ANALISIS PENGGUNAAN NATRIUM BENZOAT PADA TAUCO CURAH DAN KEMASAN YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL DAN SWALAYAN DI KOTA MEDAN TAHUN 2013
Abstract: Tauco is one type of
food a result of fermentation soybean shaped spring solid or dilute and have a
color from yellow whitish to blackish brown. The use of food additives such as sodium
benzoate aims to make food last longer. Sodium benzoate if consumed in excess
can cause abdominal cramps, numbness in the mouth, stomach irritation, allergic
reactions and neurological diseases. The purpose of this study was to determine
the presence and levels of sodium benzoate on tauco bulk and packaging sold in
some traditional markets and supermarkets in the city of Medan in 2013. This
research is a descriptive survey study that analyzes the content of sodium benzoate
on taucho with a 10 samples consisting of 5 tauco bulk and 5 tauco packaging
and examined in the Central Health Laboratory in North Sumatra province. The
results of this study showed highest levels of sodium benzoate found in solid packaging
tauco were coded samples J2 0.432 g/kg of material and lowest in fluid bulk
tauco were coded samples C1 0.054 g/kg of material. The conclusion of this
research is that the content of sodium benzoate in 10 samples tauco still meet
the health requirements for public consumption Regulation of the Minister of
Health, 722/ Menkes/ Per/ IX/ 88 about food additives. Suggested to producers
food to list all ingredients on product composition is clearly,and consumer to
more carefully in choosing food especially type substance preservative in food.
Penulis: fitri wiwit suryani,
wirsal hasan, irnawati marsaulina
Kode Jurnal: jpkesmasdd140665
