ANALISIS RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI KOTA MADIUN DENGAN METODE KROMATOGRAFI LAPIS TIPIS

Pranita Nurdiana Agustin, Ani Sulistyarsi, Sri Utami

Abstract


Rhodamin is one of additional food ingredient which often used to recolour the food.
The additional food ingredient contains carsinogenic which can affect our health with a cancer as
that ingredient is not acceptable ingredient for food. Unfortunately,many Indonesian do not know
whether the syntetical ingredients can be used or that is being prohibited to use. The purpose of
this research is not only to observe whether there is Rhodamin B inside the tomato sauces around
Madiun, but also to get the result of the analysis as the mateial for aditif subtance experiment in
Bio-chemical lesson. Furthermore, this descriptive qualitative research used non random
sampling as its technique. The sample is taken from pentol seller, mie ayam seller and bakso
seller. The samples are being analyzed with Kremtografi Lapis Tipis (KLT). The result of the
analysis showed that all of the sample is negative. On the other hand, there is no Rhodamin B on
it. The indicated sample has the same Rf with Rhodamin B. It will change it color into red as its
response toward H2SO4 and HCl. The sample also being compared with wantex. The result
showed that the Rf samples had A3, A4, A5, B4, B5,C1, C2, C3, C4 dan C5. Based on the result,
the assumption of the samples is that the samples have wantex material on it


Keywords


rhodamin B, saus tomat, KLT

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DOI: http://doi.org/10.25273/florea.v3i1.790

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