PENETAPAN KADAR NATRIUM BENZOAT PADA SAUS CABAI YANG DIGUNAKAN PENJUAL MIE AYAM DI PASAR VII JALAN JAMIN GINTING MEDAN SECARA ALKALIMETRI

Abstract

Chili sauce is an additional food ingredients that people use as a companion of various foods but it is also used as a type of flavoring seasoning that has a distinctive taste of spicy. Chili sauce produced from manufacturers with high quality standards and common or common producers. Chili sauce products use sodium benzoate as an organic preservative to prevent damage by microbial activity. The research method used descriptively qualitative with quantitative measurements using alkalimetric with NaOH as titrationer and as a sample of this research is chili sauce that used in chicken noodle merchanter in Jamin Ginting street VII, Medan. The results of the research on qualitative test of all samples using sodium benzoate preservative indicated the presence of brownish sediment, while on the quantitative test of sodium benzoate content, for sample A = 0.12%, B = 0, 12%, C = 0.12%, D = 0.07% and E = 0.07%. Of the five samples that examined, there were three samples of chili sauce containing sodium benzoate with the maximum extent that was not allowed and 2 samples of chili sauce containing sodium benzoate preservatives were much lower than the permitted levels according to Permenkes.