IDENTIFICATION OF RHODAMIN B AND METHANYL YELLOW IN CHILDREN'S SNACKS IN ELEMENTARY SCHOOLS USING THE THIN LAYER Chromatography Method
DOI:
https://doi.org/10.36761/hexagon.v4i2.3149Keywords:
children's snacks, Rhodamin B, Uv-Vos SpectrophotometryAbstract
Rhodamine B is a synthetic dye whose use is prohibited in cosmetics and declared a hazardous substance according to the Regulation of the Minister of Health (PerMenKes) No.239/MenKes/Per/V/1985 because it can cause liver, kidney and spleen damage followed by anatomical changes in the form of enlargement organ. Rhodamine B is often abused in food, beverage, drug and cosmetic products. This study aims to find out whether the children's snacks made from cotton candy and sand crackers contain rhodamine B. This study used a qualitative test, namely the Thin Layer Chromatography method. The principle is the absorption of the color of the woolen thread samples in an acidic environment by heating, followed by dissolving the colored woolen threads. Each sample was replicated 3 times and then compared with standard rhodamine B using eluent n-butanol : glacial acetic acid : water (4 : 5 : 1). The results showed that the 8 samples tested did not identify the presence of rhodamine B dyes. The conclusion of this study was that 8 samples of confectionery and sand crackers did not contain rhodamine B
References
Asmi, N. F., Nurpratama, W. L., & Alamsah, D. (2023). Uji kandungan boraks, formalin dan rhodamin B pada makanan jajanan mahasiswa. Jurnal SAGO Gizi Dan Kesehatan, 4(2), 152. https://doi.org/10.30867/gikes.v4i2.1112
Fatmawati, S., Riyanti, H. B., & Yati, K. (2020). Pelatihan Deteksi Formalin dan Rhodamin B dalam Makanan bagi Guru dan Wali Murid TK Bintara Jaya Bekasi. JPM (Jurnal Pemberdayaan Masyarakat), 5(1), 350–357. https://doi.org/10.21067/jpm.v5i1.3328
Halimah, N., Suryaningsih, S., Mindara, J. Y., & Hidayat, S. (2016). Pengujian Kandungan Zat Pewarna Rhodamin B Pada Beberapa Jenis Makanan Dengan Mini Spektrofotometer Absorpsi Portabel. Prosiding Seminar Nasional Fisika (E-JOURNAL) SNF2016 UNJ. https://doi.org/10.21009/0305020205
Hernawan, E. (2017). Analisis Zat Aditif Rhodamin B dan Methanyl Yellow pada Makanan yang Dijual di Pasaran Kota Tasikmalaya Tahun 2016. Jurnal Kesehatan Bakti Tunas Husada: Jurnal Ilmu-Ilmu Keperawatan, Analis Kesehatan Dan Farmasi, 17(1), 16. https://doi.org/10.36465/jkbth.v17i1.185
Hevira, L., Alwinda, D., & Hilaliyati, N. (2020). Analisis Pewarna Rhodamin B pada kerupuk merah di payakumbuh. 5(1), 27–35.
Liwe, S. E., & Widiyanto, A. (2018). Deskripsi Penggunaan Zat Pewarna Sintetis Rhodamin B Pada Makanan Jajanan Jelly Yang Dijual Di Sekolah Dasar Negeri Di Kecamatan Taman Kabupaten Pemalang Tahun 2017. Buletin Keslingmas, 37(3), 296–304. https://doi.org/10.31983/keslingmas.v37i3.3877
Mohanty et al., 2005. (2016). Analisis Rhodamin B Pada Sirup Berwarna Merah Yang Beredar Di Kota Sragen. Analisis Rhodamin B Pada Sirup Berwarna Merah Yang Beredar Di Kota Sragen, 15(1), 165–175.
Nisa, M. F., Jayadi, L., & Fajar, I. (2022). Analisis Zat Pewarna Merah Rhodamin B Pada Gula Kapas Di Kabupaten Pasuruan. Jurnal Pendidikan Kesehatan, 11(1), 33–40.
Sulastri, S., Riani, R., & Farikha, S. (2023). Review Artikel: Analisis Kandungan Rhodamin B Dalam Makanan Dan Minuman. COMSERVA Indonesian Jurnal of Community Services and Development, 2(10), 2429–2435. https://doi.org/10.59141/comserva.v2i10.701
Sumarlin, L. O. (2010). Identifikasi Pewarna Sintetis Pada Produk Pangan Yang Beredar di Jakarta dan Ciputat. Jurnal Kimia VALENSI, 1(6), 274–283. https://doi.org/10.15408/jkv.v1i6.239
Surati, S. (2015). Bahaya Zat Aditif Rhodamin B Pada Makanan. Biosel: Biology Science and Education, 4(1), 22. https://doi.org/10.33477/bs.v4i1.526
Tuslinah, L. (2018). Analisis Zat Warna Berbahaya Pada Jajanan Anak Sekolah Yang Beredar Di Tasikmalaya. Jurnal Kesehatan Bakti Tunas Husada: Jurnal Ilmu-Ilmu Keperawatan, Analis Kesehatan Dan Farmasi, 17(2), 430. https://doi.org/10.36465/jkbth.v17i2.270
Wardani, R. K., & Rahayu, C. (2021). Analisis Keberadaan Rhodamin B Dan Natrium Benzoat Dalam Saus Tomat Pentol Di Kota Palangka Raya. Jurnal Sains Dan Teknologi Pangan, 6(3). https://doi.org/10.33772/jstp.v6i3.18170
Widiantara, T., & Hasnelly. (2020). IDENTIFIKASI RHODAMIN B PADA SAGU MUTIARA DI PASAR INDUK KOTA BANDUNG TAHUN 2019. Pasundan Food Technology Journal, 7(1), 10–16. https://doi.org/10.23969/pftj.v7i1.2691
Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia Pustaka Umum.
Published
Issue
Section
Copyright (c) 2023 Hexagon
This work is licensed under a Creative Commons Attribution 4.0 International License.
