Analisis Nitrit dan Nitrat dalam Produk Sosis dengan Metode Spektrofotometri

Abstract

Background: Nitrite and nitrate were forms of sodium salt or potassium salt that were widely used as preservatives and were permitted for use in processed meat to inhibit the growth of Clostridium botulinum bacteria to prevent poisoning and to maintain the fresh red colour of the meat. However, it was important to remember not to exceed the permitted limits when adding food ingredients to prevent any negative impact on human health. Objective: This aimed to analyze nitrite and nitrate in sausage products that circulated in the Brastagi Supermarket, Medan City, using the visible spectrophotometry method. Methods: The sampling method used a purposive sampling method. Five different samples were taken. This research was a descriptive study with two stages. The first stage was qualitative analysis to identify the nitrite and nitrate content in sausages, and then the nitrite and nitrate levels were determined using the visible light spectrophotometric method at a wavelength of 540 nm. Results: All analyzed samples contained nitrite and nitrate. The nitrite levels in the sausage samples ranged from 8.1487 μg/g-27.3449 μg/g, while the nitrate levels ranged from 3.7432 μg/g-24.2390 μg/g. All analyzed samples had levels below the established requirements. The percent recovery results for nitrite and nitrate were 96.68 % and 106.39 %. The Relative Standard Deviation (RSD) was 4.81 % for nitrite and 4.28 % for nitrate, with a limit of detection (LOD) of 0.0234 μg/ml and a limit of quantification (LOQ) of 0.0781 μg/ml. Conclusion: The lowest nitrite content was in Champ® sausage, and the highest nitrite content was in Sogood® sausage. Meanwhile, the lowest nitrate levels were in Fiesta® sausage, and the highest nitrate levels were in Sogood® sausage. The nitrites and nitrates contained in sausage products met the specified requirements.