ANALYSIS BENZOATE ON TOMATO SAUCE IN DENPASAR AREA I M.

Siaka Department of Chemistry and Science 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 with diethylether. 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 1271.86 mg/kg. Generally, all branded tomato sauces contained benzoate less than that of maximum limit allowed by the regulation of Health Ministry of RI No. 722/MENKES/Per/IX/1988 (1000 mg/kg). On the other hands, about 33% of the unbranded sauce samples contained benzoate more than the maximum limit allowed by the regulation. Keywords : benzoate, tomato sauces, acid-base titration INTRODUCTION The use of additional ingredients or additives in food has increased, especially after the discoveries, including the success in synthesising new chemicals are more practical, cheaper, and easier to obtain. The addition of additional ingredients / additives into the food is thus considered necessary to improve the quality of a product that can compete in the market. Additional ingredients include: coloring, flavor and aroma, antioxidants, preservatives, sweeteners, and thickeners (Winarno, 1992). In general, additional ingredients / additives can be divided into two namely: (1) additives are additives that are deliberately deliberately added to improve the consistency, flavor, to control acidity / alkalinity, and establish forms and shapes (2) unintentional additives are additives that are already present in the diet (although slightly) as a result of processing (Winarno, 1992). Similarly, there are preservatives in foods is to make food look better quality, durable, attractive, and more perfect taste and texture. The use of preservatives to make food ingredients are free of microbial life both pathogens and non pathogens that can cause damage to foodstuffs such as decay (Tranggono, et al, 1990). If the use of preservatives is not regulated and supervised, are likely to cause a problem, especially for consumers. Preservatives are allowed only ingredients that are inhibiting, rather than deadly organisms polluters. Therefore, it is important to note that the handling and processing of foodstuffs done higinies (Buckle, et. al., 1985). One of the most commonly used preservatives in food are benzoic acid (C6H5COOH). This preservative is suitable for acidic foods like tomato sauce. This material works very effectively at pH

2.5 to 4.0 to prevent the growth of yeasts and bacteria. The mechanism of microbial inhibition by benzoate which disrupt the cell membrane permeability, the structure of microbial genetic systems, and interfere with intracellular enzymes (Branen, et. al., 1990). Benzoate is commonly used as benzoate in the form of salts more soluble than the acid. In food, salt benzoate breaks down into an effective form of benzoic acid forms that do not dissociate. This form has a toxic effect on excessive usage of the consumer, thus giving this preservative not exceed 0.1% in food ingredients (Winarno, 1992). Like the study conducted by a team of researchers Rohadi and Technology Faculty of Agriculture Semarang, who reported that the majority of tomato sauces containing preservative (benzoic) that exceed the specified quality standards (1000 mg / kg), which ranged from 1100 to 1300 mg / kg. Therefore, it is the scientific discussions are encouraged for people to be careful to consume tomato sauce. When the body consumes these preservatives in excess, can damage the health, especially attacking nerve (Rohadi, 2002). Alimi has conducted research on the administration of sodium benzoate to mice of mice for 60 days continuously and reported that on benzoate with levels of 0.2% led to approximately 6.67% of white mice were exposed to inflammation of the stomach, intestine and skin. While the content of 4% led to approximately 40% of mice of mice suffering from chronic inflammation of the stomach and intestines and 26.6% suffer from chronic inflammation of the stomach and intestines accompanied by death (Alimi, 1986). Seeing the facts, it is very necessary to research on benzoate content in several brands of tomato sauce circulating in the city of Denpasar. Selection of tomato sauce as an object of study because of that tomato sauce is common for public consumption. Beside that, the addition of benzoate in tomato sauce is a common thing. Analysis of benzoate in tomato sauce titrimetric done previously extracted with diethyl ether. MATERIALS AND METHODS Materials Materials used are tomato sauce samples branded and unbranded taken a smack in the traditional markets in the area of Denpasar. Besides, it also used other chemicals such as NaCl, NaOH 10% and 5% HCl, H2C2O4, diethyl ether, FeCl3, NH3, H2SO4, filter paper, and phenolphthalein indicator (pp). Equipment Equipment used for analysis were: analytical balance, glass Beaker, Erlenmeyer flask, the volume pipette, burette, flask solvent extraction, measuring cups, pipette drops, electric heaters, bath water, and other supporting equipment. How it Works: Sampling Sampling was done by dividing the city of Denpasar into 3 sampling areas according to districts namely, East Denpasar, South, and West. Each district selected three (3) traditional market at random, which in turn in each market taken some kind of tomato sauce either branded or not. Total

