PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI

Color is one factor that can increase food’s acceptance for the consumers, especially children. From the results of the respondent’s questionnaire of Junior High students in one of school in Bandung, approximately 44% or 40 of 91 respondents chose color as a main factor in the food’s selection co...

Full description

Saved in:
Bibliographic Details
Main Author: Ratna Sari, Diah
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/62181
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:62181
spelling id-itb.:621812021-12-17T11:08:08ZPREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI Ratna Sari, Diah Indonesia Final Project - INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/62181 Color is one factor that can increase food’s acceptance for the consumers, especially children. From the results of the respondent’s questionnaire of Junior High students in one of school in Bandung, approximately 44% or 40 of 91 respondents chose color as a main factor in the food’s selection consideration, while the results of the respondent’s questionnaire of the Students at Pharmacy School ITB, only 20% or as many as 22 people of 110 respondents. From this both respondents group, they decide the same results for the colors choice that can increase the food acceptance, i.e., red, yellow, green and brown. Based on this, the research continued to compare toxicity risk of that dyes. Computational methode used for calculate and compare hidrofobicity parameter of the coloring agents logP (an octanol partition coefficient in the water). By this computational results with ADMET Predictor™software, it can also be known the toxicity compound risks in humans and be compared with the results of the review of toxicity tests both in vitro and in vivo. Then, came the consideration based on the regulation for the additive food colourant made by the BPOM RI. As a result of the comparation using the software ADMET Predictor TM , it is now predicted that Ponceau 4R and Tartrazine had the lowest toxicity level rather than other dyes that could give good same shades of red and Tartrazine for yellow, and to get green, we could use a mixture of Brilliant Blue and Tartrazine rather than the only legally used green dye in Indonesia which is the Green FCF, because it had been determined that Tartrazine and Brilliant Blue had lower toxicity level compared to Green FCF. The result showed the synthetic dye which have been predicted having the lowest toxicity risk are Ponceau 4R for red, Tartrazine for yellow and mixture of Brilliant Blue and Tartrazine for green. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description Color is one factor that can increase food’s acceptance for the consumers, especially children. From the results of the respondent’s questionnaire of Junior High students in one of school in Bandung, approximately 44% or 40 of 91 respondents chose color as a main factor in the food’s selection consideration, while the results of the respondent’s questionnaire of the Students at Pharmacy School ITB, only 20% or as many as 22 people of 110 respondents. From this both respondents group, they decide the same results for the colors choice that can increase the food acceptance, i.e., red, yellow, green and brown. Based on this, the research continued to compare toxicity risk of that dyes. Computational methode used for calculate and compare hidrofobicity parameter of the coloring agents logP (an octanol partition coefficient in the water). By this computational results with ADMET Predictor™software, it can also be known the toxicity compound risks in humans and be compared with the results of the review of toxicity tests both in vitro and in vivo. Then, came the consideration based on the regulation for the additive food colourant made by the BPOM RI. As a result of the comparation using the software ADMET Predictor TM , it is now predicted that Ponceau 4R and Tartrazine had the lowest toxicity level rather than other dyes that could give good same shades of red and Tartrazine for yellow, and to get green, we could use a mixture of Brilliant Blue and Tartrazine rather than the only legally used green dye in Indonesia which is the Green FCF, because it had been determined that Tartrazine and Brilliant Blue had lower toxicity level compared to Green FCF. The result showed the synthetic dye which have been predicted having the lowest toxicity risk are Ponceau 4R for red, Tartrazine for yellow and mixture of Brilliant Blue and Tartrazine for green.
format Final Project
author Ratna Sari, Diah
spellingShingle Ratna Sari, Diah
PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI
author_facet Ratna Sari, Diah
author_sort Ratna Sari, Diah
title PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI
title_short PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI
title_full PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI
title_fullStr PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI
title_full_unstemmed PREDIKSI TOKSISITAS ZAT WARNA MAKANAN BUATAN YANG DIIZINKAN DI INDONESIA MENGGUNAKAN METODE KOMPUTASI
title_sort prediksi toksisitas zat warna makanan buatan yang diizinkan di indonesia menggunakan metode komputasi
url https://digilib.itb.ac.id/gdl/view/62181
_version_ 1822931868867100672