scholarly journals Analisis Kadar Kalium Sorbat Dalam Minuman Ringan Yang Dijual Bebas Di Kabupaten Pekalongan Dengan Metode Hplc

2021 ◽  
Vol 1 ◽  
pp. 943-952
Author(s):  
Diana Safitri ◽  
W Wirasti ◽  
Khusna Santika Rahmasari ◽  
S Slamet
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Quantitative Methods ◽  
Soft Drink ◽  
Food Additives ◽  
Soft Drinks ◽  
Test Method ◽  
Potassium Sorbate ◽  
Color Test

AbstractPotassium sorbate is one type of preservative that is often added in soft drinks. The addition is to inhibit and prevent the process of fermentation, acidification or other forms of destruction, or is an ingredient that can protect food from spoilage. The purpose of this study was to analyze the content of potassium preservatives in soft drink samples and to determine whether the levels of potassium sorbate in soft drinks were in accordance with the standards set by BPOM RI Number 36 of 2013 concerning the maximum limit for the use of food additives potassium sorbate which is 25 mg /kg body weight. The methods used in this research are qualitative and quantitative methods. The qualitative analysis used is the Color Test Method. The quantitative analysis used is High Performance Liquid Chromatography (HPLC) with methanol acetonitril as the mobile phase. The results obtained from the color test of the sample change the color of the sample to pink according to the comparison color while the HPLC results obtained that the sample content is calculated in each total volume, namely M1 = 0.051 mg/kg BW, M2 = 0.226 mg/kg BW, M3 = 0.209 mg/kg BW, M4 = 0.103 mg/kg BW, M5 = 0.322 mg/kg BW, M6 = 0.150 mg/kg BW, M7 = 0.173 mg/kg BW, M8 = 0.127 mg/kg BW, M9 = 0.195 mg /kg BW, M10 = 0.185 mg/kg BW, M11 = 0.107 mg/kg BW and M12 = 0.174 mg/kg BW. It can be said that samples M1 to M12 meet the requirements for potassium sorbate levels set by BPOM RI Number 36 of 2013.Keywords: soft drinks, potassium sorbate, preservatives, content analysis, HPLC. AbstrakKalium sorbat adalah salah satu jenis zat pengawet yang sering ditambahkan dalam minuman ringan. Penambahan tersebut untuk menghambat dan mencegah proses fermentasi, pengasaman atau bentuk perusakan lainnya, atau merupakan bahan yang dapat melindungi pangan dari pembusukan. Tujuan dari penelitian ini adalah untuk menganalisis kandungan pengawet kalium sorbatdalam sampel minuman ringan dan untuk mengetahui apakah kadar kalium sorbatdalam minuman ringan sudah sesuai dengan standar yang telah ditetapkan oleh BPOM RI Nomor 36 Tahun 2013 tentang batas maksimal penggunaan bahan tambahan pangan kalium sorbatyaitu sebesar 25mg/kg berat badan. Metode yang digunakan pada penelitian ini adalah metode kualitatif dan kuantitatif. Analisis kualitatif yang digunakan yaitu Metode Uji Warna. Analisis kuantitatif yang digunakan yaitu High Performance Liquid Chromatography (HPLC) dengan fase gerak metanol asetonitril. Hasil yang diperoleh dari uji warna terjadi perubahan warna sampel menjadi berwarna merah muda sesuai dengan warna pembanding sedangkan dengan hasil HPLC diperoleh kadar sampel yang dihitung dalam tiap jumlah total volume sampel yaitu M1 = 0,051 mg/kg BB, M2 = 0,226 mg/kg BB, M3 = 0,209 mg/kg BB, M4 = 0,103 mg/kg BB, M5 = 0,322 mg/kg BB, M6 = 0,150 mg/kg BB, M7 = 0,173 mg/kg BB, M8 = 0,127 mg/kg BB, M9 = 0,195 mg/kg BB, M10 = 0,185 mg/kg BB, M11 = 0,107 mg/kg BB dan M12 = 0,174 mg/kg BB. Dapat disimpulkan bahwa sampel M1 sampai M12 memenuhi persyaratan kadar kalium sorbatyang ditetapkan oleh BPOM RI Nomor 36 Tahun 2013.Kata Kunci: minuman ringan, kalium sorbat, pengawet, analisis kadar, HPLC.  

scholarly journals Quantitative Analysis of Food Additives in a Beverage using High Performance Liquid Chromatography and Diode Array Detection Coupled with Chemometrics

2020 ◽  
Vol 103 (3) ◽  
pp. 779-783
Author(s):  
Özlem Aksu Dönmez ◽  
Şule Dinç-Zor ◽  
Bürge Aşçı ◽  
Abdürrezzak E Bozdoğan
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Sodium Benzoate ◽  
High Performance ◽  
Food Additives ◽  
Potassium Sorbate ◽  
Diode Array ◽  
Diode Array Detection ◽  
Ponceau 4R ◽  
Array Detection

