ANALISIS NATRIUM BENZOAT PADA SAOS YANG DIPRODUKSI DI KOTA JAMBI DENGAN METODE SPEKTROFOTOMETRI UV-VIS
DOI:
https://doi.org/10.33143/jhtm.v6i2.971Abstrak
Abstrak
Saos merupakan salah satu produk olahan makanan yang digunakan sebagai bahan penyedap makanan. Saos terbagi menjadi dua macam yaitu saos sambal dan saos tomat. Natrium benzoat merupakan pengawet dalam makanan yang jika dikonsumsi secara berlebihan dalam jangka panjang dapat menyebabkan karsinogenik. Penelitian ini bertujuan untuk mengetahui apakah terdapat kandungan pengawet dan berapa jumlah kadar pengawet natrium benzoat dalam saos yang diproduksi di Kota Jambi. Pengujian sampel yang dilakukan yaitu analisis kualitatif dan analisis kuantitatif dengan Spektrofotometeri UV-Vis. Hasil penelitian ini menunjukkan bahwa kadar pengawet pada kode A (saos sambal) dan kode B (saos tomat) yang dijual pada pasar angso duo, keluarga, simpang pulai dan talang banjar melebihi batas yang telah ditentukan oleh BPOM RI No 36 Tahun 2013 yaitu 1g/kg berat bahan.
Kata kunci: Saos Sambal, Saos Tomat, Natrium Benzoat, Spektrofotometri UV-Vis
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