Analisis Pengawet Metil Paraben Pada Beberapa Jenis Tahu Putih Yang Beredar Di Kota Ambon Dengan Menggunakan Metode Spektrofotometri Uv-Visibel

This study aims to determine the preservative content of methyl paraben in
white tofu circulating in the city of Ambon and to determine the level of the
preservative contained in white tofu by UV-Visible spectrophotometry. This
research was carried out by pulverizing a sample of 10 g, added with 50
mL of distilled water and then brought to a boil, then put into a separatory
funnel with the addition of saturated sodium chloride. Acidified with 10%
sulfuric acid to pH 1, then extracted 3 times with ether, washed with 1%
sodium bicarbonate solution, and dried with anhydrous sodium sulfate.
Furthermore, qualitative analysis was carried out with 0.1 M FeCl3 reagent
and quantitative analysis using ultraviolet spectrophotometry. The results
obtained from both qualitative and quantitative analysis show that white
tofu circulating in Ambon city does not contain metal parabens.
Keywords : Analysis, White Tofu, Uv-Vis Spectrophotometry