scholarly journals ANALISIS BORAKS PADA ABU KOPRA DI MINAHASA UTARA DAN MINAHASA TENGGARA

PHARMACON ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 343
Author(s):  
Marcela Watania ◽  
Fatimawali Fatimawali ◽  
Henki Rotinsulu
Keyword(s):  
Positive Result ◽  
Food Additives ◽  
Coconut Husk ◽  
Quantitative Test ◽  
Roasting Process ◽  
Color Reagent ◽  
Qualitative Test

ABSTRACT Copra ashes are ash produced from burning coconut husk in the copra roasting process after more than three roasts. Noodle producers in Manado and Tombatu were  using copra ashes as an additive to noodles because it has benefits as a substitute for borax, which is prohibited from using on food, since it can improve the texture of noodles, as preservatives, improve the color and appearance of noodles. The purpose of this study is to analyze qualitatively and quantitatively the presence of borax compounds in copra ashes. Qualitatively analysis was carried out using the flame and color method, and the quantitative test used the UV-Vis spectrophotometry method at the wavelength of 545 nm and 0.125% curcumin as the color reagent. The study showed positive result on the qualitative test of the color method against turmeric paper whereas turn to brownish red, and negative result on the flame test whereas turn to red greenish fire, on the quantitative test the sample level A=1.459 ppm and sample B=2.092 this indicates that samples A and B were positive contains borax.Keywords: Copra ashes, food additives, borax and spectrophotometry ABSTRAK             Abu kopra adalah abu yang dihasilkan dari pembakaran sabut kelapa dalam proses pemanggangan kopra setelah lebih dari 3 kali pemanggangan. Abu kopra oleh produsen mie di Airmadidi dan di Tombatu digunakan sebagai bahan tambahan  pada mie karena memiliki manfaat sebagai pengganti boraks yang dilarang penggunaannya pada makanan, karena dapat memperbaiki tekstur mie, sebagai  pengawet dan memperbaiki warna dan penampilan mie. Tujuan penelitian ini yaitu menganalisis secara kualitatif dan kuantitatif keberadaan senyawa boraks di dalam abu kopra. Analisis kualitatif dilakukan dengan metode nyala dan warna, dan uji kuantitatif digunakan metode spektrofometri UV-Vis pada panjang gelombang 545 nm dan kurkumin 0,125% sebagai pereaksi warnanya. Penelitian menunjukkan hasil positif pada uji kualitatif metode warna yaitu kertas tumerik menjadi merah kecoklatan, dan hasil negatif pada uji nyala yaitu api berwarna merah kehijauan, pada uji kuantitatif kadar sampel A=1,459 ppm dan sampel B=2,092 ini menunjukkan bahwa sampel A dan B positif mengandung boraks. Kata kunci      : Abu kopra, bahan tambahan makanan, boraks dan spektrofotometri.

scholarly journals Analisis Natrium Benzoat pada Saos di Yogyakarta

2015 ◽  
Vol 2 (2) ◽  
pp. 69
Author(s):  
Siti Fatimah ◽  
Dian Wuri Astuti ◽  
Ni Putu Ayu Kurniasih
Keyword(s):  
Research Methods ◽  
Sodium Benzoate ◽  
Research Result ◽  
Maximum Level ◽  
Research Purpose ◽  
Slow Process ◽  
Quantitative Test ◽  
Acid Titration ◽  
Qualitative Test ◽  
High Level

Background: Preservative can block or slow process of fermentation, acidity and analyzes that cause by microbe. Sodium benzoate is one of organic preservative that easy to dissolve and usually additional with various of ingredients like sauce. Sauce is a fluid that can make food tasty. Sauce can be lasting if add by sodium benzoate. Sodium benzoate as preservative can be dangerous for healthy if out maximum level, and that interested research sodium benzoate. The research purpose to know about sodium benzoate and then determine content level existence on samples of sauce bottle on Beringharjo market in Yogyakarta. Research methods: The research describe sodium benzoate exiztence on sauce and than determine sodium benzoate level on saos. The research object sodium benzoate. Statistical variable in this research is one variable that is the existence and level of sodium benzoate on samples. Method that used for analyzed sodium benzoate in this case is base-acid titration in alkalimetry with two test that is qualitative test and quantitative test. This data is set out in table. Result: The research result by samples is 100% contain sodium benzoate and preservative with high level or out of maksimum level that has been certained and did not fulfill the terms of regulation BPOM Nomor 36 Tahun 2013 is 41,70%. Conclusion: there is sodium benzoate preservative on samples of sauce bottle on Beringharjo market in Yogyakarta with level maximum 7.001,61 mg/kg and level minimun 420,175 mg/kg

scholarly journals Plant-derived anthocyanin extract for qualitative test of food additives and preservatives

