scholarly journals Analisis Kadar Rhodamin B pada Terasi yang Diperjualbelikan di Pasar Belik Kabupaten Pemalang

2021 ◽  
Vol 3 (2) ◽  
pp. 237-241
Author(s):  
Oden Krisyan ◽  
Retno Sulistiyowati ◽  
Kurniawan Kurniawan
Keyword(s):  
Qualitative Analysis ◽  
Petroleum Ether ◽  
Rhodamine B ◽  
Food Additive ◽  
Chemical Methods ◽  
Rhodamin B ◽  
Univariate Test ◽  
Flavor Enhancer

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 terasi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Ether, and 10% HCl. 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.

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

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 RHODAMIN B PADA CABAI MERAH GILING, CABAI MERAH BUBUK DAN BAWANG MERAH GILING SECARA SPOT TEST

2020 ◽  
Vol 19 (1) ◽  
Author(s):  
Tiah Rachmatiah ◽  
Rizka Larasati
Keyword(s):  
Hydrochloric Acid ◽  
Petroleum Ether ◽  
Rhodamine B ◽  
Test Tube ◽  
Spot Test ◽  
Organic Layer ◽  
Traditional Market ◽  
Rhodamin B

Rhodamine B has been identified in ground and powdered chili and ground red onion by spottest methods. Samples were collected from traditional market in South Jakarta (Pasar Minggu,Pondok Labu, Kebayoran Lama, Majestik and Mampang). One gram of each sample was shakenwith five drops of 25% ammonia and petroleum ether in a test tube. The organic layer was thenremoved into another test tube and shaken with 3 mL of Colour Main Reagent (CMR). In this studythe test was also modified with hydrochloric acid 1 N and 2 N as reagents to substitute the CMR.Rhodamine B was detected in 60% of ten ground chili samples, 40% of ten powdered chili samplesand 30% of ten ground red onion samples. The test showed that the method with CMR had the sameresult by using either 1 N or 2 N hydrochloric acids.

Pemanfaatan Cangkang Pensi (Corbicula Moltkiana) sebagai Bahan Penyerap Zat Warna Rhodamin B Dalam Larutan

2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Rahmiana Zein ◽  
Mutia Khuratul Aini ◽  
Hermansyah Aziz
Keyword(s):  
Rhodamine B ◽  
Sem Analysis ◽  
Spectra Analysis ◽  
Biosorption Capacity ◽  
Biosorption Process ◽  
Langmuir Isotherm Model ◽  
Ft Ir ◽  
Cationic Exchange ◽  
Rhodamin B ◽  
Model Isotherm

Biosorpsi zat warna Rhodamine B menggunakan cangkang Pensi (Corbicula moltkiana) telah dikaji. Percobaan dilakukan dengan system batch guna memperoleh kondisi optimum biosorspi zat warna. Kapasitas biosorpsi zat warna pada pH 2 adalah 0.9958 mg/g, dengan konsentrasi larutan mula-mula 150 mg/L waktu kontak 105 menit, massa biosorben 0.1 g, ukuran partikel 32 µm dan temperature pengeringan biosorben pada 75oC. Model isotherm Langmuir menunjukkan bahwa proses penyerapan berlangsung secara kimia dan biosorpsi homogeny dari adsorbat (Rhodamine B) pada permukaan biosorben membentuk lapisan tunggal dengan nilai R2 0.9966. Analisis XRF menunjukkan bahwa penurunan kadar unsur logam pada cangkang Pensi membuktikan bahwa proses biosorpsi berlangsung dengan pertukaran kation. Hasil analisis spektrum FT-IR membuktikan adanya interaksi antaramolekul Rhodamin B dengan gugus fungsi pada cangkang Pensi. Analisis dengan SEM memperlihatkan bahwa pori-pori cangkang Pensi telah terisi penuh oleh molekul Rhodamin B. Kondisi optimum biosorpsi telah diaplikasikan pada limbah kerupuk merah dengan kapasitas penyerapan sebesar 0,2835 mg/g.   The biosorption of Rhodamine B dyes by Pensi (Corbicula moltkiana) shell has been investigated. The experiment was conducted in batch sistem in order to obtain the optimum conditions of dye biosorption. Biosorption capacity of dye was 0.9958 mg/g at pH 2, initial concentration 150 mg/L, contact time 105 minutes, biosorbent mass 0.1 gram, particle size 32 µ m and biosorbent drying temperature was at 75oC. The Langmuir Isotherm model showed chemisorption and homogeneous biosorption process of adsorbates onto the biosorbent surface formed monolayer dye molecules on the biosorbent surface with R2 value was 0.9966. XRF analysis showed that reduction of metals unsure quantity of pensi shell indicated biosorption process was occupied through cationic exchange. The result of FTIR spectra analysis indicated an interaction between Rhodamin B molecules and functional group of pensi shell. SEM analysis showed that the pensi shell pores were completely filled by Rhodamine B molecules. The optimum condition of biosorption has been aplicated in red chips wastewater industry with biosorption capacity was 0.2835 mg/g.

