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| Advisor(s) | TAMBA, AGNES CLARA | |
| Author(s) | SILALAHI, ROMAIDA STEFANI BR | |
| Issued Date | 2026 | |
| Abstract | Background: Nitrite is a food additive (BTP) frequently used in the food processing industry. Nitrite is often used as a food additive in processed meat to prevent bacterial growth and extend shelf life. However, excessive consumption is toxic and carcinogenic. The maximum limit for sodium nitrite according to the Indonesian Food and Drug Monitoring Agency Regulation Number 11 of 2019. Objective: This study aimed to determine whether the nitrite compound levels in homemade and factory-produced meatballs sold in East Deli Tua comply with the established maximum limit and to validate the UV-Vis spectrophotometry method as an analytical tool. Methods: This study was experimental with a purposive sampling technique. Quantitative analysis of nitrite levels was performed using UV-Vis spectrophotometry at a maximum wavelength of 534 nm after a diazotization reaction with Griess reagent. Method validation was carried out through linearity, accuracy, precision, LOD, and LOQ tests. The samples analyzed consisted of three types of factory-made meatballs and three types of homemade meatballs sold in the East Deli Tua area. Results: The results showed that all samples of both homemade and factory-made meatballs were identified as containing nitrite compounds. Nitrite levels in Meatball A were 17.048 mg/kg, Meatball B 15.071 mg/kg, Meatball C 14.522 mg/kg, Meatball D 13.177 mg/kg, Meatball E 13.588 mg/kg, and Meatball F 11.831 mg/kg. The highest nitrite content was found in Meatball A at 17.048 mg/kg, and the lowest nitrite content was found in Meatball F at 11.831 mg/kg. Conclusion: All detected nitrite levels were below the maximum limit of 30 mg/kg as Indonesian FDA No. 11 of 2019. The validation results of the UV-Vis spectrophotometry method all met the requirements, and the nitrite correlation coefficient was 0.9996. Suggestion: Educate the public not to consume meatballs excessively because the nitrite content can be harmful to health and increase the risk of cancer if consumed in the long term. | 1 |
| Item Type | Skripsi | |
| Keywords | Bakso,Nitrit,Spektrofotometri UV-Vis(Meatballs,Nitrite,UV-Vis Spectrophotometry) | 1 |
| Collection | Fakultas Farmasi, S1-Farmasi | |
| Publisher | Institut Kesehatan Deli Husada Deli Tua | |
| Submitted Date | 20-08-2026 | |
| Updated Date | 21-08-2026 | |
| URI | No URI | |
| File |
2218173_ROMAIDASTEFANIBRSILALAHI_SKRIPSI_S1.pdf
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