2020 ◽  
Vol 1711 ◽  
pp. 012005
Author(s):  
Thi-An-Sa Do ◽  
Roya Thach-Nguyen ◽  
Hoa-Hung Lam ◽  
Trung Dang-Bao
Keyword(s):  
Food Additives ◽  
Qualitative Test

scholarly journals IDENTIFIKASI KADAR VITAMIN C PADA DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN METODE SPEKTROFOTOMETRI UV-VISIBLE

2019 ◽  
Vol 2 (1) ◽  
pp. 40-46
Author(s):  
Aminah Nur Syarifuddin ◽  
Rezky Zantrie ◽  
Romauli Anna Teresia Marbun
Keyword(s):  
Free Radicals ◽  
Vitamin C ◽  
Calibration Curve ◽  
Raw Materials ◽  
Quantitative Test ◽  
Dragon Fruit ◽  
Qualitative Test ◽  
Uv Visible ◽  
Hylocereus Polyrhizus

Introduction: Vitamin C is one of the nutrition acted as a antioxidants and effective addres free radicals can be destructive cells or tissue. Fruits are a source of vitamins C, which is a dragon red. Part of the dragon red during this rarely used is the skin. The dragon fruit is very useful to health, but in fact only thought of as waste farming has yet to be used as a good. This study aims to determine comparison levels of vitamin C on the flesh and the dragon red (Hylocereus polyrhizus) with a method spectrophotometry UV-Visible. Method: This type of research using the method of true experimental reseach stage includes preparation of samples, qualitative test,quantitative test, making the solution of the parent raw materials, determination of wavelength of vitamin C and manufacture of the calibration curve. The sample of this study is the flesh and the dragon red (Hylocereus polyrhizus). Results: Based on the results revealed that the fles and the dragon red (Hylocereus polyrhizus) contain vitamin C. Discussion: Levels of vitamin C on the flesh the dragon red of 0.05888 mg/mL and The levels of vitamin C on the skin the dragon red of 0.02533 mg/mL .

scholarly journals ANALISIS KADAR TOTAL METABOLIT SEKUNDER EKSTRAK ETANOL DAUN TAMOENJU (Hibiscus surattensis L.)

KOVALEN ◽  
2017 ◽  
Vol 3 (3) ◽  
pp. 258
Author(s):  
Astrid Natalia Alasa ◽  
Syariful Anam ◽  
Jamaluddin Jamaluddin
Keyword(s):  
Secondary Metabolites ◽  
Ethanol Extract ◽  
Antidiabetic Activity ◽  
Gravimetric Analysis ◽  
Test Results ◽  
Quantitative Test ◽  
Test Parameters ◽  
Qualitative Test ◽  
Uv Visible ◽  
Dark Blue

Tamoenju (Hibiscus surattensis L.) leaves are included in the malvaceae family which grows in the plateau and are known to have the antidiabetic activity that the standardization of the extract is needed to be conducted. The research aimed to discover the total level of secondary metabolites from ethanol extract. The extraction of Tamoenju leaves through maceration method with 96% ethanol was done to obtain the filtrate. The filtrate obtained was concentrated by using rotary evaporator at 40°C until the concentrated extract was obtained. The extract gained was then tested in a qualitative way with Alkaloid, Flavonoid, Saponin, and Tannin tests by using the suitable reagent for the test parameters. While in the quantitative test the method used was Gravimetric analysis on alkaloid and Saponin compounds, Permanganometry on Tannin compound, and UV-Visible Spectrophotometry on Flavonoid. The qualitative test results reveal that Tamoenju is positive for containing Alkaloid which was characterized by the presence of orange sediment, Flavonoid was characterized by the orange formation, Tannin was characterized by the dark blue and Saponin was characterized by the stable foam. The quantitative test results are Alkaloid by 305.181 g/g, Saponin by 371.112 g/g, Tannin by 55.417 g/g and Flavonoid by 14.999 mg/100 g.Keywords: Hibiscus surattensis L. , secondary metabolites, standardization

Development of a BCR/ABL Real-Time Quantitative RT-PCR Assay and Correlation with an Existing Qualitative Test.

