Electronic Theses and Dissertation

ABSTRAK


Penggunaan natrium siklamat sebagai pemanis buatan pada minuman kemasan masih menjadi perhatian karena konsumsi yang berlebihan dapat menimbulkan dampak negatif bagi kesehatan. Pengawasan kadar siklamat umumnya dilakukan menggunakan metode instrumen laboratorium yang relatif mahal dan memerlukan waktu analisis yang lebih lama, sehingga diperlukan metode alternatif yang sederhana, cepat, dan portabel. Penelitian ini bertujuan untuk mendeteksi dan menentukan kadar siklamat pada minuman kemasan yang beredar di Banda Aceh menggunakan sensor warna micro studio Cuboid berbasis Smartphone yang dikombinasikan dengan nanopartikel perak (AgNPs) hasil biosintesis ekstrak daun jamblang (syzgium cumini L.) serta dilapisi Benzalkonium Chloride (BKC) sebagai agen penstabil. Hasil penelitian menunjukkan bahwa sensor warna Cuboid memiliki linearitas yang sangat baik (R² = 0,9957), akurasi 87–100,64%, serta batas deteksi (LoD) sebesar 15 mg/L. Analisis terhadap sampel minuman kemasan menunjukkan kadar siklamat masing-masing sebesar 99,73; 97,00; dan 54,27 mg/L menggunakan sensor warna Cuboid, sedangkan metode spektrofotometri UV-Vis menghasilkan kadar 102,00; 99,17; dan 60,00 mg/L. Uji-t dua arah menunjukkan tidak terdapat perbedaan yang signifikan antara metode sensor warna Cuboid dan spektrofotometri UV-Vis. Berdasarkan hasil penelitian, sensor warna micro studio Cuboid berbasis Smartphone dengan indikator AgNPs-BKC mampu mendeteksi siklamat dalam sampel minuman kemasan dengan kinerja yang sebanding dengan metode standar spektrofotometri UV-Vis. Penelitian ini berkontribusi dalam pengembangan metode alternatif yang sederhana, cepat, ekonomis, dan portabel untuk mendeteksi siklamat pada minuman kemasan sehingga berpotensi digunakan dalam pengawasan keamanan pangan secara langsung di lapangan.

Kata Kunci: Siklamat, Sensor Warna Cuboid, Smartphone, AgNPs, Benzalkonium Chloride, Daun Jamblang.

ABSTRACT The use of sodium cyclamate as an artificial sweetener in packaged beverages remains a concern because excessive consumption may pose adverse health effects. Monitoring cyclamate levels is generally performed using laboratory-based analytical instruments, which are relatively expensive and require longer analysis times. Therefore, a simple, rapid, and portable alternative method is needed. This study aimed to detect and determine cyclamate levels in packaged beverages marketed in Banda Aceh using a smartphone-based micro studio cuboid color sensor combined with silver nanoparticles (AgNPs) biosynthesized from jamblang leaf (Syzygium cumini L.) extract and coated with Benzalkonium Chloride (BKC) as a stabilizing agent. The results showed that the cuboid color sensor exhibited excellent linearity (R² = 0.9957), accuracy ranging from 87–100.64%, and a limit of detection (LoD) of 15 mg/L. Analysis of packaged beverage samples revealed cyclamate concentrations of 99,73; 97,00; and 54,27 mg/L using the cuboid color sensor, while the UV-Vis spectrophotometric method yielded concentrations of 102,00; 99,17; and 60,00 mg/L, respectively. A two-tailed t-test indicated no significant difference between the cuboid color sensor method and the UV-Vis spectrophotometric method. Based on the findings, the smartphone-based micro studio cuboid color sensor employing AgNPs-BKC as an indicator was capable of detecting cyclamate in packaged beverage samples with performance comparable to the standard UV-Vis spectrophotometric method. This study contributes to the development of an alternative analytical method that is simple, rapid, cost-effective, and portable for cyclamate detection in packaged beverages, with potential applications in on-site food safety monitoring. Keywords: Cyclamate, Cuboid Color Sensor, Smartphone, AgNPs, Benzalkonium Chloride, Jamblang Leaf.