Kandungan Rhodamine B pada Cabe Giling yang di Jual di Pasar Angso Duo dan Pasar Baru Kota Jambi
Abstract
This study aims to determine the presence or absence of Rhodamine B content in ground chilies sold at Angso Duo Market and Pasar Baru Jambi City and to determine the percentage of ground chilies that use and do not use Rhodamine B at Angso Duo Market and Pasar Baru Jambi City. The research design was an observational descriptive involving 40 samples of ground chili sold at Angso Duo Market and Pasar Baru, Jambi City. The results showed that the results of examining 40 samples of ground chili obtained positive results of ground chili containing 2 (5%) of Rhodamine B, while negative ground chili had 38 (95%) of rhodamine B. In conclusion, most ground chilies at Angso Duo Market and Pasar Baru Jambi City do not contain Rhodamine B.
Keywords: Ground Chilli, Market, Rhodamine B
References
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Tonica, W. W., Hardianti, M. F., Prasetya, S. A., & Rachmaniah, O. (2018). Determination of Rhodamine-B and Amaranth in snacks at primary school Sukolilo district of Surabaya-Indonesia by thin layer chromatography. AIP Conference Proceedings, 2049(1), 20043. https://doi.org/10.1063/1.5082448
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Zarwinda, I., & Elfariyanti, E. (2020). Analisis Rhodamin B pada Cabai Merah Bubuk yang Dijual di Pasar Beureunun dan Pasar Simpang Peut Nagan Raya Provinsi Aceh. Serambi Saintia: Jurnal Sains Dan Aplikasi, 8(1), 23–29. https://doi.org/10.32672/jss.v8i1.2044
Anshari, M. R., Fitriadi, A., & Wirayudha, R. (2020). Description of Rhodamin B Content in Tomato Sauce In Meetball Skewers Seller on Kapten Pierre Tendean Banjarmasin. Jurnal Kajian Ilmiah Kesehatan Dan Teknologi, 2(2), 28–35. https://doi.org/10.52674/jkikt.v2i2.39
Baharuddin, A., & Fachrin, S. A. (2021). Assessment the Content of Methanil Yellow and Boraks at Traded Food Market in Makassar. Medico-Legal Update, 21(2). https://doi.org/10.37506/mlu.v21i2.2700
Farid, M., Bungawati, A., & Noor, A. R. A. C. (2019). Analisas Kandungan Rhodamin B Pada Kerupuk Udang di Pasar Masomba Palu. Jurnal Kolaboratif Sains, 2(1). https://doi.org/10.56338/jks.v2i1.846
Ji, R., Zhao, Z., Yu, X., & Chen, M. (2019). Determination of rhodamine B in capsicol using the first derivative absorption spectrum. Optik, 181, 796–801. https://doi.org/10.1016/j.ijleo.2018.12.141
Junaidi, J., & Syahrizal, S. (2020). Pemanfaatan Pewarna Alami Sebagai Pengganti Zat Pewarna Sintetis Rhodamin B pada Es Krim. Jurnal SAGO Gizi dan Kesehatan, 1(2), 172–179. https://doi.org/10.30867/gikes.v1i2.412
Kadir, R., Warsyidah, A. A., & Bandu, N. (2018). Identifikasi Rhodamin B Pada Sambal Botol Yang Diperjualbelikan di Sekitar Jalan Abdul Kadir Kota Makassar. Jurnal Media Laboran, 8(2), 1–6.