samples taken are 13 kinds of tomato sauce with 3 kinds of sauce and 10 types of sauces branded nonbranded. Sample Treatment Preparation of samples, each sample is weighed with tomato sauce around 100 g analytical balance and add 15 g NaCl, and then put into 500 mL measuring flask. Further into the measuring flask is added 150 mL of saturated NaCl solution and 10% NaOH until the solution is obtained which is alkaline. Then the solution was diluted with saturated NaCl solution until a limit and left for 2 hours. Solutions were shaken every 30 minutes and then filtered with filter paper. Filtrate was obtained and then extracted (Apriyantono, et al, 1989). Extraction of sample filtrate obtained on sample preparation, dipipet 100.0 mL and inserted into the funnel, and then neutralized by the addition of HCl 5% and added another 5 mL of HCl after the neutral state is achieved. Furthermore, extracted with diethyl ether solvent several times with successive volumes 70, 50, 40, and 30 mL. To prevent the emulsion, rocked back and forth continuously every time the extraction with a circular motion / rotation. Layer of diethyl ether and then collected from each extraction with the solvent volume. All diethyl ether layer of each extraction was collected and distilled by vacuum rotary evaporator at a temperature of 30-50oC up to be a concentrated extract. Extracts were then dried on a water bath, then left overnight in a desiccator containing concentrated H2SO4. Furthermore, dry extract (benzoic acid) was dissolved in 50 mL measuring flask with distilled water until a limit (Apriyantono, et al, 1989).

Qualitative Test Benzoic acid solution extracted taken as many as 10 mL and added NH3 solution until the solution becomes alkaline. Solvent is then evaporated over a water bath. The residue obtained, dissolved with hot water and filtered. Next, add 3-4 drops of 0.5% FeCl3. Fouled a brownish color indicates the existence of benzoic acid (Apriyantono, et al, 1989). Quantitative Test Benzoic acid solution extracted with dipipet as much as 10.0 mL volume pipette, and then put into 250 mL Erlenmeyer flask. Solution plus 2-3 drops of indicator PP and then titrated with standardized NaOH solution with oxalic acid solution until there is a change from colorless to pink that is stable for 15 seconds. Volume of NaOH used is recorded. Repeated titrations performed each 3 times (Apriyantono, et al., 1989).

RESULTS AND DISCUSSION Standardization of NaOH solution NaOH solution was standardized with primary standard solution of oxalic acid 0.0250 M. Titration performed 3 times repetition. From the results of standardization was found that the average concentration of NaOH is 0.0504 mol / L. Qualitative Test

to find out whether the tomato sauce which was chosen as the sample contained benzoate or not, it can be done by testing the extract with FeCl3 reagent. Qualitative test results of the analysis are presented in Table 1 as follows:
No. 1 2 3 4 5 6 7 8 9 10 11 12 13 Sample A B C D E F G H I J K L M FeCl3 + + + + + + + + + + + + +

Note: The sample AC is a branded tomato sauce Samples D-F is a tomato sauce that is not branded. The data shown by Table 1, it can be seen that all the good tomato sauce was branded amupun not all provide a positive test. Positive test indicated by the formation of a colored precipitate kecolatan after FeCl3 reagent is reacted with 0.5%. This means that all samples tomato sauce containing benzoate. Qualitative test is done is to determine whether there benzoate on the tomato sauce. Reagents used in this qualitative test is FeCl3 which can form a colored precipitate when reacted with benzoate kecolatan. The precipitate that formed was Iron (III) benzoate, [Fe (C6H5COOH) 3] (Vogel, 1956). The reaction occurs as follows: 3C6H5COOH + FeCl3 Fe(C6H5COOH)3 + 3HCl Determination of Benzoic All samples of tomato sauce that has been extracted with diethyl ether solution of NaOH titrated with 0.0504 mol / L. After doing the calculations quantitatively, the levels of benzoate present in every sample of tomato sauce are presented in Table 2 below:
SAMPEL A B C D E F G H I J K BERAT RATA2(g) 100,0006 100,0008 100,0010 100,0010 100,0009 100,0008 100,0009 100,0011 100,0010 100,0008 100,0012 RATA RATA VOLUM NAOH (ML) 2,15 2,05 1,75 2,46 2,66 3,93 2,67 2,65 2,45 3,65 2,70 KADAR BENZOAT RATA RATA (ML/KG) 716,32 7,049 647,13 0,002 600,12 0,001 799,75 0,002 856,73 7,049 1271,86 7,049 852,66 7,051 848,59 0,002 787,54 0,001 1166,05 0,002 860,79 0,002

