Analisis Tartrazin pada Minuman Serbuk yang Beredar di Kota Medan

Abstract

Background:. Drinks available in markets and supermarkets without food additives become less attractive, unenjoyable and not durable. Coloring agents are often found in food and beverages. Tartrazin is one of the synthetic dyes allowed for food and beverages that is yellow, easily soluble in water so it is used as a dye in drinks. The use of synthetic dyes must be considered because it can cause negative side effects for the body if its use is not in accordance with or exceeds the usage limit set by the Food and Oba Supervision Agency No. 11 of 2019. Objective: This study aims to determine the level of tartazin contained in powdered drink samples circulating in Medan City whether it meets the requirements required by the Food and Drug Control Agency Number 11 of 2019. Methods: This study includes the stages of random sampling of powdered drinks from several sub-districts in Medan City. Furthermore, a qualitative test was carried out using the color reaction method. Then it was followed by a quantitative test using the visible spectrophotometry method at a wavelength of 400-800 nm. Results: From the analysis that has been carried out, the tartrazin content in samples A, B, C, D, and E was obtained at 33.2866 mg/kg, 32.2809 mg/kg, 25.978 mg/kg, 35.7224 mg/kg, and 34.8375 mg/kg, respectively. Conclusion: Based on the Regulation of the Food and Drug Control Agency Number 11 of 2019, all samples of cup packaged beverages meet the requirements for tartrazine levels, which are below 70 mg/kg.

Keywords: powdered drink, tartrazin, color reagent test, UV-Vis spectrophotometry