Blood ◽  
2005 ◽  
Vol 106 (11) ◽  
pp. 4879-4879
Author(s):  
John Greg Howe ◽  
Jill Crouch ◽  
Brian R. Smith
Keyword(s):  
Real Time ◽  
Rt Pcr ◽  
Pcr Assay ◽  
Quantitative Test ◽  
Negative Results ◽  
Test Strategies ◽  
Qualitative Test ◽  
Labeled Probe ◽  
Multiple Samples ◽  
Pcr Test

Abstract Introduction: With the recent introduction of imatinib (Gleevec) as a therapeutic agent for chronic myeloid leukemia (CML), the need for quantitation of the level of tumor cells after treatment has become essential. Our lab has for a number years tested for CML using a sensitive qualitative nested RT-PCR assay for BCR/ABL. We wanted to develop a quantitative test that retained the sensitivity of our qualitative test and contained an initial screen to prevent unnecessary quantitative testing as well as develop quantitative tests for the various breakpoints. Methods: The new test is divided into three parts. A real-time multiplex qualitative RT-PCR screen containing specific primers for the p190, p210 and p230 BCR/ABL forms and a common labeled probe. If a patient sample is positive in the screen, the original nested RT-PCR test is performed to determine which BCR/ABL form is present. This is followed by a real-time quantitative RT-PCR test for the identified BCR/ABL translocation. Subsequent follow up tests require only the specific quantitative test. Results: Comparing negative results from 82 patient (various clinical presentations) samples tested by the previous qualitative test with the new qualitative screen showed completely correlation. Out of 31 CML patients studied, both test strategies gave the same result for 20 positive and 13 negative samples. Patients with multiple samples collected over time showed complete correlation between the two assays. Conclusions: The new quantitative BCR/ABL testing strategy yielded results that correlated with the previous qualitative BCR/ABL assay.

scholarly journals Profil Fitokimia Ekstrak Etil Asetat Temu Kunci (Boesenbergia rotunda L.) dan Serai (Cymbopogon citratus)

2021 ◽  
Vol 8 (1) ◽  
pp. 45
Author(s):  
Muhammad Priyadi ◽  
Nurul Chusna ◽  
Isnawati Isnawati ◽  
Opi Indriani
Keyword(s):  
Thin Layer ◽  
Ethyl Acetate ◽  
Thin Layer Chromatography ◽  
Chemical Compounds ◽  
Cymbopogon Citratus ◽  
Color Reagent ◽  
Qualitative Test ◽  
Boesenbergia Rotunda ◽  
Layer Chromatography ◽  
Ethyl Acetate Extracts

Senyawa bahan alam yang terdapat pada tanaman memiliki banyak khasiat bagi kesehatan yang telah dibuktikan melalui pengobatan tradisional secara empiris. Identifikasi senyawa kimia sangat penting untuk mengetahui kemungkinan adanya senyawa yang dapat memiliki aktivitas farmakologi. Tanaman yang telah banyak digunakan oleh masyarakat termasuk pengobatan adalah temu kunci (Boesenbergia rotunda L.) dan serai (Cymbopogon citratus). Temu kunci dan serai diekstraksi menggunakan pelarut etil asetat. Uji fitokimia pada ekstrak etil asetat temu kunci dan serai dilakukan dengan uji kualitatif pereaksi warna dan pengendapan serta kromatografi lapis tipis untuk melihat gambaran pemisahan senyawa kimia yang terkandung. Ekstrak etil asetat temu kunci dan serai mengandung senyawa golongan alkaloid, terpenoid, flavonoid, fenol, dan kuinon. Senyawa pada temu kunci dan serai dapat dipisahkan menggunakan kromatografi lapis tipis dengan fase gerak etil asetat : n-heksan (8:2).    Kata Kunci: Fitokimia, Temu Kunci, Serai, Ekstrak Etil Asetat, Kromatografi Lapis Tipis Natural compounds found in plants have many health benefits that have been proven through empirically traditional medicine. Identification of chemical compounds is very important to determine the possibility of compounds having pharmacological activity. Plants that have been widely used by the community, including medicinal plants, are Temu Kunci (Boesenbergia rotunda L.) and serai or lemongrass (Cymbopogon citratus). Temu Kunci and lemongrass were extracted using ethyl acetate as a solvent. Phytochemical test on ethyl acetate extract of temu Kunci and lemongrass was carried out by qualitative test using color reagent and deposition and thin layer chromatography to see the description of the separation of the chemical compounds contained. Temu Kunci and lemongrass ethyl acetate extracts contain alkaloids, terpenoids, flavonoids, phenols, and quinones. Compounds in Temu Kunci and lemongrass can be separated using thin layer chromatography with ethyl acetate: n-hexane (8: 2) as mobile phase.

