Perbedaan Kadar Pemanis Buatan (Natrium Siklamat) pada Minuman Instan Rasa Cappucino, Choco dan Oreo di Kawasan Wonocolo Surabaya
DOI:
https://doi.org/10.30736/3ijev.v3iss2.98Abstract
Pemanis buatan merupakan bahan tambahan pangan yang dapat menyebabkan rasa manis pada pangan, tetapi tidak memiliki nilai gizi. Salah satu jenis pemanis buatan adalah siklamat biasanya digunakan dalam bentuk garam seperti natrium siklamat. Natrium siklamat bersifat mudah larut dalam air dan tahan terhadap panas. Penggunakan natrium siklamat yang telah di tetapkan Peraturan Meteri Kesehatan RI Nomor 722/Menkes/Per/IX/1988 yaitu 3 g/kg atau 3000 ppm. Tujuan penelitian adalah untuk mengetahui adanya kadar pemanis buatan (Natrium-Siklamat) pada minuman rasa cappucino, choco dan oreo. Penelitian ini dilakukan di laboratorium kimia Universitas Nahdlatul Ulama Surabaya dilakukan pada bulan Januari sampai Mei 2019 dengan menggunakan 14 sampel pada berbagai varian rasa yaitu choco, oreo, dan original yang dijual di kawasan Wonocolo Surabaya. Analisis kadar natrium siklamat dilakukan dengan menggunakan metode spektrofometri. Berdasarkan hasil penelitian pada sampel rasa cappucino, choco dan oreo didapatkan hasil positif tetapi masih dalam batas normal dengan rata-rata cappucino 0,035 ppm, choco 0,017 ppm dan oreo 0,020 ppm. Ketiga sampel menunjukkan tidak adanya perbedaan yang signifikan pada minuman cappucino, choco dan oreo.
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Pada sampel minuman instan rasa cappucino terdapat kadar Na-siklamat dengan rata-rata 0,035 ppm.
Pada sampel minuman instan rasa choco terdapat kadar Na-siklamat dengan rata-rata 0,017 ppm.
Sampel oreo didapatkan hasil yang positif tetapi tidak melebihi batas maksimum penggunaan natrium siklamat dengan rata-rata 0,020 ppm.
Kadar Na-siklamat pada minuman instan rasa cappucino, choco dan oreo tidak terdapat perbedaan yang signifikan dikarenakan nilaip>0,0
Saran
Perlu dilakukan penelitian lanjutan dengan menggunakan sampel tanpa penambahan es batu agar didapatkan hasil yang akurat.
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