Sweeteners are chemical compounds that are often added and used for industrial food processing products as well as beverages and foods, sweeteners consist of natural sweeteners and synthetic sweeteners, one of the synthetic sweeteners is sodium cyclamate. This study aims to identify and determine the level of sodium cyclamate in syrup by UV spectrophotometry method and to determine the level of sodium cyclamate in syrup is still safe for consumption. The type of research is experimental and descriptive. The research sample used is syrup which is sold in the big market of Malang City. The method used for the determination of sodium cyclamate levels was done by UV spectrophotometry whose absorption was measured at a maximum wavelength of 314 nm. The results of the quantitative analysis showed that there were positive samples containing sodium cyclamate, namely sample 1, sample 2 and sample 3. The assay results in sample 1 were 238.78 mg/kg, sample 2 was 239.65 mg/kg and sample 3 was 241.39 mg/kg. Of the three samples tested for levels of cyclamate in syrup sold in the big market in Malang City, they still meet the requirements set by the head of the Food and Drug Supervisory Agency.

One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.

Kosmetik krim pemutih kulit sangat diminati para wanita khususnya di Indonesia. Semakin banyaknya permintaan ini membuat oknum tidak bertanggung jawab menambahkan bahan kimia berbahaya seperti merkuri yang dapat memberikan warna putih terhadap kulit dalam waktu yang singkat. Efek dari penggunaan merkuri ini dapat menyebabkan berbagai macam gangguan kulit dan organ tubuh. Pengujian adanya merkuri dapat dilakukan secara kualitatif dan kuantitatif salah satunya yang dikembangkan adalah metode Amalgam. Amalgam adalah campuran dari Merkuri dan Logam alloy seperti Tembaga (Cu), Kuningan (Cu dan Zn), dan Uang Koin Emas 500 yang akan membentuk padatan berwarna silver / abu abu. Logam yang digunakan berwarna selain abu abu / silver sehingga jika terjadi pembentukan amalgam dapat terlihat. Logam akan direaksikan dengan larutan krim yang dicurigai mengandung merkuri. Jika terbentuk endapan berwarna gelap maka krim positif mengandung merkuri. Merkuri yang dapat digunakan untuk uji pendahuluan memiliki batas pada konsentrasi 3% HgCl. Komposisi logam dan konsentrasi merkuri berpengaruh terhadap kestabilan amalgam. Semakin besar komposisi Tembaga (Cu) maka amalgam yang terbentuk sangat stabil / susah untuk dihilangkan. Semakin besar konsentrasi Merkuri (HgCl2) maka amalgam yang terbentuk akan semakin gelap / terlihat.

Scrub is a cosmetic preparation for skin care that functions as an abrasive in the form of scurb granules that can remove dead skin cells from the epidermis. The scrub used in this study was derived from black glutinous rice (Oryza Sativa Var. Glutinosa) which contains antioxidant components and can help activate vitamin B1 which helps maintain healthy skin and helps skin look brighter. In addition, the components of the active substance are also needed. Yogurt was chosen as the active ingredient of the preparation because it has Alpha Hydroxy Acid (AHA) which can help the exfoliation process and help remove dead skin cells and increase the skin's natural moisture factor. The purpose of making body scrub preparations using yogurt as an active substance with varying concentrations of 0%, 5%, 10% and 15%. This research was conducted experimentally. The physical quality test of the preparation includes organoleptic test, homogeneity test, pH test, adhesion test, dispersibility test, stability test, and emulsion type test. The results show that the preparations made meet the physical evaluation of the scrub preparations meet the quality requirements, meet the organoleptic quality evaluation, namely the formulation of the scrub preparations F0, F1, F2, and F3 with semi-solid texture, purplish gray color with a mixture of black glutinous rice and yogurt. Each preparation is homogeneous. Emulsion type o/w. pH ranged from 7, 45 - 6, 74. It complies with the quality requirements of the spreadability test and has good emulsion stability. The conclusion of this study is that the F3 formulation with the addition of 15% yogurt has the best physical quality in the organoleptic test, homogeneity test, pH test, dispersibility test, stability test, and emulsion type test.

One of the ways to prevent the spread of disease is to clean your hands using a hand sanitizer. Hand sanitizers are currently sterile hand sanitizers, usually as an alternative to washing the skin surface with a cleanser and air. Washing hands and skin with hand sanitizer is an action to maintain hand and skin hygiene to avoid infection that causes microbes, for example Escherichia coli microorganisms. The purpose behind this examination is make liquid hand sanitizer preparations with lime (Citrus aurantifolia) and aloe vera (Aloe vera) extracts that can kill Escherichia coli bacteria. In this study, the pH of the preparation was measured, the pH was 5 and for determining the specific gravity, the specific gravity was 0.9736 g/ml. The test is carried out using the percentage kill method at two contact times, namely 30 and 60 seconds. The percentage kill results for liquid hand sanitizer with lime (Citrus aurantifolia) and aloe vera (Aloe vera) extracts at the two contact times, with a percentage kill value of 99.9%. There is an impact using hand sanitizer with alcohol as an active ingredient with active alcohol ingredients with the addition of lime extract (Citrus aurantifolia) and aloe vera (Aloe vera) on pH, specific gravity and germicidal power.