Abstract Background In many countries, the levels of synthetic food additives causing harm to humans have been determined and their use has been controlled by legal regulations. Sensitive, accurate and low-cost analysis methods are required for food additive determination. Objective In this study, a fast high performance liquid chromatography-diode array detection (HPLC-DAD) analytical methodology for quantification of sodium benzoate, potassium sorbate, ponceau 4R, and carmoisine in a beverage was proposed. Methods Partial least squares (PLS) and principal component regression (PCR) multivariate calibration methods applied to chromatograms with overlapped peaks were used to establish a green and smart method with short isocratic elution. A series of synthetic solutions including different concentrations of analytes were used to test the prediction ability of the developed methods. Conclusions The average recoveries for all target analytes were in the range of 98.27–101.37% with average relative prediction errors of less than 3%. The proposed chemometrics-assisted HPLC-DAD methods were implemented to a beverage successfully. Analysis results from sodium benzoate, potassium sorbate, ponceau 4R, and carmoisine in a beverage by PLS-2 and PCR were statistically compared with conventional HPLC. Highlights The HPLC methods coupled with the PLS-2 and PCR algorithm could provide a simple, quick and accurate strategy for simultaneous determination of sodium benzoate, potassium sorbate, ponceau 4R, and carmoisine in a beverage sample.

scholarly journals Penentuan Kadar Kalium Sorbat dan Persen Recovery Pada Selai dengan Metoda High Performance Liquid Chromatography

2020 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Pevi Riani ◽  
Ulvie Ameinda Fannin
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Mobile Phase ◽  
High Performance ◽  
Food Additives ◽  
Quality Standard ◽  
Potassium Sorbate ◽  
Test Results ◽  
Standard Set ◽  
The Right

Fruit jam is one of the preserved products that have a soft texture that contains crushed fruit and is mixed with sugar with the addition or without the addition of water. Preservatives are added to prevent damage to jams. A preservative that is usually added to jam is potassium sorbate. Potassium sorbate is commonly used as a preservative because it dissolves more easily when added to food. This study aims to determine the levels of potassium sorbate in jam samples. Potassium sorbate was determined using High Performance Liquid Chromatography (HPLC). From the test results, it was found that potassium sorbate levels ranged from719, 65 mg/kg to 757,24 mg/kg. The results of this test will be compared with the standards set by the Food and Drug Supervisory Agency (BPOM) No. 36 of 2013 concerning the maximum limit for the use of preservative food additives, namely 500 mg/kg. From the test results, it can be seen that the potassium sorbate in all samples exceeds the quality standard set by the BPOM. Therefore, people must be more careful in choosing jam to consume daily. The test results have used the right method, namely by adjusting the stationary phase, mobile phase and the right wavelength so that the% recovery results are 103%.

scholarly journals New Analytical Approach for the Determination of Calcium Phosphate Dibasic and Tribasic in Processed Food by Comparison of Ion Chromatography with High-Performance Liquid Chromatography

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 248 ◽  
Author(s):  
Minjung Song ◽  
Juhee Park ◽  
Jihyun Lee ◽  
Heejae Suh ◽  
Hyunjung Lee ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Calcium Phosphate ◽  
Ion Chromatography ◽  
High Performance ◽  
Food Additives ◽  
Food Samples ◽  
Hplc Method ◽  
Processed Foods ◽  
Phosphate Ions

An analytical method to measure solubilized orthophosphate ions (HPO42− and PO43− ) from the water-insoluble food additives calcium phosphate dibasic (DCP) and calcium phosphate tribasic (TCP) in processed foods was optimized by comparing ion chromatography (IC) coupled with DS6 conductivity detector (Cond.) and high-performance liquid chromatography (HPLC) with Evaporative light scattering detector (ELSD) methods. The ion-pairing HPLC method could analyze calcium and phosphate ions successively. However, this method exhibited low reproducibility after approximately 48 hours of measurements. The IC method was established as an effective method of measuring orthophosphate ions with high reproducibility using distilled water and KOH solution as the mobile phase with a Dionex column. Matrix-based limit of detections (LOD) and limit of quantifications (LOQ) for snacks and cereals were estimated in the range of 0.01–0.91 µg/mL and 0.21–2.74 µg/mL, respectively. In inter-day and intra-day tests, the calculated precision (%RSD) and accuracy (recovery %) ranged from 0.5% to 6.6% and 82% to 117%, respectively, in both food samples. The levels of DCP or TCP could be analyzed in various positive food samples, and the developed IC method demonstrated good applicability in the analysis of DCP and TCP in collected processed foods.

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