Analisis Zat Warna Tartrazina Dalam Sediaan Minuman Serbuk

Abstract

The qualitative and quantitative analysis of tartrazine (FD&C yellow no.5) in powdered drinks had been done. This research is aimed at knowing the variation concentration of tartrazine (FD&C yellow no.5) in powdered drinks between the brands whichdistributed in Jogjakarta. Qualitative analysis of tartrazine (FD&C yellow no.5) was carried out with color reaction used solutes of Ammonium acetate (NH4CH3COO), Chloride acid (HC1), Natrium hydroxide (NaOH) and Sulfuric acid (H2S04). Quantitative analysis of tartrazine (FD&C yellow no.5) in powdered drinks used ultraviolet-visible spectrophotometry method. It had done by measure the absorption of solutes from the results of extraction tartrazine from sample. The result of quantitative analysis showed that the concentrations of tartrazine (FD&C yellow no.5) in five brands ofpowdered drink were (ug/g): 237 7085±21 17- 189.6905±7.2424; 178.5528±3.1640; 104.7755±9.7872 and 134.6989±4.5395. According to Certified Industry Committee, The concentration of tartrazine (FD&C yellow no.5) in powdered drink maximal is 200ug/g. So, only one sample has concentration beyond the rule. The result ofquantitative analysis then analyzed used One-way ANOVA at 95% confidence level; the concentrations oftartrazine (FD&C yellow no.5) in samples ofpowdered drinks differ significantly.