Additives are chemicals mixed into the food that aims to improve the quality of the food, adds

delicacy, makes food look more appealing, and preserve food. In modern times, as now, a food additive used in a wider scale. The extent of use of food additives can be seen from the grouping as stipulated in the regulations Menkes number 235 (1979). In regulation the Minister of Health, stated that based on its function, food additives (additives) are grouped into 14 of them, namely: antioxidant and antioxidant synergist, an acid, neutralizing, artificial sweeteners, bleach and dikes, nutrition enhancer, preservative, emulsifier (mixing ), stabilizers and thickeners, hardeners, natural and synthetic dyes, flavor and aroma, and others. The composition of the raw material is all packaged food makers, including additives used in the manufacture or preparation of food in packaging. Additives that must be included in the content of the contents include artificial or natural ingredients that are added to improve the appearance, odor, flavor, consistency or long storage. Typically, additives are given a code letter E (European) and followed by three numbers. For example, E 100 as code coloring, code konsevator E 200, E 300 code antioxidants, and E 400 code emulsifiers or stabilizers. Examples of additives that are sorbic acid E 200, E 201 Na sorbate, ascorbic acid E 300, E 311 gallat octyl, butyl hidroksilanisol E 320 (BHA), and E 321 butilhidroksil toluene (BHT). Food additives can be grouped into two categories, namely: 1. Additives derived from natural sources, such as lecithin and citric acid; 2. Additives of synthetic chemicals that have similar properties with similar natural materials, both chemical composition and properties / functions, such as amyl acetate and ascorbic acid. Based on the function, whether natural or synthetic, can be classified as additive dyes, sweeteners, preservatives, and flavorings. A. Coloring Agents Dyes are natural materials or chemicals are added to the diet. The addition of food coloring in the aim to give a certain appearance or color of interest. Attractive colors can make food more appetizing. Based on their solubility properties, grouped into food coloring dye and lake . Dye is a food coloring that are generally soluble dalamair. Dye is usually sold in the market in the form of powders, granules, pastes or liquids. Lake is a combination of dye dye and coated base by a particular substance. Because it is not soluble in water then this group of dyes suitable for dyeing products that should not be exposed to water or products containing fats and oils.

1. Natural Dyes Natural dyes are dyes that many ingredients taken from plants. Natural dyes are widely used as follows.

suji leaves containing chlorophyll pigments to give a charming green color, such as the egg rolls, cake bika, or banana cake.

Fruit is a producer of chocolate and cocoa gives the brown color of the food, such as ice cream, milk chocolate, or cookies.

Turmeric ( Curcuma domestica ) containing curcumin dye to give a yellow color to food, for example, know, Balinese spices, or yellow rice. In addition, turmeric can preserve food.

red chili, in addition to giving a sense of spicy, also produces substances that make kapxantin color red color in foods, such as beef rendang or sambal goreng.

Carrots, beta-carotene (provitamin-A) to produce a yellow carrots.

caramel, caramel brown in color due to the caramelization of sugar flowers, sugar cane that is heating to a temperature of about 170 C.

Sugar red, other than as a sweetener also gives brown color to foods such as porridge and the lunkhead.

In addition to the above example, some fruits can also be natural dyes, such as grape produces purple, red strawberries, and orange tomatoes. 2. Artificial Dyes The food there that use natural dyes others use artificial dyes. Artificial dyes are of two types.The first type is the artificial dyes were synthesized by chemical structure exactly like

natural materials, such as beta-carotene (orange to yellow), santoxantin (red color), and apokaroten (orange color). The second type is specifically synthesized dye to replace natural dyes. The following table shows examples of artificial dyes in food.

Artificial dyes

Examples of food products sugar and soft drinks. ice cream and jelly ice cream, yogurt, and jelly

Indigokarmin produce blue Eritrosin produce red Tartrasin produce yellow

Although these dyes allowed, you should always be careful in choosing foods that use artificial dyes due to excessive use is not good for your health. Use of tartrazine overload can cause allergic reactions, asthma, and hyperactivity in children. Use of erythrosineoverload can cause allergic reactions in the respiratory, hyperactivity in children, thyroid tumors in rats, and the unfavorable effects on the brain and behavior. 3. Differences between Artificial Dyes and Natural Dyes Natural and artificial dyes are used to give a more interesting color to food. Usually people use natural dyes because it is more safe to eat than artificial dyes. Natural ingredients have no side effects or negative consequences in the long run. The artificial dyes chosen because it has several advantages compared with natural dyes. The following table shows the differences in the two types of dye.

