ANALYSIS OF SODIUM BENZOATE IN SEASONING POWDER AND SOY SAUCE IN NOODLE

Manurung, Herbet Erikson (2016) ANALYSIS OF SODIUM BENZOATE IN SEASONING POWDER AND SOY SAUCE IN NOODLE. In: Seminar Nasional Kimia dan Pendidikan Kimia 2016, 30-31 May 2016, Medan.

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Abstract

Preservative analysis for sodium benzoate in both seasoning powder and soy sauce in noodle was studied. Sampling method was randomly taken concern to the nearest expired date of five different manufacturer of noodle. Qualitative analysis of preservative sodium benzoate was carried out using FeCl3 5% test toward seasoning powder and soy sauce, further quantitative analysis proceeded by using Spectrophotometer UV-Vis at 272 nm. As the result of qualitative analysis, all of the seasoning powders have no brownish precipitation of Iron (III) benzoate, thus quantitative analysis was continued only for soy sauce. The lowest content was 1.32 mg/g, while the highest was 4.67 mg/g. As the fact, the concentration sodium benzoate of soy sauce in noodle exceeded the maximun level 600 mg/kg (0,6 mg/g) was compared to Permenkes No. 722 about Food Additives.

Item Type: Conference or Workshop Item (Paper)
Keywords: Preservative sodium benzoate; Seasoning powder; Soy sauce; Spectrophotometer; Brownish precipitation iron benzoate
Subjects: Q Science > QD Chemistry > QD146 Inorganic chemistry
Q Science > QD Chemistry > QD450 Physical and theoretical chemistry
Q Science > QD Chemistry > QD71 Analytical chemistry
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam
Depositing User: Mrs Harly Christy Siagian
Date Deposited: 20 Mar 2017 05:51
URI: http://digilib.unimed.ac.id/id/eprint/23737

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