scholarly journals Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta

2016 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Siti Fatimah ◽  
Dian Wuri Astuti ◽  
Suryani Dwi Lestari
Keyword(s):  
Rhodamine B ◽  
Food Additives ◽  
Rice Flour ◽  
Synthetic Dyes ◽  
Food Grade ◽  
Traditional Markets ◽  
Glutinous Rice ◽  
Red Color ◽  
Negative Impacts ◽  
Red Dye

Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding the rules. Rhodamine B is a dangerous synthetic dyes are often added to foods as a dye. Kue Ku is made from a mixture of potatoes, coconut milk, glutinous rice flour, salt, sugar and red dye. The red color on my cake due to the addition of the dye rhodamine B. The use of rhodamine B can cause negative impacts on the health of consumers, thus attracting researchers to examine the presence of rhodamine B dye on my cake circulating in traditional markets Sleman, Yogyakarta. Method : The method is a descriptive study with the aim to describe or illustrate the existence of rhodamine B on kue Ku  samples circulating in traditional markets Sleman, Yogyakarta. The method used for laboratory test is by thin-layer chromatography. Results : In this study showed 15,38% of Kue Ku samples have been investigated positive for rhodamine B. Conclusion : There dye rhodamine B on Kue Ku circulating in traditional markets Sleman, Yogyakarta.

scholarly journals Identification of Rhodamine B on the Sale Cake ku In market Agung Village Peninjoan Denpasar

2017 ◽  
Vol 4 (2) ◽  
pp. 73-83
Author(s):  
Ni Kadek Era Indrayani ◽  
Didik Setiawan ◽  
Putu Gede Subhaktiyasa
Keyword(s):  
Thin Layer ◽  
Rhodamine B ◽  
General Public ◽  
Food Additives ◽  
Rice Flour ◽  
The Public ◽  
Glutinous Rice ◽  
The Difference ◽  
Layer Chromatography ◽  
Rhodamin B

Snacks or cakes are ready-to-eat foods whose ingredients are made from glutinous rice flour and processed by food producers as ready-to-eat food for sale to the general public. Generally cakes sold added food additives, the use of food additives can be positive and negative (harmful) for the community. One of the dangerous food additives is the Rhodamin B dye. The purpose of this research is to identify Rhodamine B on cake Ku sold at Pasar Agung Peninjoan Village. Method: using Thin Layer Chromatography (TLC). Result: The identification shows the Rf price of the five samples 0.58, while the standard Rf is 0.70. Because the difference of Rf sample to the standard is less than 0.2.  Discussion:the five positive samples contain Rhodamine B. It is recommended to the public to always be careful in consuming food, because foods containing Rhodamine B are not good for health

scholarly journals Substitution of Synthetic Dye with Secang Wood Solution in Ku’uTraditional Cakes

2021 ◽  
Vol 2 (2) ◽  
pp. 59-65
Author(s):  
Siti Nur Rahmatia Tolinggi
Keyword(s):  
Rice Flour ◽  
Natural Dye ◽  
Synthetic Dyes ◽  
Test Results ◽  
Green Beans ◽  
Synthetic Dye ◽  
Recommended Treatment ◽  
Randomized Design ◽  
Glutinous Rice ◽  
Pink Pigment

Ku’u cake is a traditional food made from glutinous rice flour filled with green beans, has a chewy texture and has a pink pigment. The Ku cake is shaped like a turtle shell. The research objectives were to determine the addition of secang wood solution that can be used as a natural dye, to determine the anthocyanin levels, antioxidant activity, and to determine the level of acceptance of the panelists from traditional ku dumplings with natural dye of secang wood. The design in this study used a completely randomized design (CRD) with 4 treatments (P0: synthetic dye (control), P1: 2% secang wood synthetic dye, P2: 4% secang wood synthetic dye and P3: secang wood synthetic dye 6%) . The results showed the effect of making the cake using synthetic dyes with secang wood solution had a significant effect on anthocyanin levels, antioxidant levels and color levels. The values of anthocyanin levels at P0, P1, P2, and P3 were: 2.51, 3.27, 3.79 and 4.45, the antioxidant levels were (P0: 2.15 P1: 3,38 P2: 4,27 and P3: 6,49) and the color content, P0: 30,54 P1: 43,98 P2: 33,06 and P3: 32,43. For organoleptic test results on color, taste, aroma and texture, the recommended treatment is P1.

Simultaneous SERS detection of illegal food additives rhodamine B and basic orange II based on Au nanorod-incorporated melamine foam

2021 ◽  
pp. 129741
Author(s):  
Yingying Sun ◽  
Wan Li ◽  
Liqing Zhao ◽  
Fengyong Li ◽  
Yunfei Xie ◽  
...  
Keyword(s):  
Rhodamine B ◽  
Food Additives ◽  
Orange Ii ◽  
Sers Detection ◽  
Melamine Foam

scholarly journals Correction to: Microbial pigments as an alternative to synthetic dyes and food additives: a brief review of recent studies

2021 ◽  
Author(s):  
Masoud Aman Mohammadi ◽  
Hossein Ahangari ◽  
Saeed Mousazadeh ◽  
Seyede Marzieh Hosseini ◽  
Laurent Dufossé
Keyword(s):  
Food Additives ◽  
Synthetic Dyes

scholarly journals Research of pigments of blue-green algae spirulina platensis for practical use in confectionery technology

