ANALISIS PEWARNA RHODAMIN B DALAM SOSIS SAPI SEGAR SECARA SPEKTROFOTOMETRI UV-VISIBLE YANG BEREDAR DI DAERAH SURAKARTA

Nifariani, Nifariani (2014) ANALISIS PEWARNA RHODAMIN B DALAM SOSIS SAPI SEGAR SECARA SPEKTROFOTOMETRI UV-VISIBLE YANG BEREDAR DI DAERAH SURAKARTA. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Nifariani. 2014. Analysis of Rhodamin B dye in the Fresh Beef Sausage in UV-Vis spectrophotometry that circulating in Surakarta area. Scientific Journal, Pharmacy Faculty. Setia Budi Surakarta University. Preceptor : Endang Sri Rejeki, M.Si., Apt. Rhodamine B is synthetic dye that used in textile and paper industries. This substance is defined as a subtances that is prohibited to used in food by Reguulation of the minister of health No.239/Menkes/Per/V/85. This research done for identify rhodamine B in sausage that circulating in Surakarta area. Sosis sample taken from three sellers. This research is done by using methods used in this research is extraction followed by purification and extraction using wool yarn absorption, followed by identification using thin layer chromatography (TLC) and then the reading levels of rhodamine B in a sample using UV-Vis spectrophotometry. The result showed that of the 3 fresh beef sausage samples is are A, B and C were examined thin layer chromatography 1 sample is obtained rhodamine B is sample C with level 0,0082%. Keywords: Rhodammine B, Sausage, TLC, UV-Vis spectrophotometry.

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Rhodammine B, Sausage, TLC, UV-Vis spectrophotometry.
Subjects:	Q Science > QD Chemistry R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan
Depositing User:	magdalena kartika ningsih
Date Deposited:	21 Feb 2020 01:28
Last Modified:	21 Feb 2020 01:28
URI:	http://repo.setiabudi.ac.id/id/eprint/2417

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