STUDY OF THE INFLUENCE OF SEVERAL CONDITIONS ON THE DETERMINATION OF TARTRAZINE BY SPECTROPHOTOMETRY

• Main Author: GITA MADIA (NIM : 10508089); Pembimbing : Prof. Dr. Buchari
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/15792
• Institution: Institut Teknologi Bandung

The addition of color is one thing that is often done by the food industry on the preparation of food and beverage. Tartrazine is a synthetic dye that is still allowed by The National Agency of Drug and Food Control (Balai POM) for use as a Food Supplement Ingredients. Laboratory testing is required for the supervision of food and beverage products. This research aimed to study the stability of the compound tartrazine in varying conditions of spectrophotometric measurements, such as sample preservation, pH conditions, the effect from the addition of sugar and citric acid, and the effect of heating at a certain temperature. Then the levels of tartrazine from the product samples sold at the market were determined. The results showed that tartrazine has a maximum lambda at 426 nm with a relatively stable condition if it was stored in the distilled water for two months and if it was also added by citric acid and sugar while heated. Maximum absorption of tartrazine occured at pH 7, if it were measured at the conditions of acidic pH, i.e. pH 4.5 and 2, the absorption value is nearly similar. Levels of tartrazine in the analyzed samples was 7.79 ppm. Precision and accuracy of the method produced a good percent of recovery, which ranged from 97.07 to 105.70%.