Analisis Sianida pada Sediaan Minuman Siap Saji dengan Penambahan Sianida Secara Laboratory Investigation

Abstract

Many deaths are caused by cyanide, so a simple analytical method is needed to determine the presence of cyanide in a sample. Incorrect handling and analysis can cause its validity to have weaknesses. Laboratory investigation has been developed and consists of several stages, includes documentation, preparation and analysis techniques, developed in the analysis of unknown samples to simplify analysis. The purpose of this study was to prepare and extract cyanide from sample of ready to drink drinks namely mineral water, tea and coffee by laboratory investigation and analyze the cyanide extracted. The process of preparing mineral water, tea and coffee was carried out by collecting and measuring each sample. Then made a solution of 100 ppm cyanide. Extraction is done by centrifugation. Presumptive test with color testing method using picrate paper. Quantitative analysis by viscosity test, density test and spectrophotometry method. The result obtained from the positive presumptive test contained cyanide in mineral water, tea and coffee which was marked by a change in color from yellow to brick red on filter paper. Viscosity test on mineral water, tea and coffee with the addition of cyanide obtained successive result of 1,0859; 1,2645; 3,5218 and without cyanide obtained successive result of 1,1599; 1,310; 3,7405. Density tests on mineral water, tea and coffee with the addition of cyanide and without cyanide obtained successive result of 0,9661; 1,0051; 1,0196; 0,9862; 1,0157 and 1,0468. From the data obtained mineral water. tea and coffee containing cyanide had lower viscosity and density than those without cyanide. Analysis by spectrophotometry obtained cyanide content in mineral water, tea and coffee respectivelly 98,75 ppm, 92,25 ppm, and 8,9 ppm.