Identifikasi Zat Pewarna Sintetis pada Saus Cabe Naga dengan Metode Kromatografi Kertas

dc.contributor.advisor	Andriayani
dc.contributor.author	Rahmayani, Ika
dc.date.accessioned	2022-12-10T08:13:46Z
dc.date.available	2022-12-10T08:13:46Z
dc.date.issued	2008
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/72440
dc.description.abstract	Have been identify the dye synthetic substance in saus cabe naga. To determine the dye synthetic substance done by using paper Chromatography, with volume comparison of isobutanol : ethanol : water is 3 : 2 : 2 as solven, and with sunset Yellow, Ponceau 4R, Allura Red, Tartrazin, and Rhodamin B as standarts. The result of this analysis have been found that there are sunset Yellow and Ponceau 4R in chili sauce. From this analysis known that the Sunset Yellow and Ponceau 4R are the dye synthetic substance which gets license to use in food and drink. Because of that, the saus cabe naga have pulfilled the requirement for consumption.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Identifikasi Zat Pewarna Sintetis pada Saus Cabe Naga dengan Metode Kromatografi Kertas	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM052401080
dc.identifier.nidn	NIDN0005036903
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	40 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US