scholarly journals KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA]

2019 ◽  
Vol 42 (2) ◽  
pp. 49-56
Author(s):  
Krishna Purnawan Candra ◽  
Ratna Setia Ningsih ◽  
Sukmiyati Agustin ◽  
Elisa Maulidya Putri
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Rhodamine B ◽  
Microbiological Quality ◽  
Cross Contamination ◽  
School Students ◽  
Tomato Sauce ◽  
Pathogenic Microbes ◽  
Rhodamin B

The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.

scholarly journals Kandungan bahan tambahan pangan berbahaya pada makanan jajanan anak sekolah dasar di Kabupaten Bantul

2016 ◽  
Vol 4 (1) ◽  
pp. 49 ◽  
Author(s):  
Yhona Paratmanitya ◽  
Aprilia Veriani
Keyword(s):  
Elementary School ◽  
Elementary Schools ◽  
School Children ◽  
Rhodamine B ◽  
Elementary School Children ◽  
Observational Research ◽  
Snack Food ◽  
Chemical Contamination ◽  
Test Kit ◽  
Rhodamin B

<p><strong>ABSTRACT</strong></p><p><em><strong>Background</strong>: The National Agency of Drug and Food Control (BPOM) showed that in 2012, consuming of food is the highest caused of poisoning incidence (66.7%) among others (drug, cosmetics, etc). One of factors influence it was chemical contamination in food, such as borax (sodium tetraborate), formaldehyde, and rhodamine-B. Based on this data, there were 2.93% of borax, 1.34% of formaldehyde, and 1.02% of rhodamine-B detected in the snack foods of elementary school children. Their accumulation may have negative impact on body health.</em></p><p><em><strong>Objectives</strong>: To know the content of food additive substances contamination (borax, formaldehyde, rhodamin-B) in the snack food of elementary school children in Bantul. </em></p><p><em><strong>Methods</strong>: This was an observational research with survey design. The research was done in 68 of elementary schools in District of Bantul. All suspected snack food samples inside and outside the school were analyzed for their chemical contaminations. Qualitative analysis of borax, formaldehyde, and rhodamin-B were done by using curcumin, KMnO4, and test kit methods, respectively. </em></p><p><em><strong>Results</strong>: There were 107 samples collected from 68 elementary schools in Bantul. The most sold sample suspecting of chemical contamination was meatball (22.4%). Among 98 analyzed samples, there were 15 (15.3%) and 25 (25.5%) samples that were proven to have borax and formaldehyde. Meanwhile, there were 7 (46.7%) samples of 15 samples were proven to have rhodamine-B. From the data, there were 34 elementary schools (50%) that have no harmful chemical contamination in their snack food.</em></p><p><em><strong>Conclusions</strong>: The percentage of snack food containing borax, formaldehyde, and rhodamine-B in elementary school in Bantul was still high enough.</em></p><p><strong>KEYWORDS</strong>:<em> snack food, borax, formaldehyde, rhodamine-B</em></p><p><br /><em><strong>ABSTRAK</strong></em></p><p><em><strong>Latar belakang</strong>: Data Badan Pengawas Obat dan Makanan (BPOM) menunjukkan bahwa sepanjang tahun 2012, insiden keracunan akibat mengkonsumsi makanan menduduki posisi paling tinggi, yaitu 66,7%, dibandingkan dengan keracunan akibat penyebab lain, misalnya obat, kosmetika, dan lain-lain. Salah satu penyebab keracunan makanan adalah adanya cemaran kimia dalam makanan tersebut, seperti boraks, formalin dan rhodamin-B. Dalam data tersebut, diketahui 2,93% sampel makanan jajanan pada anak sekolah mengandung boraks, 1,34% mengandung formalin, dan 1,02% mengandung rhodamin-B. Akumulasi bahan-bahan tersebut di dalam tubuh dapat berdampak negatif bagi kesehatan.</em></p><p><em><strong>Tujuan</strong>: Mengetahui persentase makanan jajanan anak sekolah dasar (SD) yang tercemar bahan tambahan pangan berbahaya (boraks, formalin, rhodamin-B) di Kabupaten Bantul. </em></p><p><em><strong>Metode</strong>: Jenis penelitian ini adalah observasional dengan rancangan survei. Penelitian dilaksanakan dengan melibatkan 68 SD di Kabupaten Bantul sebagai sampel. Seluruh makanan jajanan yang dijajakan baik di luar maupun di kantin sekolah dan diduga mengandung bahan kimia berbahaya diuji kandungan cemaran kimianya yaitu kandungan boraks, formalin dan rhodamin-B. Pengujian kualitatif kandungan boraks menggunakan kurkumin, formalin menggunakan KMnO4, dan rhodamin-B menggunakan test kit Rhodamin-B. </em></p><p><em><strong>Hasil</strong>: Terdapat 107 sampel makanan dari 68 SD yang diuji. Jenis makanan jajanan yang diduga mengandung bahan kimia berbahaya yang paling banyak dijajakan di SD adalah jenis bakso (bakso, bakso tusuk, bakso goreng) yaitu sejumlah 22,4% dari seluruh sampel jajanan. Di antara 98 sampel yang diuji kandungan boraks dan formalinnya, 15 sampel (15,3%) positif mengandung boraks dan 25 sampel (25,5%) positif mengandung formalin. Di antara 15 sampel yang diuji kandungan rhodamin-B-nya,</em><br /><em>7 sampel (46,7%) positif mengandung rhodamin-B. Terdapat 34 SD (50%) yang tidak terdapat jajanan yang tercemar bahan kimia berbahaya. </em></p><p><em><strong>Kesimpulan</strong>: Persentase makanan jajanan anak SD yang mengandung boraks, formalin dan rhodamin-B masih cukup tinggi.</em></p><p><strong>KATA KUNCI</strong><em>: makanan jajanan, boraks, formalin, rhodamin-B</em></p>

