Analisis Natrium Benzoat dan Rhodamin B Pada Saos Tomat Pasaran yang Beredar di Kota Gorontalo

Abstract

Sodium benzoate is the sodium salt of benzoic acid which is often used in food ingridiends, for example in tomato sauce. In foodstuffs, sodium benzoate will break down into its active from or benzoate acid. However, the use of sodium benzoate should not exceed 0,1% in food ingedients. Meanwhile, Rhodamin B is a textle and pape day where this substance is very harmful if inhald, in contact with skin. In eyes and swallowed. The research aimed to determine the amount of sodium benzoat and rhodamin B in tomato sauce circulating in Gorontalo City. The samples of tomato sauce were obtained randomly from three markets in Gorontalo City regardless of its conditions whether those who did not have circulation permit or did not have obvious composition and BPOM permit. The method for determinating sodium benzoate and rhodamine B levels was carried out using UV-Vis spectrophotometry. The results obtained were sodium benzoate preservative levels in the three samples were 0,9363 g/kg in sample A, 1,5469 g/kg in sample B, and 1,8725 g/kg in sample C. Meanwhile, the rhodamine B levels in the three samples were 0,7515 in sample A, 1,5015 in sample B, and 1,5833 in sample C. Based on the results of this concentration calculation, it is observable that all samples have exceeded the threshold for using sodium benzoate and rhodamine B.