KOSMETIKA
Oleh :
Kelompok 8
JURUSAN FARMASI
UNIVERSITAS SARI MULIA
BANJARMASIN
2019
ANALISIS PEWARNA RHODAMIN B DAN PENGAWET ASAM
BENZOAT DALAM SAUS TOMAT DI KOTA BANJARMASIN
Ajeng Septira Khitami1) , Aulia Rahma Az Zahra2), Novia Henjani3), Shopa
Handayani4), Suvana Devi5)
ABSTRAK
Kata Kunci: Saos tomat, Rhodamin B, Asam Benzoat, KLT, Titrasi Asam Basa,
Spektrofotometri UV-VIS.
ABSTRACT
The study was conducted by analyzing coloring agents and preservatives
in terms of qualitative analysis and quantitative analysis in a tomato soas product
circulating in Banjarmasin City. The dyes analyzed are Rhodamin B which is
prohibited from being used by the government and abuse in food. In addition,
tomato sauce with red color is often misused by producers by adding dyes that
should not be present in foods such as Rhodamin B. The preservatives analyzed
are Benzoic Acid. Use of non-dissociated benzoic acid preservatives. This form
has a toxic effect on over-consumption of consumers, so the administration of
preservatives does not exceed 0.1% in food ingredients The products used are
obtained from traditional markets in Banjarmasin City with different brands of
tomato sauce. The Rhodamin B analysis method is by Thin Layer
Chromatography and UV-VIS Spectrophotometry at a wavelength of 555 nm with
brands A and B then for analysis Benzoic Acid was carried out with qualitative
analysis namely color test with FeCl3 reagent, acid base titration and UV-
spectrophotometric method VIS at a wavelength of 230 nm with the brands SAOS
C and D. The results obtained from the examined tomato sauce samples
containing Rhodamin B red coloring agents were prohibited to be used for food,
cosmetics, and medicine in accordance with the Regulation of the Minister of
Health of the Republic of Indonesia No. 722 / Menkes / Per / IX / 1988 regarding
the composition of food and the level of Benzoic Acid content in tomato sauce in
the traditional market of Banjarmasin City has met the standardsnamely ± 1000
mg / kg.