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

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.

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 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 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 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 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

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.

Screening and Identification of a Strain Producing Lycopene

2013 ◽  
Vol 781-784 ◽  
pp. 779-782
Author(s):  
Ran Liu ◽  
Zhan Li Zhao ◽  
Chun Zhi Zhang ◽  
Ming Chen ◽  
Guo Ren Zu
Keyword(s):  
Sequence Analysis ◽  
Thin Layer ◽  
Fermentation Broth ◽  
Food Additives ◽  
Morphological Characteristics ◽  
Rhodotorula Mucilaginosa ◽  
26S Rdna ◽  
Lycopene Production ◽  
Screening And Identification ◽  
Layer Chromatography

Lycopene is gaining more and more attention because of its physiological activities, and it is widely used in food additives, cosmetics and other industries. For lycopene production by microorganism, lycopene-producing strains were screened from oil-immersed soil. A strain of S-1 was successfully screened by analysing the cells extract using thin-layer chromatography (TLC). On the basis of morphological characteristics and sequence analysis of 26S rDNA of strain S-1, the strain S-1 was identified as Rhodotorula mucilaginosa. The lycopene production by Rhodotorula mucilaginosa in fermentation broth reached 7.4 mg/L by 108 h.

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