AYUNINGRUM, BELLA (2016) IDENTIFIKASI RHODAMIN BPADA SAUS BAKSO SECARA KROMATOGRAFI LAPIS TIPIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
The addition of dyes used in foods aimed at improving food color change or become pale during processing or giving color to foods that are not colored to make it look more attractive. Rhodamine B is a synthetic dye used in the textile industry. Rhodamine B effecton irritate the respiratory tract, skin, eye, and gastrointestinal tract as well as the potential occurrence of liver cancer, but the abuse of Rhodamine B commonly found in foods such as cendol ice, candy, sauces and cakes. This study aims to identify the dye Rhodamine B in sauce meatballs. Qualitative examination of Rhodamine B was done by Thin Layer Chromatography (TLC). Stationary phase used is silica gel plate, while the mobile phase used is Isopropanol : Amonia (4:1). The resulting stains were observed under UV light with a wavelength of 254 nm and 366 nm that will fluoresce in the orange or yellow stain posiyive for Rhodamin B and is also calculated Rf value of each sample and standards. The results obtained from observation under UV light stain of standard solution of Rhodamine B fluorescent orannge or yellow. Rf value calculation results obtained : Rhodamine B standard Rf = 0,92; sample 1 Rf = 0,80; sample 2 Rf = 0,81; sample 3 Rf = 0,81; sammple 4 Rf = 0,81; sample 5 Rf = 0,82. Based on research that has been done, it can be concluded that 5 meatball sauce samples obtained from merchants meatballs in Salem District of Brebes nrgative does not contain dye Rhodamine B. Keyword : rhodamine B, sauce, thin layer chromatography
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | rhodamine B, sauce, thin layer chromatography |
| Subjects: | Q Science > QD Chemistry R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | magdalena kartika ningsih |
| Date Deposited: | 09 Oct 2019 08:11 |
| Last Modified: | 09 Oct 2019 08:11 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1645 |
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