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