scholarly journals KANDUNGAN SIKLAMAT PADA MINUMAN ES CENDOL

2021 ◽  
Vol 16 (3) ◽  
pp. 562-564
Author(s):  
Geminsah Putra H Siregar
Keyword(s):  
Food Additives ◽  
Total Sample ◽  
Learning Disorders ◽  
Chemistry Laboratory ◽  
Artificial Sweetener ◽  
Negative Effects ◽  
Color Test ◽  
Negative Effect ◽  
Qualitative Test ◽  
Energy Products

Cyclamate is an artificial sweetener that is often added to drinks and food. In trade, cyclamate is known by the trade names assugrin, sucaryl, sucrose or sarimanis. The negative effects caused by sodium cyclamate are not immediate, it may have to wait two or thirty years later. The effects include increasing the potential for obesity, dental disorders, learning disorders, emotions, and mental health. testicular wasting and chromosomal damage. The purpose of this study was to determine the presence or absence of cyclamate content in cendol ice. The examination was carried out at the Amami Chemistry Laboratory, Health Polytechnic of the Ministry of Health, Medan, Department of Health Analyst using a qualitative test, namely the color test (deposition) with a total sample of 7 samples taken from cendol ice drink traders. Based on the qualitative test results obtained from 7 samples, 4 positive samples contained cyclamate. By knowing the presence of cyclamate content, it is hoped that producers will use food additives that do not have a negative effect on consumer health. Based on the Minister of Health Regulation No. 033/2012 artificial sweeteners are only intended for low-energy products or for people with diabetes mellitus and not for general let alone especially for children

scholarly journals UJI KADAR SAKARIN PADA MINUMAN RINGAN BERMEREK YANG BEREDAR DI KOTA PEKANBARU

2018 ◽  
Vol 3 (1) ◽  
pp. 14-17
Author(s):  
Karolina Rosmiati
Keyword(s):  
Random Sampling ◽  
Soft Drink ◽  
Food Additives ◽  
Daily Intake ◽  
Soft Drinks ◽  
Manufacturing Industries ◽  
Artificial Sweetener ◽  
Green Fluorescence ◽  
Plastic Packaging ◽  
Qualitative Test

Food addtives plays an important role in the production of  beverages to improve the quality, taste and shelf life of beverages products significantly. Saccharin is widely used as artificial sweetener in soft drinks manufacturing industries, including branded soft drinks with plastic packaging. The purpose of this research was to determine the levels of saccharin in branded soft drinks with plastic packaging sold at Pasar Kodim Pekanbaru. The samples were collected by purposive random sampling. five samples were analyzed by qualitative test using resorcinol reagent and quantitative test with alkalimetric titration methods. The qualitative test showed that all  samples were positive for saccharin indicated by the changes of color turning green fluorescence. The level of saccharin in the samples ranged between 160 – 580 mg/kg of ingredients. The higest  levels of saccharin (580 mg/kg) was assayed in sample E, and the smallest level ( 160 mg/kg)was assayed in sample B and C. According to Permenkes no.722/Menkes/Per/IX/1988 concerning food additives, maximal saccharin levels allowed in soft drink was 300 mg/kg of ingredients or 5 mg/kg of body weight. Only one sample (sample E) exceeded the limit of maximal saccharin levels allowed in soft drink. Samples A, B, C, dan D that had been tested could be considered as safe to be consumed, but the daily intake should be in caution.    

scholarly journals Penggunaan Zat Pewarna Sintetis pada Sirup Yang Dijual di Pasar Modern Kota Makassar

2018 ◽  
Vol 9 (2) ◽  
pp. 11-17
Author(s):  
Baharuddin Sunu
Keyword(s):  
Food Safety ◽  
Food Additives ◽  
Test Results ◽  
Food Ingredients ◽  
Is Research ◽  
Quantitative Test ◽  
Food And Beverages ◽  
Market Town ◽  
Coloring Agents ◽  
Picture Type

