Penentuan Kadar Beberapa Pemanis Sintesis dalam Makanan Jajanan dengan Metode KCKT (Kromatografi Cair Kinerja Tinggi)  

Oleh:

Ibrahim, Slamet

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 8 no. 1 (Mar. 2006), page 7-22.
Topik: Synthetic sweetener; food additional material; High Performance LiquidChromatography

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.5 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Synthelic sweetener is food additional material which can give some sweet taste into food that do not have or rather have a calorie value.The final purpose of this research is to inform community exactly on using synthetic sweetener to be utilized neglectlessly considering about the jeopardy which can cause of it.Analytical method that used in this research to determine synthetic sweetener is HPLC (High Performance Liquid Chromatography).The result shows that in manisan sample,mambo ice,and cincau are have saccharin content,and all of the samples did not have aspartame content.

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