Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
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...
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| Format: | Article |
| Language: | Indonesian |
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LPPM STIKES Guna Bangsa Yogyakarta
2016-01-01
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| Series: | Journal of Health (JOH) |
| Subjects: | |
| Online Access: | https://journal.gunabangsa.ac.id/index.php/joh/article/view/59 |
| _version_ | 1818837631543279616 |
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| author | Siti Fatimah Dian Wuri Astuti Suryani Dwi Lestari |
| author_facet | Siti Fatimah Dian Wuri Astuti Suryani Dwi Lestari |
| author_sort | Siti Fatimah |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-19T03:25:34Z |
| format | Article |
| id | doaj.art-c0877ff77a804b07aae6b3a548fbd9ee |
| institution | Directory Open Access Journal |
| issn | 2355-8857 2407-6376 |
| language | Indonesian |
| last_indexed | 2024-12-19T03:25:34Z |
| publishDate | 2016-01-01 |
| publisher | LPPM STIKES Guna Bangsa Yogyakarta |
| record_format | Article |
| series | Journal of Health (JOH) |
| spelling | doaj.art-c0877ff77a804b07aae6b3a548fbd9ee2022-12-21T20:37:38ZindLPPM STIKES Guna Bangsa YogyakartaJournal of Health (JOH)2355-88572407-63762016-01-0131333810.30590/vol3-no1-p33-3859Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman YogyakartaSiti Fatimah0Dian Wuri Astuti1Suryani Dwi Lestari2D3 Analis Kesehatan STIKes Guna Bangsa YogyakartaD3 Analis Kesehatan STIKes Guna Bangsa YogyakartaD3 Analis Kesehatan STIKes Guna Bangsa YogyakartaBackground : 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.https://journal.gunabangsa.ac.id/index.php/joh/article/view/59food dyerhodamine bkue kuthin layer chromatography |
| spellingShingle | Siti Fatimah Dian Wuri Astuti Suryani Dwi Lestari Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta Journal of Health (JOH) food dye rhodamine b kue ku thin layer chromatography |
| title | Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta |
| title_full | Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta |
| title_fullStr | Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta |
| title_full_unstemmed | Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta |
| title_short | Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta |
| title_sort | analisis kualitatif rhodamin b pada kue ku yang beredar di pasar tradisional kabupaten sleman yogyakarta |
| topic | food dye rhodamine b kue ku thin layer chromatography |
| url | https://journal.gunabangsa.ac.id/index.php/joh/article/view/59 |
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