Analisa Hidrokuinon dalam Krim Dokter secara Spektrofotometri Uv-vis

Cosmetics is products used to enhance the appearance of face. Various kinds of cosmetic products are increasingly emerging at this time. One kind of cosmetic is whitening cream. The whitening cream contains of an active substance used to tint black spots on the skin. The active substance which often used in cosmetics is hydroquinone. Hydroquinone is a class of hard drugs whose use must be based on a doctor\u27s prescription. The use of hydroquinone is prohibited on cosmetic preparations that are sold freely, but may be used if under the supervision of a physician 2% (BPOM, 2007). The aim of this study was to determine the existence and level of hydroquinone in whitening cream. The results of the analysis showed that samples A, B, C, D, E, F, H and I were positive for hydroquinone with percentage of hydroquinone was about 0.000168%, 0.000319%, 0.000309%, 0.001188%, 0.00392%, 0.000058%, 0.000521%, 0.000899%, whereas the G sample was not detected

Analisis Kalsium (Ca) pada Ikan Petek dan Mujair dengan Metode Kompleksometri

Fish is one ofthe example of a comestibles that contains a lot of protein and minerals, one of which is calcium. Calcium functions for the body's metabolism in the bone and tooth formation. Petek and Mujair fish contain calcium that is needed by the human body. The purpose of this study was to determine the levels of calcium contained in Petek and Mujair fish. The sampling was done by purposive sampling, which the sample used was obtained by the market in the Peunayong Banda Aceh. This research used complexometry methods. The samples of Petek and Mujair fish that had been cleared were titrated using Na2-EDTA as the titrator. The result showed that Petek and Mujair fish had different calcium levels where the calcium levels in Petek fish reach an average of 0.853% and the calcium levels in Mujair fish reach an average of 0.616%. Petek fish had higher calcium levels than Mujair fish, it was caused by their habit, where Petek fish was sea fish that contained fat, vitamins and minerals, while Mujair fish was freshwater fish that contained carbohydrates and proteins

The Comparison of Potassium Iodate Concentration in Jangka Salt of Matang Glumpang Dua Production From the Cooking and Natural Drying Process by Iodometri Method

The need for salt at this time is very high, especially in the food sector, so analytes that are declared very good for health must meet the requirements of the KIO3 compound (potassium iodate), SNI requirements are 30-80 ppm. The purpose of this study was to compare the levels of potassium iodate in term salt with two processes, namely cooking and natural drying. The sample used comes from the term salt produced in Matang Glumpang Dua. The method used in this research is iodometry. The results showed that the average levels of potassium iodate in cooked salt amounted to 32.13 mg/kg and dried salt content amounted to 50.32 mg/kg, with a ratio of levels of 18.19 mg/kg. From the results of the analysis of the two salts meet the requirements specified by SNI 01-3556-2010