scholarly journals Qualitative Analysis of Rhodamine B in Shrimp Paste at Sumbawa Besar City Markets Using Thin Layer Chromatography

2021 ◽  
Vol 8 (2) ◽  
pp. 34
Author(s):  
Abby Rahmat Kamaruzzaman ◽  
Asri Darmawati ◽  
Djoko Agus Purwanto
Keyword(s):  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Rhodamine B ◽  
Layer Chromatography ◽  
Rhodamin B

Terasi biasa diberi pewarna merah agar lebih menarik. Tahun 2013, pernah ditemukan Rhodamin B dalam produk terasi yang beredar di pasar kabupaten Sumbawa Barat. Rhodamin B adalah pewarna merah yang dilarang digunakan untuk makanan. Diantara berbagai produk terasi yang dijual di Sumbawa, terasi khas asli Sumbawa yaitu terasi Empang, perlu dijaga keamanannya agar dapat lebih dipromosikan. Tujuan penelitian ini adalah membuktikan bahwa terasi yang dijual pasar kota Sumbawa Besar tidak mengandung Rhodamin B. Metode yang digunakan untuk identifikasi Rhodamin B adalah kromatografi lapis tipis (KLT). Penelitian ini menggunakan silika gel 60 F254 sebagai fase diam dan fase gerak terpilih yaitu N-butanol:etil asetat:amonia 25% (10:4:5). Sampel adalah produk terasi yang dijual di Pasar Kota Sumbawa Besar, periode sampling bulan Februari dan Maret 2021. Preparasi sampel terasi dengan cara diekstraksi menggunakan etanol dan volume ekstrak yang ditotolkan pada lempeng KLT adalah 2 μl. Parameter validasi metode yang diuji adalah spesifisitas/selektifitas dan batas deteksi (LOD). Hasil penelitian menunjukkan metode ini spesifik untuk Rhodamine B yaitu Rf 0,69, profil spektra yang sama antara baku dan sampel yang diadisi Rhodamin B. Resolusi (Rs) antara noda Rhodamin B dengan noda terdekat lain dalam sampel adalah >1,5. Panjang gelombang serapan maksimum Rhodamin B adalah 544 nm. Nilai LOD sebesar 4,14 ng. Hasil identifikasi terhadap 10 sampel yang terdiri dari 3 sampel terdaftar di BPOM dan 7 sampel tidak terdaftar di BPOM tidak terdeteksi adanya Rhodamin B. Kesimpulan dari penelitian ini adalah semua sampel terasi yang dijual di pasar kota Sumbawa Besar tidak terdeteksi mengandung Rhodamin B.

scholarly journals Identifikasi dan Penetapan Kadar Rhodamin B pada Eye Shadow secara Kromatografi Lapis Tipis dan Spektrofotometri Ultraviolet-Visible

2020 ◽  
Vol 19 (02) ◽  
pp. 81-86
Author(s):  
Siva Fauziah ◽  
Dede Komarudin ◽  
Citra Dewi
Keyword(s):  
Respiratory Tract ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Rhodamine B ◽  
Uv Light ◽  
Average Value ◽  
Traditional Market ◽  
Layer Chromatography ◽  
Rhodamin B

Abstract Based on BPOM findings in 2016 there is still the presence of Rhodamin B which is used as one of the dyes in cosmetics. It causes irritation to the skin, respiratory tract and is carcinogenic. The purpose of this study to conduct an examination and determination of Rhodamin B in eye shadow in the Kalideres traditional market. The sample used for the research is eye shadow that is bought from cosmetics stores and cosmetic kiosks, which circulated in the Kalideres traditional market. The sample consist of five different brands based on three criteria is eye shadow which does not include the ingredients used, the writing in the packaging used a language other than Indonesia and does not have a permit number from BPOM. This research was conducted to identify the presence of Rhodamin B in eye shadow with KLT method ( thin layer chromatography), the eluent used is N-butanol, etil asetat, amoniac 25% (10 : 4 : 5) then detected with UV light 254 nm and determination of the content using UV-Vis spectrophotometry method at maximum wavelength 553 nm using as blank is methanol. The resulted was presence of Rhodamine B in sample code A and sample code D with the average value of Rhodamine B levels in the sample examined, the sample code A is 1,3063 mg/g and sample code D is 1,2564 mg/g.   Keywords: Rhodamine B, Eye Shadow, KLT, Uv-Vis Spectrophotometry  

scholarly journals ANALYSIS OF SYNTHETIC RED DYES IN RED SPINACH SAMPLES (AMARANTHUS TRICOLOR L.)

