Analisis Bahan Tambahan

Pangan (BTP)

Kuliah Analisis Hasil Pertanian

Jurusan Teknologi Hasil Pertanian
Fakultas Pertanian
Universitas Syiah Kuala
 halal dan baik
Dan makanlah makanan yang halal lagi baik (thayib) dari
apa yang telah dirizkikan kepadamu dan bertaqwalah
kepada Allah dan kamu beriman kepada-Nya
(QS.Al Maidah 88)

Wahai sekalian manusia, makanlah yang halal lagi baik

dari apa yang terdapat di bumi, dan janganlah kamu
mengikuti langkah-langkah syaitan; karena sesungguhnya
syaitan itu adalah musuh yang nyata bagimu.
(QS.Al Baqarah 168)
 Definisi BTP
• Additives are added to food to perform
different technological functions, for
example, to increase shelf life
(preservatives), or to protect against
rancidity (antioxidants).

Analisis Bahan Tambahan Alami

NaCl  kadar Na
Gula  kadar gula
 Pengaturan Penggunaan BTP
• Only additives that have been approved for safety by the
European Commission’s Scientific Committee on Food
are included in the legislation and are identifiable by their
designated E number in the relevant Directives.

• Di Indonesia diatur oleh Permenkes RI

 Bahan pengawet Permenkes RI 1988
No.722/Men.Kes/Per/IX/88
 Tujuan Analisis
To ensure consumer safety
 Existing intake estimations
 Safety monitoring of additives

Robust quantitative methods of analysis are required

as several additives or groups of

additives with similar functions
may coexist within a single food
matrix
 Metode Analisis

1. Persiapan sample
 extraction and purification
2. Identifikasi
 spectrophotometric
 spectroscopy
 chromatography  TLC, HPLC
 capillary zone electrophoresis
 Analisis Asam Benzoat
• A preservative in a wide variety of foods
• Permitted levels:
 various foods 200– 1000 mg/kg (prepared salads,
confectionery, etc. 1500 mg/kg; food supplements,
preserved vegetables 2000 mg/kg; liquid egg 5000
mg/kg; cooked seafood 2000– 6000 mg/kg)
 soft drinks 150 mg/kg, alcohol-free beer 200 mg/kg
(Sacramental grape juice 2000 mg/kg, liquid tea
concentrates 600 mg/kg).
• The acceptable daily intake (ADI) for benzoic acid is 5
mg/kg body weight.
Metode Analisis Asam Benzoat -1
Metode Analisis Asam Benzoat -2
 Analisis Ekstrak Annatto
• A natural food colour (E160b)
• It can be identified by characteristic colour
reactions

In foods:
• The maximum permitted level of 50 mg/kg is
allowed in Red Leicester cheese, 10–25
mg/kg in snacks and 10 mg/kg in liqueurs.
• The acceptable daily intake (ADI) for annatto
extracts (as bixin) is 0.065 mg/kg body
weight.
Metode -1
Metode -2