Methods of Analysis of Sodium Benzoate in Food and Beverages: Literature Review
Article Sidebar
Main Article Content
Page: 508-514
Abstract
Preservatives are food additives that can inhibit the growth of microorganisms so that food does not get stale easily. Sodium benzoate is one of the preservatives that is allowed to be used in food but within a predetermined limit of <1 g / kg according to BPOM RI. The purpose of this review is to find out an overview and provide information about the method of analyzing sodium benzoate levels in food and comparing the results with the provisions. The method used is literature review from various journals with a span of 10 years. The results of this study, the method of analyzing sodium benzoate in food can be carried out qualitatively and quantitatively. Qualitative tests can use the addition of FeCl3, test kits, and KLT, while quantitative tests can use KCKT, spectrophotometry UV-Vis and titration. The samples studied from 11 journals obtained were syrup, sauce (tomato and chili), soy sauce, beverage and strawberry jam products produced industrially and/or home-produced. The conclusion of the various methods tested is that there are still many food producers who use sodium benzoate as a preservative, but not all samples studied are in accordance with the provisions
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Azmi, D. A., Elmatris, E., & Fitri, F. (2020). Identifikasi Kualitatif dan Kuantitatif Natrium Benzoat pada Saus Cabai yang Dijual di Beberapa Pasar di Kota Padang. Jurnal Kesehatan Andalas, 9(1S). https://doi.org/10.25077/jka.v9i1S.1164
BPOM RI. (2013). Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor 36 Tahun 2013 Tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pengawet.
Esrafil, M., Akter, S., Alam, M. J., Haque, M. A., Zubair, M. A., & Khan, M. S. H. (2022). Identification and quantification of sodium benzoate in soft drinks available inTangail region by high-performance liquid chromatography. Food Research, 6(3), 220–225. https://doi.org/10.26656/fr.2017.6(3).348
Evana, E., & Dewi, N. F. (2021). Prosiding Seminar Nasional Kimia Dan Terapan 2021. Prosiding Seminar Nasional Kimia dan Terapan.
Faroch, U., Dhanti, K. R., & Sudarsono, T. A. (2021). Analisis Kadar Natrium Benzoat Pada Saus Sambal Di Pasar Wage Kabupaten Banyumas.
Hadriyat, A., Sannudin, M., & Rahmatalia. (2022). Analisis Kadar Natrium Benzoat Pada Kecap Produksi Lokal Di Kota Jambi Dengan Metode KCKT. Jurnal Dunia Farmasi, 6(3), 118–125.
Hadriyati, A. (2020). Analysis of Sodium Benzoate Levels in Cinnamon Syrup Using High Performance Liquid Chromatography Method. Jurnal Kartika Kimia, 3(2), 1. https://doi.org/10.26874/jkk.v3i2.55
Luwitono, C. P. W. D., & Darmawan, P. (2019). Analisis Pengawet Natrium Benzoat pada Selai Stroberi Curah di Pasar Tradisional. Biomedika, 12(2), 244–250. https://doi.org/10.31001/biomedika.v12i2.533
Prabayanti, H., Sutrisno, J., & Antriyandarti, E. (2022). Determinan Ketahanan Pangan di Provinsi Jawa Tengah. PANGAN, 31(3), 191–198.
Rahmawati, R., Kosman, R., Effendi, N., & Ismayani, N. (2014). Analisis Kadar Pengawet Natrium Benzoat Pada Produk Minuman Berkarbonasi Dengan Metode Hplc. 6(2).
Sartika, D., Wisnuwardhani, H. A., & Rusdi, B. (2015). Optimasi Metode Ekstraksi Fase Padat Dan Kckt Untuk Analisis Kuantitatif Bahan Kimia Obat Parasetamol Dan Deksametason Dalam Jamu Pegal Linu. Prosiding Penelitian Sivitas Akademika Unisba (Kesehatan Dan Farmasi).
Sella, S. (2013). Analisis Pengawet Natrium Benzoat dan Pewarna Rhodamin B pada Saus Tomat J dari Pasar Tradisional L di Kota Blitar. Jurnal Ilmiah Mahasiswa Universitas Surabaya, 2(2).
Suharyani, I., Rohadi, D., Kunaedi, A., Arisandi, D., Hasim, I., Shafa, R., & Jullinar, S. (2021). Review: Berbagai Metode Analisis Kualitatif Dan Kuantitatif Boraks Dalam Sampel Makanan. 3.
Wahyuni, S., & Marpaung, M. P. (2020). Penentuan Kadar Alkaloid Total Ekstrak Akar Kuning (Fibraurea chloroleuca Miers) Berdasarkan Perbedaan Konsentrasi Etanol Dengan Metode Spektrofotometri UV-VIS. Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia, 3(2). https://doi.org/10.31602/dl.v3i2.3911
Wardanita, W., Jura, M. R., & Tangkas, I. M. (2013). Determining the Level of Rhodamine B and Benzoic Acid in Tomato Sauce Distributed in Palu Inpres Market. Jurnal Akademika Kimia, 2(4), 209–214.