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IDENTIFIKCATION AND DETERMINATION THE LEVELS OF RED HAWKER AT CILEUNGSI MARKET SHOWS THE CONTAIN OF RHODAMINE B BY UV-VIS SPECTROPHOTOMETRIC

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food become an inseparable part of people's lives. Food consumption is expected to continue to increase, with food in interesting and striking shapes and colors that can attract consumers to consume. But the problem is whether the striking color produced from the food comes from a prohibited use of rhodamin B. This test aims to find out whether red snacks contain rhodamine B coloring and how large the levels are. Identification and determination ofthe levels ofsynthetic rhodamine B in 16 red snacks were obtained from the Cileungsi Market by spectrophotometry UV-Vis at a wavelength of 558 nm after the sample was extracted and if the positive sample of rhodamine B was continued for determination of the content. The test results showed that 8 samples contained rhodamine B, namely 2,606 ppm apern cake, 2,594 ppm putu ayu cake, 15,312 ppm rengginang, 2,708 ppm cup cake, 9,27 ppm cenil, 19,991 ppm sand crackers, 35,174 ppm ice cream, 15 ,231 ppm sugar cake crackers, while 8 other samples were stated to be negative containing rhodamine B. Based on the Minister ofHealth Regulation No. 472 of 1996 concerning the safety ofhazardous substances for health, it can be concluded that snacks that have been tested show that 8 of 16 samples do not meet the requirements because they contain rhodamine B. Keywords: Street Food, Rhodamine B, UV-Vis Spectrophotometry This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-Non Commercial-Share Alike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms. ©2020 Sanitas

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

001.

Penerbit

: ., 2020

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

001.

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2020

Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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