Penentuan Kadar Asam Benzoat pada Saus Cabai Menggunakan Kromatografi Cair Kinerja Tinggi

Putri, Ajeng Fabeane (2018) Penentuan Kadar Asam Benzoat pada Saus Cabai Menggunakan Kromatografi Cair Kinerja Tinggi. Project Report. IPB University.

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Abstract

AJENG FABEANE PUTRI. Determination of Benzoic Acid on Chilli Sauce
Using High Performance Liquid Chromatography. Supervised by WINA
YULIANTI and ERNAWATI.
Benzoic acid is one of the food additives that serves as a preservative. The
using of excessive doses will cause harm to its users, such as carcinogenic.
Experiments using HPLC refer to the MAPPOMN No. 08/PA/13. The samples to
be analyzed were dissolved with 60% methanol then homogenized with sonicator.
Samples that have been homogeneously filtered with filter paper whattman. The
filtered sample was injected into HPLC and measured at 225 nm wavelength. The
detector used is Photo Diode Array Detector (PDA). Benzoic acid content of P,
Q, R and S samples were 636,4512; 609.2802; 28.3214; and 154.4311 mg/kg. The
results show that benzoic acid levels are within the permissible limit of 1000
mg/kg according to the Regulation of the Head of the Food and Drug
Administration of the Republic of Indonesia No. 36 of 2013 Concerning the Limit
of Maximum Use of Preservative Food Additives.

Key words: benzoic acid, chilli sauce, HPLC, photodiode array detector.

Item Type:	Monograph (Project Report)
Uncontrolled Keywords:	asam benzoat, KCKT, photodiode array detector, saus cabai.
Subjects:	Student Project Report
Divisions:	School of Vocational Studies > Chemical Analysis
Depositing User:	Editor SV IPB
Date Deposited:	31 Mar 2022 02:33
Last Modified:	31 Mar 2022 02:33
URI:	https://ereport.ipb.ac.id/id/eprint/8988

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