ANALISIS KANDUNGAN PEWARNA METHANIL YELLOW DAN PEMANIS SAKARIN PADA BERBAGAI PRODUK JAMU DI KOTA MALANG SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Dwiyuningtas, Anis |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/41260/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41260/2/BAB%20I.pdf http://eprints.umm.ac.id/41260/3/BAB%20II.pdf http://eprints.umm.ac.id/41260/4/BAB%20III.pdf http://eprints.umm.ac.id/41260/5/BAB%20IV.pdf http://eprints.umm.ac.id/41260/6/BAB%20V.pdf http://eprints.umm.ac.id/41260/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41260/ |
Daftar Isi:
- Herbal medicine or known as Jamu is traditional herb which beneficial for health and made from medicinal plants. The percentage of Indonesian herbal medicine consumption according to the Head of National Agency of Drug and Food Control (BPOM), is 59.12% nationally. This high percentage indicates that herbal medicine is still often consumed by the people of Indonesia. The presence of food additives, consequently has made many herbal manufacturers also using food additives in herbal medicine. There are certain food additives which is prohibited for use such as Methanil Yellow dyes and regulated usage limits such as Saccharin sweeteners. This study aims to determine the content of Methanil Yellow dye and sweetener content of Saccharin on various herbal products (Jamu) in Malang and apply the results of the study as a source of biology learning. This research was conducted on January 22-29, 2018 at Pharmacy Laboratory of Airlangga University and on March 16 and 20, 2018 at Biology Laboratory of Muhammadiyah Malang University. The samples of herbal medicine were 16 samples, consist of 8 samples of unbranded herbs and 8 samples of branded herbs. The method used is Thin Layer Chromatography method for Methanil Yellow dye test and Spektrofotometri method for Saccharin sweetener test. The results showed that 16 samples of herbs did not contain Methanil Yellow dyes, but contained Saccharin sweeteners. The highest levels of Saccharin in unbranded herbs were E1 samples with 548,056 ppm and the highest Saccharin content in branded herbs was H2 sample with 935,833 ppm. Saccharin level of unbranded herbs is higher than Saccharin level of branded herbs. Both herbs unbrand or branded herbs do not meet the standard usage of Saccharin sweetener determined by BPOM RI Regulation No. 4 of 2014 which is 300 mg/kg.