Qualitative and quantitative analysis of Ponceau 4R Ci 16255 dye (E 124) on Lollipop candy and snack-syrop using UV-visible spectrophotometry method.

Tsamrotul Fuadah Ahmad, Bertha Rusdi, Hilda Aprilia

Abstract


Dye is one of food suplement substance groups that oftenly used for foods and  beverage to make them interesting. Ponceau 4R is one of them that oftenly used for any foods and beverage such as snack-syrop and Lollipop candy those are for sale in area of Cileunyi-Cibiru-Rancaekek. However, the use limit of lollipop candy is 100 mg/kg and 300 mg/kg for syrop each day. Those kinds of foods cause health upsets such as allergy, and liver cancer. Therefore, the research must be conducted. The results show that there are 4 of 15 syrops and 5 of 12 lollipop candy contain higher limit of maximum usage of ponceau 4R.

Keywords


Ponceau 4R dye, Lollipop candy, snack- syrop.

References


Day, Jr, R. A., Underwood, A. L. 1989. Analisis Kimia Kuantitatif. Jakarta: Erlangga. 475Dixit, S. Pandey RC, Das M and Khanna SK. 1995. Food quality surveillance on colours in eatables sold in rural market of Uttar Pradesh. J. Food Sci. Technol. 32 : 375 – 376

Depkes RI, 1995. Farmakope Indonesia Edisi IV. Departemen Kesehatan Republik Indonesia: Jakarta.

Evans, G. 2004. A handbook of bioanalysis and drug metabolism. USA : CRC Press.

Fessenden, R.J. and Fessenden, J.S. (1997). Dasar-Dasar Kimia Organik, terjemahan S.Maun, K.Anas, dan S. Sally, Penerbit Binarupa Aksara, Jakarta. 537-542

Gritter, R.J., Bobbit, J.M. and Schwating, A.E. (1991). Pengantar Kromatografi, Edisi II, terjemahan K. Padmawinata dan S. Niksolihin, Penerbit Institut Teknologi Bandung, Bandung. Hal 1.

Harmita. 2008. Petunjuk praktikum analisis fisikokimia. Depok : Departemen Farmasi FMIPA Univesitas Indonesia. Hal 48-49.

Khopkar, S. M. 2010. Konsep Dasar Kimia Analitik. Jakarta: Universitas Indonesia. Hal. 136.

Kucharska, M. and Grabka, J. 2010. A review of chromatographic methods for determination of synthetic food dyes. Talanta 80: 1045-1051.

Ming, M., Xubiao L., Bo Chen, Shengpei S, Shouzhuo Y. 2006. Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography–diode array detection–electrospray mass spectrometry. J. Chrom. A, 1103 : 170–176.

Moutinho, ILD., Bertges, LC. and Assis, RVC. 2007. Prolonged use of the food dye tartrazine (FD&C yellow No 5) and its effects on the gastric mucosa of Wistar rats. Braz. J. Biol., 67(1): 141-145

Nadia, A. & Tariq M., 2002. Surveillance on Artificial Colours in Different Ready to Eat Foods. Pakistan J. of Nutr 1 (5) : 223-225.

Peraturan Menteri Kesehatan RI (PERMENKES No. 33 tahun 2012 dan PERMENKES No. 722/Menkes/Per/IX/88 Mengenai Bahan Tambahan Makanan)

Poltekes Bandung, 2002. “Penuntun dan Jurnal Praktikum Analisis Bahan Tambahan Makanan”. Jurusan Analis Kesehatan Poltekes : Bandung.

Prayudi, Yudi. 2007. “Spektrofotometri Derivatif Ultraviolet Untuk Estimasi Kadar Flavonoid Total Ekstrak Meniran”.Departemen kimia IPB : Bogor. Hal. 3

Rohman, Abdul, Dr. 2011. Analisis Bahan Pangan Pustaka Pelajar: Yogyakarta. Hal. 249-269

Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia No. 37 Tahun 2013 Mengenai Batas Maksimum Penggunaan Bahan Tambahan Pangan Pewarna. Hal 64-65.




Flag Counter