ANALYSIS OF SACCHARIN IN RED PORRIDGE FROM TRADITIONAL MARKET WHICH VALIDATED USING UVVISIBLE SPECTROPHOTOMETRIC

Crescentiana Emy Dhurhania,Asri Nur Hidayah

doi:10.37013/jf.v1i1.66

Abstract

Saccharin is hundreds of times sweeter than sucrose, so that it can save production costs. Saccharin as a synthetic sweetener sugar substitute is very potential to be used in making sweet tasting foods that are sold at cheap prices in traditional market, one of which is red porridge. Many foods sold in traditional market are not accompanied by marketing permits as a home industry product, thus increasing the potential for saccharin abuse. This study aimed to determine the content of saccharin in red porridge sold in traditional market and to found out its suitability with the safe limits required in Regulation of the Head of the Food and Drug Supervisory Agency of the Republic Indonesia number 4 of 2014 concerning the maximum limit for the use of sweetener food additives. Identification of saccharin was carried out by resorcinol test and thin layer chromatography. Determination of saccharin was carried out by UV-Visible Spectrophotometric which had been validated at 267.5 nm. The results show that 9 samples of red porridge sold in traditional market contain saccharin with concentrations of 0.0154 – 0.0652 %, so that it exceeds the required safe limit of 0.0100 %. In the analysis method validation, selective method is obtained in the range of 20 – 60 μg/mL, with recovery 98.7371 %, coefficient of variation 0.8671%, coefficient of correlation 0.9993, limit of detection 1,9859 μg/mL, limit of quantitation 6.6197 μg/mL

Highlights

Red porridge is a type of traditional food typical of Central Java which is often found in traditional market
This study aimed to determine the content of saccharin in red porridge sold in traditional market and to found out its suitability with the safe limits required in Regulation of the Head of the Food and Drug Supervisory Agency of the Republic Indonesia number 4 of 2014 concerning the maximum limit for the use of sweetener food additives
Saccharin identification by Thin Layer Chromatography with UV254 detection provides the specificity of analysis results, which is shown with the reduction of plate phosphorescence, in the form of purple spots as presented on Figure 2, with HRf values presented in table 1

Summary

Introduction

Red porridge is a type of traditional food typical of Central Java which is often found in traditional market. Red porridge has sweet taste so it is always a favorite of children to adult. The use of sugar in large quantities is needed to produce sweet taste. Traders often use synthetic sweeteners because it has a sweetness level hundreds of time compared to sugar. Red porridge sold in traditional markets are mostly made by small traders from local home industries who do not have a production permit from the local Health Office. As a result there is no control in the use of food additives such as synthetic sweeteners. Saccharin is an syntethic sugar substitute sweetener that is widely used, in addition to aspartame and cyclamate, especially by small traders and home

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Results