Analisis Kandungan Pemanis Buatan Sakarin pada Kacang Caramel di UPT. Laboratorium Kesehatan Provinsi Sumatera Utara dengan Menggunakan Uji Kualitatif

Abstract

Caramel nuts are a delicious snack enjoyed by people all over the world. It was originally made with almonds coated in sugar and spices. In the production of caramel nuts, traders sometimes add food additives in the form of saccharin. Saccharin is a chemical sweetener (C7H5NO3S), in the form of white crystalline powder, easily soluble in water, odorless and very sweet. The dangers of excessive use of saccharin cause harm to human health, including migraines, headaches, memory loss, confusion, insomnia, irritation, asthma, hypertension, diarrhea, stomach ache, allergies, impotence, baldness, brain cancer and bladder cancer. urinary. This research aims to determine the artificial sweetener content of saccharin in caramel nuts at the UPT. Health Laboratory of North Sumatra Province using a qualitative test in accordance with SNI 01-6993-2004 so that from the results of the analysis of the caramel nut samples it is known that the samples meet the use of saccharin and safe for health as stipulated according to the Regulation of the Minister of Health of the Republic of Indonesia Number 033 of 2012