IDENTIFIKASI RHODAMIN B PADA SAUS, KERUPUK DAN TERASI DI PASAR PEKANBARU MENGGUNAKAN METODE KLT: IDENTIFIKASI RHODAMIN B PADA SAUS, KERUPUK DAN TERASI DI PASAR PEKANBARU MENGGUNAKAN METODE KLT

Rizki Mayesti; Deah  Silvi Irdianti; Nayya  Marsha; Rahma  Dona

doi:10.51771/fj.v6i02.2328

Authors

Rizki Mayesti Sekolah Tinggi Ilmu Farmasi Riau
Deah Silvi Irdianti Sekolah Tinggi Ilmu Farmasi Riau
Nayya Marsha Sekolah Tinggi Ilmu Farmasi Riau
Rahma Dona Sekolah Tinggi Ilmu Farmasi Riau

DOI:

https://doi.org/10.51771/fj.v6i02.2328

Keywords:

Rhodamine B, chili sauce, crackers, shrimp paste, TLC

Abstract

Rhodamine B is a synthetic dye that is prohibited for use in food products due to its toxic and carcinogenic properties. This study aims to identify the presence of Rhodamine B in chili sauce, red crackers, and shrimp paste products sold at Simpang Baru Market and Pasar Baru Arengka Pekanbaru. The method used is Thin Layer Chromatography (TLC) with eluent n-butanol: ethyl acetate: ammonia 25% (6:1:1). Samples were observed under UV light at 254 nm and 366 nm and analyzed based on the Retardation factor (Rf) value and the color of the spots on the TLC plate. Of the 12 samples tested, only 2 samples of shrimp paste showed a positive suspicion of containing Rhodamine B with an Rf value of 0.31 in sample 1 and 0.54 in sample 2 measured at a wavelength of 366 nm, while all samples of chili sauce and red crackers showed negative results containing Rhodamine B so it can be concluded that the use of Rhodamine B in food products at the research location is still found even though the prevalence is low. This finding emphasizes the importance of strict supervision of hazardous food additives and the need to educate the public about the risks of using illegal dyes

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IDENTIFICATION OF RHODAMINE B IN SAUCE, CRACKERS, AND SHRIMP PASTE AT PEKANBARU MARKETS USING THE TLC METHOD