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Review: Metode Analisis Senyawa Asam Benzoat dalam Produk Makanan dan Minuman
Abstract
Pengawet pangan menjadi hal yang penting seiring dengan meningkatnya sifat konsumerisme masyarakat. Salah satu contoh pengawet pangan adalah asam benzoat. Konsumsi asam benzoat dalam jumlah berlebih berbahaya bagi kesehatan. Berbagai metode analisis dengan spesifisitas dan selektivitas tinggi sangat dibutuhkan untuk pengujian kandungan asam benzoat dalam produk makanan dan minuman. Prosedur analisis perlu diperhatikan agar mampu menetapkan jumlah asam benzoat yang terdapat dalam produk pangan. Studi ini menyajikan tinjauan komprehensif tentang berbagai teknik analisis yang digunakan untuk analisis pengawet asam benzoat dalam produk pangan. Metode yang digunakan yaitu studi literatur terhadap jurnal nasional dan internasional yang membahas tentang metode analisis asam benzoat dalam produk pangan. Beragam prosedur analisis memiliki kelebihan dan kekurangan berdasarkan kondisi sampel yang akan dianalisis. Berbagai metode preparasi sampel yang telah dilakukan meliputi ekstraksi cair – cair, filtrasi membran, dan ultrasonik. Metode analisis asam benzoat yang telah digunakan yaitu spektrofotometri UV-Vis, Kromatografi Gas, dan Kromatografi Cair Kinerja Tinggi. Metode analisis RP-HPLC dengan detektor UV-Vis merupakan metode yang paling banyak digunakan dalam analisis asam benzoat.
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DOI: https://doi.org/10.33085/jdf.v5i2.4834
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