Analisis Bahan Pengawet Natrium Benzoat pada Bumbu dan Kecap Mie Instan secara Spektrofotometer Uv-Visible

Abstract

Preservative analysis for sodium benzoate both seasoning powder and sweet soy sauce in noodle has been studied. Sampling methode that was random taken concern to the nearest expire date or equal at three different market; supermarket Carrefour Medan Fair Gatot Subroto, swalayan Surya Pasar II P. Bulan and Chyke’s mini market Karya Wisata. Qualitative analysis of preservative sodium benzoate carried out by using FeCl3 5 % test into seasoning powder and sweet soy sauce then finished, quantitative analysis by Spectrophotometer UV-Vis at 271 nm. The content of sodium benzoate in sweet soy sauce was different for each brand, yet in seasoning powder its content no consider to analyzed because it didn’t have any brownish precipited iron (III) benzoate in qualitative analysis. The lowest content is 13,1661 ± 0,0191 mg/g while the highest is 46,6126 ± 0,0189 mg/g.