scholarly journals Al-Qur�an dan Sains?(Bukti Kebenaran dalam Kasus Propolis Madu)

2014 ◽  
Vol 12 (1) ◽  
Author(s):  
MF. Zenrif Dan Erna Susanti
Keyword(s):  
Free Radicals ◽  
Liver Damage ◽  
Rhodamine B ◽  
Therapy Group ◽  
Carcinogenic Effect ◽  
Treatment Groups ◽  
Group 3 ◽  
Group 2 ◽  
Dose Levels ◽  
Rhodamin B

Exposure free radicals in the activity of this life can not be avoided, included exposure free radicals from food additive espesifically Rhodamine B. Carcinogenic effect of Rhodamin B can be caused by Poly Aromatic Hydrocarbons structure that are destructive to the liver as metabolism organ. The purpose of this study was to prove the antioxidant activity of Honey Propolis against liver damage caused by exposure of Rhodamine B as free radical sources. Indicator of liver damage can be indicated by MDA, a marker of oxidative stress that occurs in these organs. The methode was used experimental methode, with seven treatment groups, namely: (1) normal group, (2) the induction of Rhodamin B without propolis therapy group, (3) the induction of Rhodamin B with Honey Propolis therapy with three dose levels are 350 mg, 700 mg and 1050 mg that are given at intervals of two hours after the administration of Rhodamine B (4) Honey Propolis therapy groups are given at interval of 1 week aftertheadministrationof RhodamineBwiththreedoselevels.MDAlevelsweremeasuredbyTBARS method. The results showed that the levels of Malondialdehyde declined steadily in the group treated with honey propolis to less than control groups. There are significant differences in MDA levels between the treatment groups Honey Propolis therapy (p = 0.034, p <0.05). Based on these results, it can be concluded that Honey propolis dose 700 mg act as therapeutic agent in liver damage due to exposure of Rhodamine B significantly.The results ofthis studyprove thetruth ofthe Quraninthe QS. Al-Nahl (16): 69of thewonders ofhoneyin preventingliver damagedue toexposure tohazardous substancesin food.

scholarly journals PEMANFAATAN LIMBAH KULIT BUAH PISANG KEPOK (Musa paradisiaca) SEBAGAI BIOSORBEN ZAT WARNA RHODAMIN B

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 308-314
Author(s):  
Musafira Musafira ◽  
Nurfitrah M Adam ◽  
Dwi Juli Puspitasari
Keyword(s):  
Adsorption Capacity ◽  
Rhodamine B ◽  
Contact Time ◽  
Banana Peel ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Rhodamine B Dye ◽  
Completely Randomized Design ◽  
Maximum Contact ◽  
Rhodamin B

The investigation about the utilization of Banana peel (Musa paradisiaca) as biosorbent Rhodamine B dye has been done The purpose of this study was to determine the maximum contact time and to determine the adsorption capacity of kepok banana peel. Completely randomized design (CRD) was used in this research with two variables (the contact time and Rhodamine B concentration. Both variables were done in five levels i.e 10, 30, 60, 90, and 120 min and 2, 4, 6, 8 and 10 ppm respectively. The result showed that the maximum concentration of banana peel in adsorbing Rhodamine B was 6 ppm with 120 of contact time, and Rhodamine B adsorption capacity was  4.55mg/g. Keywords: Banana peel, Rhodamine B, biosorbent

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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