LENY KARMILA NOR AROFAH, 050710320 (2011) VALIDASI METODE SPEKTROFOTOMETRI UV-VIS PADA PENETAPAN KADAR BORAKS DI DALAM KECAP. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Borax is often misused on certain food product such as soy sauce as a preservative. Therefore the determination of borax in soy sauce is very necessary. Using UV-Vis Spectrophotometric method with curcumin as a reagent is more sensitive for determination of borax in this research. Before doing validation, optimalization of method to find the optim um condition was carried out firstly. The optimum condition of Spectrophotometric method was performed in the wavelength of 547,0 nm. It was need ed 1,0 ml solution of 0,125% curcumin and 1,0 ml concentrated sulfur ic acid-glacial acetic acid (1:1) then the absorbance was observed after 70 minutes. In that condition, the equation of regression was y = 1,3127x – 0,0994, r = 0,9690 > r table = 0,959 ( p = 0,007; p < 0,01) and Vxo = 15,53% (Vxo ≤ 5% ). The limits of detection and quantif ication were found to be 9,7 x 10 -4 ppm and 29,4 x 10 -4 ppm respectively, while the precision gave coeficient of variation 0,140% and the accuracy gave average rec overy of 90,85 % with coeficient of variation 0,50 %. The determin ation of borax in soy sau ce was carried out in three sample which was taken from a traditional market in Surabaya. The result showed that one sample were negative of borax and two sample were positive of borax. And a distance of the concentration were 0,045 – 0,061 (mg/g) or 0,45 x 10 -2 - 0,61 x 10 -2 (% b/b).

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