleh masyarakat dalam jangka panjang. Penelitian ini diharapkan dapat memberikan informasi mengenai tingkat keamanan konsumsi es teh manis di area tersebut dan mendorong peningkatan kesadaran pedagang serta konsumen terkait pemanis buatan.
Identification Of Rhodamine-B And Characteristics Of Bulk Strawberry Jam In Yogyakarta City Market Nanda Novie Anggraini; Diah Puspitasari; Kurnia Mar’atus Solichah
Media Farmasi Indonesia Vol. 21 No. 1 (2026): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53359/mfi.v21i1.343

Abstract

Food safety is a crucial aspect in ensuring health, especially by ensuring that food products are free from hazardous substances. Rhodamine-b is a hazardous synthetic dye used in non-food industries such as paper, ink, and textiles, but its use in food products is prohibited because it is toxic and potentially triggers health issues. Nevertheless, its use is still often found in food as a red dye, including bulk jams sold without trademarks or BPOM distribution permits. Bulk jam, especially strawberry jam, is often given additional coloring to enhance its visual appeal. Thus, this study aims to detect the presence of Rhodamine-b qualitatively and quantitatively, as well as to determine the characteristics of bulk strawberry jam circulating in the Yogyakarta City Market. The research was conducted using both qualitative and quantitative approaches. Qualitative tests were conducted using a Rhodamine-b test kit, while quantitative tests were performed using UV-Vis Spectrophotometry. Market sample collection was carried out using random sampling techniques at 12 markets. Sample collection was done directly at the designated markets. The research results show that no Rhodamine-b content was found in all samples of bulk strawberry jam in Yogyakarta City, both qualitatively and quantitatively, and this is further supported by color testing which did not show any color indicating the presence of Rhodamine-b. The pH testing results indicated that all samples had an appropriate pH. However, 9 out of 12 samples had an appropriate sugar content. This research is expected to contribute to supporting stricter food safety monitoring and raising consumer awareness of the dangers of illegal synthetic dyes in food products. Keyword: Jam; Rhodamine-b; test kit; UV-Vis spectrophotometry
Co-Authors Diah Puspitasari Hidayati, Ririn Wahyu Nanda Novie Anggraini Nur Fatharani, Haifa Ria Munica