ANALISIS KADAR PENGAWET NATRIUM BENZOAT PADA MINUMAN SARI BUAH JAMBU YANG BEREDAR DI PUSAT OLEH-OLEH KOTA MALANG DENGAN METODE HPLC (HIGH PERFORMANCE LIQUID CHROMATOGRAPHY)
Daftar Isi:
- Background: Guava juice drinks have several compositions, both natural and synthetic. Synthetic additives must be monitored in their use, because if they exceed the specified limit, they can cause poisoning to additional carcinogenic additives. No exception with sodium benzoate preservatives which have maximum limits in their use. The maximum limit for using sodium benzoate according to BPOM RI No. 36 of 2013 is 600 mg / kg and is not safe enough to be consumed if it exceeds the standard of BPOM. Objective: This study was conducted to determine the levels of sodium benzoate in guava fruit juice drinks meeting the standard BPOM RI No. 36 of 2013. Method: In this study the HPLC method was used with qualitative test parameters and quantitative tests. Qualitative test parameters are peak purity, match factor, mooring time (Rt), and selectivity. Quantitative test parameters are linearity, LOD and LOQ, sample content, accuracy and precision. This study uses the One Sample T Test method for analysis of results. Results and Conclusions: The results showed level Sodium Benzoate of sample A 3.2707 mg / kg; B 0.6224 mg / kg; C 0.9629; D 0.8731 mg / kg. Of all levels of samples of guava fruit juice drinks, all levels did not exceed the requirements set by BPOM RI No. 36 of 2013 which is 600 mg / kg.