Natural dyes More safe for consumption.

Artificial coloring Sometimes have certain negative effects. Can restore the original color, higher color stability, durable, and can protect vitamins or other nutrients that are sensitive to light during storage.

The resulting color is less stable, easily changed by the influence of a certain level of acidity.

To get a good color dye required in large quantities. Color diversity is limited. Poor color uniformity levels. Sometimes give flavor and aroma rather disturbing.

Practical and economical.

The resulting color is more diverse. Better color uniformity. Usually does not produce flavor and aroma are disturbing.

Along with the widespread use of synthetic dyes, frequent abuse of the food coloring. For example the use of textile dyes for food so harmful to consumers. Textile dyes and dye paints often contain heavy metals, such as arsenic, lead, and mercury that are toxic. B. Sweetener Sweeteners are chemicals that are added to foods or beverages which serves to provide a sweet taste. These sweeteners are of two kinds, namely natural sweeteners and artificial sweeteners. 1. Natural Sweeteners Natural sweetener is a sweet flavoring ingredients are derived from plant materials or animal.Natural sweetener also serves as a source of energy. If we consume a natural sweetener in excess, we would run the risk of obesity. For example:

cane sugar sweeteners containing fructose, which is one type of glucose. Sugar cane or sugar derived from sugar cane is the most widely used sweetener. Besides giving sweetness, sugar cane also be preserved.

Sugar is a sweetener with a red brown color. Brown sugar is a sweetener that is widely used both as sugar. Most of this type of sugar used for traditional food, such as in porridge, lunkhead, apem cakes, and cotton candy.

Honey is a natural sweetener produced by honey bees. In addition as a sweetener, honey is also widely used as a medicine.

 Cinnamon is bark that serves as a sweetener. Besides cinnamon also acts as a preservative.

Natural sweeteners are commonly used, can be divided into two, namely as follows. 1) nutritive Sweeteners Nutritive sweeteners are calorie natural sweetener produced. Nutritive sweetener derived from plants (sucrose / sugar cane, sugar beet, xylitol and fructose), from animals (lactose, honey), and from the decomposition of carbohydrates (glucose syrup, dextrose, sorbitol).This sweetener can lead to excess obesity, because the high calorie content. 2) Sweeteners nonnutritif Nonnutritif sweetener is a natural sweetener that does not produce calories. Nonnutritif sweetener derived from plants (steviosida), and of a group of proteins (miralin, monellin, Thaumatin). 2. Artificial Sweeteners Artificial sweeteners are synthetic compounds laboratory results which are food additives which can cause sweet taste in food. Artificial sweeteners have no or almost no nutritional value. As natural sweeteners, artificial sweeteners are also soluble in water. Use of sweeteners or limit the use of sweeteners in food should refer to the WHO, known as ADI (aceeptable daily intake ) and the Regulation of the Minister of Health of Republic of. 722 / Menkes / per / IX / 1988 on maximum limits the use of chemicals in food. Some artificial sweeteners on the market which are as follows. a. Aspartame Aspartame has the chemical name of aspartyl phenylalanine methyl ester, a sweetener used in soft drink products. Aspartame is a sweetener that is calorie being. The level of sweetness of aspartame is 200 times sweeter than sugar. Aspartame can be hydrolyzed or reacts with water and lose its sweetness, making it more suitable for sweetening the low water levels. b. Saccharin Saccharin is the oldest artificial sweetener. Saccharine sweetness approximately 300 times sweeter than sugar. However, if the addition of saccharin too much would lead to taste bitter and bitter. Ice cream, confectionery, ice-puter, jams, pastries, and drinks are usually sweetened with saccharine fermentation. Saccharin is most popularly used in the food and

