Quantitative Analysis of Saccharine in Young Coconut Water and Green Coconut Water at Warung Katineung Jakarta Alkalimetrically Its Implications for Consumption Safety
DOI:
https://doi.org/10.35451/fkker277Keywords:
saccharin, young coconut water, green coconut water, alkalimetry, consumption safety, food additivesAbstract
Saccharin is one of the artificial sweeteners that is affordable; however, excessive use may pose health risks. This study aimed to identify and determine the saccharin content in young coconut water and green coconut water sold at Warung Katineung, Klender Baru, East Jakarta. The methods included qualitative and quantitative analyses. Qualitative identification was conducted using the resorcinol test, while quantitative identification was carried out using an alkalimetric titration method with standardized 0.1 N NaOH solution. The qualitative test results show that both samples do not give a positive reaction for saccharin. However, the quantitative results indicate the presence of saccharin in very small amounts, namely 0.0041% (0.041 ppm) in young coconut water and 0.0054% (0.054 ppm) in green coconut water. The findings demonstrate that saccharin is not detected qualitatively but is measurable in very small quantities quantitatively. Therefore, both samples are considered safe for consumption. Continuous monitoring of artificial sweetener use in traditional beverages remains necessary to ensure food safety.
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