2019 ◽  
Vol 81 (2) ◽  
pp. 170-176
Author(s):  
T. K. Kalenik ◽  
E. V. Dobrynina ◽  
V. M. Ostapenko ◽  
Y. Torii ◽  
J. Hiromi
Keyword(s):  
Chlorophyll A ◽  
Green Algae ◽  
Spirulina Platensis ◽  
Food Additives ◽  
Water Extract ◽  
Blue Pigment ◽  
Natural Food ◽  
Synthetic Dyes ◽  
Blue Green Algae ◽  
Synthetic Origin

The article presents a study of the process of isolation of natural blue pigment – phycocyanin from the biomass of blue-green algae Spirulina platensis by water extraction, followed using its water solution as a natural food colorant in the production of milk chocolate. Recently, modern food enterprises are pursuing their policy towards expanding the range of products, which is closely related to the increasing needs of the population in food of a new kind. One of the solutions to this problem is the use of food additives of both natural and synthetic origin. Among the similar components widespread found dyes synthetic origin, which have high coverage rates and relatively low cost. However, many of the permitted in our country synthetic food dyes are banned in several developed countries as potentially dangerous to health. Synthetic dyes of red, yellow and green color have many natural analogues – carotenoids, lutein, chlorophyll, etc., except for the blue dye, the analogue of which is only anthocyanins, which are unstable depending on the pH conditions. In this article were identified phycobiliproteins and chlorophyll a in a water extract of spirulina. The mass concentration of phycobiliproteins and chlorophyll a was determined by spectrophotometric method before and after the addition of ammonium sulfate. A comparative analysis of the effect of fractionation (salting out) on the degree of purification of the phycocyanin solution. Presented and described the technological scheme of extraction of phycocyanin which allows to use it in food technologies as an extract or a dry powder. Established the concentration of phycocyanin extract from blue-green algae spirulina to produce milk blue chocolate. Determined organoleptic and hygienic characteristics of the finished product

scholarly journals Pemberdayaan Kelompok Tenun Nari-Nari Melalui Pewarnaan Benang Menggunakan Ekstrak Kayu Kuning Dan Kayu Mahoni

2020 ◽  
Vol 5 (2) ◽  
pp. 446-452
Author(s):  
Ruslan R ◽  
Agrippina Wiraningtyas ◽  
Ahmad Sandi ◽  
Muhammad Nasir
Keyword(s):  
Natural Dyes ◽  
Raw Material ◽  
Woven Fabric ◽  
Synthetic Dyes ◽  
Community Group ◽  
Training Stage ◽  
Red Color ◽  
Different Color ◽  
Fabric Production ◽  
The Cost

The "Nari-Nari" Weaving Village in Rabadompu Timur Village, Bima City, is a community group engaged in the weaving industry which has been carried on for generations. During this time, Bima woven fabric products use yarn raw material that has been colored using synthetic dyes. Yarn with synthetic dyes has a more diverse color, the fabric coloring process is easier and the cost is cheap, but synthetic dyes are carcinogenic and harmful to the environment. The solution to the problems faced by using natural dyes obtained from plants. This activity aims to train the Nari-Nari weaving group in yarn coloring using natural dyes. The method used is training through several stages of the activity namely the stage of socialization of activities; the training stage of yarn dyeing and woven fabric production. The dyes used are yellow wood extract and mahogany wood. The results obtained in this activity are the colored yarn has a different color based on the extract of the dye and fixation material. In yellow wood obtained with a maroon red color on alum, black on tunjung and reddish beige on lime. In mahogany wood is obtained beige on alum, black gray on tunjung and beige on lime.  

scholarly journals ANALISIS KADAR RHODAMIN B PADA TERASI YANG DIPERJUALBELIKAN DI PASAR BELIK KABUPATEN PEMALANG

2021 ◽  
Vol 9 (1) ◽  
pp. 15-22
Author(s):  
Oden Krisyan ◽  
Retno Sulistiyowati ◽  
Kurniawan Kurniawan
Keyword(s):  
Qualitative Analysis ◽  
Rhodamine B ◽  
Food Additives ◽  
Food Additive ◽  
Chemical Methods ◽  
Rhodamin B ◽  
Univariate Test ◽  
Flavor Enhancer

Abstract Terasi is a cooking spice made from fermented shrimp and is often found in the market. It is relatively affordable and easy to find, so people flavor it as a flavor enhancer for their food. The abuse of Rhodamine B as a Food Additive (BTP) in terasi is often done by the producers. This study aimed to analyze the Rhodamine B content in the terasi sold at the Pasar Belik, Pemalang Regency. The study was conducted in a descriptive observational manner where the sample was analyzed qualitatively and if the result were positive it would be followed by quantitative. The study was conducted in December 2020. Rhodamine B content in tersi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Eter and 10% HCl. The results of the qualitative analysis of 7 samples of shrimp paste sold at the Belik Market in Pemalang Regency were all negative and did not contain Rhodamine B. Shrimp samples that were bought and sold at the Pasar Belik in Pemalang Regency showed that they were free from Rhodamine B Keywords: rhodamine B, shrimp paste, qualitative analysis, food additives

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.

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