ANALISIS KANDUNGAN PEMANIS BUATAN SIKLAMAT PADA SIRUP YANG BEREDAR DIPASAR BESAR MALANG SECARA KUANTITATIF MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS
DOI:
https://doi.org/10.33759/jrki.v3i3.184Keywords:
Syrup, Sodium Cyclamate, UV-Vis SpectrophotometryAbstract
Sweeteners are chemical compounds that are often added and used for industrial food processing products as well as beverages and foods, sweeteners consist of natural sweeteners and synthetic sweeteners, one of the synthetic sweeteners is sodium cyclamate. This study aims to identify and determine the level of sodium cyclamate in syrup by UV spectrophotometry method and to determine the level of sodium cyclamate in syrup is still safe for consumption. The type of research is experimental and descriptive. The research sample used is syrup which is sold in the big market of Malang City. The method used for the determination of sodium cyclamate levels was done by UV spectrophotometry whose absorption was measured at a maximum wavelength of 314 nm. The results of the quantitative analysis showed that there were positive samples containing sodium cyclamate, namely sample 1, sample 2 and sample 3. The assay results in sample 1 were 238.78 mg/kg, sample 2 was 239.65 mg/kg and sample 3 was 241.39 mg/kg. Of the three samples tested for levels of cyclamate in syrup sold in the big market in Malang City, they still meet the requirements set by the head of the Food and Drug Supervisory Agency.
Downloads
References
Hartono, R. 2014. Identifikasi Siklamat Pada Minuman Jajanan Di Kawasan Pendidikan Kota Palangkaraya. Karya Tulis Ilmiah, Fakultas Ilmu Kesehatan, Universitas Muhammadiyah Palangka Raya
Lestari. D. (2011). Analisis Adanya Kandungan Pemanis Buatan (Sakarin dan Siklamat) pada Jamu Gendong Di Pasar Gubug Grobogan. Skripsi. Fakultas Tarbiyah, Institut Agama Islam Negeri Walisongo. Semarang.
Musiam, S., Hamidah, M., dan Kumalasari, E. (2016). Penetapan Kadar Siklamat dalam Sirup Merah Yang Di Jual Di Banjarmasin Utara. Jurnal Ilmiah Ibnu Sina. Volime 1. No. 1.
Nasution, A. S. (2014). Kandungan Zat Pewarna Sintetis Pada Makanan dan Minuman Jajanan di SDN IX Kelurahan Ciputat Kecamatan Ciputat Kota Tangerang Selatan Tahun 2014.
Rasyid, R., R melly, Y., dan Mahyuddin. (2011). Analisis Pemanis Sintesis Natrium Sakarin dan Natrium Siklamat dalam Teh Kemasan. Jurnal: Farmasi Higea. Volume. 3. No. 1
Setiawan, E. A., Nuh Ibrahim, M., & Wahab, D. (2016). Analisis Kandungan Zat Pemanis Sakarin Dan Siklamat Pada Minuman Yang Di Perdagangkan Di Sekolah Dasar Di Kelurahan Wua-Wua Kota Kendari. J. Sains Dan Teknologi Pangan, 1(1), 45–50.
SNI01-6993-2004. Bahan Tambahan Pangan Pemanis Buatan Dan Persyaratan Penggunaan. Badan Standar Nasional Spangenberg, B., Poole, C.F., and Weins, C., 2011. Quantitative ThinLayer Chromatography: A Practical Survey
Syahrul; M. Dachlan, Djunaidi; Virani, D. (2017). Overview of the using Dye, Sweeteners and Preservaties in Snack Foods in Makassar City, 3.
Downloads
Published
Issue
Section
License
Articles published in The Jurnal Riset Kefarmasian Indonesia (JRKI) are licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0).
This license permits users to copy, redistribute, share, translate, adapt, and build upon the published material for non-commercial purposes, provided that appropriate credit is given to the original author(s) and the journal, a link to the license is provided, and any changes made are clearly indicated.
If users remix, transform, or build upon the material, they must distribute their contributions under the same license or a license permitted by the applicable ShareAlike terms.
The material may not be used for commercial purposes under this license without additional permission from the relevant copyright holder.
Authors retain copyright of their published works and grant The Jurnal Riset Kefarmasian Indonesia the right of first publication.
Full license terms are available at: https://creativecommons.org/licenses/by-nc-sa/4.0/
