Analysis of Sodium Cyclamate on Cork Egg Cake Circulating in Ir Soekarno Sukoharjo Market

Authors

  • Ronal Tolkhah Major of Food and Pharmaceutical Analysis, Poltekkes Kemenkes Surakarta ,
  • Makhabbah Jamilatun Major of Food and Pharmaceutical Analysis, Poltekkes Kemenkes Surakarta ,
  • Dewi Saraswati Fadhillah Major of Food and Pharmaceutical Analysis, Poltekkes Kemenkes Surakarta ,

DOI:

https://doi.org/10.35814/jifi.v20i2.1225

Keywords:

sodium cyclamate, cork egg cake, sukoharjo

Abstract

Cork egg cake is a traditional cake famous for its sweet taste. Sodium cyclamate is a sweetener that is added to snacks, one of which is cork egg cake. Excess sodium cyclamates can trigger cancer development. The Head of the National Food and Drug Agency of the Republic of Indonesia issued regulation number 4 of 2014 concerning the maximum limit for the use of food additives. The sweetener in the snack food category was 250 mg/kg. This study was conducted to determine the level of sodium cyclamate in cork egg cakes circulating in Ir. Soekarno Sukoharjo market. The type of research was quantitative with a descriptive research design. The method used in this research was qualitative analysis using the precipitation method and quantitative analysis using UV-Vis spectrophotometry. Qualitative analysis showed that samples B and C were positive for sodium cyclamate. The results of the quantitative analysis showed that the average levels of sodium cyclamate in cork egg cakes B and C were 1.02 mg/kg and 1.03 mg/kg. The concentrations of the two samples were still below the limit requirements of BPOM No. 4 in 2014.

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Published

2022-04-30

Issue

Vol. 20 No. 2 (2022): JIFI

Section

Articles

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