ANALISIS RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI KOTA MADIUN DENGAN METODE KROMATOGRAFI LAPIS TIPIS
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 asthat 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 ofthis 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 inBio-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 baksoseller. The samples are
being analyzed with Kremtografi Lapis Tipis (KLT). The result of theanalysis
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
Penulis: Pranita Nurdiana Agustin,
Ani Sulistyarsi, Sri Utami
Kode Jurnal: jpbiologidd160684
