ANALYSIS OF NITRITE PRESERVATIVES ON SAUSAGES CIRCULATED IN THE WEST BANYUMAS MARKET IN 2021
Regulation of the Head of the Food and Drug Supervisory Agency of the Republic of Indonesia Number 36 of 2013 concerning the Maximum Limit for the Use of Food Additives for Preservatives states that nitrite is permitted to be used as a preservative. However, in its use care must be taken so as not to have a negative impact on human health. Excess nitrite in the blood can cause methemoglobin and nitrite can also be carcinogenic. This study aims to identify and determine the levels of nitrite preservatives contained in sausages circulating in the West Banyumas market. The study used qualitative analysis with sulfanilic acid reagent and naphthylethylenediamine reagent and quantitative analysis with UV-Vis spectrophotometry. Qualitative analysis by dripping sulfanilic acid reagent and naphthylethylenediamine reagent on the sample filtrate and then observing the color change to purplish red. Quantitative analysis by observing the absorption at a maximum wavelength of 546 nm. The results of research on the content of nitrite preservative food additives in sausages circulating in the West Banyumas market, from 6 sausage samples coded A, B, C, D, E and F showed 4 sausage samples containing nitrite preservative food additives. From the results of UV-Vis spectrophotometry, the levels of nitrite preservatives for samples A, B, C, F were 3.096 g/ml, 5.064 g/ml, 2.86 g/ml, 4.37 g/ml respectively.
Keywords: sausage, sulfanylic acid, naphtylethylenediamine, griess reagent, nitrite, UV-Vis Spectrophotometry