PRESERVATIVES (BENZOATE AND BORAX) ANALYSIS IN MEATBALL
USING UV-VIS SPECTROPHOTOMETER
Refilda1*, Y. W. Manihuruk1, Y. Yusuf1
1 Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Andalas,
Padang, Sumatera Barat, Indonesia
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Diterima / Disetujui
ABSTRACT
Preservative is a food additive that is useful to prevent food spoilage by microorganisms. Meatballs are one of the most popular foods in the community. Some meatballs use preservatives in their processing. However, the use of synthetic preservatives such as benzoate and borax has a negative impact on health. This study was conducted to determine the content of borax and benzoate in meatballs sold by several meatball sellers and markets in Padang. Determination of borax and benzoate content was carried out using a UV-Vis Spectrophotometer. The results showed that from 5 samples tested, 1 sample contained benzoate and 2 samples contained borax. The level of benzoate contained in the sample is 12.46 g/kg, this exceeds the standard set by BPOM No. 36 of 2013, where the maximum limit for the use of benzoate in food is 1 g/kg. The levels of borax contained in the 2 samples tested were 0.93 g/kg and 1.56 g/kg. Based on the results obtained, it turns out that there are still people who use borax in food processing.
Key words : Benzoate, borax, meatballs, UV-Vis Spectrophotometer
