Authors:

I M. Siaka

Abstract:

“This paper reports the determination of benzoate, as preservative, in tomato sauces distributed in Denpasar.The analysis was performed by the technique of acid-base titration following solvent extraction of the benzoate withdiethylether. Qualitatively, it was found that the sauce samples both branded and unbranded ones contained benzoate.Quantitatively, it was obtained that the benzoate content in the tomato sauces varied in a range of 600.12 – 1271.86mg/kg. Generally, all branded tomato sauces contained benzoate less than that of maximum limit allowed by theregulation of Health Ministry of RI No. 722/MENKES/Per/IX/1988 (1000 mg/kg). On the other hands, about 33% ofthe unbranded sauce samples contained benzoate more than the maximum limit allowed by the regulation.”

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PDF:

https://jurnal.harianregional.com/jchem/full-2748

Published

2021-11-09

How To Cite

SIAKA, I M.. ANALISIS BAHAN PENGAWET BENZOAT PADA SAOS TOMAT YANG BEREDAR DI WILAYAH KOTA DENPASAR.Jurnal Kimia (Journal of Chemistry), [S.l.], nov. 2012. ISSN 2599-2740. Available at: https://jurnal.harianregional.com/jchem/id-2748. Date accessed: 02 Jun. 2025.

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Issue

Vol. 3, No. 2 Juli 2009

Section

Articles

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