2018 ◽  
Vol 10 (1) ◽  
pp. 15
Author(s):  
Dolvin Novitasari ◽  
Rani Sauriasari ◽  
Maryati Kurniadi
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Paper Chromatography ◽  
Rhodamine B ◽  
Synthetic Dyes ◽  
Amaranthus Tricolor ◽  
Ponceau 4R ◽  
Layer Chromatography ◽  
Rhodamin B

Objective: The purpose of this study was to determine whether synthetic red dyes are present in red spinach samples.Methods: The presence of the dyes Ponceau 4R, Carmoisine, Rhodamine B, Amaranth was determined in red spinach using reactions, followed bypaper chromatography and thin-layer chromatography (TLC)-densitometry. In paper chromatography analyses, analytes were eluted using n-butanol–ethanol–water (4:5:5) and isobutanol–ethanol–water (3:2:4), and in TLC-densitometry, analytes were eluted with n-butanol–ethanol–water (3:7:1).Results: No synthetic red dyes were found in the seven red spinach samples.Conclusion: The synthetic dyes Rhodamin B, amaranth, Ponceau 4R, and Karmoisin were not found as contaminants of red spinach.

scholarly journals Analisis Kualitatif Rhodamin B Dalam Bumbu Tabur Pada Penjual Jajanan di Kecamatan Banjarmasin Utara Kota Banjarmasin

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Dwi Rizki Febrianti ◽  
Muhammad Rahman Hakim
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Rhodamine B ◽  
Sampling Technique ◽  
Qualitative Test ◽  
Sample Testing ◽  
Layer Chromatography ◽  
Rhodamin B

ABSTRAK Bumbu tabur adalah bumbu yang fungsinya untuk memberikan rasa pelezat pada makanan atau jajanan yang biasanya berwarna merah atau orange terang yang di curigai mengandung bahan pewarna dilarang yaitu Rhodamin B. Rhodamin B adalah bahan kimia yang digunakan untuk pewarna merah pada industri tekstil dan plastik. Penelitian ini bertujuan untuk membuktikan keberadaan zat pewarna Rhodamin B yang diduga terdapat pada bumbu tabur pada penjual jajanan di Kecamatan Banjarmasin Utara Kota Banjarmasin.Metode yang digunakan untuk uji kualitatif adalah metode kromatografi lapis tipis (KLT). Pengambilan sampel dilakukan dengan teknik sampling insidental. Sampel yang didapatkan pada penelitian ini berjumlah 16 bumbu tabur rasa balado.Sebelum melakukan pengujian sampel dipreparasi terlebih dahulu menggunakan metode penyerapan benang wol bebas lemak. Hasil penelitian menunjukkan bahwa dari 16 sampel ditemukan 5 sampel mengandung Rhodamin B. Berdasarkan hasil penelitian ini, masih ditemukan bumbu tabur rasa balado pada penjual jajanan di Kecamatan Banjarmasin Utara Kota Banjarmasin tidak aman dikonsumsi. Kata Kunci : Bumbu Tabur, Rhodamin B, Kromatografi Lapis Tipis ABSTRACT Spice flavor gives a flavor to the food or snacks, that are usually red or orange light that allegedly contain a prohibited coloring of Rhodamine B. Rhodamin B is a chemical used for red dyes in the textile and plastics industries. The aim of this research is to prove the existence of Rhodamin B dye which is suspected to be found in spice on the seller of snack in North Banjarmasin Subdistrict of Banjarmasin. The method used for qualitative test is thin layer chromatography (TLC) method. Sampling was done by incidental sampling technique. The samples obtained in this study amounted to 16 spice flavor balado.Before doing sample testing dipreparasi first using the method of absorption of fat-free yarn wool. The results showed that from 16 samples found 5 samples containing Rhodamin B. Keywords : Seasoning Flavor, Rhodamin B, Thin Layer Chromatography

scholarly journals ANALISIS PEWARNA RHODAMIN B PADA SAOS BAKSO TUSUK YANG BEREDAR DIBEBERAPA SEKOLAH DASAR DI KOTA MANADO

