Authors : Ayu Dahyani; Vicko Suswidiantoro; Iga Mayola Pisacha; Annajim Daskar

Volume/Issue : Volume 9 - 2024, Issue 6 - June

Google Scholar : https://tinyurl.com/3jchbj48

Scribd : https://tinyurl.com/muvpdk7y

DOI : https://doi.org/10.38124/ijisrt/IJISRT24JUN497

Abstract : Food Additives (BTP) are ingredients that are added to food to affect the properties or form of food. One of the types of food additives that are allowed is preservatives. The preservative used for preservatives in food and beverages is sodium benzoate. This study aims to determine the content and content of sodium benzoate in tomato sauce sold at the Gadingrejo market. The sampling technique was in the form of random sampling. This study uses a qualitative method by looking at the color reaction of the reagent and quantitatively with U- HPLC. The motion phase used was methanol:aquabidest (50:50), octadesyl silica (ODS) stationary phase, flow rate 1 ml/min, UV-Vis detector 225 nm and injection volume 20 μL. Based on the results, the four positive samples contained sodium benzoate with each sample, namely the entire tomato sauce had a level of 1.4 mg/g. Based on the results of the study, it can be concluded that the four tomato sauce samples still meet the requirements for the maximum limit of sodium benzoate set by the Regulation of the Head of the Food and Drug Supervisory Agency Number 11 of 2019, which is 1 g/kg of material weight.

Keywords : Sodium Benzoate, Preservative, Tomato Sauce, U-HPLC

References :