Krisyan, O., Sulistiyowati, R., & Kurniawan, K. (2021). Analisis Kadar Rhodamin B pada Terasi yang Diperjualbelikan di Pasar Belik Kabupaten Pemalang. Borneo Journal of Medical Laboratory Technology, 3(2), 237–241. https://doi.org/10.33084/bjmlt.v3i2.2143
Napitupulu, L. H., & Abadi, H. (2018). Analisis Zat Berbahaya Boraks dan Rhodamin B Pada Jajanan Bakso Bakar yang dijual dibeberapa Sekolah Dasar di Kecamatan Medan Denai. Jurnal Kesehatan Global, 1(1), 21–27. https://doi.org/10.33085/jkg.v1i1.3942
Permatahati, D. M., & Yanti, L. P. D. (2021). Metode Identifikasi Rhodamine B pada Makanan dan Kosmetik. Bima Nursing Journal, 2(1), 62–69. https://doi.org/10.32807/bnj.v2i1.712
Rachmaniah, O., Rahmawati, Y., Suari, N. M. I., Kurniawansyah, F., Bhuana, D. S., Ningrum, E. O., Puspita, N. F., Puspitasari, A., Fakhrinanda, F., & Istiqomah, I. (2020). A low public awareness of illegals red colorants usage: A case study in ketchup and crackers at traditional market of Sukolilo Surabaya. IOP Conference Series: Materials Science and Engineering, 732(1), 12062. https://doi.org/10.1088/1757-899X/732/1/012062
Rahmadani. (2021). Analisis Pewarna Rhodamin B dan Pengawet Asam Benzoat dalam Saus Tomat di Kota Banjarmasin. Journal Pharmaceutical Care and Sciences, 1(2), 143–149. https://doi.org/10.33859/jpcs.v2i1.77
Ristianingrum, C. T., Moelyaningrum, A. D., & Pujiati, R. S. (2018). Hygiene Sanitation and Rhodamin B Dyes in Cenil. Journal of Health Science and Prevention, 2(2), 67–77. https://doi.org/10.29080/jhsp.v2i2.105
Salsabila, D. C., Suciati, Y., Suseno, D., Roswiem, A. P., Qomariyah, Q., & Arsyad, M. (2022). Kandungan Pewarna Rhodamin B Pada Saus Sambal Dalam Kemasan yang Beredar di Pasar Tradisional Rawasari Cempaka Putih dan Tinjauannya Menurut Pandangan Islam. Cerdika: Jurnal Ilmiah Indonesia, 2(10), 909–916. https://doi.org/10.36418/cerdika.v2i10.429
Sun, Y., Li, W., Zhao, L., Li, F., Xie, Y., Yao, W., Liu, W., & Lin, Z. (2021). Simultaneous SERS Detection of Illegal Food Additives Rhodamine B and Basic Orange II based on Au nanorod-incorporated melamine foam. Food Chemistry, 357, 129741. https://doi.org/10.1016/j.foodchem.2020.126378
Susilawati, S. (2018). Analisis Tingkat Pengetahuan Pedagang Dalam Pengunaan Kandungan Zat Pewarna Merah Pada Bubuk Cabai Dalam Makanan Jajanan di Kelurahan Tembung Kecamatan Medan Tembung Tahun 2018. GLOBAL HEALTH SCIENCE, 3(4), 394–399. https://doi.org/10.33846/ghs.v3i4.312
Tonica, W. W., Hardianti, M. F., Prasetya, S. A., & Rachmaniah, O. (2018). Determination of Rhodamine-B and Amaranth in snacks at primary school Sukolilo district of Surabaya-Indonesia by thin layer chromatography. AIP Conference Proceedings, 2049(1), 20043. https://doi.org/10.1063/1.5082448
Widarti, W. (2019). Identification Of Rhodamin B In Chili Sauce Local Production Sale In Traditional Markets In Makassar City. Jurnal Media Analis Kesehatan, 10(2), 136–142. https://doi.org/10.32382/mak.v10i2.1257
Zarwinda, I., & Elfariyanti, E. (2020). Analisis Rhodamin B pada Cabai Merah Bubuk yang Dijual di Pasar Beureunun dan Pasar Simpang Peut Nagan Raya Provinsi Aceh. Serambi Saintia: Jurnal Sains Dan Aplikasi, 8(1), 23–29. https://doi.org/10.32672/jss.v8i1.2044
Published
2023-02-04
Section
Articles
Copyright (c) 2023 Zunidra Zunidra, Rina Fauziah
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