L M

100,0006 100,0009

2,85 3,55

909,63 0,023 1141,62 0,004

Note: The sample AC is a branded tomato sauce Samples D-F is a tomato sauce that is not branded Table 2 shows that benzoate levels in all samples tomato sauce varies between 600.12 to 1271.86 mg / kg. Seeing the results of the analysis benzoate present in tomato sauce turns out there are several sauces containing benzoic exceed the maximum levels allowed under Regulation No Minister of Health. 722/MENKES/Per/IX/1988 and SNI 01 - 354-1994 of 1000 mg / kg (Anonymous, 1988 and Kumara, 1986). In Table 2 can be seen that the branded tomato sauce (sample A, B, and C) contain benzoate preservatives are much lower than the maximum (600.12 to 716.32 mg / kg). While there are 3 types of sauces that do not contain preservative benzoic branded maksimumyang exceed permissible limits, but the rest are still being only slightly below the 1000 mg / kg. In other words that the approximately 31.22% of the tomato sauce samples containing preservative benzoic exceed the maximum limit. The use of benzoate preservative found in tomato sauces that are not branded exceed the maximum allowable levels, indicate that there are several possibilities that underlie it, such as: (1) Lack of control of the manufacturer because their products do not have permission MOH RI, (2) Ignorance producers against the effects of excess benzoate against people who consume them, (3) The manufacturer wants to get the product durable over a period long enough so that the addition of preservatives do not pay attention to regulations.

CONCLUSIONS AND SUGGESTIONS Conclusion 1. Tomato sauce circulating in the area of Denpasar whether branded or not, all using benzoate as indicated by the positive test on a qualitative test. 2. Benzoate levels in tomato sauce bekisar between 600.12 to 1271.86 mg / kg. 3. Branded tomato sauce containing benzoic lower than the maximum allowable levels of benzoate. Meanwhile, about 33% of samples that are not branded tomato sauces containing benzoic exceed the maximum allowable limit. Suggestion Based on the results of this study are expected for the public to obtain precise information, that the sauce samples contained benzoate, so that they can control themselves to not consume

excessive tomato sauce. Likewise, it is expected that the results of this study to be entered for BPOM in carrying out his duties as examiner any food products that circulate in Denpasar, Bali in particular and general.

THANKS TO : Through this opportunity the author convey many-many thanks to: A. A. Bring Son, S.Si., M.Sc. and Fitri Auliarisanti Yushida who have helped in the implementation of this research.

REFERENCES Alimi, M., 1986, Effect of Sodium Benzoate Food Preservative Against Organ Parasitomatosa In Mice (musculus), Research Report Anonymous, 1988, Regulation of the Minister of Health, Republic of. 722/MenKes/Per/IX/1988, Supplementary Material Food Apriyantono, A., Fardiaz D., N. Puspitasari L., Sedarnawati, and Budiyanto S., 1989, Help the Food Analysis Laboratory, Department of Education and Culture Directorate General of Higher Education Inter-University Centre for Food and Nutrition Branen, A. L., Davidson P. M., and Salminen S., 1990, Food Additives, Marcel Dekker Inc.., New York Buckle, K. A., Edward R. A., Fleet G. H., Souness R., and M. Wotton, 1985, Food Science, ab Hari Purnomo and Adiono Kumara, D., 1986, Quality Analysis Chemical and Mikrobiologik Some Chilli Sauce and Chilli Products Milling, Thesis, Faculty of Agricultural Technology Rohadi, 2002, Responding to flood Products Food Products in the Market By Lebaran, Christmas and New Year, Scientific Discussion Food Technology Faculty Tranggono, ZN, Wibowo D., Murdjiati G., and Mary A., 1990, Chemistry of Food Nutrition, Food and Nutrition PAU