ANGGA PRATAMA ERDIYAN, 050610264 (2011) ANALISIS NATRIUM BENZOAT SEBAGAI BAHAN PENGAWET DALAM SEDIAAN NATA DE COCO DENGAN METODE KLT-DENSITOMETRI. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Sodium benzoate as a preservative in Nata de coco’s sample was determined by TLC-densitrometry . The chromatogram was performed on silica gel 60F254 plates with a mixture Toluen : Aseton : HCOOH (6:3:1) v/v as the mobile phase. Retardation factor (Rf) of benzoic acid was obtained 0,57. The chromatographic zones corresponding to the Benzoic acid spot were scanned using densitometric method at λ = 227 nm. The relationship between the peak area and the concentration of benzoic acid was evaluated by linier regression analysis. Correlation coefficients being r = 0,9972 (Vxo=1,92%). Sample was spotted using 2 μl capillary pipette. Mean of recovery values was 95,07% and RSD values was 7,25%. The proposed method was applied for sodium benzoate determination in Nata de coco’s sample. The result showed that sodium benzoate concentration in nata de coco sample was 0,08 - 0,1 mg/g. So that, amount of sodium benzoate in sample Nata de coco was fulfill The regulation stated in The Rule Menkes RI No. 722/Menkes/Per/IX/1988

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