beverage industry because the price is cheap. However, the use of saccharin should not exceed the maximum limit set, because it is karsogenik (can lead to cancer). In every kilogram of food, which allowed saccharin levels is 50-300 mg. Saccharin may only be used for low-calorie foods, and their consumption is limited by the maximum level of 0.5 mg per kilogram of body weight per day. c. Cyclamate Present in the form of calcium cyclamate and sodium cyclamate with the sweetness level produced approximately 30 times sweeter than sugar. Food and drink containing cyclamate frequently encountered include: ice cream, ice puter, jams, sauces, ice candles, and a variety of fermented beverages. Several states have banned the use of cyclamate is expected to have carcinogenic effects. The maximum limit use of cyclamate is 500-3000 mg per kg of food. d. Sorbitol Sorbitol is a sweetener commonly used for sweetening raisins, jam and bread, and other foods. e. Acesulfame K Acesulfame K is a compound 6-methyl-1 ,2,3-oksatiazin-4 (3H)-on-2 ,3-dioxide or an acetoacetate acid and sulfamic acid. The level of sweetness of acesulfame K is 200 times sweeter than sugar. Based on the results of laboratory testing, sweetener acesulfame K is harmless. 3. Differences with Natural Sweeteners Artificial Sweeteners People choose the type of sweetener for the food they consume is certainly the reason for each. Natural sweetener would be safer, but more expensive. Artificial sweeteners are cheaper, but the rules are very strict usage because it can cause negative effects are quite dangerous. At low levels or certain artificial sweeteners is still permitted for use as food additives, but at high levels of this material will lead to various health problems. The following table shows the differences in natural and artificial sweeteners.

Natural sweetener Can decompose at high temperatures.

Artificial Sweeteners Quite stable when heated.

Have high calories. Sweet taste normal.

Have low calories. Taste sweet to tens or even hundreds of times the sweetness of sugar. The price is very affordable.

The price tends to be higher. More safe for consumption.

Most can potentially carcinogenic (cancer-causing).

C. Preservative

Preservatives are chemicals that can prevent or inhibit the fermentation process (putrefaction), acidification, or other decomposition of food caused by microorganisms so that food is not easily damaged or become rotten. Carcinogenic preservatives, for it limits the use of preservatives should be in accordance with the Ministerial Regulation No. Kesesehatan. 722 / Minister of Health / per / IX / 88.

According to the FDA ( Food and Drug Administrasion ), a preservative of food security must take into consideration the amount that may be consumed in food products or the amount of the substance to be formed from the use of preservatives in food, cumulative effects of preservatives in food and the potential toxicity that may occur (including causing cancer ) of preservative if ingested by humans or animals. Broadly speaking, the preservatives can be divided into three kinds, namely:

1. GRAS ( Generally Recognized as Safe ) which generally are natural, so it is safe and no toxic effect at all. The following are examples of natural preservatives.

a. Cane sugar

Sugar cane gives a sweet taste and nature preserve. Fruits were stored in a concentrated sugar solution will be durable because of difficult living microorganisms in it.

b. Brown sugar

Aside from being a sugar sweetener also be preserved as well as sugar cane.

c. Salt

Salt is a natural preservative that are produced from the evaporation of sea water. Salted fish can survive for months due to the effect of salt.

d. Turmeric

Turmeric, in addition to the dye, also acts as a preservative. With the use of turmeric, knew or yellow rice quickly become stale.

e. Cinnamon bark

Cinnamon bark is bark that acts as a preservative because many contain benzoic acid.Moreover, cinnamon also serves as a sweetener and flavor concentrates.

f. Clove

Cloves are a natural preservative that is generated from the clove plant flowers. Besides as a preservative, cloves also serves as aroma enhancer.

2. ADI ( Acceptable Daily Intake ), which has always set its daily usage limit ( daily intake ) in order to protect the health of consumers. Preservatives are, among others, as follows.

a. Acetic acid

Acetic acid is known in the community as vinegar. This material produces a sour taste, and if the amount is too much to interfere with appetite because this material is the same as some of the contents of the water we sweat. Acetic acid is often used as a complement when eating pickles, chicken noodle, meatball, or soup. Acetic acid has antimicrobial properties.Taking food preservatives such as vinegar pickles, tomato sauce, and chili sauce.

b. Benzoate

Benzoate is found in the form of benzoic acid and sodium benzoate (salt). Various types ofsoft drinks (soft drinks), fruit juice, nata de coco, ketchup, sauce, jam, jelly and preserved by using this type of material.

c. Sulfite

This material is usually found in the form of potassium salt or sodium bisulfite. Chunks of potato, pineapple juice, and frozen shrimp preserved with regular use of this material.

d. Propyl error

Used in food products containing oil or fat and gum as well as to slow rancidity on the sausage. Propyl error can also be used as an antioxidant.

e. Propianat

Type of preservative that is often used is propianat propianat acid and potassium or sodium salts propianat. Propianat besides inhibiting fungi can also inhibit the growth of bacillusmesentericus causing damage groceries. Materials preservation bakery products and cheese usually use this material. Excessive use can cause migraines, fatigue, and difficulty sleeping.

f. Nitrite salts

Usually in the form of nitrite salts of potassium or sodium nitrite. Potassium nitrite is white or yellow and high solubility in water. This material is primarily used as a preservative cheese, fish, meat, and processed meats such as sausage, or corned beef, and dry foods such as pastries. Microbial development can be inhibited by the presence of nitrite. For example, the growth of clostridia in meat that can decompose meat.

