ANALISIS NATRIUM NITRIT SECARA SPEKTROFOTOMETRI VISIBEL DALAM DAGING BURGER YANG BEREDAR DI SWALAYAN PURWOKERTO - Pudji Lestari; Sabikis Sabikis; Pri Iswati Utami (PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia), 2011)
ABSTRAK Metode spektrofotometri visibel dapat digunakan untuk menetapkan kadar natrium nitrit dalam daging burger. Metode ini didasarkan pada reaksi diazotasi antara asam nitrit (dari natrium nitrit dalam suasana asam) dengan amin aromatis primer (asam sulfanilat) membentuk garam diazonium. Selanjutnya direaksikan dengan naftiletilendiaminn membentuk senyawa berwarna dan diukur absorbansinya pada panjang gelombang 546,50 nm. Hasil penelitian menunjukkan kadar rata-rata natrium nitrit pada sampel daging burger merk A sebesar 76,65 mg/kg dan merk D sebesar 109,72 mg/kg. Hasil pengujian menunjukkan bahwa kadar natrium nitrit yang terdapat dalam masing-masing sampel tidak melebihi batas maksimum penggunaan natrium nitrit sesuai Permenkes No.722/Menkes/Per/IX/88 tentang bahan tambahan makanan yaitu 125 mg/kg sehingga masih aman untuk dikonsumsi. Hasil validasi metode analisis yang dilakukan diperoleh nilai koefisien korelasi 0,998; batas deteksi dan batas kuantitasi masing-masing 0,142 dan 0,473 ppm; nilai perolehan kembali rata-rata dan nilai kesalahan sistematik sebesar 88,13 % dan 11,87 % ; nilai standar deviasi, koefisien variasi dan ketelitian alat pada uji presisi alat masingmasing sebesar 0,016; 1,59 % dan 98,41 %. Kata kunci : Natrium nitrit, Daging burger, Validasi metode, Spektrofotometri Visibel. ABSTRACT Visible spectrophotometric method can be used to determine levels of sodium nitrite in meat burgers. This method is based on diazotation reaction between nitrite acid (from sodium nitrite in acid conditions) with primary aromatic amines (sulfanilic acid) to form diazonium salt. Subsequently reacted with naftiletilendiamin form colored compounds and absorbance was measured at a wavelength of 546.50 nm. The results showed average levels of sodium nitrite in meat samples burger brand A of 76.65 mg/kg and D brand of 109.72 mg/kg. Test results showed that the levels of sodium nitrite contained in each sample does not exceed the maximum limit the use of sodium nitrite according Permenkes No.722/Menkes/Per/IX/88 about food additive which is 125 mg / kg so it is still safe for consumption. The results of the analysis conducted method validation values obtained correlation coefficient 0.998; limit of detection (LOD) and limit of quantitation (LOQ) of each 0.142 ppm and 0.473 ppm; the average recovery and the value of systematic error of 88.13% and 11, 87%; value of standard deviation, coefficient of variation and correctness of appliance at precision test each of 0.016; 1.59% and 98.41%. Key words: Sodium nitrite, Meat burger, Method validation, Visible Spectrophotometry.