PHARMACON ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 120
Author(s):  
Balqis Muzdhalifah ◽  
Sri Sudewi ◽  
Gayatri Citraningtyas
Keyword(s):  
Elementary Schools ◽  
Quantitative Analysis ◽  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Food Products ◽  
Synthetic Dye ◽  
Layer Chromatography ◽  
Rhodamin B ◽  
Color Visualization

ABSTRACTRhodamin B is a red synthetic dye commonly used as paper dyes, textiles or inks. Food products that are often added by Rhodamin B by irresponsible producers is sauce. The purpose of this study was to determine the presence and levels of Rhodamin B found in skewers meatballs sold in several elementary schools in Manado City using Thin Layer Chromatography and UV-Vis Spectrophotometer. The results of the study obtained that the results of the qualitative analysis using TLC obtained 5 sampels identified based on Rf value parameters and color visualization. Quantitative analysis of UV-Vis spectrophotometer produced Rhodamin B level values for each sample which was calculated using regression formula y = 0,0726 x + 0,0432 and R2 = 0,9957. The sample code A1 was 3,443 ± 0,080 μg/mL, B1 was 3,057 ± 0,150 μg/mL, B2 was 5,881 ± 0,170 μg/mL, C1 was 3,884 ± 0,130 μg/mL, and C2 was 4,517 ± 0,140 μg/mL. The conclusion in this study is that skewer meatballs circulating in several elementary schools in Manado City contains Rhodamin B. Keywords: Rhodamin B, Skewer Meatballs Sauce, Thin Layer Chromatography, UV-Vis Spectrophotometer. ABSTRAKRhodamin B merupakan pewarna sintetik berwarna merah yang umum digunakan sebagai pewarna kertas, tekstil atau tinta. Produk pangan yang sering di tambahkan Rhodamin B oleh produsen yang tidak bertanggung jawab adalah saos. Tujuan penelitian ini adalah untuk mengetahui keberadaan dan kadar Rhodamin B yang terdapat pada saos bakso tusuk yang dijajakan pada beberapa Sekolah Dasar di Kota Manado menggunakan metode Kromatografi Lapis Tipis dan Spektrofotometer UV-Vis. Hasil penelitian yang diperoleh bahwa hasil analisis secara  kualitatif menggunakan KLT diperoleh  5 sampel teridentifikasi berdasarkan parameter nilai Rf dan visualisasi warna. Analisis kuantitatif spektrofotometer UV-Vis menghasilkan nilai kadar Rhodamin B tiap sampel masing-masing yang dihitung dengan menggunakan rumus regresi y= 0,0726 x + 0,0432 dan nilai R2 = 0,9957.  Sampel kode A1 sebesar 3,443 ± 0,080 μg/mL , B1 sebesar 3,057 ± 0,150 μg/mL, B2 sebesar 5,881 ± 0,170 μg/mL, C1 sebesar 3,884 ± 0,130 μg/mL, dan C2 sebesar 4,517 ± 0,140 μg/mL. Kesimpulan dalam penelitian ini yaitu saos bakso tusuk yang beredar di beberapa sekolah dasar di Kota Manado mengandung Rhodamin B.  Kata Kunci: Rhodamin B, Saos Bakso Tusuk, Kromatografi Lapis Tipis, Spektrofotometer UV-Vis.

Investigation and Identification of the Bromination Products of Dimethoxyamphetamines

1976 ◽  
Vol 59 (5) ◽  
pp. 1162-1169
Author(s):  
Keith Bailey ◽  
Denise R Gagné ◽  
Richard K Pike
Keyword(s):  
Magnetic Resonance ◽  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Infrared Spectra ◽  
Proton Magnetic Resonance ◽  
Positive Identification ◽  
Aromatic Bromination ◽  
Layer Chromatography ◽  
Magnetic Resonance Spectra

Abstract The qualitative analysis of the aromatic bromination products of the 6 isomeric dimethoxyamphetamines and their hydrochloride or hydrobromide salts is described. Their ultraviolet, mass, and proton magnetic resonance spectra are not sufficiently different for distinction but infrared spectra allow a positive identification to be made and reference spectra are provided for the bromination products of 2,4-, 2,5-, 2,6-, 4,5-, and 3,5-dimethoxyamphetamines. The application of gas-liquid and thin layer chromatography for the analysis of these products is discussed. The bromination of 2,3-dimethoxyamphetamine consistently gave mixtures which could not be separated satisfactorily; spectra are included for completeness of the comparison of products.