Overuse, can lead to poisoning. In addition to affecting the ability of blood cells carry oxygen to the various organs of the body, also causes difficulty breathing, headache, anemia, kidney inflammation, and vomiting.

g. Sorbate

Sorbate contained in existing markets in the form of sorbic acid or salt. Sorbate is often used in pickling margarine, fruit juice, cheese, wines, and pickles. Sorbic acid is very effective in suppressing the growth of mold and does not affect the taste of food at a level that is allowed. Although safe in high concentrations, these acids can make the injury in the skin.

3. Preservatives that are not suitable for consumption or dangerous, Preservatives Among these are:

Borax

Borax or sodium tetraborate, with the chemical formula Na2B4O7 10 H2O is a compound commonly used as a disinfectant raw materials, detergents, paints, plastics, or metal surface cleaners so easily soldered. Because borax is antiseptic and disinfectant, this material is often used for cosmetic and wood preservatives. Found many cases of borax being abused for preservation meatballs, sausage, crackers gendar, wet noodles, bananas molen, lemper, dumplings, rice cake, rice cake and dumpling. If borax consumed in certain levels, can cause a number of adverse effects on health, including:

disorders of the nervous system, kidneys, liver, and skin;

 symptoms of bleeding in the stomach and stimulation of central nervous disorders;

occurrence of complications in the brain and liver, and

cause death if the kidney contains as much as 3-6 grams of borax.

Formalin

Formalin is a trade name for a solution containing 40% formaldehyde (HCOH) in 60% water or a mixture of water and methanol (a type of alcohol feedstock spiritus) as the solvent.Formalin is often misused to preserve noodles, tofu wet, meatballs, and salted fish. Formalin should not be used because it can cause lung cancer and disorders of the digestive tract and heart.

Natamysin

This material is commonly used in meat products and cheese. This material can cause nausea, vomiting, loss of appetite, diarrhea, and skin injury.

Potassium Acetate

Food acid is generally added preservatives. Though these preservatives may also cause damage to kidney function.

Butyl hydroxy anisole (BHA)

Usually found in pork and sausage, vegetable oil, shortening , potato chips, pizza, and instant tea. This type of preservatives may also cause liver disease and cancer trigger.

D. Flavoring

Flavoring ingredients are food additives that are useful to flavor foods. Flavoring function adds a sense of pleasure and suppress unwanted flavor of a food ingredient. The flavoring ingredients contained in natural and artificial forms.

1. Natural Flavoring

Flavoring ingredients from natural materials are always present in every meal. Usually these materials are mixed together as a food seasoning, some of which are:

Garlic is a natural savory flavoring most widely used.

pepper gives a fresh aroma and a distinctive spicy flavor.

Terasi is a substance naturally produced flavor of powdered fish and small shrimp are seasoned in a way that gives a distinctive savory flavor.

Bay leaves give flavor to savory foods.

ginger gives a spicy fragrance and flavor of ginger.

chili gives savory and spicy flavors in each dish.

pandan leaves give flavor and aroma and fragrance of the food.

 Cinnamon, besides giving a sweet flavor and preserves also provide distinctive scent of cinnamon.

2. Artificial flavoring

Artificial flavoring most widely used in food is MSG or monosodium glutamate (MSG), which is often also referred to as micin. MSG is the sodium salt of glutamic acid that is naturally present in vegetable and animal protein. Meat, dairy, fish, and nuts contain about 20% glutamic acid. MSG does not smell and it is a mixture of sweet and salty flavors are savory.Consuming MSG in excess will cause the onset of symptoms known as Chinese Restaurant Syndrome (CRS) . signs which include the emergence of a variety of complaints such as headaches, shortness of breath, facial sweating, tingling in the neck, jaw, and back.

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