ANALISIS PEWARNA RHODAMIN B DALAM SAUS TOMAT YANG BEREDAR DI KOTA MAKASSAR SECARA SPEKTROFOTOMETRI UV-VIS
Abstrak: Analysis of Rhodamin
B dye have done in several tomato sauce produced of Makassar city. The research
aims to define and analyze levels of compound Rhodamin B in tomato sauce
produced Makassar which is source from the sidewalk traders, and industries
households by Thin Layer Chromatography (TLC) method for qualitative analysis
and spectrophotometry UV-Vis for quantitative analysis. This research can
provide benefits to the public about dangers of consuming food that contain of
Rhodamin B dye. Extraction with wool yarn, identified by TLC, and analysis by
spectrophotometry UV Vis were covered in this study. Research results showed
that the four of tomato sauce produced in makassar city did not contain of
Rhodamin B dye and that product can be used by the citizen.
Penulis: St. Maryam, A.
Muflihunna, Ulfa Sajadah
Kode Jurnal: jpfarmasidd140385