IDENTIFIKASI DAN PENETAPAN KADAR RHODAMIN B DALAM KERUPUK BERWARNA MERAH YANG BEREDAR DI PASAR ANTASARI KOTA BANJARMASIN

2017 ◽  
Vol 1 (1) ◽  
pp. 85
Author(s):  
Eka Kumalasari
Keyword(s):  
Thin Layer ◽  
Rhodamine B ◽  
Textile Industry ◽  
Mobile Phase ◽  
Uv Lamp ◽  
Tapioca Flour ◽  
Red Dye ◽  
Layer Chromatography ◽  
Rhodamin B

Crackers are made from tapioca flour batter mixed with flavorings and colorings, still many outstanding crackers that contain ingredients banned dye Rhodamine B. Rhodamine B is a chemical used for red dye in the textile industry and plastic. Rhodamine B can cause cancer, poisoning, lung irritation, sore eyes, and sore throat. This study aims to identify and determination the levels of Rhodamine B in circulating red crackers Antasari market Banjarmasin.The population is that sold in the red crackers that sold in Antasari market Banjarmasin.. The sampling is technique incidental sampling , that is based on chance, so any population by chance met with researchers can be used as a sample. Identification of Rhodamine B was done by Thin Layer Chromatography (TLC) by using the stationary phase silica GF 254 and mobile phase is elution solvent is n-butanol, ethyl acetate, ammonia (10:4:5). Then detected with a UV lamp 254 nm and 366 nm. While for the determination of levels using Vis spectrophotometry at a wavelength of 544 nm.The results showed that the samples of 6 found one sample containing Rhodamine B, namely samples 5 (cassava crackers matches) and obtained values of 7,25 ± 3,8640 levels mg / kg. Based on these results, Rhodamine B still found in crackers that sold in the market Antasari Banjarmasin.

Single point calibration for semi-quantitative screening based on an internal reference in thin layer chromatography-SERS: the case of Rhodamine B in chili oil

2014 ◽  
Vol 6 (18) ◽  
pp. 7218-7223 ◽  
Author(s):  
Cong Wang ◽  
Fansheng Cheng ◽  
Yonghong Wang ◽  
Zhengjun Gong ◽  
Meikun Fan ◽  
...  
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Rhodamine B ◽  
Single Point ◽  
Internal Reference ◽  
Quantitative Screening ◽  
Layer Chromatography

Rhodamine B, an illegal additive in chili oil, could be screened and semi-quantified by using a newly proposed single point calibrated TLC-SERS method.

scholarly journals Chromatographical analysis of phenolic acids in some species of Polygonum L. genus. Part 1 Qualitative analysis by two-dimensional thin layer chromatography (TLC)

2014 ◽  
Vol 68 (4) ◽  
pp. 287-290 ◽  
Author(s):  
Helena D. Smolarz
Keyword(s):  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Phenolic Acids ◽  
Column Chromatography ◽  
Two Dimensional ◽  
Chromatography Method ◽  
Polygonum Convolvulus ◽  
Hydroxybenzoic Acids ◽  
Layer Chromatography

The Two-Dimensional Thin Layer Chromatography method has been used for the separation and identification of phenolic acids from six taxons of <em>Pohygonum</em> L. genus. The following acids were found: caffeic, p-coumaric, ferulic, p-hydroxybenzoic, m-hydroxybenzoic, vanillic, syringic, p-hydroxyphenylacetic, o-hydroxyphenylacetic, synapic, melillotic, salicylic, gentisic, elagic, gallic, chlorogenic, protocatechuic and homoprotocatechuic. Gallic, ferulic, vanillic, p-coumaric and p-hydroxybenzoic acids were isolated from herb <em>Polygonum convolvulus</em> L. using column chromatography.

Qualitative analysis of the herb fagopyrum sagittatum gilib grown in pot culture

2020 ◽  
pp. 63-68
Author(s):  
A. S. Soldatov ◽  
N. V. Nesterova ◽  
N. V. Biryukova
Keyword(s):  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Phytochemical Study ◽  
Promising Source ◽  
Layer Chromatography ◽  
Pot Culture

This article is devoted to the phytochemical study of fresh and dried samples of buckwheat grass, the preparation of which was carried out from plants cultivated in pot culture using pharmacopoeial qualitative reactions. The presence of tannins and flavonoids was identified, and using the method of thin-layer chromatography, using GSO Rutin, rutin was identified, which allows us to consider potted buckwheat culture as a promising source of rutin production.

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