Salah   satu   masalah   keamanan   pangan   yang   masih   memerlukan   pemecahan masalahnya yaitu penggunaan bahan tambahan pada bahan makanan untuk berbagai keperluan. Diantara beberapa Bahan Tambahan Makanan yang sangat sering digunakan salah satunya adalah  pewarna  makanan.Penelitian zat pewarna pada  sirup  dilakukan karena  mengingat  banyaknya  zat  pewarna  yang  digunakan  sebagai  bahan  tambahan pangan baik yang diizinkan maupun yang tidak diizinkan. Menurut Permenkes RI No.722/Mennkes/Per/IX/1988 tentang Bahan Tambahan  Makanan  bahwa tidak semua zat pewarna  yang digunakan  merupakan  zat pewarna  yang diizinkan. Penelitian  ini adalah penelitian  yang  bersifat deskriptif, yaitu untuk melihat gambaran jenis zat pewarna dan kadar   zat   pewarna  pada   minuman   sirup   yang   dijual di   pasar modern   kota makassar.Hasil  penelitian  menunjukkan  bahwa  dari  5  yang diuji  kualitatif positi mengandung   bahan    tambahan    pangan    yang    diizinkan Permenkes RI. No.722/Menkes/Per/IX/1988. Dan Hasil uji secara  kuantitatif  dari  3  sampel  yang  diuji kadar zat pewarnanya 2 diantaranya  tidak memenuhi syarat yaitu Sirup Kian Jaya 509 mg/L dan Sirup Oranges  Marjan 389 mg/L. Dari hasil  penelitian  yang didapat  maka dapat  disimpulkan  bahwa  5 sampel  sirup  telah  memenuhi  syarat  pada  uji kualitatif. Sedangkan dalam uji kuantitatif 3 sampel sirup yang telah diuji kadarnya 2 diantaranya tidak memenuhi syarat. Bagi konsumen sebaiknya tidak terlalu sering mengkomsumsi makanan dan minuman yang mengandung pewarna sintetis karena dapat berbahaya bagi kesehatan. One of the food safety problems that still requires solving the problem is the use of additional ingredients in food ingredients for various purposes. Among some of the Additional Materials Food that is very often used, one of which is food coloring. The research on coloring substances in syrup is done because  considering  the number  of coloring agents used as food additives both permitted and not permitted. According to RI Minister of Health Regulation No. 722 / Mennkes / Per / IX / 1988 concerning Food Additives that not all coloring agents used are permissible coloring agents. This research is research that isnature descriptive , i.e. for look picture type subst ance dye and grade substance dye   on drinks syrup sold in   the   modern   market   town makassar.  The  results  of the  study  showed  that  from  5  tested  qualitative  positives containing food additives which were allowed by Permenkes RI. No. 722 / Menkes / Per / IX / 1988. And the quantitative test results from 3 samples tested for the coloring agent 2 of them did not meet the requirements, namely Syrup Kian Jaya 509 mg / L and Oranges Syrup  Marjan  389  mg/l. From  the  results  research   obtained   then  could concluded that 5 samples syrup has been meet terms on testqualitative. While in test quantitative 3 samples syrup that has  been tested the  levels  are 2 of them not meet terms. For consumer should not too often consume food and beverages containing dye syntheticbecause could dangerous for healt.

scholarly journals IDENTIFICATION AND DETERMINATION OF SAPONIN LEVELS FROM BIDURROT EXTRACT (Calotropis gigantea L) USING GRAVIMETRY METHOD

2020 ◽  
Vol 3 (2) ◽  
pp. 100-105
Author(s):  
Yuska Noviyanty Noviyanty ◽  
Herlina Herlina ◽  
Cahyan Fazihkun
Keyword(s):  
Medicinal Plants ◽  
Gravimetric Method ◽  
Test Tube ◽  
Hot Water ◽  
Root Extract ◽  
Calotropis Gigantea ◽  
Quantitative Test ◽  
Saponin Content ◽  
Qualitative Test

Biduri plants (Calotropis gigantea L) are used as medicinal plants, namely as cough and anti-allergic medicines. Research conducted by (Suchita Siggn. 2014) shows the presence of glycoside compounds, saponins, alkaloids, flavonoids, and tannins. then the researchers are interested in carrying out research on the identification and determination of saponin levels from the extract of the baby root (Calotropis gigantea L) by the Gravimetri method. Qualitative test was carried out by inserting 500 mg of biduri root extract (Calotropis gigantea L) into a test tube, then adding 10 ml of hot water, shaking vigorously for 10 seconds and adding HCL, then a quantitative test was carried out using the gravimetric method. Based on the results of research that has been carried out the extract of the betel root (Calotropis gigante L) positive containing saponin compounds with saponin content is 2.6% with a weight of 1.16 gram saponins using the gravimetric method

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