Analysis on level of saccharin and cyclamate additives inside cup-packaging-drink at SD karang tengah, tangerang city

Yusnidar Yusuf, M. Ramdhan, Yuni Rochmawati

Abstract


The use of food additives today were extremely diverse, from preservatives to flavor concentrates and
sweeteners, the circulation needs to attention. This study aims at analyzing the levels of saccharin and cyclamate at
children elementary school’s beverage at Karangtengah, Tangerang City. This study uses HPLC with a C18 column
with mobile phase KH2PO4 and methanol (70:30), with UV-Vis detector for cyclamate at 200 nm wavelength and
for saccharin at 227 nm wavelength. The results of this study showed that five samples containing saccharin (sample
A = 73.059 mg/L, the sample B = 56.624 mg/L, the sample C = 0.73 mg/L, the sample D = 0.82 mg/L, the sample E
= 61,52 mg/L), this figure was still below the recommended threshold BPOM RI. Whereas four
ofthesampleincluding, containingcyclamate (sample A = 1184.42 mg/L, the sample B = 1409.95 mg/L, the sample D
= 1418.31 mg/L, the sample E = 444.38 mg/L), it's levels exceeding BPOM RI's threshold recommended and one
sample containing cyclamate whose levels do not exceed the threshold (sample C = 117.095 mg/L)

Keywords


Saccharin and Cyclamate; Sweeteners; Beverage Packaging

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