1. O. Z. Jannah, K. Suwita, and L. Jayadi, “Analisis Pewarna Rhodamin B Dan Pengawet Natrium Benzoat Pada Saus Tomat Yang Diperdagangkan Di Pasar Besar Tradisional Kota Malang,” J. Ris. Kefarmasian Indones., vol. 3, no. 1, pp. 10–17, 2021, doi: 10.33759/jrki.v3i1.105.
2. D. A. Azmi, E. Elmatris, and F. Fitri, “Identifikasi Kualitatif dan Kuantitatif Natrium Benzoat pada Saus Cabai yang Dijual di Beberapa Pasar di Kota Padang,” J. Kesehat. Andalas, vol. 9, no. 1, pp. 113–118, 2020, doi: 10.25077/jka.v9i1s.1164.
3. R. L. Hall, BAHAN TAMBAHAN PANGAN (FOOD ADDITIVE). 2006. doi: 10.1097/00017285-197307000-00006.
4. Kemenkes, Peraturan Menteri Kesehatan RI Nomor: 722/Menkes/Per/IX/88. 1988.
5. BPOM, Badan Pengawas Obat dan Makanan Republik Indonesia No. 36 Tahun 2013 Tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pengawet, vol. 11, no. 2013. 2013.
6. W. Cahyadi, Bahan Tambahan Pangan: Analisis & Aspek Kesehatan. 2017.
7. dan T. A. S. Faroch, U., K. R. Dhanti, “Analisis Kadar Natrium Benzoat pada Saus Sambal di Pasar Wage Kabupaten Banyumas,” J. Labora Med., vol. 5, pp. 18–23, 2021.
8. R. Rahmawati, R. Kosman, N. Effendi, and N. Ismayani, “Analisis Kadar Pengawet Natrium Benzoat Pada Produk Minuman Berkarbonasi Dengan Metode Hplc,” J. Ilm. As-Syifaa, vol. 6, no. 2, pp. 112–117, 2014, doi: 10.33096/jifa.v6i2.40.
9. W.-N. L. Justyna and M. Herbet, “Sodium Benzoate—Harmfulness and Potential Use in Therapies for Disorders Related to the Nervous System: A Review,” Nutrients, vol. 14, pp. 2–25, 2022, doi: 10.3390/nu14071497.
10. T. Army, A. F. Pulungan, Ridwanto, and A. S. Daulay, “Analysis of sodium benzoate levels in spicy soy sauce on the market using thin layer chromatography (TLC) and spectrophotometry Uv-Vis methods,” vol. 6, no. 4, pp. 1862–1869, 2023.
11. SNI 01-3546-2004 Saus Tomat. 2002.
12. BPOM, Badan Pengawas Obat dan Makanan Nomor 11 Tahun 2019 Bahan Tambahan Pangan. 2019.
13. Nurisyah, “Analisis Kadar Natrium Benzoat Dalam Kecap Manis Produksi Home Industri Yang Beredar Di Kota Makassar Dengan Metode Spektrofotometer UV-Vis,” Media Farm., vol. 14, no. 1, pp. 72–76, 2018.
14. S. Akter, M. A. Zubair, M. S. H. Khan, L. Bari, M. A. Huq, and M. A. Rashid, “Identification and Quantification of Sodium Benzoate in Different Brands of Mango Juices Available in Tangail Region, Bangladesh,” Bangladesh Pharm. J., vol. 20, no. 1, pp. 20–26, 2017, doi: 10.3329/bpj.v20i1.32089.
15. N. Hilda, “Pengaruh Pengawet Benzoat terhadap Kerusakan Ginjal,” J. Kel. Sehat Sejah., vol. 13, no. 26, pp. 14–21, 2015.
16. D. A. I. Pramitha, K. A. Y. Dewi, and D. Juliadi, “Penetapan Kadar Pengawet Natrium Benzoat Pada Sambal Kemasan Secara Spektrofotometri Uv-Vis,” J. Ilm. Medicam., vol. 5, no. 1, pp. 39–44, 2019, doi: 10.36733/medicamento.v5i1.838.
17. K. S. Rahmasari, U. Waznah, M. B. Alfarizi, and N. Khoiriyah, “Analisis Natrium Benzoat pada Minuman Kemasan di Kabupaten Pekalongan dengan Metode Spektrofotometri UV-Vis,” J. Sci. Technol. Enterpreneursh., vol. 3, no. 2, pp. 70–75, 2021.
18. A. Hadriyati, “Analysis of Sodium Benzoate Levels in Cinnamon Syrup Using High Performance Liquid Chromatography Method,” J. Kartika Kim., vol. 3, no. 2, pp. 48–52, 2020, doi: 10.26874/jkk.v3i2.55.
19. F. D. Widayanti, “Kajian Metode Preparasi Sampel dan Deteksi Karbamazepin dan Karbamazepin-10, 11-Epoksida dalam Cairan Hayati Menggunakan KCKT,” Pap. Knowl. . Towar. a Media Hist. Doc., pp. 1–27, 2020.
20. Maulida, Termodinamika Teknik Kimia II. 2020.
21. N. Johar and M. Mustikaningrum, “Evaluasi Konstanta Kecepatan Ekstraksi Beta (ß)-Karoten Berbasis Campuran Pelarut Aseton dan Dietil Eter,” React. J. Res. Chem. Eng., vol. 4, no. 1, p. 19, 2023, doi: 10.52759/reactor.v4i1.69.
22. M. Z. Taib, F. Wehantouw, and Fatimawali, “Analisis Senyawa Benzoat pada Kecap Manis Produksi Lokal Kota Manado,” J. Ilm. Farm., vol. 3, no. 1, pp. 1–7, 2014.
23. A. S. Samosir, N. Bialangi, and H. Iyabu, “Analisis Kandungan Rhodamin B pada Saos Tomat yang Beredar di Pasar Sentral Kota Gorontalo dengan Menggunakan Metode Kromatografi Lapis Tipis ( KLT ),” J. Entropi, vol. 13, no. 1, pp. 45–49, 2018.
24. S. E. Saruan, D. N. Pareta, V. I. Paat, J. W. Kanter, and S. S. Tulandi, “Identifikasi Kadar Natrium Benzoat Pada Saus Tomat Yang Beredar Di Pasar Beriman Kota Tomohon,” Maj. InfoSains, vol. 2022, no. 2, pp. 68–71, 2022.
25. N. Rahmania, A. Hadriyati, and M. Sanuddin, “Analisis Natrium Benzoat Pada Saos Yang Diproduksi Di Kota Jambi Dengan Metode Spektrofotometri Uv-Vis,” J. Healthc. Technol. Med., vol. 6, no. 2, pp. 640–647, 2020.
26. A. Hadriyati, M. Sanuddin, and A. Fitri, “Analisis Kadar Natrium Benzoat pada Sirup Kayu Manis dengan Metode Kromatografi Cair Kinerja Tinggi,” J. Kartika Kim., vol. 3, no. 2, pp. 48–52, 2020, doi: 10.26874/jkk.v3i2.55.
27. Rosydiati and E. K. Saleh, “Karakterisasi puncak kromatogram dalam High Performance Liquid Chromatography (HPLC) terhadap perbedaan fase gerak, laju alir, dan penambahan asam dalam analisis Indole Acetic Acid (IAA),” Kandaga-Media Publ. Ilm. Jab. Fungsional Tenaga Kependidikan, vol. 1, no. 2, pp. 65–73, 2019.
28. M. Susanti and Dachariyanus, Kromatografi Cair Kinerja Tinggi, no. september 2016. 2017.
29. M. Sari, Afriadi, and  anel silvia Fiarti, “Pengujian Kadar Natrium Benzoat Pada Saus Sambal Kemasan dari Beberapa Pasar Tradisional Kota Medan,” J. Ilm. Multidisiplin, vol. 1, no. 8, pp. 2502–2507, 2022.
30. R. K. Wardani and C. Rahayu, “Analisis Keberadaan Rhodamin B Dan Natrium Benzoat Dalam Saus Tomat Pentol Di Kota Palangka Raya,” J. Sains dan Teknol. Pangan, vol. 6, no. 3, pp. 4011–4019, 2021, doi: 10.33772/jstp.v6i3.18170.
31. E. M. Prayuda, F. F. Hasanah, R. Valensia, N. D. Rahmawati, and M. R. Utami1, “Methods of Analysis of Sodium Benzoate in Food and Beverages: Literature Review,” vol. 6, no. 2, pp. 508–514, 2023.
32. S. Wahyuningsih and Nurhidayah, “Analisis Kandungan Zat Pengawet Natrium Benzoat Pada