“Artificial Sweeteners (Saccharin) on

Indonesia’s Traditional Drink”

By:
Boby Brian Perdana Putra (14630040)
Indonesia’s Traditional drinks
 Addictive substances

Artificial
Flavoring Sweetener

Synthetic dyes Bleach

 Artificial Sweeteners

 Artificial sweeteners are one of a kind additives that are often added and
used for the purpose of processed food and beverage products.

 Sweeteners function to improve the taste and fragrance of food

 Thirteen types of synthetic sweeteners which allowed by BPOM to be added in

food and beverage products are alitam, mannitol, asesulfam-k, aspartame,
isomalt, lactitol, manniol, neotam, cyclamate, silitolsorbitol, sukralosa,
and saccharin (BPOM, 2004)
 Saccharine

 Saccharin discovered by Remsen and Fahlberg at Johns Hopkins University in

1879
 The saccharin chemical name is 1,2-Benzisothiazole-3-(2H)-one 1,1-dioxide
 Molecular formula is C7H5NO3S and Mr= 183,18 gram/mol
 Saccharin Structure:
 Advantages ofArtificial Sweeteners

1. Soluble and stable in a wide pH range

2. Stable in a wide temperature range
3. Cheap
Disadvantages of Saccharin Usage
 Alternative for Natural sweetener

1. Honey 2. Agave Nectar

3. Pure Stevia 4. Corn Sugar

 LITERATURE

Astuti, EJ. 2017. Penggunaan Sakarin Sebagai Pemanis Sintesis

dalam Makanan dan Minuman. Prosiding Rapat Kerja Fakultas Ilmu Kesehatan
2017. Malang: Universitas Muhammadiyah Malang.
Badan POM. 2004. Peraturan Teknis Penggunaan Bahan Tambahan Pangan Pemanis
Buatan dalam Produk Pangan. Direktorat Standarisasi Produk Pangan, Deputi
Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya, hal 34-36.
Pubchem, 2017. Structure Saccharine. https://pubchem.ncbi.nlm.nih.gov. Di
akses tanggal 26 Januari 2017.

PERMENKES No. 208

Thanks for Your Attention