Analisis Natrium Benzoat pada Saos di Yogyakarta

Background: Preservative can block or slow process of fermentation, acidity and analyzes that cause by microbe. Sodium benzoate is one of organic preservative that easy to dissolve and usually additional with various of ingredients like sauce. Sauce is a fluid that can make food tasty. Sauce can be...

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Autores principales:	Siti Fatimah, Dian Wuri Astuti, Ni Putu Ayu Kurniasih
Formato:	article
Lenguaje:	ID
Publicado:	LPPM STIKES Guna Bangsa Yogyakarta 2015
Materias:	food preservative sauce base-acid titration alkalimetry Medicine R
Acceso en línea:	https://doaj.org/article/b0cf8d6d0c8a4e4d8fb62ee17342f765
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spelling	oai:doaj.org-article:b0cf8d6d0c8a4e4d8fb62ee17342f7652021-11-12T14:06:57ZAnalisis Natrium Benzoat pada Saos di Yogyakarta2355-88572407-637610.30590/vol2-no2-p69-74https://doaj.org/article/b0cf8d6d0c8a4e4d8fb62ee17342f7652015-07-01T00:00:00Zhttps://journal.gunabangsa.ac.id/index.php/joh/article/view/47https://doaj.org/toc/2355-8857https://doaj.org/toc/2407-6376Background: Preservative can block or slow process of fermentation, acidity and analyzes that cause by microbe. Sodium benzoate is one of organic preservative that easy to dissolve and usually additional with various of ingredients like sauce. Sauce is a fluid that can make food tasty. Sauce can be lasting if add by sodium benzoate. Sodium benzoate as preservative can be dangerous for healthy if out maximum level, and that interested research sodium benzoate. The research purpose to know about sodium benzoate and then determine content level existence on samples of sauce bottle on Beringharjo market in Yogyakarta. Research methods: The research describe sodium benzoate exiztence on sauce and than determine sodium benzoate level on saos. The research object sodium benzoate. Statistical variable in this research is one variable that is the existence and level of sodium benzoate on samples. Method that used for analyzed sodium benzoate in this case is base-acid titration in alkalimetry with two test that is qualitative test and quantitative test. This data is set out in table. Result: The research result by samples is 100% contain sodium benzoate and preservative with high level or out of maksimum level that has been certained and did not fulfill the terms of regulation BPOM Nomor 36 Tahun 2013 is 41,70%. Conclusion: there is sodium benzoate preservative on samples of sauce bottle on Beringharjo market in Yogyakarta with level maximum 7.001,61 mg/kg and level minimun 420,175 mg/kgSiti FatimahDian Wuri AstutiNi Putu Ayu KurniasihLPPM STIKES Guna Bangsa Yogyakartaarticlefood preservativesaucebase-acid titrationalkalimetryMedicineRIDJournal of Health (JOH), Vol 2, Iss 2, Pp 69-74 (2015)
institution	DOAJ
collection	DOAJ
language	ID
topic	food preservative sauce base-acid titration alkalimetry Medicine R
spellingShingle	food preservative sauce base-acid titration alkalimetry Medicine R Siti Fatimah Dian Wuri Astuti Ni Putu Ayu Kurniasih Analisis Natrium Benzoat pada Saos di Yogyakarta
description	Background: Preservative can block or slow process of fermentation, acidity and analyzes that cause by microbe. Sodium benzoate is one of organic preservative that easy to dissolve and usually additional with various of ingredients like sauce. Sauce is a fluid that can make food tasty. Sauce can be lasting if add by sodium benzoate. Sodium benzoate as preservative can be dangerous for healthy if out maximum level, and that interested research sodium benzoate. The research purpose to know about sodium benzoate and then determine content level existence on samples of sauce bottle on Beringharjo market in Yogyakarta. Research methods: The research describe sodium benzoate exiztence on sauce and than determine sodium benzoate level on saos. The research object sodium benzoate. Statistical variable in this research is one variable that is the existence and level of sodium benzoate on samples. Method that used for analyzed sodium benzoate in this case is base-acid titration in alkalimetry with two test that is qualitative test and quantitative test. This data is set out in table. Result: The research result by samples is 100% contain sodium benzoate and preservative with high level or out of maksimum level that has been certained and did not fulfill the terms of regulation BPOM Nomor 36 Tahun 2013 is 41,70%. Conclusion: there is sodium benzoate preservative on samples of sauce bottle on Beringharjo market in Yogyakarta with level maximum 7.001,61 mg/kg and level minimun 420,175 mg/kg
format	article
author	Siti Fatimah Dian Wuri Astuti Ni Putu Ayu Kurniasih
author_facet	Siti Fatimah Dian Wuri Astuti Ni Putu Ayu Kurniasih
author_sort	Siti Fatimah
title	Analisis Natrium Benzoat pada Saos di Yogyakarta
title_short	Analisis Natrium Benzoat pada Saos di Yogyakarta
title_full	Analisis Natrium Benzoat pada Saos di Yogyakarta
title_fullStr	Analisis Natrium Benzoat pada Saos di Yogyakarta
title_full_unstemmed	Analisis Natrium Benzoat pada Saos di Yogyakarta
title_sort	analisis natrium benzoat pada saos di yogyakarta
publisher	LPPM STIKES Guna Bangsa Yogyakarta
publishDate	2015
url	https://doaj.org/article/b0cf8d6d0c8a4e4d8fb62ee17342f765
work_keys_str_mv	AT sitifatimah analisisnatriumbenzoatpadasaosdiyogyakarta AT dianwuriastuti analisisnatriumbenzoatpadasaosdiyogyakarta AT niputuayukurniasih analisisnatriumbenzoatpadasaosdiyogyakarta
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Analisis Natrium Benzoat pada Saos di Yogyakarta

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