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PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT

Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan · Vol. 12 No. 1 (2024) · hlm. 38–42

DOI
10.22373/pbio.v12i1.28005
Terbit
2024-11-15
Penerbit
Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.
Bahasa
eng

Abstrak

The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study

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  • Universitas Muhammadiyah Palembang
  • Universitas Sains Cut Nyak Dhien
  • Universitas Halu Oleo
  • National Research and Innovation Agency
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Rekan penulisOrganisasiArtikel bersama
Idealistuti IdealistutiUniversitas Muhammadiyah Palembang5
Ade Vera YaniUniversitas Muhammadiyah Palembang3
Ilham SaputraUniversitas Muhammadiyah Palembang3
Prasetyo ParameswaraUniversitas Muhammadiyah Palembang3
Alviona BerlianUniversitas Muhammadiyah Palembang3
Intan PrisiantikaUniversitas Muhammadiyah Palembang3
Fidia AyuUniversitas Muhammadiyah Palembang3
Syariani Br. TambunanUniversitas Sains Cut Nyak Dhien2
Maulana MalikUniversitas Muhammadiyah Palembang2
Ari WibowojoUniversitas Muhammadiyah Palembang2
Nanda NurayniUniversitas Muhammadiyah Palembang2
Refin LestariUniversitas Muhammadiyah Palembang2
Febyanca JunifaUniversitas Muhammadiyah Palembang2
Wazhi Aminoto PratamaAfiliasi tidak diketahui1
Suhadi SuhadiUniversitas Halu Oleo1
Erni HawayantUniversitas Muhammadiyah Palembang1
Berliana PalmasariUniversitas Muhammadiyah Palembang1
Nopriyanto NopriyantoUniversitas Muhammadiyah Palembang1
Neni MarlinaUniversitas Muhammadiyah Palembang1
Muhammad Randi SatriaUniversitas Muhammadiyah Palembang1
Erni HawayantiUniversitas Muhammadiyah Palembang1
Suyatno SuyatnoNational Research and Innovation Agency1
Mutatauwi’ah Mutatauwi’ahUniversitas Muhammadiyah Palembang1
Dewi SavitriUniversitas Muhammadiyah Palembang1
Mukhtarudin MuchsiriUniversitas Muhammadiyah Palembang1
Lucyana LucyanaUniversitas Muhammadiyah Palembang1
Nico Syah PutraUniversitas Muhammadiyah Palembang1

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Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/PBiotik/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT</dc:title>
	<dc:creator xml:lang="en">Sebayang, Nico Syahputra</dc:creator>
	<dc:creator xml:lang="en">Alhanannasir, Alhanannasir</dc:creator>
	<dc:creator xml:lang="en">Murtado, Asep Dodo</dc:creator>
	<dc:creator xml:lang="en">Restyaningsih, Mega Bella</dc:creator>
	<dc:creator xml:lang="en">Yuliana, Intan</dc:creator>
	<dc:creator xml:lang="en">Dini, Chantika</dc:creator>
	<dc:creator xml:lang="en">Adriansyah, Reza</dc:creator>
	<dc:creator xml:lang="en">Madinah, Birral Mahdiyal</dc:creator>
	<dc:creator xml:lang="en">Silvyana, Silvyana</dc:creator>
	<dc:description xml:lang="en">The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study </dc:description>
	<dc:publisher xml:lang="en">Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.</dc:publisher>
	<dc:date>2024-11-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/PBiotik/article/view/28005</dc:identifier>
	<dc:identifier>10.22373/pbio.v12i1.28005</dc:identifier>
	<dc:source xml:lang="en">Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan; Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024; 38-42</dc:source>
	<dc:source>10.22373/pbio.v12i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/PBiotik/article/view/28005/10208</dc:relation>
	<dc:relation>10.22373/pbio.v12i1.28005.g10208</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Nico Syahputra Sebayang, Alhanannasir Alhanannasir, Asep Dodo Murtado, Mega Bella Restyaningsih, Intan Yuliana, Chantika Dini, Reza Adriansyah, Birral Mahdiyal Madinah, Silvyana Silvyana</dc:rights>
</oai_dc:dc>