IDENTIFIKASI DAN PENETAPAN KADAR RHODAMIN B PADA KUE BERWARNA MERAH DI PASAR ANTASARI KOTA BANJARMASIN
Abstract: Rhodamine B is a
synthetic dye used to dye the textile industry. Rhodamine B is presence in food
can cause poisoning, skin irritation, lung irritation, eye irritation, throat
irritation, nasal irritation, and cause liver damage if exposed to high
concentrations. Samples taken from the red cake seller in the Antasari
Banjarmasin market. This research is a descriptive study. The sampling technique
used was accidental sampling. Rhodamine B on a method of identification of
samples using Thin Layer Chromatography and Visible spectrophotometry. Samples
were prepared using the absorption method wool. The resulting solution will be
used as identification in Thin Layer Chromatography using silica gel GF 254
plates with a mobile phase of n-butanol : ethyl acetate : ammonia (10:4:5).
Rhodamine B assay performed visible spectrophotometry at a wavelength of 544
nm.Results of identification were putri ayu cake, Apam cake, Kukus cake A, Bolu
cake, Singkong cake, and Kukus cakes B, shows that 1 positive samples
containing Rhodamine B is a Apam cake. After that, the assay of Rhodamine B was
performed in the sample apam cake and
obtained for 0,4229 ± 0,1157 mg of Rhodamine B in 1 piece of red cake
Keywords: Rhodamine B, red cake, Thin Layer Chromatography, Visible
spectrophotometry
Penulis: Ratih Pratiwi Sari
Kode Jurnal: jpfarmasidd150524
